Synthetic biology set to strike again! This time it’s the sugar industry set to be disrupted by megasweet proteins from Amai Proteins. “At scale, the proteins are expected to be 90% cheaper than conventional sugar because of the ‘tiny amount’ required to mimic the same sweetness.”
They’re using “Computational Protein Design” to take the basic protein from nature and make design changes to improve certain characteristics. In this case things such as thermostability and a “lingering aftertaste”. Once they have this new protein they then insert the gene for the protein into yeast and produce it by fermentation.
There’s simply no part of the food industry which won’t be touched by synthetic biology! If you think you’re immune, think again.