Cerrar este cuadro de búsqueda.

Welcome to the FOOD



To face the challenges of the FoodTech environment, Levprot Bioscience, founded in 2020, specializes in optimized and individualized protein expression processes with a sustainable, animal-free production approach tailored to meet customer needs, ensuring high-quality standards.


Animal-free protein solutions

FoodTech products portfolio

Join us in the process of building a better food industry with up-to-date technologies and techniques for making life healthier and more sustainable.


as sugar alternative

Brazzein is a protein found in the pulp of the African fruit Pentadiplandra brazzeana.

Renowed in the region for its inherent sweetness, largely attributed to the presence of brazzein, this fruit has garnered attention in the food industry for several compelling reasons, such as its sweet profile akin to sucrose and the shorter aftertaste compared to other sweet proteins.

Applications & details

Levprot Bioscience is nowadays working with upcoming collaborations for the inclusion of brazzein in food such as ice-cream or vermouth.

Figure: Pentadiplandra brazzeana in its natural environment.


Process conditions to express brazzein at levels within 1 and 2 g/L have been optimized at lab and pilot scale.

Following successful cell engineering, an enhanced brazzein expression has been achieved.

Fewer calories are needed to obtain the same level of sweetness.

Soy Leghemoglobin

for meat alternatives

Soy Leghemoglobin is a hemoprotein found in the roots of soybean plants.

It is particularly important because it contains a functional group called heme, which is responsible for the characteristic flavor and color of meat.

For this reason, Soy Leghemoglobin is a key ingredient in plant-based meat substitutes to replicate the taste and texture of real meat.

Applications & details

Figure: Soy roots from which heme can be obtained.

It mimics animal hemoglobin.

The protein-bound heme group is the molecule that transports iron in both plants and animals, and it contributes to the color, texture and flavor of meat.


rBSA & Growth Factors

to cultivate meat alternatives


Recombinant Bovine serum Albumin (rBSA) is a protein produced through precision fermentation.
This process allows us to obtain a recombinant animal-free version of BSA, which would naturally be found in the serum of cows.

Applications & details

Growth Factors

Growth factors are specific proteins essential for cell development and tissue differentiation. These properties make them crucial for the growth of cultured meat.

Applications & details

Figure: Meat alternative product example.

Cultured meat is an attractive option compared with regular meat as it is free from environmental pollution, ethical issues, and food security challenges.


Phospholipase C

for oils and fats production

Phospholipase C is an enzyme that catalyzes the hydrolysis of phospholipids.

In terms of its organoleptic and physico-chemical characteristics, phospholipase C is valued for its ability to enhance texture and flavor in various food products by modifying the phospholipid content.

Applications & details

Figure: Edible oils and fats for alimentary use.

The enzyme exhibits over 80% of its maximum activity between pH 7 and 9, with an optimum at pH 8.0 at 30°C, making it suitable for these pH conditions.

Its optimum temperature is around 65°C at pH 7.0, indicating it functions well at high temperatures, which is beneficial for industrial heat processes.

Levprot Bioscience has the know-how to develop new proteins that address emerging market trends, improve the organoleptic or physicochemical characteristics of products, and meet the needs of sectors with special requirements.

Download Levprot Bioscience's FoodTech Catalog

Fill in the form if you want to read the full FoodTech catalog.


Ready, steady... TASTE!

Final food formulations​


in yoghurt

The following results have been obtained in trials carried out with natural drinkable yoghurt at the CNTA (National Center for Food Technology and Safety) testing:

  • Sweetening power of brazein in yoghurt.
  • Evaluation of the partial and total substitution of brazein in natural yoghurt.
  • Comparison with commercial sweetened plain yoghurts (0% added sugars).

With a panel of tasters, a sensory evaluation of the sweetness and atypical flavors of different yoghurt prototypes is carried out:

  • Plain yoghurt (Natural)
  • Sweetened plain yoghurt (7% added sugars) (Sweetened)
  • Plain yoghurt + brazzein (B) corresponding to the amount to be added taking into account the defined sweetening power (PE=1600).


The addition of brazein allowed to increase the sweetness intensity of a yoghurt with no added sugars to values similar to those perceived in sweetened yoghurts.


in ice cream

Coming soon…


in vermouth

Coming soon…


Understanding Precision Fermentation

Precision fermentation uses genetically engineered microorganisms, such as yeast or bacteria, to produce specific and valuable end-products, like proteins.

At Levprot, we exclusively work with yeast, a microorganis perfectly suited for the food industry. These customized yeasts are designed using advanced genetic tools to optimize protein production.

Strain engineering plays a crucial role, enhancing the desired protein’s yield through various expression vectors and host strains.

This is how, in the food industry, Precision Fermentation is changing how we produce essential proteins, like our sweet Brazzein.

This healthy alternative to sugar and artificial sweeteners is created using this advanced technique, ensuring high-quality, safe, and scalable production.

Precision fermentation brings together the best of traditional fermentation practices with the best of biotechnology protein production, ensuring food safety while meeting modern dietary needs and sustainability goals.

In yeast we trust!