אמאי חלבונים בע"מ

Amai Proteins' Pro3 platform combines AI computational protein design (AI-CPD), precision fermentation and food technology. The starting points are sweet proteins found in plants along the equatorial belt, which are thousands of times sweeter than sugar but lose function at food-processing temperatures and pH, are costly to source and have a weaker sensory profile than sugar. Using cloud-based computational protein design software, the company redesigns their amino acid sequences into novel proteins, reported as 70-95% identical to the natural proteins, with improved taste, thermal and acid stability, shelf life and expression yield. Its patents cover modified single-chain monellin (MNEI) proteins with improved food-related properties. The designed proteins are produced by aerobic precision fermentation with food-grade microorganisms (yeast, per earlier press coverage) and purified into a protein powder free of the host organism; the company says production can run in standard brewery-type facilities, which supports distributed manufacturing. A food technology team and a trained tasting panel test each protein's functionality, stability and compatibility with other ingredients and sweeteners, such as stevia, in food and beverage formulations. The company plans to apply the same platform to dairy, meat and plant-based proteins.

Food and beverage market & manufacturers, ingredient companies.

Doug Brown - CEO

Shmuel Marko - VP, Food Technology