How a protein could become the next big sweetener
Scientists report a way to boost the production of a low-calorie, ultra-sweet plant protein that could be used in desserts
By American Chemical Society —— Bio and Archives--August 17, 2016
Lifestyles | Comments | Back To Full Article
High-fructose corn syrup and sugar are on the outs with calorie-wary consumers. As a result, low- and no-calorie alternatives have become popular, and soon, there could be another option that tastes more sugar-like than other substitutes. Scientists report in ACS' Journal of Agricultural and Food Chemistry a step toward commercial production of a fruit protein called brazzein that is far sweeter than sugar — and has fewer calories.
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