After eight years of research and development, Joywell Foods has rebranded as Oobli, and unveiled the first food products – chocolate bars boasting 70% less sugar – to feature the sweet protein brazzein.
Joywell Foods, which deploys microbes to produce nature-identical ultra-sweet proteins found in fruits and berries, has raised $25m in a funding round* led by Piva Capital as it gears up to launch its first consumer products featuring the sweeteners.
From thaumatin to brazzein, we’ve been told for years that ultra-sweet proteins found in tiny quantities in some fruits could be the next big thing in natural sweeteners, if we can just find a way to produce them more cost effectively from microbial hosts....
Sweegen will expand its high-intensity sweeteners portfolio early next year with the addition of brazzein, an ultra-sweet tasting protein found in small quantities in the fruit of a West African plant called oubli, that can be produced on a commercial...
The first flavors were made from plants, but were gradually replaced by ‘artificial’ alternatives, thanks to advances in synthetic chemistry. By the end of the 20th century, however, natural flavors were back in vogue.
Boston-based biotech firm Conagen says it has come up with a novel and proprietary process for the scalable production of a non-GMO version of 2’-fucosyllactose (2’FL), a human milk oligosaccharide (HMO) found in human breastmilk that is becoming a sought-after...
Synthetic biology specialist Conagen says it has come up with a cost effective way to produce lactoferrin protein that mirrors the nutritional properties of lactoferrin from breast milk, a potential game changer in the infant formula market.
In future, the majority of natural flavors could be produced from microscopic armies of microbes programmed to convert sugars into target molecules, rather than devoting vast swathes of agricultural land to growing plants that only contain tiny amounts...