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Sweegen launches Sweetensify™ Flavors, debuting sweet protein brazzein technology

Sweegen launches Sweetensify™ Flavors, debuting sweet protein brazzein technology GlobeNewswire April 17, 2023

Rancho Santa Margarita, Calif., April 17, 2023 (GLOBE NEWSWIRE) -- Global sweetness and flavor innovator, Sweegen announced today the launch of Sweetensify™ Flavors, its newest flavor tool for food and beverage producers, to create better-for-everyone products. Powered by Sweegen’s novel sweet protein technology that includes brazzein, thaumatin II, and other unique proteins, Sweetensify Flavors improve and modulate sweet flavor, creating a sugar-like experience, thereby pushing the boundaries of healthier product innovation.

“Sweetensify Flavors will change how product developers think about reducing or eliminating sugar in beverages and foods,” said Casey McCormick, vice president of global innovation at Sweegen. “The flavor expression enabled by Sweetensify Flavors optimizes the sensory experience and enables a more sugar-like taste. It is substantially better than any previous technology. We target taste receptors on a biochemistry level that others simply cannot.”

Sweegen’s Sweetensify Flavors debuts brazzein, the company’s highly sought-after sweet protein, as well as thaumatin II. At the time of the Sweetensify announcement, Sweegen’s thaumatin II received the Flavor Extract Manufacturer’s Association (FEMA) GRAS status. 

“Our regulatory vision is to open global markets and enable brands to access unique ingredients that will support their food and beverage creativity while delivering on health and wellness,” said Hadi Omrani, senior director of technical and regulatory affairs at Sweegen.

Sweet proteins like brazzein have an affinity for different taste receptors on the tongue, especially the receptor known as T1R3, which is associated with both umami and sweetness perception. Leveraging this unique attribute, Sweetensify Flavors will enable product developers to reduce the amount of sugar they use in products while maintaining the quality of characteristic flavors and sweetness.

Thaumatin II belongs to a family of sweet-tasting proteins called thaumatins. Thaumatin II is a variant of the original thaumatin protein with a similar structure and sweetness profile. Thaumatins are known for their intense sweetness, several times greater than sucrose (table sugar). Brazzein is also several thousand times sweeter than sugar, making it a cost-effective tool for brands on a large scale. Thaumatin II is considered safe for consumption by the U.S. Food and Drug Administration (FDA).

The entire collection of Sweetensify Flavors has a wide range of benefits across sweet and savory applications, including enhancing flavor tonalities, blocking bitterness, reducing astringency and sweet linger, eliminating unwanted aftertastes, reducing sugar use, and blocking the burn from alcohol.

“Our product development teams are finding incredible synergies between Sweetensify Flavors and Sweegen’s state-of-the-art stevia systems,” said McCormick. “Ultimately, our solutions challenge the taste and cost of artificial sweeteners currently on the market.” McCormick further states, “Our customers are excited about the cross-application utility of the flavor collection enabled by the great pH and heat stability we see for these flavors along with high solubility.”

Sweegen’s Sweetensify Flavors are available for use in countries that allow flavors approved by the FEMA GRAS protocol. The company plans to expand its global availability rapidly.

To scale brazzein and thaumatin II sustainably, Sweegen uses a proprietary precision fermentation process, a technology that produces clean and sustainable ingredients. This allows for cost-effective commercial production of highly-sought after ingredients in global sugar reduction solutions. Sweegen’s innovation and strategic partner, Conagen, developed brazzein and thaumatins I and II with its proprietary protein and peptide production platforms and announced the development of the sweet proteins in 2021.

“We are the only company that has successfully scaled brazzein,” said Luca Giannone, senior vice president of global sales at Sweegen. “The launch of Sweetensify Flavors is one more example of how Sweegen brings to market the industry’s very best ingredient platforms and tools for enabling sugar reduction for health and wellness. This is our mission and our promise to our customers.”

Within one year of Sweegen announcing its ability to commercialize brazzein, it has received great interest in its proprietary sweet protein-based solutions. It has collaborated with several large food and beverage companies on sensory reformulations and new product developments.

“We look forward to the sensory results and feedback from our customers in anticipation of brazzein joining thaumatin II’s FEMA GRAS status,” said Giannone. “Sweegen is forging a path for better health and wellness in food and beverages with stellar ingredients. We are preserving Sweegen’s ability to continue perfecting these unique solutions with patents issued or pending worldwide.”



About Sweegen

Sweegen provides sweet-taste solutions for food and beverage manufacturers around the world.

We are on a mission to reduce sugar and artificial sweeteners in the global diet. Partnering with customers, we create delicious zero-sugar products that consumers love. With the best modern sweeteners in our portfolio, such as Bestevia® Rebs B, D, E, I, M, and N, and sweet proteins brazzein and thaumatin, along with our deep knowledge of flavor modulators and texturants, Sweegen delivers market-leading solutions that customers want, and consumers prefer. Well. Into the Future.

Forward-Looking Statements

This press release includes “forward-looking statements” within the meaning of the “safe harbor” provisions of the Private Securities Litigation Reform Act of 1996. Sweegen’s actual results may differ from the estimates, assumptions, and other illustrative material contained herein, and consequently, a reader should not rely on these forward-looking statements as predictions of future events. These forward-looking statements include, without limitation, illustrative information regarding Sweegen’s bottom-up assumed market potential, assumed hit rate, and the resulting revenue based on these model inputs. These forward-looking statements involve significant risks and uncertainties that could cause the actual results to differ materially from the expected results.

Industry, Market, and Other Data

In this press release, we rely on and refer to information and statistics regarding market participants in the sectors in which Sweegen competes and other data. We obtained this information and statistics from our own internal estimates and third-party sources, including reports by market research firms and company filings. We do not expressly refer to these sources. All of this information involves a number of assumptions and limitations, and the sources of such information cannot guarantee accuracy or completeness of such information. The industry in which Sweegen operates is subject to a high degree of uncertainty and risk due to a variety of important factors, any of which could cause results to differ materially from those expressed in the estimates made by Sweegen or third parties.

Cautionary Statement Concerning Forward-Looking Statements

This press release contains forward-looking statements, including, among other statements, statements regarding the future prospects for Reb M stevia leaf sweetener, brazzein, and thaumatin. These statements are based on current expectations but are subject to certain risks and uncertainties, many of which are difficult to predict and beyond Sweegen's control.

Relevant risks and uncertainties could cause actual results to differ materially from those expressed in or implied by the forward-looking statements and, therefore, should be carefully considered. Sweegen assumes no obligation to update any forward-looking statements as a result of new information or future events or developments.


Ana Arakelian, Head of Public Relations and Communications
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