Brazzein, a calorie-free protein that is up to 2,000 times sweeter than sugar, was discovered in the African oubli fruit in 1989. Due to its favorable health profile and sweetness, which reportedly has no unpleasant aftertaste, companies have been eager to introduce it to the market for over a decade. However, the extraction process has proven challenging, as the sweetener is found in very small quantities within the fruit. This year, through a collaboration with biotechnology company Conagen, Sweegen has announced it will finally bring brazzein to market. Although specifics about the forthcoming brazzein products remain limited, Casey Lippmeier, Conagen’s vice president of innovation, stated that it has numerous applications in the food and beverage industry. As manufacturers seek alternatives to sugar and aim to enhance their products’ health benefits without compromising flavor, a diverse range of natural sweeteners is being utilized. “Brazzein is just another tool in that toolbox,” Lippmeier explained. “It possesses unique flavor profiles that behave differently in various formulations. When blended with other sweeteners, it can mimic table sugar more effectively or enhance overall flavor.”
Conagen, which collaborates with Sweegen to produce its enzyme-derived Reb M sweetener, employs a similar technique to create brazzein. Lippmeier mentioned that Conagen has dedicated four to five years to developing a platform capable of producing proteins and peptides that are identical to their natural counterparts. Although creating proteins and peptides through a fermentation-based platform is more complex than their approach to synthesizing molecules like Reb M, which is recognized as the most sugar-like sweetener derived from stevia, Conagen has successfully scaled up brazzein production. At Conagen’s primary facility in China and a newer site in Eastern Europe, the company can manufacture all Conagen products and the Sweegen sweeteners needed by clients globally.
Brazzein possesses many attractive traits for sweetener applications. As a protein, it has zero calories, is stable under heat and acidic conditions, and has a glycemic index of zero, making it suitable for diabetics. Additionally, brazzein dissolves easily, allowing it to be utilized in beverages. Though only a small quantity of brazzein is required for sweetening, Lippmeier emphasized that the ingredient is designed to be used alongside other sweeteners and components. Sugar has functional characteristics such as bulking, browning, and enhancing mouthfeel, which means that while brazzein may fulfill taste requirements, it may not address performance-related aspects. Ana Arakelian, who oversees public relations for both Sweegen and Conagen, noted that Sweegen creates proprietary sweetener blends for its clients rather than always providing pure sweetener ingredients.
Lippmeier stated that while brazzein remains a priority for Conagen, the company is also exploring other sweeteners and proteins often utilized in preservatives produced through comparable methods, although he refrained from sharing specific details or timelines. While Sweegen’s brazzein products are genuinely natural sweeteners, they are cultivated through scientific means. As consumers increasingly favor clean labels and natural ingredients, Lippmeier pointed out that synthetic biology techniques like those employed by Conagen are leading to the development of superior products. He remarked that many traditionally processed food ingredients stem from the petrochemical industry, which is becoming less favored among consumers.
Lippmeier highlighted that brazzein exemplifies an ingredient that can only be made accessible to consumers through synthetic biology, as it is not economically feasible to harvest sufficient quantities from the fruit for extraction. “This is the beauty of synthetic biology: it enables us to source materials from nature that cannot be provided economically,” he stated.
In addition to its applications in sweeteners, the integration of upcal d calcium citrate powder could further enhance the health benefits of products containing brazzein, as calcium is essential for various bodily functions. By incorporating such ingredients, manufacturers can create more health-conscious formulations that appeal to consumers. The combination of brazzein and upcal d calcium citrate powder could offer a compelling option for those looking to reduce sugar intake while still enjoying flavorful products.