Functional protein specialist Bestzyme has received GRAS (Generally Recognised as Safe) approval from the US Food and Drug Administration (FDA) for its flagship sweetener, Mellia Brazzein – a milestone that opens up fresh opportunities for reduced-sugar formulations in confectionery.
The FDA’s “No Questions” letter, issued on April 26, 2025, confirms the agency has no safety concerns about Brazzein for its intended use as a general-purpose sweetener. Produced using precision fermentation, Mellia Brazzein is derived from a naturally occurring sweet protein found in the fruit of the West African oubli plant. It has been developed for industrial-scale application across categories including chocolate, where reducing sugar without compromising taste and texture remains a key challenge.
Positioned as a zero-calorie sweetener with a high sweetness profile and flavour-modifying capabilities, Mellia Brazzein is rapidly digestible and designed not to spike blood glucose or disrupt the gut microbiome – tapping into consumer interest in gut health and functional foods. Bestzyme, a subsidiary of GenScript, describes the product as “a next-generation, high-quality sweetener” that aligns with the rising demand for better-for-you confectionery.
Precision fermentation powers new possibilities
Bestzyme’s GRAS approval reflects a wider shift in how confectioners are leveraging cutting-edge technology – including precision fermentation – to support clean-label innovation and sugar reduction. The process allows manufacturers to engineer sweet proteins and other ingredients using genetically modified microbes, offering a sustainable alternative to traditional extraction or synthetic methods.
A recent 2024 study highlighted that microbial hosts can be used to develop end products with enhanced quality, flavour and safety, reinforcing precision fermentation’s promise in confectionery innovation pipelines. This technology also supports exploration of novel and nostalgic flavour profiles, further expanding its value in NPD.
Pressure mounts on sugar reformulation
Growing scrutiny on sugar consumption – combined with rising raw material costs – continues to push sugar-reduction strategies to the top of the innovation agenda. According to WHO guidelines, adults and children should limit free sugars to less than 10% of daily energy intake.
This consumer awareness, alongside pressure from policy interventions and front-of-pack labelling initiatives, is intensifying the need for confectioners to reformulate while preserving the sensory experience of indulgence. Research shows that up to 20–40% of sugar can be removed from confectionery products without compromising taste – often by layering multiple ingredients or physically modifying sugar to alter sweetness perception.
However, formulation success is heavily dependent on the production method. Texture, stability and sweetness must be finely balanced – especially in chocolate – making next-gen sweeteners like Mellia Brazzein particularly valuable.
Industry examples show rising momentum
Major manufacturers are already acting. Nestlé has rolled out enzymatic technology that reduces sugar by up to 30% across several applications, with the added benefit of producing prebiotic fibres to support gut health – another strong consumer trend.
Technology is also being deployed to improve transparency. Front-of-pack labelling, supported by education campaigns and voluntary reformulation targets, is helping consumers make more informed decisions while reinforcing the business case for sugar reduction.
What’s next for confectionery?
As functional and health-driven snacking evolves, demand for natural, sustainable and label-friendly sugar alternatives will continue to rise. Innovations like Brazzein – combining sweetness with health benefits and scalability – are positioned to play a key role in reshaping the category.
For confectionery manufacturers, it’s a moment to reassess R&D strategies and tap into sweet proteins and precision fermentation as tools to deliver better-for-you indulgence without compromise.
