Case Study

Rethinking What’s Hidden in Your Condiments

We put Oobli sweet proteins to work in a ketchup prototype designed to dramatically reduce sugar while delivering the taste, texture, and balance consumers expect.

The catch with ketchup

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

The Problem

Ketchup relies on sugar not only for sweetness, but also for acidity balance and body. When removed, early prototypes became overly sharp, thin, and unbalanced. Ketchup is highly sensitive—consumers notice immediately when flavor, acidity, or texture is off.

The Solution

We set out to rebalance the formulation to rebuild structure without sugar, while maintaining the well-known flavor profile of the popular condiment.

Our Process

01

Formulation

Instead of relying on sugar, sweet proteins were added for sweetness.

02

Optimization

Vinegar levels were adjusted to soften acidity while preserving tomato brightness. Strategic spice additions enhanced flavor depth. Functional fibers restored body and cling.

03

Result

The result was a ketchup with significantly less added sugar that still delivered the familiar taste consumers expect, demonstrating how Oobli sweet proteins can work across even the most recognizable flavor profiles.

Better Sugar Reduction in Savory Systems

Sugar plays multiple functional roles beyond sweetness, especially in condiments and sauces. This prototype demonstrates how Oobli sweet proteins can help reformulate even complex savory systems without compromising taste or texture.

91.5% Sugar Reduction

Achieved 91.5% reduction in added sugar versus conventional ketchup.

Optimization

Vinegar levels were adjusted to soften acidity while preserving tomato brightness. Strategic spice additions enhanced flavor depth. Functional fibers restored body and cling.

Functional Sweetening System

Replaced sugar’s sweetness role while supporting overall balance in a high-acid savory formulation.

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