Miracle berries: the artificial sweetener that never was

The small, red berries of the _Richadella dulcifica_ plant are not very sweet. In fact, miraculin, the main chemical found in the berry's flesh tastes like, well, nothing. But after eating these berries, people's taste buds embark on an hour-long wild ride, so that any sour foods they eat -- even lemons -- will taste sweeter than candy. Quite trippy.

A new paper published in PNAS describes how this process works: miraculin binds to receptors in the tongue, partially blocking the taste buds that identify sweet foods under normal conditions. But if something acidic, like the juice from a sour lemon, interacts with miraculin, the molecule shape-shifts, and suddenly, the sweet taste receptors are kicked into high gear. Although the same lemons would taste sour to anyone else, miraculin makes them taste sweet.

As interesting as the finding may be, the backstory is even better.

In the 1960s, biomedical scientist Robert Harvey first reported these miracle berries, as they're called, which locals in west Africa had eaten for centuries. Quickly realizing the potential these fruits might have for making bad-tasting, good-for-you foods more palatable, as well as the role this type of artificial sweetener might play on diseases like diabetes, Harvey organized a new venture, the Miralin Company, to bring the additive to market, complete with the financial backing of heavy-hitter investors like Reynolds Metals, Barclays and Prudential.

Initial talks with the FDA went well, Harvey reported. But the night before the company's launch in 1974, the FDA got cold feet. The food was an additive, the government agency now decried, and in order to sell their product, Harvey would have to run the miracle berries through many more years of expensive testing. The new directives proved too extensive for the fledgling company to bear.

But as Harvey prepared to shelve his idea, he realized he was not the only one watching Miralin's door's close. As he told the BBC:


Whether Harvey was in fact being tailed by Big Sugar, or just a disgruntled ex-lab mate -- who knows. But I'm willing to bet the farm that these new findings have tickled the sweet tooth of a commercial entity somewhere out there, in one way or another.

Photo via Flickr /


