Explore the words cloud of the Better Juice project. It provides you a very rough idea of what is the project "Better Juice" about.
The following table provides information about the project.
BETTER JUICE LTD
|Coordinator Country||Israel [IL]|
|Total cost||71˙429 €|
|EC max contribution||50˙000 € (70%)|
1. H2020-EU.3. (PRIORITY 'Societal challenges)
2. H2020-EU.2.3. (INDUSTRIAL LEADERSHIP - Innovation In SMEs)
3. H2020-EU.2.1. (INDUSTRIAL LEADERSHIP - Leadership in enabling and industrial technologies)
|Duration (year-month-day)||from 2019-04-01 to 2019-09-30|
Take a look of project's partnership.
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.
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The information about "BETTER JUICE" are provided by the European Opendata Portal: CORDIS opendata.
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