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.
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.
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