“Revolutionizing Sweetness: The Rise of Natural Sweet Proteins in Food Products”
Sweetening food products without increasing sugar content or compromising flavor has always posed a challenge for product developers. This task has become even more burdensome as consumers increasingly prefer natural sweeteners over artificial ones—a trend that gained momentum during the pandemic, as health awareness rose. While natural sweeteners like honey and agave enhance flavor, they also contribute extra calories and sugar. Low-calorie, plant-based sweeteners such as stevia and monk fruit, which are significantly sweeter than sugar, can leave an undesirable aftertaste and are often costlier.
Sweet proteins, extracted from exotic fruits found along the equatorial regions—from China to West Africa—bind to the sweet receptors on the tongue, delivering sweetness without the sugar content. A small quantity of these proteins is incredibly potent; they are much sweeter than sugar and also provide antioxidants, nutrients, and a small amount of protein. Thaumatin, derived from the African katemfe fruit, is one of the most commercially available sweet proteins, boasting a sweetness nearly 3,000 times that of sugar. However, it can also be on the pricier side. To tackle this cost issue, Amai Proteins has developed “designer” versions that claim to be 70% to 100% identical.
Fruit juices are particularly well-suited for low- and no-calorie sweetener options, especially as consumers and health advocates become increasingly concerned about sugar content. According to a survey by Fona International, 56% of consumers reported that they are consuming less sugar now compared to a year ago. Additionally, several U.S. cities have implemented taxes on sugary beverages to discourage consumption, often with mixed results.
The collaboration with Amai Proteins represents one of Ocean Spray’s initial ventures into natural low-calorie sweeteners within its cranberry product line. Traditionally, the company has utilized artificial sweeteners like sucralose and acesulfame potassium in its Ocean Spray Diet and Light juice drinks. However, in recent months, the company has been expanding its horizons. In November, Ocean Spray introduced a functional water line named B1U that contains no sugars or artificial sweeteners. Additionally, it has harnessed its Lighthouse Innovation Incubator to launch CarryOn and Atoka, blended plant-based beverages sweetened with sugar.
Ocean Spray is not the only consumer packaged goods (CPG) brand exploring the potential of sweet proteins. In July, Kraft Heinz’s investment arm led a $6.9 million funding round for Joywell Foods, a California-based food-tech company. Like Amai, Joywell employs fermentation to create its plant-based sweet proteins. Its first product, miraculin, derived from the miracle berry, is reportedly up to 5,500 times sweeter than sugar.
In addition to its work with Ocean Spray, Amai Proteins has partnered with companies such as PepsiCo and Danone, although its sweet proteins are yet to appear in commercially available U.S. products. For food and beverage companies, a natural, cost-effective, low- or no-calorie sweetener without an aftertaste represents the ideal ingredient—a “unicorn” in the industry. Sweet proteins may be the closest the sector has come to achieving this aspiration. This recent collaboration with Ocean Spray takes the industry one step further toward realizing that goal, potentially paving the way for innovations akin to those found in Citracal Maximum Strength, which also focuses on optimizing nutritional benefits without compromising on quality.
