Sweegen’s Brazzein Sweetener Receives GRAS Status, Opens Lane For Product Innovation

Sweegen has received Generally Recognized As Safe (GRAS) status for its new Ultratia line of brazzein sweeteners, marking another step forward for the company in the race to create the next generation of better-for-you sugar alternatives.

Last week, the Rancho Santa Margarita, California-based ingredient company received GRAS certification from the Flavor and Extract Manufacturers Association (FEMA) for Ultratia, a brazzein sweet protein developed in February 2022 that claims to be 500 to 2000 times sweeter than regular sugar. Found naturally in the oubli fruit in West Africa, brazzein is able to retain its structure in extreme temperatures and pH levels, making it a versatile tool for reducing sugar content in a range of formulations.

Brazzein proteins interact with different taste receptors on the tongue, particularly the T1R3 receptor (associated with both umami and sweetness perception), thus allowing for a flavor closer to traditional sugar, according to the company.

With GRAS approval, Sweegen can now aim to broaden the customer base for brazzein by producing it at scale and making it more affordable for food and beverage makers. Thus far, its market presence remains limited: in December, food technology company Oobli (formerly Joywell Foods) announced the launch of its first consumer product, a brazzein-sweetened chocolate bar, to showcase its own ingredient platform.

“The FEMA GRAS status is a testament to the safety of brazzein as a flavor modifier that our customers can trust to explore new and exciting taste-modulating solutions,” said Sweegen VP of technical and regulatory affairs Hadi Omrani in a statement.

In partnership with commercial production company Conagen, Ultratia will be marketed as the cornerstone of the recently launched Sweetensify Flavors Collection, along with a thaumatin II protein sweetener that already received GRAS status. The zero-calorie Sweetensify Flavors Collection offers food manufacturers additives that “improve and modulate sweet flavor, creating a sugar-like experience, thereby pushing the boundaries of healthier product innovation,” according to the website.

The food industry has been searching for a sugar alternative that tastes the same as traditional sugar but does not spike consumers blood sugar levels and can be safely consumed by diabetics. Stevia and other sugar alcohols have been broadly used across categories, but flavor profiles don’t always measure up to the real thing. Recently, a study found a possible connection between erythritol and blood clotting, stroke, heart attack and death causing some brands to grapple with the decision to continue to use the popular sugar alcohol or find an alternative.

In 2019, the FDA issued new draft guidance allowing low-calorie sweetener allulose to be excluded from the total and added sugar categories of Nutritional Facts labels. This came on the heels of industry leaders’ calls for more clarity in the FDA’s overhaul of Nutritional Label claims including the added sugar category.