We’re Getting Sweet Right

Three statistics: 2 out of 5 Americans struggle with obesity. 140 Million have type-2 diabetes. 17 Teaspoons of sugar daily.

It’s time for a change

Sugar itself isn’t inherently harmful. In fact, it is an essential carbohydrate that provides our bodies with energy, and it is in our biology to crave it. The problem arises when sugar is consumed in excess, which can wreak havoc on both our health and the environment.

Today, sugar is recklessly abundant in our food system, fueling a growing global health crisis. Two in five Americans struggle with obesity, and more than 140 million live with type 2 diabetes or prediabetes. On average, Americans consume a staggering 17 teaspoons of sugar per day. That level of demand has also led to the over-farming of sugarcane, placing it among the world’s 10 most environmentally harmful crops.

Oobli milk and dark chocolate bars in assorted flavours scattered on a blue surface with chocolate chunks.

We produce sweet proteins to rehabilitate foods

At Oobli, we’re not just about creating delicious, guilt-free sweet foods. We believe in a world where enjoying sweetness doesn’t come at the expense of our health or our planet. We're on a mission to revolutionize the way we think about sweetness. That's why we're working with CPG companies to use sweet proteins as a tool in their toolkit of sweeteners to rehabilitate the foods we love. Sweet proteins can combine with all other types of existing sweeteners to reduce total sugar without compromising taste.

A professor kneels in front of a group of students outside a Bioprocess Engineering Program lab.

Unmistakably Oobli

We’re a team of scientists, parents, and endlessly curious dreamers who believe that everyone deserves a little sweetness in their lives. Our goal is to do what so many others have tried: reclaim sweetness for us all!

Our Story

Founded on science, led by experience

Smiling man with short gray hair in a dark shirt against a blue background.

Almost a decade ago, I discovered the world-changing potential of sweet proteins from fruits and berries grown near the equator. These plants produce special proteins that are up to 5,000x sweeter than sugar! Since then, I’ve been focused on perfecting a fermentation process to replicate and produce these sweet proteins as a means to reduce the impact on our planet and give people a healthy form of sweetness. Now, we’re ready to introduce the world’s first products made with these tiny but powerful sweet proteins.

Dr. Jason Ryder

Founder and CTO

Smiling woman with dark hair and black glasses against a blue background.

I've spent my career at the intersection of technology and healthy living, working on ways to solve big consumer problems. So when Jason and his investors approached me to partner with him in commercializing Oobli, I jumped at the opportunity. Why? Because sweet proteins may be the most disruptive solution for rehabilitating our modern food system that I've ever seen. Delicious, great for the planet, affordable, plus a sweets & health game-changer. Who knew protein could do more than build muscle. Sweet tooth, meet sweet proteins!

ALI WING

CEO

Backed By Science

Our Scientific & Strategic Advisory Board

Francine Kaufman smiling, with long dark hair and a blue top.

Francine Kaufman, M.D.

Pediatric Endocrinologist & Diabetes Care Physician

Dr. Francine’s Kaufman’s career spans almost 40 years in diabetes care. She is a dedicated pediatric endocrinologist and has served as director of the Comprehensive Childhood Diabetes Center, and head of the Center for Endocrinology, Diabetes and Metabolism at Children’s Hospital Los Angeles.

Chris Damman smiling in a plaid shirt in front of a stone wall.

Chris Damman, M.D.

Clinical Gastroenterologist & Former Microbiome Lead at The Gates Foundation

Dr. Chris Damman is a board certified gastroenterologist at the Digestive Health Center at University of Washington Medical Center, a UW associate professor of Gastroenterology and Medicine, and the former Food and Microbiome lead at the Bill & Melinda Gates Foundation.

Chef Calvon Harris smiling in a light blue polo shirt in a kitchen.

Chef Calvin Harris

The Biggest Loser, Culinary Institute of America, Top 50 R&D Culinarian

Chef Calvin Harris has spent over 30 years developing recipes & products with an emphasis on flavor & taste. Calvin is a classically French trained chef graduate of the CIA, and was cited as one of the Top 50 R&D Culinarians. He partnered with NBC Universal & SELF Magazine to create Biggest Loser and Simply Sensible.