{"id":146979,"date":"2021-10-04T16:50:35","date_gmt":"2021-10-04T08:50:35","guid":{"rendered":"http:\/\/www.namnewsnetwork.org\/?p=146979"},"modified":"2021-10-04T16:50:35","modified_gmt":"2021-10-04T08:50:35","slug":"sweegen-expands-sugar-reduction-portfolio-with-high-intensity-sweetener-brazzein","status":"publish","type":"post","link":"http:\/\/namnewsnetwork.org\/?p=146979","title":{"rendered":"Sweegen Expands Sugar Reduction Portfolio With High-Intensity Sweetener Brazzein"},"content":{"rendered":"\n<p><strong>Rancho Santa Margarita, Calif., Oct 4 (Bernama-GLOBE NEWSWIRE) &#8212;&nbsp;<\/strong><a target=\"_blank\" href=\"https:\/\/www.globenewswire.com\/Tracker?data=bw9zvOt-FEPlmb669Q3Lheaiub5It7oADCq9AhMMtNZD1Qf7jOB6Mh4_H__Zvya9HTh6xs4Ej19ia3nEPG2m6g==\" rel=\"noreferrer noopener\">Sweegen<\/a>&nbsp;is expanding its extensive sweetener portfolio in early 2022 with the zero-calorie, high-intensity sweetener brazzein.&nbsp; The product was developed in collaboration with long-term innovation partner Conagen, which has scaled it to commercial production. Brazzein is a small, heat-stable protein, 500 to 2,000 times sweeter than regular sugar, making it very attractive to food and beverage manufacturers seeking excellent value in a sweetener.<\/p>\n\n\n\n<p>As a sweetener, brazzein promises little to no bitter aftertaste and helps to reduce sweet linger, reducing taste modulation challenges in the natural sweetener space. Brazzein is stable in a wide range of pH and retains its qualities after pasteurization.\u00a0 It is also readily soluble, making it ideal for sugar reduction across a spectrum of food and beverage applications.<\/p>\n\n\n\n<p><a href=\"http:\/\/mrem.bernama.com\/viewsm.php?idm=41179\">http:\/\/mrem.bernama.com\/viewsm.php?idm=41179<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rancho Santa Margarita, Calif., Oct 4 (Bernama-GLOBE NEWSWIRE) &#8212;&nbsp;Sweegen&nbsp;is expanding its extensive sweetener portfolio in early 2022 with the zero-calorie, high-intensity sweetener brazzein.&nbsp; The product was developed in collaboration with long-term innovation partner Conagen, which has scaled it to commercial production. Brazzein is a small, heat-stable protein, 500 to 2,000 times sweeter than regular sugar, [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[315],"tags":[],"_links":{"self":[{"href":"http:\/\/namnewsnetwork.org\/index.php?rest_route=\/wp\/v2\/posts\/146979"}],"collection":[{"href":"http:\/\/namnewsnetwork.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/namnewsnetwork.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/namnewsnetwork.org\/index.php?rest_route=\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"http:\/\/namnewsnetwork.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=146979"}],"version-history":[{"count":0,"href":"http:\/\/namnewsnetwork.org\/index.php?rest_route=\/wp\/v2\/posts\/146979\/revisions"}],"wp:attachment":[{"href":"http:\/\/namnewsnetwork.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=146979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/namnewsnetwork.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=146979"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/namnewsnetwork.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=146979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}