# Development of Sweelin high-intensity sweetener

> Live situation record from CLSTR: https://clstr.news/situations/development-of-sweelin-high-intensity-sweetener
> Updated: 2026-09-04T18:48:05.000Z. Sources: 5. Developments: 2.

Amai Proteins Ltd. has developed a high-intensity sweetener named Sweelin (or svelin), a protein approximately 3,500 times sweeter than sucrose. The protein is produced through precision fermentation and computer-aided structural modification, inspired by the monellin protein found in the West and Central African serendipity berry.

Clinical trials, including a double-blind, randomized study published in the journal Food Chemistry, indicate that the sweetener has minimal metabolic impact. Compared to dextrose, Sweelin resulted in a glucose response 31 times lower and an insulin response 81 times lower. The substance is a heat-stable white powder that dissolves easily in liquids. The company noted that the U.S. Food and Drug Administration has expressed “no additional questions” regarding their progress.

## Timeline

### 2026-09-04: Amai Proteins develops svelin, a high-intensity sweetener with minimal metabolic impact

Amai Proteins Ltd. has developed svelin, a protein-based sweetener 3,500 times sweeter than sugar that does not significantly impact glucose or insulin levels.

2 sources. https://clstr.news/cluster/amai-proteins-develops-svelin-a-high-intensity-sweetener-with-minimal-metabolic-impact

### 2026-09-02: Sweelin protein offers high-intensity sweetness without insulin spikes

A new protein called Sweelin, 3,500 times sweeter than sugar, shows minimal impact on blood glucose and insulin levels in a small clinical study.

2 sources. https://clstr.news/cluster/sweelin-protein-offers-high-intensity-sweetness-without-insulin-spikes

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Cite as: Development of Sweelin high-intensity sweetener. CLSTR, https://clstr.news/situations/development-of-sweelin-high-intensity-sweetener