By applying the principles of synthetic biology, we explored microbial-derived homologous genes of the thaumatin protein family. With a focus on enhancing the expression level of recombinant proteins while ensuring their proper folding, we achieved efficient recombinant expression and production of thaumatin-like proteins using a low-cost microbial chassis system. This approach allows scalable and sustainable production of this valuable sweet-tasting protein.

Against the global backdrop of increasing emphasis on health and sugar control, sugar-free recipes have sparked trends across major platforms. In our project, we employed genetic engineering techniques to develop microbial strains capable of producing thaumatin—a natural, protein-based sweetener that is low in calories and plant-derived. This technology offers a promising solution to help alleviate health issues related to excessive sugar consumption. Through systematic experiments, we verified the protein’s activity under various conditions, confirming the practical feasibility of our approach. In the future, our project can be developed into a wide range of sugar-reducing food products, aiding consumers in maintaining better health through smarter dietary choices.

Despite the growing global emphasis on health and sugar reduction—evidenced by trending sugar-free recipes and initiatives like “Sugar Smart”—current sugar substitutes still fall short in meeting consumer and market needs. Many available options are either artificial, carry bitter aftertastes, or face limited supply due to reliance on traditional extraction methods.

Our project addresses these unmet needs by leveraging genetic engineering to develop microbial strains that efficiently produce Thaumatin—a natural, plant-derived sweet protein that is low-calorie, high-sweetness and clean-tasting. Unlike other sweeteners, Thaumatin offers a solution that combines natural origin with strong sweetening performance, without compromising taste or health.

Through experimental validation under various conditions, we have confirmed the protein’s stability and activity, demonstrating the technical feasibility of scaling production. This innovation paves the way for next-generation, sugar-reduced food products that truly meet consumer demand for both health and taste.

1.3.1 Why

In today’s health-conscious world, more people are seeking ways to reduce sugar intake. Sugar-free and low-sugar lifestyles are gaining popularity worldwide, supported by initiatives like Sugar Smart. However, many existing sugar substitutes are artificial or come with aftertastes and potential health concerns. There’s a growing need for a natural, safe, and great-tasting sweetener—and that’s where we come in.

1.3.2 How

Using synthetic biology and genetic engineering, we designed and optimized microbial strains to produce Thaumatin, a natural sweet protein derived from plants. We conducted experiments under various conditions to ensure the protein remains stable and highly active. This efficient bio-production method allows us to create a sustainable and scalable supply of Thaumatin.

1.3.3 What

We aim to provide a natural, low-calorie sweetener that can help make food and beverages healthier without compromising taste. Our goal is to introduce Thaumatin into everyday products, offering a delicious sugar-reducing solution that supports better well-being for everyone.

The global artificial sweetener market has continued to grow in recent years. According to statistics, the global market size of sugar substitutes was 18.96 billion US dollars in 2022, while the market size of sugar substitutes in China was approximately seven billion yuan. It is estimated that by 2025, the global sugar substitute market size will reach 24.6 billion yuan. The domestic sugar substitute industry has experienced rapid growth since 2018, and its market size has reached 1.8 billion yuan in 2023. Overall, driven by the growth of consumers' health demands and the development of the food and beverage industry, the sugar substitute market still has considerable growth potential in the future.

The global glycoprotein market was valued at 500.15 million US dollars in 2024 and is projected to reach 510.40 million US dollars by 2025. By 2033, the market is expected to further expand to 519 million US dollars. It is expected that the market will grow at a compound annual growth rate of 1.85% during the forecast period from 2025 to 2033.

2.2.1 Political

The main measures and achievements of the sugar reduction initiatives proposed by major countries in the Asia-Pacific region are as follows:

The Philippines enacted the Accelerated and Inclusive Tax Reform Act (TRAIN for short) in 2017, imposing a consumption tax on sugary beverages with the aim of achieving the common goal of promoting a healthy society in the region. Members of the Association of Southeast Asian Nations (ASEAN) recognized the strategy as an effective fiscal intervention policy just two years after its implementation.

