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Startup Innovation Challenge 2018 nominees: Alternative proteins, upcycling side-streams

3 Nov 2018

01 Nov 2018 --- The role of start-ups in shaping the future of the food and beverage industry is pronounced. Their role as thought leaders has driven multinational companies and legacy brands to invest in them – and learn from them: significant players are going small in their strategy. 

The beauty of the brazzein molecule is in its flexibility. It is heat and pH stable. It can, therefore, be freeze-dried, baked and cooked, thus making its applications unlimited.

Startup Innovation Challenge 2018 nominees: Alternative proteins, upcycling side-streams

At HiE 2018, which will be held in Frankfurt at the end of November, a diverse range of start-ups that encompasses ingredients, technologies or services and plant-based finished products will compete for individual awards at the event. Here FoodIngredientsFirst takes a look at the technologies that are competing this year, with comments from the nominees.

Magellan Life Sciences (UK): Magellan Life Sciences is a synthetic biology company developing novel platforms to produce plant-inspired molecules to address global health and wellness needs. Their leading molecule is a natural non-caloric protein sweetener called brazzein that is inspired by the scarce West African fruit Oubli. They are positioned as the global leaders in developing a scalable and sustainable production for brazzein.

“Magellan Life Sciences, using XSeed [its proprietary synthetic biology platform] has successfully manufactured brazzein as the next generation natural, non-caloric protein sweetener,” says Laxmi D. Abhiram, Chief Strategy Officer at Magellan Life Sciences. “While not being the first to discover this powerful protein, Magellan Life Sciences is the first company globally, who has been able to produce brazzein at the scale and price points that will take the sugar industry head-on, much less the US$8 billion sugar alternative market.”

Abhiram notes that despite being a very popular molecule known in the scientific community for its almost sugar-like taste, brazzein had, until now, been stuck in the R&D labs of many companies who have tried and failed to commercialize it due to a lack of commercially logical scientific process. This is now set to change. 

“Brazzein is the answer for food and beverage manufacturers who are looking to either reduce the amounts of sugar in their products or completely replace it while ensuring the product taste remains impeccable. Not to mention that being 1,200 times sweeter than sugar, and not requiring any masking agents will bring down the per unit cost of all sugar substitute products,” Abhiram notes. 

The beauty of the brazzein molecule is in its flexibility. It is heat and pH stable. It can, therefore, be freeze-dried, baked and cooked, thus making its applications unlimited. “Brazzein will be entering the EU and US market in 2021 primarily in the beverage sector following which it will be formulated for dairy products. We are currently involved in active formulation trials with industry leaders of beverage, dairy and confectionery products,” Abhiram concludes.