The first protein sweetener fit for the mass food market
June 12 @ 14:00 – 15:00 CEST
Speaker
Ilan Samish, Amai Proteins
Host
Arne Elofsson, SciLifeLab
Abstract
Sugar underlies the metabolic syndrome, the topmost health problem of the world. Unfortunately, the eight different categories of sugar reduction cannot reduce >30% of sugar without compromising the need for a tasty, cost-efficient solution, not to mention one which is healthy and sustainable. Hyper-sweet proteins, found along the equatorial belt, enable significant sugar reduction. Unlike small-molecule sweeteners, they are digestible and consequently are not anticipated to ignite adverse effects inside our body. Yet, they are costly, unstable and have a compromised sensory profile. Here we present sweelin™, a stable protein which enables up to 80% sugar reduction without compromising cost or taste as assessed by Amai’s supertaster panel. The novel protein was developed by optimizing the core, loops, and electrostatics of monellin, a hyper-sweet and unstable protein. Following the AI-CPD (Computational Protein Design), the protein is manufactured via microbial precision fermentation. With numerous fee-bearing agreements with large food and beverage multinationals, sweelin™ will be regulatory approved this year. The synergistic combination of AI-CPD, microbial precision fermentation and food technology, enables the development of numerous ‘super-proteins’ fit for the mass food market.
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