Currently, we are producing two protein sweeteners: Miraculin from the plant Synsepalum dulcificum, and Brazzein from the plant Pentadiplandra brazzeana. Miraculin is a natural sugar substitute, a glycoprotein extracted from the fruit commonly known as the Miracle fruit originating from West Africa. When Miraculin is placed into the mouth and taste buds are exposed to it (which binds to sweet receptors on the tongue), acidic foods which are ordinarily sour (such as citrus) are perceived as sweet. Brazzein was isolated from the Oubli fruit that also originates from West Africa, and is 500–2000 times sweeter than sucrose on a weight basis. This protein represents an alternative to other low-caloric sweeteners and may potentially be used for diabetics.
These proteins serve as an untapped biological resource for innovation in food science technology, and hold massive potential as sugar and artificial sweetener replacements. We are manufacturing protein sweeteners on a large-scale production platform and are able yield high concentrations of protein quickly while maintaining low cost production.