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Calorie-free plant-based sweeteners

Our DOLCE R&D program was completed at the end of 2020, and gave rise to two approaches for BRAIN and the food industry.

Consumers today take a closer look at food ingredients and want more natural and healthier sweeteners, without sacrificing taste, of course. We responded to this growing demand by launching our DOLCE R&D program to find plant-based compounds with a sweet taste. The program was completed at the end of 2020, and gave rise to two approaches:

Sweet portfolio – Open for testing in the industry

Together with our subsidiary AnalytiCon Discovery we identified a set of plant-based sweeteners and sweetness enhancers (small molecules) by screening unique natural samples with our patented human tongue cell (HTC) technology. We now offer this “sweet portfolio”, which was precharacterised in sensory tests, to customers from the food industry for testing and formulation development in their products.

Brazzein Production – Agreement with Industry Partner Roquette

The highly intensive protein-based sweetener brazzein provides outstanding sweetening power while still preserving the taste profile and sugar-free functionality. As part of a joint development agreement between BRAIN and Roquette, we will now go on to obtain the approval and industrial scale-up of Brazzein in the food and beverage sector.

Learn more about the high intensity sweetener (HIS) Brazzein and Dr. Katja Riedel's motivation to engage in the development of protein-based sweeteners.

Want to know more?

If you would like to talk to us about business opportunities or learn more about our development programs, please contact us.

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61 bn

The global sugar market comprises a production volume of approx. 185 million tons and added value of more than US$ 61 billion.

(Sources: USDA 2017, Finanzen.net 01/2018)

1 %

Natural sweeteners currently hold only one percent of the market.

(Sources: nutraceuticalsworld.com 2017)

€ 16.8 bn

€ 16.8 billion in health costs are incurred each year in Germany due to malnutrition, namely too much sugar, salt and fat.

(Source: Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, 2015)


External Article

Recommendation on maximum sugar intake in Germany

DGE, DAG and DDG publish joint consensus paper (Article in German)

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External Article

German research initiative celebrates as new ingredients near launch

11-Apr-2017 By David Anderson
A multi-million Euro initiative backed by the German government has hailed the ‘good news’ of being close to market for a number of natural flavour masking ingredients for food and nutrition applications.

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