Pentasweet: Pioneering Production of Brazzein in Lithuania

Lithuanian startup Pentasweet is making waves in the sweetener industry by constructing a groundbreaking facility in Vilnius. This facility aims to produce commercial quantities of brazzein, a sweet protein renowned for being 500-2,000 times sweeter than sugar.

The Natural Sweetener Landscape

This development comes at a crucial time, as the market for natural high-intensity sweeteners largely hinges on stevia and monk fruit. However, new entrants like MycoTechnology are introducing innovative alternatives, such as their precision-fermented honey truffle sweetener.

Project Timeline and Investment

According to cofounder Danas Tvarijonavicius, PhD, the project will unfold in two phases. “Phase I will establish the core production infrastructure and initial manufacturing capacity, with completion planned for early 2027. The total investment for these phases is expected to reach €65 million ($76 million).”

Importantly, this factory will mark the first European production center for brazzein, an ultra-sweet protein that exists in minuscule amounts in fruit from an obscure climbing shrub called oubli, making its extraction disproportionately expensive.

Technological Innovations in Production

Consequently, a select group of companies, including Pentasweet, Oobli, Nanjing Bestzyme, Microfarmtory, Perfect Day, and Sweegen (in partnership with Conagen), are leveraging technology to produce brazzein more efficiently through precision fermentation. While most companies use genetically engineered yeast strains, Bestzyme opts for the filamentous fungus Aspergillus Oryzae as their production host.

Market Access and Regulatory Plans

For entry into the U.S. market, firms like Bestzyme, Oobli, and Perfect Day have secured FDA GRAS “no questions” letters, while Sweegen and Microfarmtory await approval. Meanwhile, Pentasweet plans to initially focus on the European market and aims to submit a Novel Food application to the European Food Safety Authority (EFSA) this year, according to Tvarijonavicius.

“The U.S. market is definitely in our sights, but our immediate focus is on the European landscape. Our processes yield a high-quality and high-purity product,” he mentioned.

Advantages of Brazzein as a Sweetener

Despite the rise of other non-caloric natural sweeteners like monk fruit, which often come with high costs and supply limitations, brazzein offers unique benefits. Tvarijonavicius, a biochemist with over two decades of experience in industrial biotech and food processing, asserts that brazzein brings a fresh perspective to the sugar-reduction landscape.

“Brazzein is highly effective for various applications, including dairy, confectionery, and baked goods. It can serve as either a sugar-replacer or sugar-reducer,” he elaborated. Its capacity to enhance protein or fiber fortifications presents further advantages, particularly for beverages where high acidity poses challenges.

Notably, brazzein boasts heat- and pH-stability, remaining intact in solution for extended periods. Its amino acid sequence, characterized by multiple disulfide bonds, lends structural stability. While some sweetness may linger, Tvarijonavicius asserts that effective solutions exist to mitigate this issue.

Funding and Future Prospects

Up to this point, Pentasweet has operated on founder funding. Tvarijonavicius noted that the startup is currently supported by a loan from the Lithuanian National Development Bank ILTE, which covers both demo and industrial expansion stages. The factory, capable of producing up to 50,000 tons of sugar equivalency, is projected to commence operations in the first half of 2027.

A Growing Industry

While many companies in the brazzein production space have not disclosed their output capacities, notable players are gaining traction. Oobli reports having successfully established large-scale production with contract manufacturing organizations (CMOs) using 200,000-liter tanks. MicroFarmtory claims it is leading the charge, anticipating production growth from 30 to 200 metric tons annually in the next two years.

Further Reading

For more insights into the sweetener industry:

• Sweegen secures FEMA GRAS status for ultra-sweet protein brazzein made via precision fermentation.
• Beyond stevia: 2nd Nature mines ag side streams for next-gen sweeteners with AI.
• Latam sugar giant Magdalena plans 650,000-L precision fermentation facility in Guatemala.
• Shiru and Ajinomoto team up on AI-powered sweet protein discovery journey.
• MycoTechnology discontinued alt protein biz last year to focus on flavor modulation, sweetening, says CEO.