Case Study

Swapping Sugar in Strawberry Milk

Oobli sweet proteins were used to restore upfront sweetness in strawberry milk, helping deliver a bold, full strawberry flavor with less sugar.

The problem with strawberry milk

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

The Problem

Unlike more complex dairy systems, strawberry milk does not rely on sugar to mask bitterness or tartness. Instead, sugar drives flavor perception directly. When sweetness drops, strawberry flavor can feel dull, flat, and less recognizable.

The Solution

We rebuilt the flavor experience by strengthening strawberry perception and restoring upfront sweetness with Oobli sweet proteins and complementary natural flavors.

Our Process

01

Formulation

We increased the strawberry flavor system and added Oobli sweet proteins to bring forward fruit character and support a fuller profile.

02

Optimization

Natural flavors were added to increase upfront sweetness intensity. Oobli sweet proteins worked alongside the broader sweetener system to create a smoother, more recognizable strawberry flavor.

03

Result

The final prototype delivered a full, rounded strawberry milk flavor with reduced sugar and a sweetness profile that feels familiar to consumers.

An Upgrade for Strawberry Milk

Full Strawberry Flavor

Enhanced fruit perception to maintain a bold, recognizable strawberry profile.

Optimization

Natural flavors were added to increase upfront sweetness intensity. Oobli sweet proteins worked alongside the broader sweetener system to create a smoother, more recognizable strawberry flavor.

Reduced Sugar Formulation

Used Oobli sweet proteins to reduce sugar while preserving the familiar taste consumers expect.

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