sweet-protein

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 …

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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 …

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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 …

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