Case Study

Great-Tasting Ice Cream, No Added Sugar

Zero added sugar ice cream often feels icy, thin, and lacks the rounded sweetness consumers expect. We challenged ourselves to create an 80% total sugar reduced ice cream with a familiar, indulgent taste.

The issue with ice cream

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

The Problem

Sugar makes up 12 to 13 percent of a typical ice cream formula and supports both sweetness and texture. It helps create creaminess and lowers the freezing point to prevent iciness. When reduced or removed, early prototypes became icy, thin, and flat.

The Solution

We rebuilt functionality without added sugar by combining fibers, sweet proteins, and inclusions. This allowed us to restore sweetness, texture, and structure while maintaining a no added sugar formulation.

Our Process

01

Formulation

We used tapioca fiber to restore solids content and support mouthfeel while helping replicate sugar’s freezing point control. Oobli sweet proteins filled the sweetness gap without affecting texture.

02

Optimization

We refined the balance of sweetness and creaminess by adjusting fiber levels and sweetener ratios to reduce iciness and improve scoopability. Chocolate pieces were added to enhance perceived sweetness and deepen flavor.

03

Result

The final prototype delivered a creamy, full-flavored ice cream with no added sugar.

Better Ice Cream for Today’s Consumers

No Added Sugar

Achieved a fully no added sugar formulation while maintaining sweetness and indulgence.

Optimization

We refined the balance of sweetness and creaminess by adjusting fiber levels and sweetener ratios to reduce iciness and improve scoopability. Chocolate pieces were added to enhance perceived sweetness and deepen flavor.

Full Flavor Experience

Balanced sweetness and depth using sweet proteins and inclusions for a familiar ice cream profile.

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