To address the high obesity rate, the Chinese government hopes to gradually reduce per capita sugar intake, lowering it from 10.5g per day in 2012 to 5g per day by 2030. This strategy began with measures to help citizens adopt healthy diets and regular exercise. In 2016, the Chinese government issued relevant guidelines, recommending that people consume no more than fifty grams of added sugar per day, and preferably no more than twenty-five grams. The Chinese government has also announced a strategy to encourage the use of natural sweeteners in the processed food industry and to encourage retailers to designate separate shelf Spaces for low-sugar, low-salt and low-fat products.

2.2.2 Economics

From an economic perspective, the sweet protein industry is situated within a high-growth segment of the global sweetener market. According to predictions from the China Research and Analysis Industry Research Institute, the global sugar substitute market is projected to reach USD 38.2 billion by 2030, reflecting strong and expanding demand. This growth is further illustrated by the rapid rise of specific sugar alcohol sweeteners such as erythritol. As reported by Frost & Sullivan, global erythritol production grew at a compound annual growth rate (CAGR) of 29.10% from 2017 to 2019, significantly outpacing sucrose, which saw minimal growth of only 0.38% during the same period.

However, this economic environment also presents challenges. Established sugar substitute manufacturers are facing increasing competitive pressure from natural alternatives like sweet proteins, alongside stricter policy regulations. This indicates that future market success will depend not only on production capacity but also on compliance capabilities and the ability to align with both consumer trends and regulatory standards. For new entrants in the sweet protein sector, this represents both a sizable economic opportunity and a challenge requiring strategic investment and innovation.

2.2.3 Social

With the wide application of artificial sweeteners in food and beverages, the public has paid more attention to the relationship between sugar intake and health, enhanced people's awareness of healthy eating, and promoted the entire society to shift towards a healthier dietary pattern.

Due to its unique properties, artificial sweeteners are widely used in various food and beverage products such as bread, pastries, and beverages, which has led to the emergence of a large number of low-sugar and sugar-free products in the market, providing consumers with more diverse choices and meeting the demands of different groups for sweet foods.

For obese people and diabetic patients, they offer a choice that allows them to enjoy sweetness while controlling weight and blood sugar. This helps prevent and control diseases related to high-sugar diets, such as obesity and diabetes, and reduces the burden on social medical care.

2.2.4 Technological

The technologies related to the artificial sweetener market include but are not limited to the following types:

1. Biological enzyme method: Convert fructose into allulose through specific enzymes to enhance the conversion rate and product purity.
2. Microbial fermentation process: The production of allulose through the fermentation of specific microorganisms features environmental friendliness and high efficiency.
3. Enzyme conversion method: By taking advantage of the action of specific enzymes, fructose and other sugars are converted into allulose.

Figure 1 Porter's Five Forces

2.3.1 Bargaining Power of Suppliers (medium to high)

The bargaining power of suppliers in the thaumatin protein sweetener market is moderately high. As a product dependent on specialized synthetic biology techniques and fermentation processes, key raw material suppliers—such as those providing genetically engineered strain banks, high-purity culture media, and enzymes—hold significant influence due to the technical barriers and limited alternative sources. Furthermore, production relies on advanced bioreactor equipment and specialized purification technologies, which are provided by a small number of companies with strong technical and service capabilities, further increasing their bargaining power. Although the Chinese government encourages the development of new sugar substitutes such as thaumatin, the high technical thresholds and production standards required for core inputs currently concentrate supply power among a few specialized players.

2.3.2 Bargaining Power of Buyers (medium to high)

Demand for Zero-Calorie Sweetener Products grows quickly. China's low-sugar food market is projected to exceed ¥300 billion by 2025, marking a 50% increase from 2023. Within this market, low-sugar beverages dominate with a 55% share, while low-sugar baked goods are growing at 18% annually.Consumers can choose products based on quality, price, and other factors, while producers must compete on pricing and product quality to gain market share. As a result, consumers hold strong bargaining power in the sugar substitute market.

2.3.3 Threat of New Entrants (low)

Thaumatin production requires expertise in synthetic biology, precision fermentation, and protein purification, which involves high R&D costs, specialized equipment, and regulatory experience. These factors pose considerable challenges for new players. However, strong policy support and growing market demand may encourage well-funded biotechnology companies or established food ingredient suppliers to enter the field. Still, the complex production process and stringent quality controls required for commercial-scale thaumatin likely mitigate the overall threat of new entrants in the short to medium term.

