Can sweeteners be healthy? Can proteins fill a more significant part of our diet? Watch this on-demand webinar to discover more about the first use case of the world’s first healthy, tasty and product-fit sweetener.
November 24, 2020
While most proteins live in their little piece of heaven, for a protein, food is a hell of an environment. However, some proteins ('extremophiles') live in extreme conditions such as scalding-hot springs, acidic swamps or the Dead Sea. By applying Agile-Integrative Computational Protein Design (AI-CPD) we change the amino-acid sequence of the protein to fit it to the mass-food market, respecting stability and sensory profile. Next, the protein is produced via precision fermentation by microorganisms.
Dr. Ilan Samish founded Amai Proteins (Amai meaning 'sweet' in Japanese) that is making the world's first healthy sweetener, enabling cost-effective sugar reduction without hampering the full-sugar sensory profile. Amai fits proteins to the mass food-market by coupling Agile-Integrative Computational Protein Design (AI-CPD) to sustainable, environmentally-friendly precision-fermentation. With a PhD (Weizmann Institute) and postdoc (UPenn), Ilan was a lecturer (Weizmann, Hebrew University, Braude College) in genetics, biochemistry, physical-chemistry and computational biology. He also founded the world’s main conference on computational structural-biology. After publishing the CPD book, he decided to devote his time to cure the food we eat rather than the diseases that result from it.
