Sweegen has unveiled its latest flavour tool for F&B producers to create better-for-you products that are low in sugar. Its new protein technology includes brazzein, thaumatin II and other proteins to improve and modulate sweet flavour. The product, Sweetensify Flavors, can be used in products like chocolate or granola/cereal bars and many other applications. Sweegen has managed to scale up brazzein through a precision fermentation agreement with Conagen. The deal taps into Conagen’s expertise in fermentation and peptide platform expertise to produce scalable ingredients such as brazzein and other sweet proteins.