Conagen commercializes scalable sweetness enhancers derived from nature
The company has teamed up with Sweegen to bridge natural solutions with “mainstream taste”
(Credit: Conagen)08 Jul 2022 --- Biotechnology firm Conagen has revealed its plans for the commercialization of an expansive portfolio of natural sweetness enhancers for taste modification in sugar reduction solutions for F&B.
The enhancers are made with precision fermentation, a technology that has led to the innovation of a comprehensive platform of phenolic antioxidants.
Sweetness enhancers in the market today are made by chemical synthesis or by using an organic solvent extraction method, both of which are time-consuming, labor-intensive and environmentally unfriendly.
Precision fermentation
According to the company, Conagen, precision fermentation is “a preferred, clean, and sustainable method for developing sweetness enhancement compounds.”
“These molecules are yet another example of how Conagen leverages its molecular platforms and precision fermentation capabilities to create useful ingredients for food and beverage applications,” says Casey Lippmeier, Ph.D., vice president of innovation, Conagen.
Conagen’s sweetness enhancers belong to a group of natural product molecules called phenolic compounds, found extensively in many plant species. (Credit: Conagen)“Our ability to rapidly scale modern, clean and sustainable sweetness enhancers provides additional and better options for taste modulation and sugar reduction beyond those enabled by the non-caloric sweeteners already on the market.”
Derived from plants
Conagen’s sweetness enhancers belong to a group of natural product molecules called phenolic compounds, found extensively in many plant species. Phenolic compounds are commonly found in vegetables and fruits and are a significant part of the human diet.
They are biosynthesized by plants and lichens as secondary metabolites and comprise a diverse group of phytochemicals.
Increasing consumer awareness of chronic diseases such as obesity and diabetes sparks the market trend toward zero sugar and low-to-no calorie food and beverages and is expected to continue upward.
The health trend drives the growth in new sweetness enhancer technologies for an ever-demanding sugar reduction solutions market. Consumers seek ways to improve their diets and are increasingly interested in natural and clean ingredients.
Building a bridge of natural solutions
Conagen’s precision fermentation method is “a preferred, clean, and sustainable method for developing sweetness enhancement compounds.”
Conagen and its partner Sweegen have previously teamed up to develop modern natural sweeteners that can replace up to 100% sugar in F&B applications.
“Together, with Conagen, we’re building a bridge of natural solutions with mainstream taste,” adds Casey McCormick, head of global innovation, Sweegen.
“These new molecules can modulate mouthfeel and boost the sensation of the sweetness of other sweeteners and flavors in food and beverages, leading to a significant reduction in sugar usage.”
“Conagen is an ideal partner for Sweegen to build our robust portfolio and pair it with our sweetener systems. The more sweetness enhancers in our toolbox, the better our exploration and discovery of new ways for F&B brands to make healthier products that taste great and resonate with consumers,” McCormick states.
Earlier this year, Conagen scaled its production of two new high-intensity sweeteners, thaumatin I and thaumatin II. The development expands Sweegen’s portfolio of zero-sugar natural ingredients.
Edited by Elizabeth Green
