Sweegen announced the launch of its Sweetensify Flavors, its newest flavour tool for food and beverage manufacturers to create better-for-everyone products.
Sweetensify Flavors are designed to improve and modulate sweet flavour, creating a sugar-like experience and enabling manufacturers to create healthier products to meet growing demand for healthy indulgence.
“Sweetensify Flavors will change how product developers think about reducing or eliminating sugar in beverages and foods,” explained Casey McCormick, Senior Vice President of Global Innovation, Sweegen. “The flavour expression enabled by Sweetensify Flavors optimises 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.”
The Sweetensify Flavors will debut brazzein, the company’s sweet protein, as well as thaumatin II. At the time of this 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 health and wellness,” added Hadi Omrani, Senior Director of Technical and Regulatory Affairs.
According to the company, sweet proteins like brazzein have an affinity for different taste receptors on the tongue, particularly the receptor known as T1R3 which is associated with both umami and sweetness perception. Leveraging this attribute, Sweetensify Flavors will enable product developers to reduce the amount of sugar they use in products while being mindful of the quality of the flavours and sweetness.
The collection of Sweetensify Flavors has a range of benefits across sweet and savoury applications including enhancing flavour, blocking bitterness, reducing astringency, eliminating unwanted aftertastes, reducing sugar 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,” added Casey. “Ultimately, our solutions challenge the taste and cost of artificial sweeteners currently on the market. 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 flavours along with high solubility.”
Within a year of the company announcing its ability to commercialise brazzein, it has reported receiving great interest in its sweet protein-based solutions, having collaborated with food and beverage companies on sensory reformulations and new product developments.
“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,” said Luca Glannone, Senior Vice President of Sales, Sweegen.
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