The Sweet Revolution: A New Era in Sugar Alternatives

Courtesy: UnSplash - ph. Elena Leya

In kitchens, cafes, and convenience stores around the globe, sugar has become a staple so ingrained in daily life that its health consequences often go unnoticed. Over the last several decades, global sugar consumption has climbed steadily, paralleling a surge in diet-related illnesses such as cavities, hypertension, type 2 diabetes, and cardiovascular disease. Despite the widespread acknowledgment of these health risks, sugar’s pervasive presence in food products makes avoiding it a daunting challenge.

The World Health Organization (WHO) recommends a maximum daily intake of 25 grams of sugar per person—roughly five to ten teaspoons. Yet staying within this limit often proves impossible. A single 250-milliliter glass of cola contains 27 grams of sugar, exceeding the daily allowance in just a few sips. Sugar lurks not just in sodas and desserts but also in seemingly healthier options such as fruit-flavored yogurts, smoothies, and breakfast cereals, as well as in savory foods like sauces and dressings. For individuals and policymakers alike, finding sustainable solutions to curb sugar consumption is increasingly urgent.

A Sweet Solution in the Lab

Enter NovelSweets, a research initiative spearheaded by the Fraunhofer Institute for Molecular Biology and Applied Ecology IME in collaboration with metaX Institut für Diätetik GmbH and candidum GmbH. With funding from Germany’s Federal Ministry of Food and Agriculture, the project aims to develop protein-based sweeteners that could replace sugar and existing artificial alternatives, particularly in beverages.

Unlike artificial sweeteners, which can leave an undesirable aftertaste, the NovelSweets project takes inspiration from nature, leveraging sweet-tasting proteins (SPs) found in certain plants and fruits. These proteins, like sugar, bind to taste receptors on the tongue, delivering the same satisfying sweetness. However, they do so without the calories, blood sugar spikes, or dental decay that accompany sugar consumption.

One standout SP is brazzein, a protein derived from the African plant Pentadiplandra brazzeana. Brazzein is approximately 2,000 times sweeter than table sugar by weight, making it a promising candidate for sugar substitution. Extracting brazzein directly from the plant, however, is inefficient and labor-intensive, yielding only small amounts. To overcome this limitation, the NovelSweets team has turned to biotechnology.

Courtesy: Fraunhofer IME

Brewing Sweetness: The Science of X3

Using microbial fermentation, researchers have devised a method to produce brazzein and its variants more efficiently. They begin by inserting the gene that encodes brazzein into yeast cells. These genetically modified cells are cultivated in bioreactors, where they multiply and produce the sweet protein. After a purification and drying process, the resulting protein-based sweetener, dubbed X3, is ready for use.

X3 is a leap forward in the quest for sugar alternatives. A single gram of X3 delivers the sweetness of roughly 10 kilograms of sugar, making it 10,000 times sweeter than table sugar and three to four times sweeter than natural brazzein. But X3’s appeal goes beyond its potency. The protein imparts a honey-like flavor profile, setting it apart from artificial sweeteners, which often leave a metallic or chemical aftertaste. Unlike unmodified brazzein, which can feel scratchy in the throat, X3 has been optimized for a smoother sensory experience.

Beyond its taste, X3’s health benefits are striking. It contains no calories, does not cause cavities, and has no impact on blood sugar levels. For people managing diabetes or seeking to cut calories without compromising on sweetness, X3 represents a groundbreaking alternative.

From Lab to Market

The NovelSweets team is already exploring applications for X3, beginning with beverages. Project partner metaX is testing low-protein cocoa beverage powders that incorporate the sweetener. However, before X3 can reach store shelves, the manufacturing process needs to be further refined, and additional product validations are required to meet regulatory standards.

A Global Movement Toward Sweet Proteins

The efforts of NovelSweets are part of a larger global trend. In the United States, the company Oobli achieved “Generally Recognized as Safe” (GRAS) status for its brazzein-based sweetener in 2024, produced via precision fermentation. MycoTechnology has created a sweetener derived from honey truffles, and Shiru recently partnered with Ajinomoto to develop artificial intelligence-driven sweet protein substitutes. Meanwhile, Abu Dhabi-based Novel Foods Group has announced plans to build a $500 million precision fermentation hub to produce brazzein. These initiatives signal a growing recognition of the potential for sweet proteins to reshape the food industry.

Toward a Sweeter, Healthier Future

As sugar-related health issues continue to burden individuals and healthcare systems worldwide, the work of the NovelSweets team and their peers offers a glimmer of hope. By harnessing the power of biotechnology and natural proteins, these researchers are redefining the way sweetness is produced and consumed. Their innovations hold the promise of a healthier future—one where enjoying the sweet things in life no longer comes at such a high cost.