Microbial fermentation platform for scalable production of brazzein protein sweetener

Overview

Biofect Innovations has developed a proprietary microbial fermentation platform for producing Brazzein, a naturally occurring high-intensity protein sweetener originally found in the rare Oubli berry. Brazzein delivers approximately 2000 times the sweetness of sugar while providing a clean, sugar-like taste without the off-flavors commonly associated with alternative sweeteners such as stevia. By engineering microorganisms to produce Brazzein through precision fermentation, Biofect eliminates dependence on the scarce Oubli berry and enables scalable, sustainable manufacturing. The company's Brazzein has demonstrated strong performance in low-pH applications, making it well suited for acidic foods and beverages where conventional high-intensity sweeteners often struggle with stability and flavor.

Technical specifications

• Sweetness intensity: Approximately 2000 times sweeter than sugar, enabling very low usage levels.
• Production method: Precision fermentation using genetically engineered microorganisms, leveraging industry by-products as feedstocks to support a circular bioeconomy.
• pH stability: Preliminary tests confirm stability across a range of pH values, including pH as low as 2.0, making it suitable for acidic beverage and food formulations.
• Solubility: High solubility supports easy incorporation into liquid and solid food systems.
• Sensory performance: Preliminary sensory evaluation with 150 panelists showed a preference for Brazzein over stevia in beverage applications, citing sugar-like taste and absence of off-flavors. Early customer feedback also suggests potential to mask off-flavors, including bitterness from other sweeteners.
• Sustainability profile: Animal-free production using microbial fermentation reduces reliance on agricultural supply chains and lowers environmental impact.

Technology readiness level

Brazzein has been validated at lab scale through in-vitro assays confirming sweetness and preliminary pH stability testing across acidic conditions. Initial sensory evaluation in beverage applications has been completed. Biofect is now advancing a 12-month scale-up plan that includes expanded production, detailed specification analysis, and third-party sensory evaluation in real food and beverage systems. The company is seeking partners with expertise in food technology, access to analytical equipment, and resources to support regulatory approval to accelerate commercial deployment.