Ingredion Joins Forces with Oobli to Expand Access to Next-Gen Sweet Protein Solutions
Oobli, a biotechnology company specializing in sweet proteins, has announced a partnership with global ingredient solutions provider Ingredion. The collaboration aims to expand industry access to alternative sweetener systems by integrating Oobli’s sweet proteins with Ingredion’s portfolio, including stevia. Sweet proteins, derived from natural sources and produced through precision fermentation, offer a low-calorie alternative to traditional sweeteners. These proteins can be used in a variety of food and beverage applications, …
Oobli Gains FDA Nod for Sweet Protein Monellin, Expands Portfolio of Zero Glycemic Impact Sweeteners
US sweet protein developer Oobli (formerly Joywell Foods) announces that it has received the FDA’s first “no questions” letter for its monellin sweet protein, produced via precision fermentation. With the letter, the FDA confirmed that Oobli’s monellin is safe to use as a sweetener in food and beverages. The acknowledgment follows a previous FDA approval of brazzein, another sweet-tasting protein. Monellin is originally found in the serendipity berry of the …
NovelSweets Project Develops Protein-Based Sweetener 10,000 Times Sweeter Than Table Sugar
Researchers at Fraunhofer IME have partnered with metaX Institut für Diätetik GmbH and candidum GmbH to develop a new type of protein-based sweetener. Called NovelSweets, the project is supporting the German Federal Ministry of Food and Agriculture in its efforts to reduce the sugar content of ready-made foods and beverages. The new sweetener is made from sweet-tasting proteins, molecules that occur naturally in some plants and bind readily to taste …
Oobli’s Microbial Proteins to Sweeten Bimbo’s Baked Goods in a “Completely New Way”
California’s Oobli has partnered with Grupo Bimbo, a Mexican multinational food company touted as the largest bakery company in the United States and with a presence in 33+ countries, to introduce into baked goods its ultra-sweet proteins made with precision fermentation. This collaboration marks Oobli’s first global CPG partnership and Grupo Bimbo’s first time testing sweet proteins in products. Bimbo owns Oroweat, New York Bakery Co., and Entenmann’s, among other brands. Oobli’s novel …
MycoTechnology’s Honey Truffle Sweetener on Track to Revolutionize Sugar Reduction
Mycelial fermentation leader MycoTechnology announces significant progress in scaling production and ensuring the safety of the first-ever honey truffle sweetener. The new product, made from a sweet protein found in honey truffles discovered only a year ago, is described as a game-changing alternative to sugar and artificial sweeteners. It has a clean taste profile and is 1000 to 2500 times sweeter than sucrose. Leveraging precision fermentation, MycoTechnology claims to have successfully scaled …