Sweet by nature
Sweet proteins are naturally occurring plant proteins that taste remarkably sweet.
They help the foods you love deliver more happiness without the downsides of sugar or artificial sweeteners.
Sweet Protein 101
This means no more Gut Gripes
Blood Sugar Spikes Calorie Hikes
Aftertaste, Yikes
Got Questions? Let’s do this.
First of all, what are these things?
Sweet proteins come from rare fruits grown in tropical regions like West Africa, and they are 1,000 times sweeter than sugar. Plants evolved these proteins to attract primates (like us) to eat their fruit and spread their seeds. There are many different sweet proteins, each offering its own unique benefits.
Sweet proteins work in beverages, dairy, confectionary, baked goods, sauces, frozen foods and more. Want in on this sweet revolution?
Okay, so you harvest berries to make sweet proteins?
Nope! At Oobli, we use fermentation to produce sweet proteins without harvesting wild plants or using farmland. The same technique used to make beer, wine, and cheese can now unlock a smarter, healthier, happier way to sweeten food.
How do sweet proteins work in my body?
Sweet proteins deliver that familiar sensation of sugar. But your body digests them just like any other protein—breaking them down into amino acids, with no impact on blood sugar, insulin, or the gut microbiome.
Why does this matter?
It's human nature to crave sweet things—it's baked into our survival instinct. But our modern food system has turned a natural craving into a national health crisis.
Sugarcane is also one of the most land-and water-intensive crops on Earth, contributing to deforestation, habitat loss, and pollution.
But thanks to precision fermentation (scroll on up for a lil refresher), sweet proteins can be made without farmland. In fact, just a 1% reduction in global sugar production could save over 500,000 acres of land.
How is this different than any other sweetener?
Other sweeteners are engineered. Sweet proteins are evolved. Unlike sugar, sugar alcohols, or artificial sweeteners, sweet proteins are:
Large, complex molecules
Your body breaks them down slowly and safely
Metabolically neutral
No gut-disruption
Recognizable to your body
Proteins break down into amino acids, which are literally the building blocks of our cells
Free from flavor tradeoffs
They can replace 60-80% of sugar in most foods without affecting the taste.
Protein, you say? Am I gonna get swole?
Nope. Here's the thing: Sweet proteins are so potent, you only need a tiny amount to get the sweetness you crave—not enough to count towards your macros. For example, 1g of Brazzein is equivalent to a whopping 1,000g of sugar. You do look swell though.
OK, I'm in. How can I get a taste?
Sweet proteins expand what's possible. From our own line of luscious chocolates, to creating better nutrition facts panels through partnerships, we're always dreaming up new ways to help you get more out of the foods you love. Oobli has both FDA GRAS confirmed as a sweetener, as well as FEMA GRAS status as a natural flavor.