Comment by tmikaeld

In summary;

- Sweet protein, 3000x sweeter than sugar

- Same texture/consistency as sugar.

- Can be baked (modified to be temperature stable)

- Unlikely to affect insulin and gut flora.

- Breaks down into common amino acids.

- Produced through fermentation (cheap & scalable).

- Indistinguishable taste profile compared to sugar (according to taste experts)

- May be on the market 2023 (if approved)

Here, take all my money!!