Bestzyme Opens First Automated Smart Plant for Sweet Proteins in Jinan

The new 5,000-square-meter site integrates fermentation, purification, and freeze-drying into a seamless, automated loop. This infrastructure allows the company to reach an annual capacity of 100 tons of Brazzein—a sweet protein derived from the West African Oubli fruit. Given the protein's extreme potency, this output provides the equivalent sweetness of 300,000 tons of traditional sugar. Dr. Bai Aixi, General Manager of Bestzyme, described the company's flagship product, Mellia®, as the missing link in sweetener formulations, capable of blending with Stevia or Monk fruit to provide a cleaner, more rounded taste profile.

Commercial adoption is already underway, following the product's GRAS status confirmation by the U.S. FDA in April 2025. Mellia® has already debuted in a U.S. sparkling water brand, marking a transition from laboratory validation to mass-market scale. By controlling the entire chain from R&D to application, Bestzyme aims to secure supply stability for global food and beverage manufacturers, positioning its synthetic biology breakthrough to compete in a market segment valued at hundreds of billions.