Amai develops novel proteins which answer the needs of consumers and industry. The first application is sweet protein, inspired by nature, built with biology through a natural fermentation process. With its pro-protein platform, the company creates new breakthroughs which are set to shape the future of proteins.
This sweet protein that was discovered in nature is thousands of times sweeter than sugar that until now couldn’t be mass-produced at scale. Amai has redesigned this sweet protein through a natural Precision Fermentation process that will help food manufacturers reduce sugar by 40-70%, with minimal environmental impact and exponential taste. It has the same sensory experience as sugar, is quickly digested in the body like protein with no adverse interaction. It is also low cost, making it accessible for all. Amai will reduce sugar consumption worldwide, improving global nutrition and advancing health and wellbeing.
Our multi-disciplinary team combines knowledge in Computational Protein Design, Cloud computing, Biology, Bioinformatics, Precision Fermentation, and Food Technology, with a synergistic approach between the different departments.
(Stanford); Founder and
leader in structural
computational biophysics
(UCSF) Established (computational)
protein design
(Weizmann Institute of Science)
Plant biotechnology and 3D
bioinformatics
(Weizmann Institute of Science)
Structural Proteomics and Biology, Israeli Structural Proteomics Center
(University of Montreal) 3D bioinformatics & biophysics