Like their name suggests, sweet proteins are, quite simply, proteins that taste sweet – a trait that distinguishes them from sugar, which is a carbohydrate.
While sweet proteins have been around for ages, as they naturally occur in rare fruits grown in tropical regions like West Africa, recent advancements in technologies such as microbial fermentation have enabled companies like Oobli to produce them at a much larger scale.
They made their commercial debut in 2022 when the food-tech startup launched a line of chocolate bars formulated with sweet proteins – and significantly less sugar than traditional chocolate bars as a result – making them a good fit for individuals with diabetes, GLP-1 users, and anyone else who’s hoping to reduce their sugar intake.
Their name can be a bit confusing, however, as sweet proteins don’t offer much in the way of protein, but that’s because they are anywhere from 1,000 to 3,000 times sweeter than sugar depending on the type. Therefore, a little goes a long way.
Types of Sweet Proteins
Common types of sweet proteins include:
- Brazzein: derived from the Pentadiplandra brazzeana fruit found in West Africa
- Curculin: originates from the Curculingo latifolia fruit found in West Africa
- Mabinlin: comes from the seeds of Capparis masakai (katemfe fruit) found in China
- Monellin: derived from Dioscoreophyllum cumminsii (AKA serendipity berries) in West Africa
- Pentadin: comes from the Pentadiplandra brazzeana, a climbing shrub found in West Africa
- Thaumatin: originates from the Thaumatococcus danielli (katemfe fruit) that’s native to West Africa
- Miraculin: derived from the berries of the Miracle Fruit plant found in West Africa
Oobli’s platform of sweet proteins, for example, includes brazzein, thaumatin, monellin, and miraculin, and each type has its own unique properties.
So, how do sweet proteins behave in the body, when compared with sugar?
Sweet Proteins vs. Sugar vs. Natural Sweeteners
“Sweet proteins behave much like protein as the structure is a protein,” said Brian Chau, a food science consultant and principal advisor at the Chau Time consultancy firm.
As a result, the body breaks them down into amino acids with no impact on blood sugar, insulin, or the gut microbiome – unlike sugar.
This has increased their appeal with the growing number of health-conscious consumers who are actively trying to Improve their gut health while also veering away from both traditional sugar and artificial sweeteners like aspartame.
In terms of how sweet proteins compare to other natural sweeteners like stevia, monk fruit, and allulose in blind tasting environments from a sensory standpoint, Chau said:
“The perception of sweetness intensity is as high as stevia or monk fruit and higher than allulose. Allulose is naturally less sweet than high intensity sweeteners. Sweet proteins do not have the metallic aftertaste as some stevia in the market.”
The only problem? Lack of awareness.
Adoption and Formulation Challenges
Despite their many selling points, most consumers don’t even know that sweet proteins exist, as Chau says “the industry is still building supply chains and demand,” and formulation challenges also remain.
“Proteins even at small dosage will experience denaturation through heat, pH, and chemical reactions in the application. Understanding the functionality of the protein will be important,” Chau told FI.
“The process to ensure shelf stability need to be considered. Furthermore, the proteins may experience denaturation through friction if there is any long term grinding or milling involved,” he explained.
When asked about processing conditions that could potentially limit the use of sweet proteins in large-scale manufacturing, Chau noted that thermal conditions without proper encapsulation can “denature” the proteins.
“The longer the heating the process, the more testing is needed for efficacy. Acidity will also matter as the pH can denature proteins as well,” he advised.
So, where are sweet proteins headed?
The Future of Sweet Proteins
Future Market Insights projects that the sweet protein market will generate more than $30.8 million by 2035 at an 8.1% CAGR – especially as more companies target regulatory approvals and partnerships with food manufacturers.
Israeli food-tech startup Amai Proteins recently got the regulatory green light to sell its sweet proteins in various foods and beverages, securing a “no questions” letter from the FDA for its first product, Sweelin.
The calorie-free ingredient is based on the sweet protein monellin and produced through precision fermentation of the yeast strain Komagataella phaffii, which was used to produce the original Impossible Burger as well.
The company has reportedly begun partnering with food, beverage, and supplement makers to reduce the sugar content of their products.
In addition, other startups have also thrown their hat in the sweet protein ring, including California-based Sweegen, Chile’s Naturannova, and MycoTechnology of Colorado.
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