Rehovot, Israel, May 25, 2026
Amai Proteins has announced a major regulatory breakthrough after receiving approval from the Singapore Food Agency (SFA) for sweelin®, the company’s flagship sweet protein, to be used as a sweetening ingredient in food and beverage products. The milestone significantly expands Amai Proteins’ regulatory footprint into Asia and strengthens the company’s position within the rapidly growing market for precision fermentation-derived food ingredients and sugar reduction technologies.
The approval makes sweelin® the first precision fermentation-derived sweet protein approved in Singapore, one of the world’s leading hubs for food innovation and alternative protein development. The regulatory clearance follows the product’s earlier FDA GRAS approval in the United States, reinforcing growing international confidence in next-generation protein sweeteners designed to support healthier food formulations and sustainable manufacturing practices. Company executives stated that the Singapore approval is expected to accelerate commercial expansion across the Asia-Pacific region while strengthening partnerships with food and beverage manufacturers seeking clean-label sugar alternatives.
sweelin® Targets Global Demand for Sugar Reduction
Developed using precision fermentation technology, sweelin® was designed to significantly reduce sugar while maintaining strong taste performance, affordability, and industrial scalability. Unlike many traditional artificial sweeteners, the protein-based ingredient aims to provide a cleaner taste profile and improved formulation compatibility across a wide range of food and beverage applications. According to Amai Proteins, sweelin® can support up to 70% sugar reduction without compromising taste, processing stability, or product quality.
The company stated that sweelin® is based on a monellin-inspired sweet protein derived from the serendipity berry and is approximately 3,000 times sweeter than sugar on a weight basis. The ingredient is designed for use across beverages, confectionery, chewing gum, condiments, and dietary supplements, positioning it as a highly versatile solution for manufacturers seeking healthier product formulations.
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Amai Proteins also highlighted the increasing consumer demand for clean-label and GLP-1-friendly products, trends that are rapidly reshaping the global food and nutrition industries. In the United States, sweelin® can additionally be labeled as “Serendipity Berry Sweet Protein,” supporting consumer-friendly ingredient transparency and wellness-focused product positioning. Industry experts believe protein-based sweeteners may become increasingly important as food manufacturers continue reformulating products to reduce sugar and improve nutritional profiles.
Singapore Strengthens Leadership in Food Technology Innovation
Singapore has emerged as one of the world’s leading centers for Food Technology innovation, particularly through its ambitious “30 by 30” initiative aimed at producing 30% of the country’s nutritional needs locally by 2030. Advanced food technologies such as precision fermentation and alternative proteins have become central components of the nation’s long-term food security and sustainability strategy.
As a precision fermentation-derived ingredient, sweelin® strongly aligns with Singapore’s strategic focus on sustainable food innovation. Company executives noted that the approval demonstrates confidence in the product’s safety, scalability, and commercial potential within highly regulated international food markets. The milestone also positions Amai Proteins to accelerate engagement with manufacturers, strategic investors, and commercialization partners throughout the Asia-Pacific region.
The Singapore approval adds to several major milestones already achieved by the company. Earlier in 2026, sweelin® received Generally Recognized as Safe (GRAS) status from the U.S. Food and Drug Administration. Amai Proteins also completed what it described as the world’s first clinical study involving a sweet protein, demonstrating that sweelin® does not affect blood glucose, insulin, or GLP-1 levels. These findings may further strengthen interest in the ingredient among companies developing healthier foods, beverages, and nutritional products.
Precision Fermentation Expands Global Food Innovation
Industry analysts believe the latest regulatory milestone highlights the growing convergence of biotechnology, food science, and precision fermentation within the global nutrition sector. As consumers increasingly demand healthier, sustainable, and lower-sugar products, alternative sweet proteins are attracting growing attention from both investors and multinational food manufacturers.
Amai Proteins stated that it will continue expanding production capabilities and commercial partnerships as global regulatory approvals advance. The company believes precision fermentation and protein engineering technologies will play a major role in reshaping the future of sugar reduction and sustainable ingredient development worldwide.
Experts also note that regulatory support for alternative proteins across major international markets could accelerate broader adoption of next-generation food technologies capable of addressing rising concerns related to obesity, diabetes, and excessive sugar consumption. As innovation within FoodTech continues accelerating, sweelin® may represent an important step toward the next generation of healthier and more sustainable food ingredients.
Source: Amai Proteins press release
