MycoTechnology, Inc. has accelerated its journey towards commercialising a novel sweet protein sourced from honey truffles. Leveraging its expertise in food technology and innovation, the company has surpassed expectations, demonstrating the potential of this discovery as a game-changing alternative to sugar and existing sweeteners.
Since the announcement of the breakthrough discovery last year, MycoTechnology has swiftly transitioned from laboratory-scale production to operating 3000-liter tanks, marking a significant leap in production efficiency and cost optimisation. This rapid advancement underscores the company’s commitment to meeting stringent technical and safety standards on its path to market.
Sweet proteins, hailed as a promising category in the sweetener landscape, offer non-nutritive alternatives to conventional sugars and artificial sweeteners. The honey truffle sweetener, a natural derivative, emerges as a clean-label solution, drawing from historical references dating back to 2000 BCE. MycoTechnology’s precision fermentation technology has enabled the production of this unique sweetener, boasting a clean taste profile and unparalleled sweetness potency, ranging from 1000-2500 times sweeter than sucrose.
Extensive safety evaluations, including genetic testing for allergenicity, toxicity, and digestibility, have yielded exceptional results. The honey truffle protein exhibits no allergenic or toxic properties and is fully digestible by the human gastrointestinal tract. Moreover, in silico analysis indicates minimal potential for secondary effects, affirming its safety profile.
Dr. Sue Potter, Senior Director of Global Regulatory Affairs at MycoTechnology, expressed confidence in the product’s potential, highlighting the company’s adherence to global best practices and partnerships with industry experts. Regulatory submissions in key global jurisdictions are on track, paving the way for widespread adoption of the honey truffle sweetener.
As production scales up, MycoTechnology focuses on continuous improvement in strain development, process yield, and quality. Streamlined downstream processing promises flexible and cost-effective manufacturing, positioning the honey truffle sweetener as a viable competitor to traditional sugars and high-intensity sweeteners.
Dr. Ranjan Patnaik, Chief Technology Officer at MycoTechnology, lauded the team’s achievements, noting significant progress in scale-up, protein characterization, and applications development. This milestone reflects MycoTechnology’s ability to swiftly translate discoveries into impactful solutions, driving innovation from nature to market.
With a robust global patent portfolio and increasing interest from industry partners, MycoTechnology remains at the forefront of reshaping the future of sweeteners and sugar reduction. As the company accelerates towards market readiness, it aims to leave a lasting imprint on the sweetener industry landscape.
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Editor: Kiran Grewal kgrewal@kennedys.co.uk
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