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....
Foods and beverages sweetened with miraculin, brazzein and curculin - proteins found in exotic fruits that can be produced far more efficiently via microbial fermentation - could hit the US market in less than two years, offering formulators intriguing...