Yissum - Research Development Company of the Hebrew University

Low-Calorie, High-Fiber Juices

Posted by Yissum - Research Development Company of the Hebrew UniversityResponsive · Knowhow and Research output · Israel

Summary of the technology

Low-Calorie, High-Fiber Juices
Project ID : 23-2012-2795

Yissum - Research Development Company of the Hebrew University

Description of the technology

Biotechnological method preserves fresh taste of fruit or vegetables


Food & Nutrition, Food Processing

Development Stage

Laboratory demonstration

Patent Status

Patent application filed in the United States


  • Fruit juice is a major contributor to obesity even if it contains no added sugar because the low levels of dietary fibers they contain do not produce a feeling of satiety.
  • The main contributors to the calorie content of fruit juices are glucose and fructose, and while glucose stimulates the release of insulin that regulates food intake, fructose does not suppress the appetite and is associated with the formation of new fat cells.
  • While various approaches have been taken to reduce the sugar content of juices, they generally tend to interfere with the natural flavor and aroma.
  • There is a need for a process that would reduce the sugar content of fruit juices while maintaining the natural flavor and enriching the juice with dietary fibers.

Our Innovation

A process for reducing the sugar content of natural fruit and vegetable juices while increasing the fiber content and maintaining the natural flavor by treating the juice with certain harmless microorganisms.

Key Features

  • Simple laboratory process - feasibility on a semi-industrial scale to be tested
  • Easily obtainable microorganisms
  • Preserves the flavor and aroma of the juice.
  • Increases the fiber content of the juice.

Development Milestones

  • The project is ready for scaling up to demonstrate feasibility on an industrial scale.
  • It is estimated that a period of approximately one year is required to generate more results on a laboratory scale (mainly fine tuning and testing the system in a semi-industrial environment.

The Opportunity

  • In 2013, the revenue of juice production in the United States was approximately $19 billion.
  • The global juices industry is expected to exceed $92 billion by 2015, with 100% fruit juice representing more than 30% of the overall market.

Project manager

Amichai Baron
VP, Head of Business Development, Agritech & Envir

Project researchers

Roni Shapira
HUJI, Faculty of Agricultural, Food and Environmental Quality Sciences
Biochemistry, Food Science and Nutrition

Related keywords

  • Technologies for the food industry
  • Food quality and safety
  • Micro- and Nanotechnology related to agrofood
  • Food and Beverages
  • Food & Nutrition
  • food processing

About Yissum - Research Development Company of the Hebrew University

Technology Transfer Office from Israel

Yissum Research Development Company of the Hebrew University of Jerusalem Ltd. Founded in 1964 to protect and commercialize the Hebrew University’s intellectual property. Ranked among the top technology transfer companies, Yissum has registered over 8,900 patents covering 2,500 inventions; has licensed out 800 technologies and has spun-off 90 companies. Products that are based on Hebrew University technologies and were commercialized by Yissum generate today over $2 Billion in annual sales.

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