Case Study

Reformulating Strawberry Yogurt for New School Nutrition Standards

As school nutrition standards evolve, yogurt brands are being asked to significantly reduce added sugar while still meeting the sweetness expectations of younger consumers, in particular.

The problem with strawberry yogurt

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

The Problem

Sugar balances sweetness, acidity, and texture in strawberry yogurt. With California schools now limiting added sugar to 12g per 6oz serving, many formulas are being cut by up to 50 percent, often resulting in a product that tastes tart, thin, or less appealing to kids.

The Solution

We rebuilt the sweetness and structure using Oobli sweet proteins alongside functional ingredients that support texture and flavor balance. This allowed us to reduce added sugar while restoring the rounded, fruit-forward profile kids expect from strawberry yogurt.

Our Process

01

Formulation

We introduced Oobli sweet proteins to replace a significant portion of sugar’s sweetness function. To support mouthfeel and reduce perceived tartness, we incorporated tapioca fiber, which blends cleanly into dairy systems without adding competing flavor.

02

Optimization

We fine-tuned the balance between sweetness, acidity, and fruit perception. Adjustments to strawberry puree and natural flavoring helped rebuild a recognizable strawberry profile while ensuring the yogurt stayed smooth and cohesive.

03

Result

The final prototype achieved meaningful sugar reduction while maintaining a sweet, rounded strawberry flavor. The yogurt delivers upfront sweetness, balanced tartness, and a familiar taste experience designed to meet school nutrition requirements without sacrificing kid appeal.

Meeting modern nutrition standards

As nutrition standards continue to evolve, brands are under pressure to reduce sugar without compromising taste. This prototype shows how Oobli sweet proteins can help create lower-sugar dairy products consumers still want to drink.

50% Added Sugar Reduction

Achieved up to a 50% reduction in added sugar to align with updated California school nutrition standards.

Optimization

We fine-tuned the balance between sweetness, acidity, and fruit perception. Adjustments to strawberry puree and natural flavoring helped rebuild a recognizable strawberry profile while ensuring the yogurt stayed smooth and cohesive.

Functional Sweetening System

Uses Oobli sweet proteins and supportive fibers to reduce sugar while preserving texture and overall sensory experience.

Oobli sweet proteins shine in

Top Oobli FAQs

See our other solutions

Real products. Real challenges. Uncompromising taste.

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