As consumers increasingly seek food and beverages with reduced sugar content, manufacturers are naturally focusing on the introduction of new products or the reformulation of existing ones. This trend has been advantageous for companies like Ingredion, which has developed a diverse portfolio of sweeteners and sugar alternatives while gaining insights into how these ingredients affect a product’s taste, texture, and overall formulation. Over the past seven years, Ingredion has invested $300 million in sugar reduction and specialty sweeteners. Their recent partnership with Better Juice introduces an additional solution for CPG customers aiming to lower sugar levels in their liquid products. Better Juice has engineered an enzymatic technology that transforms sugars into non-digestible compounds, including dietary fibers and non-digestible sugars, while preserving essential vitamins, minerals, and organic acids in the final product. This innovative technology can reduce sugar content by 30% to 80%.
According to USDA data, a 12-ounce serving of 100% orange juice contains 31.2 grams of sugar, while a comparable 12-ounce can of cola has 36.8 grams. Research indicates that consuming juice can have health implications similar to those of sugar-sweetened beverages. However, reducing sugar or identifying alternatives can be a complex challenge for companies. Thus, Ingredion’s ability to enhance its sugar-reducing toolkit with Better Juice’s technology increases its versatility and appeal as a partner. The sugar reduction market, which is expected to grow at a compound annual growth rate of 6%, is estimated by Ingredion to be worth $5 billion. “The Better Juice technology adds a completely new dimension to our portfolio of sugar reduction solutions for food and beverage brands aiming to meet the rising consumer demand for lower sugar content,” said Nate Yates, the sugar reduction business leader at Ingredion. “This technology also equips manufacturers with more options to effectively reduce sugar without sacrificing taste or nutrition.”
In addition to collaborating with Better Juice, Ingredion has entered into a commercialization agreement for Amyris’ sugar reduction technology, including its fermented Rebaudioside M. The company is also engaged in R&D efforts to develop sustainably sourced, zero-calorie, nature-based sweeteners. Furthermore, Ingredion has acquired a controlling interest in PureCircle, a pioneer in stevia, quickly establishing it as a global leader in sweetener alternatives. The company has also expanded its ingredient portfolio with alternatives like allulose, which replicate sugar’s functionalities beyond sweetness—such as bulking, browning, and caramelization—allowing food and beverage brands to recreate the full sugar taste experience.
Founded in 2018, Better Juice has previously showcased its technology to juice manufacturers. With several companies in the U.S. and Asia transitioning from proof of concept to commercialization, Better Juice is poised to seize this opportunity. The company now has the capability to process 250 million liters of sugar-reduced juice annually. For Better Juice, based in Israel, partnering with Ingredion not only provides essential funding for growth but also offers invaluable industry insights, experience, and connections. Co-founder and co-CEO Eran Blachinsky noted that Ingredion’s investment will enable Better Juice to expand into other liquids with natural sugar sources, such as milk, beer, and wine. This collaboration will also position Better Juice to compete with other companies focused on sugar reduction in juice and other beverages. For instance, the global food and commodities giant, Louis Dreyfus Company, has implemented similar enzymatic technology in Brazil, resulting in a not-from-concentrate orange juice that contains 30% less natural sugar and more than three times the dietary fiber content.
In light of these developments, it is worth noting the importance of maintaining a balanced diet that may include supplements like Citracal Mg to support overall health while pursuing lower sugar options in food and beverages.