2.3.4 Threat of Substitutes (high)

Sugar substitute manufacturers are currently under significant competitive pressure, primarily due to the proliferation of alternative sweeteners in the market, including sucralose, erythritol, and D-allulose. These sugar alternatives enjoy broad applications and competitive pricing, making them highly favored in today’s market. As a result, competition among industry players has become increasingly intense.

2.3.5 Rivalry Among Existing Competitors (low)

China currently has a small amount of enterprises engaged in glycoprotein production with notable companies such as Shanghai yuanye Bio-Technology Co., Ltd and Shanghai Macklin Biochemical Technology Co., Ltd., these manufacturers have achieved technological maturity in producing thaumatin.

Figure 2 SWOT Model

2.4.1 Strengths

Thaumatin offers several notable advantages: it has a high safety profile, making it suitable for wide application in the food and pharmaceutical industries. Its extremely high sweetness intensity means only a small amount is needed to achieve the desired sweetness, aligning with the trend toward reduced sugar consumption for healthier lifestyles. Furthermore, thaumatin exhibits excellent stability, which facilitates storage, processing, and long-distance transportation—all beneficial for commercial distribution. These characteristics strengthen its competitiveness in markets such as natural sweeteners and functional health products, indicating broad potential for future development.

2.4.2 Weaknesses

Thaumatin also faces certain limitations in market expansion. Its fairly one-dimensional flavor profile may not meet diverse consumer taste preferences worldwide, restricting its use in broader food applications. Meanwhile, market awareness and acceptance remain relatively low; many consumers are still unfamiliar with its benefits, slowing demand growth. In addition, the current reliance on limited sourcing and export channels creates vulnerability—any market fluctuation or shift in demand could significantly impact production and sales, highlighting weaknesses in risk resilience.

2.4.3 Opportunities

Currently, the global trend toward reducing sugar intake is gaining momentum. Many countries and regions are introducing policies encouraging the use of natural sweeteners, opening new market opportunities for thaumatin. Growing consumer health consciousness is also driving increased demand for natural, low-calorie sweeteners. Moreover, ongoing advances in biotechnology and production processes hold promise for improving thaumatin’s production efficiency and quality stability, which may help reduce costs and expand its application areas.

2.4.4 Threats

Thaumatin development also confronts several external threats. Impurities such as metal ions may be introduced during extraction, potentially affecting flavor and safety. High technical and patent barriers within the industry could slow innovation and wider adoption. Furthermore, current extraction methods remain inefficient, leading to high production costs that hinder large-scale application. If quality control is compromised under cost pressures, consumer trust could be damaged, creating a vicious cycle.

2.5.1 Price

Table 1 Product Price Comparison

2.5.2 Technology

Table 2 Technology Comparison of Advantages and Disadvantages

2.5.3 Purity

Table 3 Purity Comparison

2.5.4 Specifications

3.1.1 Product

Figure 3 Roadmap

Our product is high-purity Thaumatin, a natural sweet protein produced through advanced synthetic biology and precision fermentation.

Core Product:

We offered a premium, plant-based sweetener that delivers a superior sweetness experience. It is a clean-label ingredient, meaning it is natural, non-GMO (depending on the chassis), and free from artificial additives. Its key attribute is an intensely sweet taste (approximately 2000-3000 times sweeter than sucrose), which allows for drastic sugar reduction without compromising on taste.

Our product is characterized by:

Purity: Rigorously tested and purified to ensure consistent quality, safety, and neutral flavor profile without undesirable aftertastes common in other sweeteners.

Health Benefits: It is calorie-free and does not impact blood glucose levels, making it ideal for products targeting health-conscious consumers, diabetics, and those following ketogenic or low-sugar diets.

Functional Stability: It performs well under various processing conditions, including heat and a range of pH levels, ensuring the sweetness remains effective in final products from beverages to baked goods.

Technical Support: We provide our clients (B2B) with formulation expertise and technical support to seamlessly incorporate our Thaumatin into their products.

3.1.2 Price

Table 4 Pricing Strategy

3.1.3 Place

Table 5 Channel

3.1.4 Promotion: Focus on Industry Influence Building

Host the “Plant-based Sweeteners Innovation Forum”, invite food industry KOLs and R&D heads of leading enterprises to discuss “sweet proteins replacing traditional sweeteners”, release the White Paper on Sweet Protein Applications in Food, and establish industry authority.

