Case Study

Baking With Sweet Proteins

Sweet proteins are well suited for beverages and dairy, but baking introduces an entirely different set of formulation challenges. We put them to the test in shortbread to evaluate performance under high-heat processing conditions.

The role of sugar in baked goods

Consumers want the sweetness they love without the ingredients typically used to achieve it.

The Problem

Removing sugar from baked goods affects nearly every part of the eating experience. Sugar helps create tenderness, controls moisture, and supports crumb structure and browning during baking. Without it, cookies can become dry, dense, or structurally weak.

The Solution

We developed a bulking system using fibers and starches to rebuild structure while allowing Oobli sweet proteins to deliver sweetness through high-temperature processing.

Our Process

01

Formulation

We tested combinations of fibers and starches to recreate sugar’s structural role in the dough and support the desired cookie texture, with Oobli sweet proteins providing sweetness.

02

Optimization

The ratio between fibers and starches became the key variable. Small adjustments helped create the crumbly, melt-in-your-mouth texture associated with classic shortbread while maintaining stability through baking.

03

Result

Oobli sweet proteins delivered clean sweetness and remained stable under baking conditions. The final prototype achieved a buttery shortbread texture with reduced sugar and a classic melt-in-your-mouth bite.

Better Baking With Sweet Proteins

Reduced Sugar Shortbread

Oobli sweet proteins created a lower-sugar cookie without sacrificing sweetness or texture.

Optimization

The ratio between fibers and starches became the key variable. Small adjustments helped create the crumbly, melt-in-your-mouth texture associated with classic shortbread while maintaining stability through baking.

Functional Bulking System

Used fibers and starches to replace sugar’s structural role and maintain classic shortbread texture.

Oobli sweet proteins shine in

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Case Studies

Taste tested

“As a chef, food innovator and advocate for healthier food alternatives, I am constantly inspired by the creativity behind products like Oobli. This protein sweetener brings a new kind of sweetness that’s not only good tasting but also better for the planet.”

Chef Eric Martinez

Crispin Supper Club

Chef Eric Martinez

“Sweet proteins are one of the most important innovations in food that I’ve seen in a long, long time. To finally be able to replace sugar without tapping into alternative and artificial sweeteners is a game changer.”

Chef Calvin Harris

The Biggest Loser

Chef Calvin Harris

"Sweet proteins are a class of proteins that deliver a sugar-like sweetness but have the molecular structure and functionality of a protein; as such, they do not impact blood sugar levels."

Toby Amidor, M.S., R.D., C.D.N

Food Network

Toby Amidor, M.S., R.D., C.D.N

"I’m here to tell you that…this milk chocolate is truly delicious. It’s rich and luscious, has a lovely silky texture, and it’s sweet but not cloying."

Beth Lipton

cleanplates

Beth Lipton