Just three or four years ago, it was hard to imagine that people in Russia would soon have the chance to try candies with sweet protein.

Beneath our eyes, Russian experts and biotechnologists at the Biruch Innovation Center have improved the technique for its laboratory manufacturing. Then came the long-awaited accreditation, clinical study findings, and the first brazzein-containing sweets and ice cream.

EFKO unveiled three new flavors of chocolates with sweet-tasting protein at Prodexpo 2026. The first is berry and fruit, with ginger and raspberries. The technologists were looking for a unique flavor. In the end, the raspberry softened and brought the composition together into a single, vibrant profile, while the ginger added astringency and a hint of warmth.

The second flavour - milk chocolate, raspberry, and blackcurrant - is complemented by crushed freeze-dried berries. They infuse the candy with a natural fruity tang and depth, subtly enhancing the sweetness of brazzein.

The third one - dark chocolate with almonds and pistachios - for lovers of rich cocoa and nut taste.
Not even a knowledgeable audience can tell them apart from regular candies. The candy tastes rich and well-balanced, just like a regular candy, even though you are unaware that it contains no sugar. As expected!

EFKO displayed their newest product, signature scented chocolate, at Prodexpo-2026. There are four flavors available: traditional milk and dark hot chocolate, as well as two additional iced options: mango and passion fruit and coconut or almond milk.

“Hot chocolate was created as part of advancing our new initiative. Cocoa liquor gives a slight bitterness and astringency,” explains Aleksandr Bovku, EFKO’s technologist. “Rather than a simple blend of ingredients, the product is created by rolling the cocoa on a three-roll mill. This gives the chocolate a more cohesive and intense taste.”

A buckwheat tea candy variant won "Innovative Product of the Year" at the Prodexpo-2026 awards. Overall, EFKO received six expo prizes for: cocoa butter improver (Equilad 0601-35), milk fat alternative (Ecolact 2303-33), emulsifier (Ecomuls DMG 3), margarine (Ecouniversal 3203-32), confectionery fat (Econat 4504-32), and sugar-free sweets made with the sweet-tasting protein brazzein.

As we excitedly await the first brazzein candies to hit shelves, we applaud the company's technologists.