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Make Sweetness Complete
Sweetness, reinvented by Protein
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Backed by FDA GRAS recognition and the world's first dedicated, automated sweet protein production line, delivering scalable, sustainable supply for global brands.
Delivers a pure sweetness profile with zero bitter aftertaste, and blends easily with other sweeteners.
Simplifies blending across diverse products with effortless solubility, reliable stability, and natural flavor modification.
Non-GMO and non-artificial, Mellia® elevates your "Zero Sugar" claim with a transparent declaration as "Sweet Protein" or "Brazzein."
The Evolution of Sweetness
1.0
Artificial
Synthetic origin.
Label rejection.
2.0
Traditional
Natural
Flavor masking needed for aftertaste.
NEXT-GEN:
Mellia® Brazzein
Pure Taste: No masking needed.
Zero Digestive Disruption: Gut friendly.
Transparent: “Protein” label concept.
In preclinical dietary challenge models, Mellia® demonstrated a strong potential to buffer against excessive weight gain under high-calorie regimes.
Early trials indicate Mellia® supports stable blood sugar, helping manage glycemic responses even under a high-calorie dietary challenge.
Energy & Functional Drinks
Masking the bitter notes of caffeine, electrolytes, and nootropics without adding sugar.
Neutralizes bitter off-notes from functional ingredients naturally.
Provides sweetness suitable for "Zero Sugar" claims.
Perfect for protein waters with no artificial flavor masking.
Tea Drinks
Reducing sugar while maintaining the "fresh fruit" sensory profile in acidic environments.
Acid Stability: Remains 100% stable in low pH environments (unlike some peptides).
True Fruit Flavor: Unlike Stevia, Mellia® enhances fruit flavors like citrus and berry.
Dairy & Plant-Based Alternatives
Replacing creamy mouthfeel lost when removing sugar.
Mouthfeel Synergy: Mellia® blends seamlessly with Erythritol, Allulose, or Stevia to optimize flavor profiles.
Heat Resilience: Survives UHT pasteurization processes intact.
Hard Candy
High-boil sugar-free candies demand sweeteners that won‘t degrade under heat.
exceptional heat and pH stability, this sweet protein thrives in high-boil manufacturing.
Its clean sweetness perfectly amplifies fruit, citrus, and mint profiles without the digestive drawbacks.
Chocolate
Creating decadent, zero-sugar chocolate is difficult when traditional sweeteners clash with cocoa's natural bitterness
As a highly efficient sweet protein, it cuts through cocoa bitterness with a pure sweetness profile.
It partners perfectly with modern bulking agents (like fibers or allulose).
Ice Cream
Relying on low-intensity bulk sweeteners like requires massive dosage levels, driving up formula costs, freight shipping, and warehousing expenses.
At high intense sweetness of sugar. A micro-dose achieves your target sweetness.
Drastically reducing supply chain overhead associated with heavy bulk ingredients.
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