"Covid-19 epidemic gives us a reminder that while we are a small world, we still need to maintain some local food security and there are some hurdles which interfere with the small world import/export in the usual supply chain. On the other hand, there is a much greater emphasis on safety."
MAY , 2020
Interview with Amai Proteins CEO on the clean future of foodtech post Covid-19 using precision fermentation and microbial technologies.
A talk by Amai Proteins CEO outlining the different challenges of bringing to the market alternative proteins produced by precision fermentation. The talk is part of a symposium with The Good Food Institute, The Weizmann Institute of Science and The Israeli Fermentation Society.
March 31, 2020
Challenges of bringing a precision fermentation protein to the market"
Amai Proteins is on a mission to reinvent the Food & Beverage industry with their unique protein design technology. By combining biotechnology with Agile Integrative Computational Protein Design (AI-CPD), Amai produces tasty, healthy and food-compatible proteins, fit for the mass food market.
We're determined to give the first truly healthy, cost-effective, tasty, zero-glycaemic index, zero-calorie protein which activates the sweetness mechanism in our mouth, just like sugar," Dr Samish said. "But then [it] is digested just like any other protein which builds our body's muscles and tissues, leaving no substances — unlike other sugar replacements which negatively affect our microbiome, our liver and our kidneys.
January 3 ,2020
Israel's food tech scene experiments with insects and computer-designed sweeteners
Amai Proteins has set out to address ‘the world’s biggest health challenge’: sugar reduction. The start-up is developing designer proteins that are not only sweeter than sugar, but tasty, scalable, sustainable, and importantly, cheaper than the real thing"
December 11, 2019
‘Curing food, one protein at a time’: Meet the start-up replacing 1 tsp sugar with 0.5mg protein
The bearded scientist left behind an academic career to form a company called Amai -- Japanese for sweet -- which aims to solve one of the world's biggest health problems with hyper-sweet natural protein.
September 27, 2019
Israel seeks to feed growing global appetite for food-tech
When he passes over the taster, there is a look of cautious expectation.
Does it taste … supercalifragilisticexpialidocious?
Well, it is certainly sweet … But nothing to send you onto the next flight to Tel Aviv in search of another fix. It seems to taste more like just plain, unremarkable sugar; as good a thing as any to help the medicine go down.
April 11, 2019
‘Over Ten Thousand Times Sweeter Than Sugar’: Meet The Man Making Some of The World’s Sweetest Proteins
“I hope that the regulators will take this opportunity to encompass within the new guidelines all the proteins produced by fermentation,” said Ilan Samish, Founder and CEO Amai Proteins, in a blog post, “whether these are nature-identical or designer proteins adapted to the mass food market.” Samish suggests that areas such as 3D scaffolds, growth factors, growth media, and designer proteins and enzymes may still be subject to the FDA’s case-by-case determination of what is “generally regarded as safe” (GRAS).
March 13, 2019
USDA, FDA announcement brings cell-based meat one step closer to U.S. supermarkets
“What Amai is doing is very exciting,” says Shmuel Marko, who heads up the syrups R&D department at SodaStream. “It is a very new product, and there needs to be some adjustments, but they are definitely on track. I would say that in a couple of years we will see sweet proteins used in drinks.”
January 10, 2019
In the Future, Your Food Will Be Sweetened With Protein
Israeli start-up company, Amai Proteins, is working to create a new type of artificial sweetener that it says will not have a bitter aftertaste, as many currently do.
Amai Proteins is developing artificial sweeteners that differ from traditional versions since these are derived from proteins. The proteins – which are found in fruits – contain zero calories. They may offer a popular alternative for people with diabetes, who are unable to digest too much sugar, without triggering an insulin response.
December 01, 2018
ISRAELI STARTUP HOPES TO TAKE AFTERTASTE FROM ARTIFICIAL SWEETENERS
Thanksgiving, with its bounty of delicious food, is right around the corner. And those holiday desserts can spell danger for anyone with diabetes or even those just looking to eat more healthy.
Now, an Israeli startup thinks it may have a solution: they've created a calorie-free "sweet protein" that is thousands of times more sweet than sugar, and they claim it's healthier to digest. "Sugar is public enemy #1, but you cannot get rid of sugar,” said Dr. Ilan Samish, who founded Amai Proteins in December 2016. "People enjoy sugar. So the question is: how do you move from sugar to something which is really healthy?”
November 08, 2018
New sugar substitute may be sweet news for diabetics
Samish and his team of computational protein designers studied the DNA makeup of the natural proteins and recreated it. They also redesigned it to decrease the aftertaste and to be able to make it in greater quantities.
November 08, 2018
As obesity surges, Israeli startup develops sweet protein to help cut calories
The food industry is undergoing massive, disruptive changes, with innovative start-ups in a range of disciplines vying to tackle global nutrition issues. One of these, Amai Proteins, is aiming to disrupt the global sweetening market by offering sweet proteins that are fit for mass food production. NutritionInsight spoke with Amai Proteins CEO and Founder Dr. Ilan Samish at Future Food-Tech in London.
October 26, 2018
Healthy sweetness: Amai Proteins CEO on sweet protein potential
SodaStream International, the seltzer-machine maker, is in the initial stages of testing Amai’s proteins, said Shmuel Marko, the company’s head of syrups R&D. “If Amai sweetener works with our products’ profile and taste, at a reasonable cost, and will comply with regulatory needs we may consider incorporating it into our products,”
“The goal of Amai is to make a global meaningful effect on sugar reduction by many different ways,” Samish tells NoCamels. “We’re producing a healthy sweetener. Amai’s proteins get digested in the upper gastrointestinal tract with zero insulin resistance.”
October 07, 2018
How Israeli Ingenuity Is Keeping Your Sweet Tooth Healthy
You can develop a very healthy product,” said Tammy Meiron, the head of Amai’s food technology department, “but if the consumer experience isn’t great and the food isn’t tasty, they won’t buy it a second time.
September 13, 2018
Israeli startups want to replace your sugar with high-tech alternatives
Isreali-based Amai Proteins produces healthy sweet proteins as a sugar substitute. The sweeteners are healthy (zero calories, zero glycaemic-index), widely-food-compatible, cost-effective, non-GMO and taste like sugar.
September 11, 2018
Start-ups in the spotlight: “Breakthrough” innovation nominees for Future Food-Tech 2018
Amai Proteins, based in Israel, is commercializing peptides that taste like sugar but are digested like proteins. The consumer benefits are immediately obvious: …Amai’s compounds contain negligible calories and don’t activate the insulin response.
July 15, 2018
Food 2.0: Three companies that are changing the way we eat
Amai Proteins designs sweet proteins that do not affect the sugar levels in the blood.
In 2018, calories are out. The cornerstone of modern healthy nutrition is the distinction between carbohydrates (bad) and sugar (very bad) and proteins (preferable). People, however, still crave something sweet. One possible solution is a sugar-flavored protein.
June 12, 2018
Israeli co offers sweet protein as sugar substitute
Two weeks ago, I went to Israel to attend Food and Ag Week including FoodTech IL 2018 hosted by the Strauss Group and incubator The Kitchen, and Agrivest 2018, hosted by accelerator group Trendlines and agrifood tech VC GreenSoil. It had been five years since I last visited so I was excited to see how the agrifood tech ecosystem had developed in that time.
May 23, 2018
4 Reasons Why Israel is Now a Developed AgriFood Tech Hub