Oren Levy

Better Juice

Reduces juice sugars by 30%-80% Better Juice Ltd. is the first foodTech startup to introduce innovative technology to reduce all types of sugars in orange juice. The patent-pending technology uses all-natural ingredients to convert monosaccharides and disaccharides (fructose, glucose, and sucrose) into prebiotic and other non-digestible fibers and sugars, while keeping the beverage's juicy flavor. Popular juices have nearly 1 oz. (25 g) of sugar per 1-cup (250 ml) serving. Traditional juicing methods remove nearly all natural dietary fiber and fiber's intrinsic health and satiety benefits. Technology that converts sugar into fiber Better Juice harnesses a natural enzymatic activity in non-GMO microorganisms to convert a portion of the fruit sugars into fibers and other non-digestible natural sugars. The solution inserts a simple pass-through step in the juicing process, preserving the great flavor and the fruits' full complement of vitamins, minerals and other nutrients, suitable for high-end industrial systems, and restaurants. Award-winning startup Better Juice won the Most Innovative Technology Award at the 2018 Startup Innovation Challenge at Health Ingredients Europe, and earned the Enhanced European Innovation Council's prestigious Horizon 2020 Phase 1 Grant to boost growth, innovation and scale-up. Fruitful beginnings Better Juice was established in 2017 by a team of food professionals along with Hebrew University and seed investor, the Kitchen Hub foodtech incubator. Founder and CEO Eran Blachinsky, PhD, MBA, a veteran chemical and food industry executive with R&D, business and leadership expertise. CSO Roni Shapira, PhD, is a senior academician, product development specialist and regulatory advisor in food and beverage microbiology. Partner, COO and VP of Business Development Gali Yarom is a seasoned food industry executive, with expertise in large-scale operations, management and strategic partnerships.