Amai Proteins has developed Sweelin, a hyper-sweet protein from the serendipity berry that reduces added sugar in food and beverages by 40-70% without compromising taste, health, cost, or sustainability. With regulatory approvals and a strong portfolio of patents, Amai ("sweet" in Japanese) produces Designer Proteins using its Pro-Cube platform, a three-part process. The platform’s Pro-Design AI-CPD (Computational Protein Design) is led by founder Dr. Ilan Samish, whose work in protein design draws inspiration from the resilience of proteins in extreme environments. Through this platform, Amai developed Sweelin®, a protein that is both highly stable and approximately 3,000 times sweeter than sugar. The Pro-Planet Microbial Precision Fermentation process then produces the Designer Proteins through scalable and cost-efficient aerobic fermentation, utilizing food-grade microorganisms. This approach yields a pure protein powder free of the host organism. Finally, Pro-Taste Food Technology assesses the protein’s functionality, stability, and compatibility with other ingredients in food and beverages, enhanced through feedback from a specialized tasting panel.