Sweet Protein

Oobli

© Oobli
Fermentation

Ingredion Joins Forces with Oobli to Expand Access to Next-Gen Sweet Protein Solutions

Oobli, a biotechnology company specializing in sweet proteins, has announced a partnership with global ingredient solutions provider Ingredion. The collaboration aims to expand industry access to alternative sweetener systems by integrating Oobli’s sweet proteins with Ingredion’s portfolio, including stevia. Sweet proteins, derived from natural sources and produced through precision fermentation, offer a low-calorie alternative to traditional sweeteners. These proteins can be used in a variety of food and beverage applications, including sodas, baked goods, yogurts, and confectionery, either as standalone ingredients or in combination with other sweeteners. Ingredion, which has been actively expanding its sugar reduction solutions, views sweet proteins as a complementary addition to its existing product lines. Nate Yates, VP and GM of sugar reduction and fiber fortification at Ingredion, said, “We’ve long …

more

Organisations and brands:

© Oobli
Fermentation

Oobli Gains FDA Nod for Sweet Protein Monellin, Expands Portfolio of Zero Glycemic Impact Sweeteners

US sweet protein developer Oobli (formerly Joywell Foods) announces that it has received the FDA’s first “no questions” letter for its monellin sweet protein, produced via precision fermentation. With the letter, the FDA confirmed that Oobli’s monellin is safe to use as a sweetener in food and beverages. The acknowledgment follows a previous FDA approval of brazzein, another sweet-tasting protein. Monellin is originally found in the serendipity berry of the Dioscoreophyllum cumminsii plant, and brazzein is in the fruit of the Oubli plant. Both scarce sweet proteins are said to be significantly sweeter than sugar. Founder and CTO Jason Ryder shared, “Having additional sweet proteins on the Oobli platform will enable companies across the globe to focus on ways to reduce sugar without compromising taste. …

more

Organisations and brands:

Fraunhofer IME develops new protein-based sweetener

© Fraunhofer IME
Fermentation

NovelSweets Project Develops Protein-Based Sweetener 10,000 Times Sweeter Than Table Sugar

Researchers at Fraunhofer IME have partnered with metaX Institut für Diätetik GmbH and candidum GmbH to develop a new type of protein-based sweetener. Called NovelSweets, the project is supporting the German Federal Ministry of Food and Agriculture in its efforts to reduce the sugar content of ready-made foods and beverages. The new sweetener is made from sweet-tasting proteins, molecules that occur naturally in some plants and bind readily to taste receptors for sweet flavors on the tongue. Brazzein, found in the African plant Pentadiplandra brazzeana, is one of the best-known sweet proteins; however, it is difficult to extract from the plant. Instead, the NovelSweets project is developing new protein varieties based on the protein sequence of brazzein. This process involves the use of biotechnology and …

more

Organisations and brands:

Shiru and Ajinomoto Health and Nutrition partner to develop sweet proteins

© Shiru
Ingredients

Shiru and Ajinomoto Health & Nutrition Partner to Develop Sweet Proteins That Can Replace Sugar

AI-enabled protein discovery company Shiru has announced a partnership with Ajinomoto Health & Nutrition North America to develop and commercialize sweet proteins that can replace sugar and sweeteners in beverages and specialty products. Sweet proteins can deliver up to 5,000 times more sweetness than sugar, and could potentially replace 70-90% of the sweetness provided by sugar in foods and beverages. While refined sugar spikes blood sugar levels, sweet proteins can moderate them because they are metabolized differently. This could potentially help with managing conditions such as diabetes. The cutting edge of functional ingredients This will be the first time Ajinomoto Health & Nutrition has tested sweet proteins, and the company will contribute its deep expertise in fermentation to the partnership. It is also Shiru’s first …

more

Organisations and brands:

Oobli and Grupo Bimbo have partnered to incorporate sweet proteins into baked goods.

© Oobli
Fermentation

Oobli’s Microbial Proteins to Sweeten Bimbo’s Baked Goods in a “Completely New Way”

California’s Oobli has partnered with Grupo Bimbo, a Mexican multinational food company touted as the largest bakery company in the United States and with a presence in 33+ countries, to introduce into baked goods its ultra-sweet proteins made with precision fermentation. This collaboration marks Oobli’s first global CPG partnership and Grupo Bimbo’s first time testing sweet proteins in products. Bimbo owns Oroweat, New York Bakery Co., and Entenmann’s, among other brands.  Oobli’s novel microbial proteins, which recently achieved GRAS (Generally Recognized as Safe) status, are described as natural sweeteners that, unlike traditional sugar, do not lead to diabetes, obesity, or sugar cravings because they are digested as protein rather than carbohydrates.  Ali Wing, CEO of Oobli, commented, “Sweet proteins have the potential to revolutionize sweetness and are a completely new way to think about how we …

more

Organisations and brands:

MycoTechnology unveils sweet protein that can replace sugar and artificial sweeteners

© Getty Images (supplied by MycoTechnology)
Fermentation

MycoTechnology’s Honey Truffle Sweetener on Track to Revolutionize Sugar Reduction

Mycelial fermentation leader MycoTechnology announces significant progress in scaling production and ensuring the safety of the first-ever honey truffle sweetener.  The new product, made from a sweet protein found in honey truffles discovered only a year ago, is described as a game-changing alternative to sugar and artificial sweeteners. It has a clean taste profile and is 1000 to 2500 times sweeter than sucrose. Leveraging precision fermentation, MycoTechnology claims to have successfully scaled production from a lab bench to 3000 L tanks. Moreover, according to the announcement, the company’s team is improving production and developing efficient strains to make the honey truffle sweetener economically competitive with similar products.  Ranjan Patnaik, MycoTechnology’s CTO, comments, “Our team has achieved remarkable results, exceeding initial expectations for speed of scale-up, mechanistic understanding …

more

Organisations and brands: