An Israeli startup that uses innovative technology to reduce the sugar content in fruit juices has partnered with a leading American food and beverage supplier.

Rehovot-based Better Juice uses natural enzymes to convert sugars in juice to non-digestible compounds, like dietary fibers. The sugar is replaced with other sweet molecules, without changing the taste or affecting the naturally occurring nutrients, including vitamins, minerals, and antioxidants.

The collaboration will see global company Ingredion, which is headquartered in Illinois, lead Better Juice’s Series A funding round through its investment arm, Ingredion Ventures. The aim is to fast track Better Juice’s entry into the US juice market.

“This important partnership step is truly exciting,” said Gali Yarom, co-founder and co-CEO of Better Juice.

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Better Juice Co-founder and Co-CEO Gali Yarom is a Technion alumna.