The sweet proteins found in the jungle are not fit to the mass food market due to high cost, lack of supply, decreased stability, and a lingering taste. Amai has redesigned these proteins using Agile Integrative Computational Protein Design (AI-CPD) and produces them using scalable and sustainable precision fermentation. The AI-CPD Pro-Protein technology redesigns the protein’s amino-acid sequence, resulting in a new Designer Protein that is fit for the mass food market regarding stability, cost, and sensory profile.
Precision fermentation (PF) is a process by which microorganisms are genetically altered to produce complex organic molecules. PF produces specifically designed proteins, fats, and vitamins in large amounts and at low expense. The use of PF makes sweet protein production scalable, sustainable, and environmentally friendly. According to a RethinkX Sector Disruption Report published in 2019, PF is set to be a major disruptor of the food industry in the US: food costs are expected to decrease by 50-80%; 60% of agricultural land currently used for livestock and food production will be freed up and available for reforestation; greenhouse gas emissions will decrease by 65% by 2035, and water consumption by 60%.
The food technology has a dual feedback loop role. First, the results of the food technology nurture the R&D pipeline towards producing improved proteins. These can be sweeter, tastier, a better fit in a specific food, or more stable. . On the other side, the biotechnology analytics enable to direct the food technology towards the best use of the protein by analyzing stability, shelf-life, and more. Amai has an in-house sensory expert panel that tastes food with Amai’s sweet protein, made by our food technology team. A sensory expert panel is a group of tasters who serve as an analytic measuring tool for sensory evaluation. They perform objective tasks and therefore have very high sensory sensitivity.
Integrating the benefits of computation and Precision Fermentation with traditional natural fermentation processes