A new sweetener developed and patented by the UW-Madison is close to hitting the market, where it would compete with aspartame as well as regular sugar products. But some people are soured by its potential, and are accusing its makers of â??bio-piracyâ?.
For nearly 15 years, UW scientists have worked with the pulp of a berry from West Africa, to create brazzein. Fariba Assadi-Porter, whoâ??s been on the project since 1996, says the substance has great commercial potential. She says it has sweet properties very close to sugar without an aftertaste effect found in other products. Assadi-Porter adds its properties also make it potentially ideal for baking and not just soft drinks. (16th item.)