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The Israeli food tech startup Better Juice can now use its microorganisms to reduce the glucose, fructose, and sucrose of up to 250 million liters of fruit juice every year.

Better Juice uses natural enzymes to convert sugars in juice to non-digestible compounds, like dietary fibers. The technology can reduce up to 80 percent of the simple sugar content in fruit juices and fruit-based condiments without affecting the naturally occurring nutrients, including vitamins, minerals, and antioxidants.

Its manufacturing plant, which is the first of its kind to place its patented enzymes in beverages, has now transitioned to full commercial production, and will be able to reduce the sugar in up to 250 million liters of fruit juices each year.

To read the full article from Ariel Grossman, visit .