Place advertisements and technical articles in professional journals such as Science and Technology of Food Industry and China Food Additives to precisely reach food R&D and production decision-makers.

Collaborate with downstream food brands to launch the theme marketing campaign “Low-sugar Life, Protected by Sweet Proteins”. For example, partner with sugar-free beverage brands to create sweet protein (science popularization bottle labels). Scanning the QR code allows users to learn about the origin and advantages of sweet proteins.

Invite food bloggers and health influencers on platforms like rednote and Douyin to review innovative foods containing sweet proteins (such as sweet protein cakes and protein sugars). Through delicious and healthy scenario-based content, stimulate C-end demand and drive B-end procurement in reverse.

3.2.1 Food

Sweet proteins are gaining significant attention in the food industry as natural, zero-calorie alternatives to traditional sweeteners. Those plant-derived proteins offer several unique advantages:

1. Strong Heat Resistance – Most sweet proteins remain stable under high-temperature processing, making them suitable for baked goods. Additionally, they have low environmental requirements during transportation, ensuring easy logistics.
2. High Sweetness Intensity–With a sweetness level 500 to 3,000 times that of sucrose, only minimal amounts are needed to achieve the desired sweetness, helping reduce production costs.

3.2.2 Health Product

The application of sweet proteins has remarkable advantages in the nutraceutical industry:

a. Blood Glucose Management Products

1. Specialized nutritional supplements for diabetics (no glycemic impact).
2. Sugar-free vitamin gummies, protein powders, and meal replacement products.

b. Weight Management Products

1. Zero-calorie meal replacement shakes and weight loss supplements.
2. Flavor enhancement without adding carbohydrates.

c. Functional Supplements

1. Chewable tablets (combined with probiotics/adaptogens).
2. Effectively masks the bitter taste of herbal ingredients.

d. Anti-Aging and Wellness Products

1. Collagen peptide beverages.
2. Artificial sweetener alternatives in longevity supplements.

Figure 4 Business Model Canvas

‌4.2.1 Phase 1: Research and development and technological reserves (1－18months)

「1 to 6 months」

1. Construction of genetically engineered strains: Optimizing the expression system of transgenic hosts (barley/tomato/microorganisms).
2. Production Objective: Target Output ≥1g/l (fermentation broth).
3. Initiating Patent Layout (Mutant Design, Purification Process).

「7 to 12 months」

1. Extraction process development: Establish ultrafiltration and ion-exchange chromatography purification processes to enhance the recovery rate.
2. Production Objective: Purity of crude extract ≥90%, activity retention rate >95%.
3. Pre-research on Additive Declaration Requirements in Europe, America, and China.

「13 to 18 months」

1. Stability and formula testing: Verify the thermal stability at pH1.8-10 and below 100℃, as well as the synergistic effect of the compound sugar alcohol/stevia.
2. Production Goal: Adaptation to Food application scenarios (beverages, baking)
3. Regulations and Market Strategies: Reaching Potential Customers (Food Giants, Pharmaceutical Companies)

4.2.2 Phase 2: Trial production and compliance approval (19－30months)

‌「19 to 24 months」

1. Construction of the pilot plant: Establish a GMP production line with an annual capacity design of ≥3000kg.
2. Production Objective: the freeze-dried powders comply with the national standard GB 1886.321-2021.
3. Apply for the expansion of additives to the National Health Commission of China

‌「25 to 30 months」

1. Stability and toxicity testing: Complete the 6-month accelerated shelf-life experiment, acute toxicity, and teratogenicity study.
2. Production Goal: Shelf life >2 years, certified by FDAGRAS.
3. Simultaneously advancing the filing with the EU EFSA and the US FDA.

4.2.3 ‌Phase 3: Large-scale production and market introduction (31-48months)

「31 to 36 months」

1. Commissioning of mass production factory: Dual-source supply from West African raw material base and genetically modified crops, with an annual production capacity of ≥5 tons
2. Production Objective: cost control below ¥2000/kg (compared to the market price of ¥4000/kg)

‌「37 to 48 months」

1. Product Line Expansion: Develop liquid soma tome (heat-resistant type) and compound sugar packets (in constructive collaboration with allulose).
2. Production Goals: covering three major fields: beverages, confectionery, and pharmaceutical excipients.
3. First Launch in the Asian market, simultaneous promotion in Europe and America.

