Ocean Spray and Amai Proteins Partner to Create the First Protein-Sweetened Reduced Sugar Cranberry Juice
December , 2020
Ocean Spray has announced a partnership with Amai Proteins in an effort to incorporate healthy, sweet proteins into the product portfolio. Through joint development agreements, Ocean Spray and Amai Proteins plan to develop cranberry juice with at least a 40% sugar reduction, offering consumers more ways to incorporate the cranberry into a healthier lifestyle. "Ocean Spray is proud to partner with Amai Proteins to bring consumers additional options for changing habits and lifestyles," said Katy Latimer, VP of Research and Development at Ocean Spray.
5 sweet innovations that can save us from sugar overload
November , 2020
We are the first to link ‘healthy’ to ‘sweetener.’ Our protein binds to the sweet receptors in the tongue just like any sweetener but has absolutely no interaction as a sweetener with the microbiome, liver and kidneys. It is digested to amino acids just like any protein,” Samish says.
AMAI FOODS: DESIGNING A PROTEIN THAT’S SWEETER THAN SUGAR
September , 2020
"The idea behind the technology is that most proteins live in their small piece of heaven, but food, for a protein, is a hell of an environment. Thus, one needs to redesign the amino-acid sequence of the protein to be more similar to proteins that sustain life in harsh environments such as hot springs, acidic swamps, or the Dead Sea"
Investing in Amai and the Case for ‘Bits and Atoms’ Fueling Sustainable Innovation.
July 7 , 2020
Zora.vc explains the investment in Amai: "The convergence of computing and biology (“Bits and Atoms”), coupled with increasing consumer demand and regulatory pressure, is catalyzing corporates to remake basic “stuff” more healthfully, sustainably, and resource-efficiently."
Interview with Amai Proteins CEO on the clean future of foodtech post Covid-19 using precision fermentation and microbial technologies.
MAY , 2020
"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."
the WHO recommends eating less sugar and salt in their Nutrition advice for adults during the COVID-19 outbreak.... Amai Proteins, an Israel-based food tech company, arguably is about to change the structure of food we eat and the drinks we consume.
Challenges of bringing a precision fermentation protein to the market"
March 31, 2020
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.
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.
Israel's food tech scene experiments with insects and computer-designed sweeteners
January 3 ,2020
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.
‘Curing food, one protein at a time’: Meet the start-up replacing 1 tsp sugar with 0.5mg protein
December 11, 2019
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"
Israel seeks to feed growing global appetite for food-tech
September 27, 2019
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.
‘Over Ten Thousand Times Sweeter Than Sugar’: Meet The Man Making Some of The World’s Sweetest Proteins
April 11, 2019
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.
USDA, FDA announcement brings cell-based meat one step closer to U.S. supermarkets
March 13, 2019
“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).
In the Future, Your Food Will Be Sweetened With Protein
January 10, 2019
“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.”
ISRAELI STARTUP HOPES TO TAKE AFTERTASTE FROM ARTIFICIAL SWEETENERS
December 01, 2018
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.
New sugar substitute may be sweet news for diabetics
November 08, 2018
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?”
As obesity surges, Israeli startup develops sweet protein to help cut calories
November 08, 2018
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.
Healthy sweetness: Amai Proteins CEO on sweet protein potential
October 26, 2018
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.
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,”
How Israeli Ingenuity Is Keeping Your Sweet Tooth Healthy
October 07, 2018
“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.”
Israeli startups want to replace your sugar with high-tech alternatives
September 13, 2018
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.
Start-ups in the spotlight: “Breakthrough” innovation nominees for Future Food-Tech 2018
September 11, 2018
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.
Food 2.0: Three companies that are changing the way we eat
July 15, 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.
Israeli co offers sweet protein as sugar substitute
June 12, 2018
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.
4 Reasons Why Israel is Now a Developed AgriFood Tech Hub
May 23, 2018
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.