Landmark safety validation for sweelin®, hyper-sweet protein by Amai Proteins, now published

In a world where health-conscious innovation drives the future of food, Amai Proteins, a pioneering food technology company based in Rehovot, Israel, proudly announces a major milestone in its journey to revolutionize sugar reduction. The company’s flagship, sweelin®, a serendipity berry hyper-sweet protein produced through precision fermentation, has been the subject of a comprehensive safety evaluation now published in the prestigious peer-reviewed journal, Journal of Applied Toxicology.

This publication marks a significant step toward advancing regulatory approvals, supporting Amai Proteins’ commitment to transparency, safety, and scientific excellence. It also lays the foundation for submitting a Generally Recognized as Safe (GRAS) notification to the U.S. Food and Drug Administration (FDA).

Titled “Safety Evaluation of Serendipity Berry Sweet Protein from Komagataella phaffii” the study presents extensive data from a robust series of in vitro and in vivo assessments. Developed through advanced AI Computational Protein Design (AI-CPD), sweelin® was rigorously tested for genotoxicity, mutagenicity, systemic toxicity, and digestibility.

The research highlights several key findings:

• sweelin® demonstrated full digestion in a validated in vitro gastrointestinal model.
• No evidence of genotoxic or mutagenic effects was observed across standard in vitro assays.
• No systemic toxicity was detected in a 90-day dietary toxicity study in rodent.
• Even at the highest dose tested, no harmful effects were observed—demonstrating a strong safety margin for sweelin®.

The full study is available online via open access here.

sweelin® forms a new class of sweeteners, uniquely enabling food and beverage manufacturers to reduce sugar content by up to 70% without compromising on taste, health, cost, or sustainability.

About Amai Proteins

Amai Proteins redefines sugar reduction by developing manufacturing and selling sweet proteins.
Amai Proteins created sweelin®, a hyper-sweet protein with a clean taste and high stability. sweelin® allows food and beverage manufacturers to reduce sugar by up to 70% without compromising on taste, health, cost, or sustainability. It is application versatile and fits in a wide range of products including beverages, chocolate, condiments, gummies, chewing gums and more.

A double-blind randomized clinical trial proved that sweelin® has no impact on blood levels of glucose and insulin. This patented serendipity berry hyper-sweet protein already received several regulatory approvals with more expected soon.

Amai Proteins Pro³ R&D platform is set up to create and produce proteins of the future.

For more information:

Amir Guttman, CEO, Amai Proteins
press@amaiproteins.com
Rehovot, Israel, 2025