Oobli produces plant‑derived sweet proteins via precision fermentation that taste like sugar but are metabolized as protein, eliminating blood‑sugar spikes and gut impacts. Their high‑intensity proteins can replace 60‑90% of sugar in beverages, dairy, confectionery, baked goods and other foods while using minimal land and water. The proteins hold FDA and FEMA GRAS status, enabling food manufacturers to create healthier, climate‑friendly products without compromising taste.
Funding
$18M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
GBPAFounders
Product
Problem
Consumers and manufacturers rely on sugar and artificial sweeteners that cause blood‑sugar spikes, insulin responses, gut‑microbiome disruption, and have high environmental footprints due to intensive agriculture.
Solution
Oobli produces sweet proteins—naturally occurring plant proteins that taste like sugar but are digested as protein—using precision fermentation. This method eliminates the need for farmland or wild‑harvested berries, allowing scalable production with minimal land and water use. The proteins provide up to 1,000‑fold sweetness, enabling replacement of 60‑90% of sugar in beverages, dairy, confectionery, baked goods, sauces, and frozen foods without affecting taste. Because they break down into amino acids, they have no impact on blood glucose, insulin, or the gut microbiome. Oobli’s sweet proteins hold FDA GRAS and FEMA GRAS status, allowing food companies to formulate healthier, climate‑friendly products.
Target Audience
Primary customers are food and beverage manufacturers seeking to reduce sugar content while maintaining taste, as well as product developers focused on health‑focused and sustainable formulations.
Features
- Precision‑fermentation process that produces sweet proteins at scale without agricultural inputs
- Proteins such as brazzein‑54 deliver sweetness up to 1,000 × that of sucrose, requiring only gram‑level usage
- Metabolically neutral: digested as protein, no blood‑sugar, insulin, or gut‑microbiome effects
- Compatible with a wide range of food matrices (beverages, dairy, confectionery, baked goods, sauces, frozen foods)
- FDA GRAS and FEMA GRAS recognized, enabling regulatory‑clear commercial use
- Ability to replace 60‑90% of sugar while preserving flavor profile and texture