NewsIt Is Now Possible To Turn Sour Taste Into Sweet

It Is Now Possible To Turn Sour Taste Into Sweet

Miraculin is a berry native to West Africa capable of converting the sour taste into sweet, which will be sold in Spain in early 2022 by the startup Baïa Food

The startup Baïa Food already has the endorsement of the European Commission to commercialize, from the first quarter of 2022, the dehydrated miracle berry , from which the protein called miraculin is extracted , capable of transforming taste perception; in this case, turning the sour taste into sweet.

Guillermo Milans del Bosch, co-founder of this food technology food, together with Loan Bensadon, relates that miraculin has the property that it allows “to have a perception of sweetness without the need to resort to sugar or artificial sweeteners ; simply ingesting miraculin and afterwards a food make it acidic. ” He gives an example: “I consume miraculin and then I consume a yogurt and that yogurt I will perceive as sweet.”

Does not mix
Milans del Bosch clarifies that the product is not mixed, “it is something that must be consumed, for the moment , prior to the acidic food that we want to sweeten”.

Regarding its production process, it explains that, firstly, they obtain a puree or juice of that fruit or berry, and “then we freeze it , which is a cold dehydration technique that ensures all the nutrients and at the same time maintains stable miraculin.

Different formats
Then we obtain a powder, and from that powder we can make different formulations with different granulometries , either in flake format or in formulas more oriented to the pharmaceutical sector, such as orodispensable sweets or sweets. “

The objective, explains Milans del Bosch, is to incorporate miraculin into food as soon as possible . “There we have an important challenge that we are working on, but what is undeniable is that it is a tool to reduce sugar consumption “, which, he says, “is a great trend within the industry , which looks for healthy alternatives, vegetables and with alternative sources of protein. “

Dietary restrictions
Right now, Milans del Bosch points out, ” we are more focused on the pharmaceutical industry, on those people who may have certain limitations or dietary restrictions , such as people with diabetes or taste disorders. 30% of people older than 65 years have some alteration of the taste “.

Also, he says, “it is indicated for cancer patients for whom chemotherapy or radiotherapy make everything have a metallic taste , or for those who have a hypersensitivity to acidity in the mouth. In miraculin they will find a sensory complement to improve that experience of food and their quality of life and avoid falling into malnutrition “.

Financing
The co-founder of Baïa Food reveals that they are currently “raising” a round of financing “to continue with all our R&D and enter the most nutritional applications as a substitute tool for sugar, although I always like to say that we are not facing a sweetener in yes, but before a flavor modifier, a new category “.

Next commercialization
Milans del Bosch believes that ” from January, as a company, we will be able to market the product , and, depending on the strategy we have, both in terms of health and nutrition, we will make different launches”.

Likewise, the startup will sell it through its online store with a focus on food . “With the pharmaceutical companies we are in a negotiation phase to see if we market it under our own brand or under commercial agreements with other companies,” he advances.

Sustainability
The co-creator of Baïa Food maintains that ” sustainability and origin are one of the fundamental pillars of the company , and when we identify this botanical species we travel quickly to origin [Ghana and Ivory Coast, West Africa] to work side by side , with those farmers who have been cultivating this botanical species for generation after generation that was at risk of disappearing , and who, after the work that we have done in origin in the last eight years, has already passed to a lower risk category “.

In addition, Milans del Bosch remarks, “we do everything with a clear focus on sustainability. Our partner in origin, a Swiss-German company, has a dehydration factory in Ghana and another in the Ivory Coast that use renewable solar energy and techniques that they combine the cultivation of this species with other autochthonous ones to escape the monoculture that damages biodiversity so much “.

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