Scaling up the manufacturing process and initiating an approval procedure for a protein-based sugar substitute

The BMEL's National Reduction and Innovation Strategy for Sugar, Fats, and Salt in Ready-to-Use Products was initiated to counteract, among other things, the steady increase in diet-related diseases caused by excessive consumption of sugary foods and the resulting economic and societal costs. The Novel Sweets project developed an improved functional prototype based on the naturally occurring sweet-tasting protein brazzein. It is 10,000 times sweeter than table sugar (by weight) and exhibits honey and slightly umami-like notes.

However, to unlock the potential for commercialization, further development measures are required to optimize the manufacturing process and validate the product. These steps are necessary to increase economic viability, demonstrate superiority over competing products, develop a viable business case, and meet the requirements for regulatory approval.

The project aims to optimize the existing manufacturing process with regard to yields, robustness, and resource efficiency, and to establish a food-compatible process. Providing 20 g of protein will enable the necessary safety tests and product validations to demonstrate the functional superiority over existing Brazzein variants in products. The data generated on the manufacturing process, product characterization, and safety provide an excellent basis for meeting the requirements for approval as a flavoring substance. At the same time, the process data will enable the performance of profitability calculations to determine precise product costs and develop a comprehensive business plan. This can then be used as a basis for acquiring potential customers, licensees, and investors, and to ensure timely market launch and market penetration.