Natural sweetness, Zero calories, and Stability.
Enhance the quality of baked goods.
Special sweetness, Solubility and ease of formulation.
Stability through processing.
Enhanced flavour profile.
Mask the bitterness and enhance the flavour.
Improving texture and stability in frozen desserts.
High intensity sweetness.
It is 1,000-2,000 times sweeter than sucrose and features "zero sugar, zero calories, and low GI". It is suitable for diabetics and people managing their weight, meeting consumers' pursuit of a healthy diet.
It has a pure and off-flavor-free taste; and it can effectively masks bitterness. it is acid and high-temperature resistant — stably delivering sweetening properties whether in carbonated drinks’ acidic systems or baking’s high temperatures—and widely suits fields like beverages, candies, chocolates, coffee, baking and health products.
1 g Brazzein is equivalent to 1 kg sucrose. We deliver brazzein usage cost competitive to sugar in most applications.
Microfarmtory uses fermentation process to make brazzein. Compared with traditional agricultural production, it not only significantly increases production capacity and reduces carbon emissions by approximately 90%, but also does not occupy agricultural arable land—effectively driving the food industry toward a green and sustainable transformation.
Brazzein fits carbonated drinks, juices, plant milks and functional drinks (e.g., protein shakes) – no bitter/chemical aftertastes, stable in hot/pasteurized drinks, and blends well with fruit flavors.
For confectionery/snacks (chewy candies, chocolate, baked goods), its 100°C stability keeps sweetness during processing. Zero-calorie, it replaces chocolate sugar without losing texture.
In dairy/frozen desserts (yogurt, ice cream), it mixes with dairy proteins (no grittiness/off-flavors) and reduces ice crystals for smoothness.
