Description du projet
Une nouvelle technologie pour éliminer le sucre dans les jus
Selon des recherches récentes, les sucres naturels contenus dans les fruits et légumes frais nuisent à la santé humaine, tout comme les sucres ajoutés. La technologie Better Juice propose une méthode peu coûteuse pour éliminer les sucres naturels sans influencer le goût et les propriétés organoleptiques du produit. La technologie peut être appliquée aux chaînes de production existantes dans le secteur des aliments et des boissons avec un coût de production estimé à 0,1 EUR par litre de matrice fruits/légumes. Le projet Better Juice, financé par l’UE, vise à concevoir leur prototype industriel après une étude de marché détaillée afin de planifier leur procédure de certification, leur modèle d’entreprise et leur stratégie de commercialisation.
Objectif
One of current challenges in Food and Beverage industry is linked with the need to reduce natural sugars. In fact, despite
initial enthusiasm for natural fruit juices, recent studies have demonstrated the natural sugars are as much harmful as added
sugars do. Thus, producers are focusing on the development of affordable and efficient technologies to deliver de-sugarized
products. However, to date no optimal industrial solution in this domain has been implemented. The BetterJuice technology
offers something that has not been reached yet by other companies. We reduce and even eliminate natural sugars from fruit
and vegetable matrix, without affecting the organoleptic skills of the product and even improving its taste. Calories reduction
is achieved to at least 50%. Moreover, we are able to offer a really healthy choice for consumers because beverages
produced with our technology are naturally enriched with bio-available and thus easily absorbable Calcium. The technology
does not require the modification of the existing production lines and its impact on the production costs has been assessed
at € 0,1 per 1 litre fruit/vegetable matrix. This low cost factor, along with the ascertained readiness of consumers to switch to
healthier hydration even if on higher price, offers the opportunity to producers to create novel product lines with appealing
claims and thus setting the price point that can significantly maximize their profit margins. The BetterJuice technology uses
disruptive bio-conversion approach delivered through enzymatic activity of food grade microorganisms. The technology is of
interest of some of world leading juice producers. Current project will enable us to collect users' requirements and thus to
properly engineer the industrial prototype of the device. Furthermore, a detailed market study will be done, so to verify and
validate the intended business model and commercialization strategy, as well as related certification path.
Champ scientifique
- engineering and technologymaterials engineeringfibers
- engineering and technologyother engineering and technologiesfood technology
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growing
- engineering and technologychemical engineeringseparation technologiesdesalinationreverse osmosis
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
Programme(s)
Régime de financement
SME-1 - SME instrument phase 1Coordinateur
7761003 ASHDOD
Israël
L’entreprise s’est définie comme une PME (petite et moyenne entreprise) au moment de la signature de la convention de subvention.