foodTech startup Better Juice has announced its collaboration with Ingredion Incorporated, headquartered in the suburbs of Chicago is a leading global ingredient solutions provider serving customers in more than 120 countries. Through its investment division, Ingredion Ventures will lead Better Juice’s Series A funding round as part of the partnership.
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This is a remarkable milestone in Israeli foodtech startup’s quest to revolutionize the sugar reduction landscape and a significant step forward in bringing its sugar reduction technology to a broader market.
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“This important partnership step is truly exciting,” enthused 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.”
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“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.”
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“Better Juice has achieved important milestones in the past two years and has positioned itself as the leading company for reducing simple sugars from natural sources,” noted Amir Zaidman, VP of The Kitchen Hub. “The timing is perfect for serving the rapidly expanding trend of consumers striving to cut down on simple sugars in their diet.”
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About Better Juice
Founded in 2017 by Eran Blachinsky, PhD, MBA, Better Juice 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.
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