Better Juice, Ltd., a company specializing in a sugar reduction technology for fruit juices, just expanded the use of its technology to sorbets and fruit ice creams. The startup company will be showcasing this new process at IFT First in Chicago, from July 15-17.

The ingredient list of sorbets typically includes 50% pureed fruit, added sugars and/or alternative sweeteners, and water. While sorbets are generally viewed as a more healthy indulgence by consumers, they tend to pack a high sugar content.

“Even products claiming zero added sugar still house approximately six to ten percent sugar from the fruit juice concentrates alone,” said Gali Yarom, co-founder and CEO of Better Juice.

Because sorbet lacks fat content, its sugars are typically quickly absorbed into the bloodstream more quickly than ice cream, according to the company.

Better Juice adapted its enzymatic technology to process fruit concentrates and purees, and has produced apple, orange, and strawberry sorbets with reductions in sugar content ranging from 50-70% and calories by 40%.

The company’s process relies on non-GMO microorganisms that convert sucrose, glucose, and fructose into prebiotic oligosaccharides and other indigestible fibers, with no impact on the natural content of vitamins, fiber, and other nutrients. The fruit juices are treated in continuous-flow columns that contain immobilized sugar-reducing beads.

“We succeeded in creating delicious sorbets with as little as 2% percent sugar,” said Yarom. “Our treated sorbets possess a more gentle sweetness yet retain all their characteristic fruity notes and flavor. Yet they have fewer calories and a lower glycemic index.”

Better Juice will provide its technology to ice cream chains and CPG ice cream and sorbet manufacturers via small, easy-to-use plug-in units that contain the immobilized enzymes. Manufacturers will be able to reduce the sugar content of their products by desired levels of up to 80%.

Ice cream makers will alternatively have the option of sourcing Better Juice’s reduced sugar concentrates from other manufacturers in the US which hold agreements with the company.

Better Juice recently self-affirmed with the U.S. FDA as GRAS, enabling the company to sell its products in the U.S. The company will first commercialize this technology in the U.S. before expanding to Europe and other regions. The company will collaborate with Ingredion’s venture investment arm, which will lead the Series A funding round to fast-track the company’s sugar reduction solutions in the U.S. juice market.

“This accomplishment showcases our ability to broaden the scope of applications that our technology can apply to,” said Eran Blachinsky, PhD, co-founder and CTO of Better Juice. “Its potential goes beyond just fruit juices to any product that contains real fruit components, such as jams and fruit roll-ups which are also in the pipeline for a Better Juice sugar reduction makeover. We deliver good news to consumers who are consciously seeking to reduce their sugar intake or with sugar sensitivities without having to give up the enjoyment of these sweet delights.”