The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes
Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes

Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes

Sugar reduction is a major focus of the food and beverage industry. Innovative sugar substitutes are urgently needed. 

Sugar reduction is a major focus of the food and beverage industry. Innovative sugar substitutes are urgently needed. Sweet proteins originating from exotic fruit offer an exciting solution, but their adoption has been slow due to limited supply, high price and sensory profile challenges. We aim to overcome these hurdles and introduce a healthy, zero-glycemic-index protein sweetener as a sugar substitute to revolutionize global food and beverage market. Our synergistic consortium comprises an award-winning, ‘Rising Food Stars’ (RFS) start-up (Amai Protein), a leading academic partner (Technion, Prof. Yoav D. Livney), and two multinational consumer-product companies (Pepsico & Danone). The expected outcome would be a safe sustainable and scalable fermentation-based production of a commercially competitive sweet protein, formulated and protected for optimal performance in several major food and beverage applications (e.g. carbonated soft drinks, yogurt, flavored water, sport drinks), assessed in final products (complying with sensory , stability and shelf-life requirements), and approved by the European Foods Safety Authority. As such the consortium will materialize the introduction of this disruptive technology within 2-4 years to final applications which will be disseminated and become available to the public that is, in turn, yearning for healthy sugar substitutes to help mitigate the potential health risks associated with sugar over-consumption.

Partners

The following partners are involved in the project

Danone Research
Technion, Israel Institute of Technology
PEPSICO
Amai Proteins

Project Lead

Yoav Livney
Institution

TECHNION

Contact details

livney@technion.ac.il

Related projects

Pressure for healthier and more natural fat-based foods (underPRESSURE)

Pressure for healthier and more natural fat-based foods (underPRESSURE)

Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.

The development of organic supply chains that drive fair, transparent and healthy options for the consumer

The development of organic supply chains that drive fair, transparent and healthy options for the consumer

The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food safety and nutrition.

Innovation Prizes

Innovation Prizes

Do you have an idea that could transform the agriculture, fisheries and food sector?
Apply for RIS Innovation Prizes and receive up to €25,000 of equity-free funding. 

Related articles

EIT Food hosts Sustainable Seafood Panel Food Production

EIT Food hosts Sustainable Seafood Panel

22 January 2021

EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.

How can we all fight childhood obesity? Consumer Behaviour

How can we all fight childhood obesity?

27 October 2020

In the past 40 years, childhood obesity has become one of our most serious public health challenges, and a recognised problem in every country in the world.