Next stage in commercialising biotech sugar reduction of OJ
Brazilian juice giant, Citrosuco, has announced it will commercialise a novel process that uses non-GM enzymes to cut the sugar in orange juice, achieving up to 80% reductions.
The technology, which was developed by Israeli start-up, Better Juice, in conjunction with a biochemist and microbiologist from The Hebrew University, uses non-GMO enzymes to convert the sugars in fruit juice – fructose, glucose, and sucrose – into prebiotic and other non-digestible fibres and sugars.
Citrosuco is one of the largest orange juice producers in the world and will build a pilot plant to scale up the process. It has not confirmed the location of the plant but it should be up-and-running by the end of the year with a manufacturing capacity of 50 litres per hour.
Better Juice’s CEO, Eran Blachinsky, says the process is a combination of technologies, such as microorganisms and the immobilisation process, each of which is approved by health regulatory authorities in Europe and the US. However, the biotech company has not sought regulatory approval for its process yet due to financial constraints.
According to Better Juice, its proprietary process can achieve sugar reductions of between 30 and 80% in orange juice without altering the fruity orange flavour of the juice.
Reducing the sugar by 30% does not require added sweeteners as it still tastes sweet enough to most adult palates. For larger reductions, however, a sweetener could be added to ensure palatability.
In the US, manufacturers can make a ‘reduced sugar’ health claim if they reduce sugar by at least 25% while in Europe the minimum reduction level is 30%.
In some markets, Better Juice’s process may allow manufacturers to make an added fibre claim, such as ‘enriched with dietary fibres’.
The process could also be used to reduce sugar in other naturally sweet foods.
“Our solution is relevant for products where sugar is present naturally or as a must ingredient, for example, the fermentation of soy sauce,” Blachinsky told FoodNavigator-LATAM.
“It can be applied to any sugar-containing food or beverage, but there is no point of using it in an added sugar product […] as in these, one can decide not to add the sugar in the first place.”
While Citrosuco will be focusing on orange juice only, other applications could follow, Better Juice said.
“We have been seeking an orange juice sugar reduction technology for some time. Better Juice’s solution holds a lot of promise and we are confident that by combining their technology with our know-how, we can accelerate production of the first sugar-reduced orange juice.”Alex Marie Schuermans, senior GM, Citrosuco
Under Brazil’s 2014 dietary guidelines, fresh or pasteurized fruit juice without added sugar is a “natural or minimally processed food” that people are advised to prioritise over ultra-processed food and drink.
However, even natural fruit juices contain high amounts of sugar and no satiating fibre.
Blachinsky said he was excited to count Citrosuco as a strategic partner, calling the collaboration “a vote of confidence”.
Blachinsky believes Better Juice, which received seed investment and support from the Israeli Kitchen Hub incubator to scale up, could be the only company on the market that offers a process to reduce all types of sugar in juice.
“There are others that reduce only one type (sucrose) thus cannot treat all fruits and their product cannot be ladled ‘sugar-reduced’,” he said.
“Other solutions like fermentation or physical separation are not efficient enough and affect other components of the juice that are healthy [such as] vitamins and organic acids.”