From July 13 to 16, 2025, the highly anticipated annual event in the global food technology industry — IFT First: Annual Event and Expo — was held at McCormick Place in Chicago, USA.

As the flagship event in the field of food science and technology, IFT First attracted more than 1,100 exhibitors from over 90 countries and regions. The exhibition spans cutting-edge sectors including food & beverage, nutrition & health, ingredient innovation, functional compounds, and synthetic biology. It serves as a vital platform for global exchange of technology, business cooperation, and market development in the food industry.

Bestzyme participated in this year’s event, presenting its flagship product Mellia® Brazzein, a sweet protein that recently received FDA GRAS approval. Mellia® provides a pioneering, protein-based solution for sugar reduction, offering new opportunities for global food and beverage applications.

In addition to Mellia®, Bestzyme showcased a portfolio of sustainable biological solutions for the food industry, covering applications in baking, beer brewing, starch sugar, and more. These enzyme products help clients reduce costs, improve flavor profiles, and achieve cleaner labeling — enabling differentiated innovation in competitive markets.

Mellia® Brazzein is a functional sweet protein produced through Bestzyme’s precision fermentation technology at scale. Naturally found in the fruit of the African plant Oubli, Brazzein is thousands of times sweeter than sucrose, yet contains zero calories, does not raise blood sugar, and has no negative effects on gut microbiota. As a protein, it is naturally metabolized into amino acids in the human body and is among the closest sweet proteins to natural sucrose in flavor.

With its clean sweet taste, flavor-enhancing properties, and broad application compatibility, Mellia® can be used in a wide range of products including beverages, dairy, confectionery, chocolate, functional foods, and food service, helping brands deliver “less sugar, same great taste” innovations.

At the IFT First event, Bestzyme offered tasting samples of multiple applications based on Mellia®, including electrolyte drinks, lemon tea, and pressed candy — all with zero sucrose. The on-site feedback was overwhelmingly positive.

Many professionals revisited the booth multiple times, eager to learn more about Mellia®’s technical foundation, sweetness performance, and regulatory status, expressing strong interest in its potential for sugar-reduction formulations.

As a flagship innovation in Bestzyme’s food and nutrition portfolio, Mellia® will continue to expand its global market presence and drive forward the industry’s shift toward reduced sugar, sugar alternatives, and healthier products. This participation at IFT First not only highlighted Mellia®’s excellent product potential but also strengthened Bestzyme’s ties with international partners — opening new doors for collaboration and innovation in the sweet protein space.