Oobli self-determined the GRAS status of its preparation of monellin via precision fermentation from an engineered gene strain of Komagataella phaffii P-MON-040. Monellin is “sweeter than brazzein” — proteins found in Oubli fruit that are 2,000-5,000 times sweeter than sugar — and provides “a very clean sweet” taste, Allison Wing, CEO of Oobli, told FoodNavigator-USA.
Earlier this year, Oobli self-determined the GRAS status of its preparation of brazzein-53, a sweet protein that does not affect the gut microbiome and blood sugar as sugar does, FoodNavigator-USA previously reported.
Similar to its preparation of brazzein-53, Oobli went “beyond what may or may not be required in any one country” for safety testing by conducting toxicology studies on animals and having an expert panel confirm the ingredient’s safety, Wing explained.
“We are really excited at some of the enthusiasm that we are seeing across the industry for sweet proteins. There is more coming from us. We are busy. This is anything but done, but it still feels really great to not just have the world’s first no-questions or no-comments letter” for a sweet protein, “but also the second one in sweet proteins with lots more in process,” Wing elaborated.
Solving sugar reduction requires ‘a really good tool kit’
This news comes as consumer demand for sugar reduction rises, but many shoppers still prefer the taste of caloric sweeteners.
Most global consumers (83%) are limiting their sugar intake across a range of categories, according to ADM data from 14,000 shoppers. Two-thirds (66%) of US consumers want sugar reduction in non-alcoholic beverages, while 61% and 60% of shoppers want reduction in sauces and dressings and bars and snacks, respectively, as shared in a previous FoodNavigator-USA article.
However, sugar reduction appears to be hitting a wall in the US, as many consumers still prefer sugar over low or no-caloric alternatives, according to a study from the International Food Information Council. Sweet proteins, like brazzein and monellin, were not surveyed in the report.
“What you need is a really good tool kit, and a really good tool kit that can tackle all of the nuance that goes along with reducing sugar.”
Allison Wing, CEO of Oobli
Consumers ranked their favorite sweeteners out of 10 — with one being the least likely to consume and 10 the most likely. Honey, brown sugar and sucrose were the most popular, scoring an average of 7.3, 6.6 and 6.3, respectively. Stevia received an average of 4.8 and monk fruit a 4.3, while aspartame and erythritol received an average score of 3.9, 3.5, and 3.4, respectively, IFIC reported.
Despite consumers preferring sugar, CPG companies are leveraging a range of sweeteners and processes to reduce sugar as “there is no silver bullet” that can serve all sugar reduction requirements, Wing noted. Oobli continues to build out a portfolio of sweet proteins to serve a wide range of food and beverage applications, she added.
“What you need is a really good tool kit, and a really good tool kit that can tackle all of the nuance that goes along with reducing sugar,” Wing elaborated.
She added, “We have been working across the sweet protein platform because what we have learned is that the tool kit gets better with more tools.”
Oobli’s 2025 is ‘all about partnerships and alliances’
Oobli is preparing for a year that will be “all about partnerships and alliances,” with several announcements already planned for 2025, Wing noted.
Earlier this year, Oobli announced a partnership with baker Grupo Bimbo, which established the food-tech company as an ingredient provider, Wing shared at the time of the announcement.
While consumers might not be familiar with sweet proteins, Oobli continues to leverage its branded business-to-consumer (B2C) products — chocolates and ice teas — to educate CPG companies and consumers alike on the potential of sweet proteins to reduce sugar, Wing said.
“We will keep working with products that allow us to have the conversation and create the most trial with consumers, so that more people can actually taste a protein-sweetened product,” Wing said.
She continued, “The goal of our B2C products always has been — and always will be — to really educate consumers that proteins can do more than just build muscle.”
