
Sweet Proteins Expand Beyond Lab, Challenge Sugar Dominance
Sweet proteins like brazzein, thaumatin, and sweelin are no longer just research projects; they are starting to be used in food, possibly challenging sugar and artificial sweeteners. These proteins can be very expensive compared to sugar, but their extreme sweetness may help close the price gap if production costs drop. Forecasts for market growth are mixed, and early trials by big food brands suggest some industry interest. If prices fall further and regulations stay friendly, sweet proteins might become more common in products, but this is still uncertain. Companies may try different strategies, such as mixing sweet proteins with sugar or other sweeteners, to help them gain acceptance.













