Alternative Ingredients
ProSweets preview
MycoTechnology unveils breakthrough honey
truffle sweetener A
Kiran Grewal interviews MycoTechnology on the groundbreaking development of a protein-based natural sweetener derived from the honey truffle and its potential impact on the food industry
lan Hahn, CEO of MycoTechnology says: “MycoTechnology is continually exploring new possibilities within the fungi kingdom. Earlier this year, our
team successfully identified and isolated the protein responsible for the honey truffle’s sweet taste. We have been optimising the manufacturing process for commercial scale. This naturally occurring protein offers a unique, natural alternative to traditional artificial sweeteners. With an expected cost- in-use competitive with sugar, it is nearly 2000 times sweeter, providing a game- changing option for better-tasting foods made with natural ingredients.” To delve into the technological aspects, we turn to Ranjan Patnaik, MycoTechnology’s Chief Technology Officer. Ranjan explains: “Our proprietary genomics & proteomics platform played a crucial role in identifying and isolating the unique sweet protein from honey truffle. To scale up production efficiently, we utilise our bioprocessing capabilities, integrating strain engineering, precision fermentation, process technology, and formulation of active ingredients. Our fermentation platform allows us to manufacture the sweet protein sustainably and efficiently, without the need for ongoing cultivation or harvesting of honey truffles.” Marketing Director Jonas Feliciano sheds light on the strategy to bring this innovation
Sweet proteins are a rapidly growing category, and we aim to ensure consumer acceptance through a well-rounded approach.” To understand the commercialisation strategy and scalability of the sweetener, we turn to Bruno Dubois, MycoTechnology’s Executive Vice President of Corporate Business Development. Bruno Dubois (Executive Vice President,
to consumers and businesses. Jonas adds: “Addressing the growing demand for natural and alternative sweeteners, MycoTechnology is strategically focusing on product efficacy and performance in our marketing approach. Our internal sensory team is actively analysing the distinct attributes of honey truffle sweetener, ensuring a superior taste experience without the aftertaste common in many other sweeteners. Consumer insights play a vital role in shaping our strategy, and we plan to leverage ingredient labelling data and gauge perceptions through educational initiatives.
Corporate Business Development): “Our commercialization strategy involves reproducing the sweet protein via fermentation, ensuring a cost-effective, scalable, and sustainable process. The honey truffle sweetener will be introduced as both an FMP (flavour with modifying properties) and a natural, non-caloric sweetener. As we scale up production, we are actively optimising functionality for new applications and collaborating with industry innovators to bring this groundbreaking sweetener to market. MycoTechnology is poised to meet the rising market demand with an innovative and sustainable solution.”
With an expected cost-in-use competitive with sugar, it is nearly 2000 times sweeter, providing a
game-changing option for better-tasting foods made with natural ingredients”
16 Kennedy’s Confection December/January 2023/24
KennedysConfection.com
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