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Sweelin can reduce up to 70% of added sugar

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Sweelin, created by Amai Proteins, is a sustainable, 100% sweet protein that can reduce 40-70% of added sugar in a variety of foods and beverages without changing the consumer taste experience.

Sugar overconsumption underlies the Metabolic Syndrome (obesity, diabetes, and more), a global health challenge primarily affecting the lower socioeconomic classes. Sugar production also places a significant burden on arable land and water usage, contributing air, land, and sea pollution.

Dr Ilan Samish, CEO and Founder of Amai Proteins says “the novel proteins mimic proteins that reside in harsh conditions (for example, Dead Sea, hot springs, acidic swamps) and are thus fit for the requirements of the mass food market. These include soft drinks, fruit juices, dairy, alternative dairy products, sauces, spreads, snacks, ketchup, chocolate, peanut butter, energy bars and functional foods. Amai’s Sweelin combines cost-effectiveness with significant impact improvements both for the health of our people and the health of our planet.”

Sweelin secured the Israel based company as the Global Winner of the 2022 Extreme Tech Challenge competition. A start-up competition where more than 2,000 startups from more than 100 countries competed in 10 impact areas including biotechnology, education, financial technology and clean technology.

Samish continues: “Amai – ‘sweet’ in Japanese – produces the first great tasting and market-fit 100% protein sweetener via Amai’s Pro3 Platform: Pro-Design AI-CPD (Computational Protein Design), Pro-Planet precision fermentation, and Pro-Taste food technology.”

 

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Media contact

Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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