One can decide the capacity for a working day, and we will manufacture the device that will fit to the needs.įE: What kind of equipment is needed that a juice processor may not already have? Is this equipment specialized and readily available?īlachinsky: The overall equipment we use (pumps, heat exchangers …) is widely used. It is a continuous process with a residence time of one hour in the column. These microorganisms consume and convert the dietary fibers to amino acids, proteins.įE: Is the process capable of being done in-line, or does it require time (like fermentation in yogurt making)?īlachinsky: The process requires time but not like fermentation of yogurt. Altogether, the flowchart of our product is the following: Bad sugar is converted to dietary fibers that are favoring the good microorganisms in our gut over the bad ones. The calories we receive from eating dietary fibers are coming from the microbiome as amino acids or proteins. Dietary fibers are consumed by the “good” microbiome, thus giving them an advantage over the “bad” microorganisms in our gut. As a result, the Hebrew University owns the patent, giving us exclusive licensing rights of the technology.įE: What are the advantages and health benefits of turning sugar molecules into prebiotic fibers?īlachinsky: The benefits of a “good” microbiome population in our intestine is well known through thousands of scientific publications. Since then we developed our lab prototype and started to scale up.įE: What is your association with Hebrew University?īlachinsky: The project started with the help of Shapira using the Hebrew University facilities. At this time we established Better Juice company. In December 2017 we joined the Israeli incubator The Kitchen Hub, which invested in the seed round.
During this time, the research was done very slowly as my budget (my investment) was relatively low. This patent-pending enzymatic technology uses all-natural ingredients to convert monosaccharides and disaccharides (fructose, glucose and sucrose) into prebiotic and other nondigestible fibers and sugars while keeping the beverage’s juicy flavor.įE: How long has this process been in development?Įran Blachinsky: We started the project in the middle of 2017, when I collaborated with Dr.
Better Juice Ltd., of Ashdod, Israel, has developed innovative technology to reduce the load of simple sugars in orange juice. There must be a better way-other than tomato juice, which adds tons of salt you don’t need. Apple juice is no better: 28 grams of carbohydrates (25 grams sugar) per 8-oz. If you’re looking for any kind of fiber (soluble or insoluble) health benefits, you’re not getting much help from your OJ, which has virtually no fiber content. cup of OJ typically contains nearly one ounce (25 grams) of sugar-even though it contains the vitamins and minerals you find in produce. The cider was filled with a little yeast, it tastes best when shaken.If your favorite breakfast beverage-other than coffee-is orange juice, you know that it’s not doing you any favors when it comes to sugar. On the palate, however, the structure and the juicy acidity set the tone that your mouth will water and you look forward to the next sip - until the bottle is surprisingly empty. You immediately find the intense notes of a high-quality, naturally cloudy apple juice and for us wine lovers, there is also a subtle reduction. Please open carefully, the cider likes to overflow!įermentet inbarriques and stainless steel tanks
The cider was filled with a little yeast, it tastes best when shaken.
The result is a crisp, fresh, extremely drinkable cider. The Brand brothers prove that the ideals of natural wine production are also good for sparkling apple wine: their cider is organically grown, fermented spontaneously, bone-dry before it is bottled, unfiltered and without sulfur. They are the fifth generation of winemakers in their family. The Brand Bros, Daniel and Jonas are running the family estate since 2014 & mostly produce natural wine in Bockenheim.
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