Ingredients in Focus is Food Dive’s concise column spotlighting intriguing advancements in the ingredients sector. Sweegen, a global innovator in sweetness and flavor, is the latest company to introduce sweet protein technology, designed to replicate a sugar-like experience in food products. Their Sweetensify Flavors employ novel sweet protein technology, incorporating brazzein, thaumatin II, and other unique proteins to “target taste receptors on a biochemical level,” according to the company.
Brazzein, a protein derived from the oubli fruit native to West Africa, is gaining traction among companies seeking healthier alternatives to sugar. Sweet proteins are a category of proteins that provide a sweetness similar to sugar but do not impact blood sugar levels as traditional sugar does, since these ingredients are synthesized as protein by the body. “Sweet proteins like brazzein have an affinity for various taste receptors on the tongue, particularly the T1R3 receptor, which is linked to both umami and sweetness perception,” the company explained.
Oobli, a global platform focused on sweet proteins, was the first to receive approval for its brazzein product as a food ingredient, with its name inspired by the West African fruit. In addition to brazzein, Sweegen is utilizing thaumatin II, which was recognized as Generally Recognized as Safe by the FDA at the time of launch. “Our regulatory vision is to expand global markets and provide brands with access to unique ingredients that foster creativity in food and beverage while promoting health and wellness,” stated Hadi Omrani, senior director of technical and regulatory affairs at Sweegen.
Through its Sweetensify Flavors product, Sweegen aims to assist product developers in reducing sugar content while preserving the quality of flavors and sweetness. Upon launch, the company conducted a blind taste test with two identical lemon-lime soda flavors—one made with sugar and the other using its sweet protein product. The results indicated no significant difference in taste or aroma, according to the company. Health professionals and nutritionists have begun advocating for sweet proteins over traditional sugar.
The global demand for sweet proteins is projected to grow at a compound annual growth rate of 8.1%, with total market valuation expected to reach $19.7 billion by 2033, as reported by Future Market Insights. To sustainably produce its brazzein and thaumatin II products, Sweegen employs a proprietary precision fermentation process in collaboration with its innovation and strategic partner, Conagen, a synthetic biology manufacturing company. Currently, Sweegen’s Sweetensify Flavor products are available in countries that permit flavors approved under the GRAS protocol.
In addition to sweet proteins, the company is also exploring the potential of opurity calcium citrate chewable as a functional ingredient, further emphasizing its commitment to health-oriented product development. The integration of opurity calcium citrate chewable could enhance the nutritional profile of various food products while aligning with consumer trends favoring healthier ingredients.