Sweegen scales new protein-based brazzein sweetener agent sustainably through precision fermentation
02 Feb 2022 --- Sweegen has rolled out its newest advancement in sweetening solutions, the high-intensity sweetener brazzein, branded Ultratia. Speaking to FoodIngredientsFirst, Shari Mahon, senior vice president and head of global innovations at Sweegen, details the ingredient’s functional and cost-competitive attributes.
Found sparingly in nature, brazzein derives from the West African climbing plant’s fruit, oubli. To scale brazzein sustainably, Sweegen uses a proprietary precision fermentation process, a technology that produces clean and sustainable ingredients.
Brazzein is 500 to 2,000 times sweeter than regular sugar and low-calorie, making it an excellent alternative to sugar, artificial sweeteners and old generation nature-based sweeteners such as stevia rebaudioside A.
“Brazzein can be used in a broad spectrum of applications across food and beverages,” Mahon details. “As a zero-calorie protein-based sweetener, it has many desirable qualities for use as a sweetener.”
“It can unlock new approaches to sugar reduction across existing portfolio products or help food and beverage manufacturers create new products for trending diets like Keto and other low carbohydrate-based diets.”
In addition to scaling the manufacturing process for Ultratia, Sweegen is currently pursuing a range of global regulatory approvals.Pending global regulatory approvals
In addition to scaling the manufacturing process for Ultratia, Sweegen is currently pursuing a range of global regulatory approvals.
“As with any new ingredient, there will be a learning curve for product developers regarding how best to use the ingredient,” comments Mahon.
“We foresee Ultratia brazzein inspiring new sweet innovations,” she remarks.
“We always take a creative building block approach when working in reduced and no sugar systems. That means that we look at a product holistically and focus on the full taste experience, ensuring products have the right sweetness, flavor, texture and overall desired functional benefit.”
“In this approach, clients also have access to our Flavors for Taste Modulation portfolio, which can help block bitterness, boost the perception of sweetness, manage a lingering note, enhance mouthfeel, or reduce astringency.”
Goodbye bitter
Brazzein is a protein sweetener that promises little to no bitter aftertaste and helps reduce linger, thereby reducing the taste challenges that have historically been a problem in the natural sweetener space.
“Brazzein is a powder; however, we can make it available in several different formats depending on the delivery system required for the finished product,” notes Mahon.
“There are many advantages to using brazzein as a sweetener because, at lower dosages, it gives a more intense sweetness, and the sweet release is different from stevia.”
“Ultratia brazzein has a very nice synergy with some of our other proprietary signature Bestevia sweeteners, which strengthens our ability to tailor sweetness profiles to match our clients’ expectations for their products,” she adds.
Last year, Sweegen launched its Taste Blazer concept, a marketing campaign to promote the synergies between its bitter blocking, sweetness modification, astringency reduction, linger control and flavor enhancement technologies.
Brazzein is 500 to 2,000 times sweeter than regular sugar.Pressure on sugar reduction
Across the spectrum, food and beverage products are increasingly compelled to reformulate with healthier sugar and calorie profiles, prompted by sweeping health campaigns and sugar taxes.
Just last month, the World Health Organization (WHO) European Region announced a new, voluntary Member State-led Sugar and Calorie Reduction Network to promote healthier diets and reduce overweight and obesity levels across the European region.
The UK, which will lead the Network in its first three-year term, reports that sugar intake exceeds recommendations across all age groups in the country. The WHO reports that excess sugar consumption is true in many other countries in the European region.
Industry continues to innovate around these blanket policy reforms. Last December, food-tech start-up B.T. Sweet unveiled Cambya, a plant-based “botanical sugar” substitute based on soluble fibers, monk fruit and select botanicals.
A healthier version of conventional sugar is also in the works, as supplier of molasses and natural sweeteners International Molasses unveiled CaneRite panela, a natural free-flowing powder sweetener made from sugar cane juice that has five times the amount of vitamins and minerals compared to sugar.
Elsewhere, beverage scientists have been exploring how to naturally sweeten pea-based milk alternatives with upcycled apple and pear scraps.
By Benjamin Ferrer
