Low-Sugar Juice Startup Partnering With Top US Food Company 

An Israeli startup that uses innovative technology to reduce the sugar content in fruit juices has partnered with a leading American food and beverage supplier. 

Rehovot-based Better Juice uses natural enzymes to convert sugars in juice to non-digestible compounds, like dietary fibers. The sugar is replaced with other sweet molecules, without changing the taste or affecting the naturally occurring nutrients, including vitamins, minerals, and antioxidants.

The collaboration will see global company Ingredion, which is headquartered in Illinois, lead Better Juice’s Series A funding round through its investment arm, Ingredion Ventures. The aim is to fast track Better Juice’s entry into the US juice market. 

“This important partnership step is truly exciting,” said Gali Yarom, co-founder and co-CEO of Better Juice. 

“It dovetails perfectly with the Better Juice strategy to penetrate the North American market. Ingredion was impressed by our non-GMO technology, and its uses in a wide variety of applications. This move will open doors to leading food and beverage companies seeking sugar-reduction solutions for their products,” she said. 

“The Better Juice technology adds a completely new dimension to our portfolio of sugar reduction solutions for food and beverage brands on a mission to meet increased consumer demand for less sugar,” said Nate Yates, Sugar Reduction Business Leader at Ingredion. 

“This technology also provides manufacturers with more options to successfully reduce sugar without compromising on great taste or nutrition.”