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Startup Innovation Challenge 2018 nominees: Alternative proteins, upcycling side-streams
3 Nov 201801 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.
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.