Scientists create ultra-sweet protein to slash sugar in foods and drinks

Scientists are developing new protein-based sweeteners to cut sugar levels in food and drink. The move comes as global sugar intake continues to rise, despite health warnings. One of these substitutes, called X3, is 10,000 times sweeter than table sugar and almost calorie-free. The World Health Organization advises keeping daily sugar intake below 25 grams per person. Yet a single 250-millilitre glass of cola contains 27 grams—more than the recommended limit. High sugar consumption has been linked to tooth decay, high blood pressure, and long-term illnesses.

Researchers at the Fraunhofer Institute for Molecular Biology and Applied Ecology (IME) are working on alternatives. They are focusing on sweet-tasting proteins (SPs), which bind strongly to sweetness receptors on the tongue. One key protein, brazzein, comes from the African plant *Pentadiplandra brazzeana*. Scientists are improving its stability and sweetness for wider use. The NovelSweets project, backed by the German Federal Ministry of Food and Agriculture (BMEL), aims to reduce sugar in processed products. The first X3-based items, including a low-protein cocoa drink powder, are now being tested by project partner metaX. Unlike sugar, X3 has no effect on blood sugar, causes no tooth decay, and carries a faint honey-like taste.

The new sweeteners could soon appear in everyday foods and drinks. If successful, they may help lower sugar consumption without sacrificing taste. The project’s next steps involve further testing and scaling up production.