USA – Sweegen, a global leader in sweetness and flavor innovation, is currently advancing sweet protein technology to create sugar-like experiences in food products.
The company’s new Sweetensify Flavors employs novel sweet protein technology, featuring proteins such as brazzein and thaumatin II, to “target taste receptors on a biochemistry level,” as stated by Sweegen.
Brazzein, a protein sourced from the oubli fruit native to West Africa, is gaining popularity among companies seeking healthier sugar alternatives.
Sweet proteins offer sugar-like sweetness without impacting blood sugar levels, as they are synthesized as proteins by the body.
According to Sweegen, “Sweet proteins like brazzein interact with various taste receptors on the tongue, notably the T1R3 receptor, which is linked to umami and sweetness perception.”
Oobli, a global sweet protein platform, is the first to gain approval for using brazzein as a food ingredient, inspired by the West African fruit.
Alongside brazzein, Sweegen also utilizes thaumatin II, which has received Generally Recognized as Safe (GRAS) status from the FDA.
Hadi Omrani, senior director of technical and regulatory affairs at Sweegen, explains the company’s regulatory strategy: “Our goal is to open global markets and enable brands to use unique ingredients that foster food and beverage creativity while promoting health and wellness.”
Sweegen’s Sweetensify Flavors aims to help product developers reduce sugar content without compromising on taste and quality.
During its launch, Sweegen conducted blind taste tests comparing two identical lemon lime soda flavors—one with sugar and the other with the sweet protein product.
The results showed no significant difference in taste or aroma, according to the company.
Liked this article? Subscribe to Food Business Africa News, our regular email newsletters with the latest news insights from Africa and the World’s food and agro industry. HERE