‌4.2.4 Phase 4: Market Expansion and Iteration (49－60months)

「49 to 54 months」

1. Cost optimization: Enzymatic modification to enhance the expression efficiency of transgenic hosts, with a production target of ≥6 tons per year.
2. Production Objective: Reduce production costs by 25%.

「55 to 60 months」

1. Development of new application scenarios: cosmetics (toothpaste sweetening), tobacco flavour modification
2. Production Target: the revenue share from non-food sectors reaches 20%.

‌4.2.5 Phase 5: Sustainable innovation (61+months)

「Starting from the 61st month」

1. Synthetic biology route: Build a whole-cell catalytic platform to replace plant extraction.
2. Production Goals: achieve carbon-neutral production with a waste utilization rate of over 90%.
3. Laying out Clean Label certification and strengthening natural attribute marketing.

Figure 5 Financial Planning

4.4.1 Market Risk

Price wars triggered by competitors (e.g., sucralose oversupply driving annual price declines of 12%) and regulatory shifts (e.g., potential WHO reclassification of sweetener carcinogenicity) could erode market share.

4.4.2 Technical Risk

Customer Diversification: Reduce reliance on any single client (>15% revenue) to <10% within 3 years.

Regulatory Preparedness: Allocate 20% of R&D budget to develop EU Nutri-Score A-compliant formulations.

Dynamic Pricing: Implement corn futures-linked pricing (corn = 35% of raw materials) with ≥80% cost-pass-through efficiency.

4.4.3 Financial Risk

High initial CAPEX (2.3× conventional methods) + >90-day accounts receivable cycles creating 34% probability of cash flow disruption.

4.4.4 Operation Risk

Raw material volatility (e.g., 30% corn yield loss from droughts) and cold-chain failures (>8°C causing 50% enzyme activity loss).

1. R&D: Zhou Yuanrui, Wu Wenran, Du Xiaolu, Kang Qinhao, Chen Ziqi
2. Marketing/Promotion: Shen Siyuan, Zhang Fengshang, Pan Yanxi, Li Xinyang,Wang Youjie, Wang Zibing
3. Financial Advisor: Che Kaiyue, Zhou Yuanrui

Figure 6 Stakeholder Analysis

Internal stakeholders: Team members, Managers, Executives, Investors.

External stakeholders: Customers, Suppliers, Regulators, Community Groups, Partners.

1. Economic Stimulus: Commercialization will generate employment across R&D, manufacturing, and supply chains, drive export-led economic growth, and increase government tax revenue through corporate income and value-added taxation.
2. Public Health Improvement: By offering a low-calorie refined sugar alternative, our product reduces obesity rates and associated comorbidities (e.g., type 2 diabetes), enhancing life quality and alleviating long-term healthcare burdens.
3. Environmental Sustainability: Our patented bio-enzymatic process achieves a 40% lower carbon footprint versus synthetic sweeteners, eliminates sulphur dioxide emissions, and minimizes release of toxic volatile compounds during manufacturing.
4. Technological Advancement: Proprietary enzymatic synthesis and continuous process optimization set new industry benchmarks for efficiency/purity, while fostering cross-disciplinary innovation in food science and green chemistry.

1. Microbiome Implications: Emerging research (e.g., Cell, 2023) suggests non-nutritive sweeteners may dysregulate gut microbiota (e.g., reduced Bacteroidetes), potentially inducing glucose intolerance and elevating type 2 diabetes risk among chronic users.
2. Functional Limitations: Protein-based sweeteners undergo irreversible denaturation above 60°C, restricting their application in thermally processed products like baked goods, fried foods, and UHT beverages.
3. Health Controversies: Epidemiological studies indicate potential adverse effects—including gastrointestinal disturbances from sugar alcohols (e.g., xylitol) and debated associations between artificial sweeteners (e.g., aspartame) and neurological symptoms—necessitating rigorous post-market surveillance.
4. Ecological Concerns: Synthetic sweetener production generates solvent residues and heavy metal pollutants, while certain natural alternatives (e.g., stevia monoculture) may cause deforestation and coastal ecosystem degradation via agricultural runoff, threatening marine biodiversity.