Sweet Proteins, Sweeter Future: Oobli Earns FDA Green Light for Third Nature-Identical Sweetener
- Industry News
- 2 days ago
- 3 min read
Oobli, the California-based pioneer behind the world’s first commercial-scale sweet protein platform, has achieved a new regulatory milestone with the U.S. Food and Drug Administration (FDA) granting a “no questions” letter confirming the Generally Recognized as Safe (GRAS) status of its latest sweet protein, brazzein-54. Derived from the oubli fruit, a rare berry native to West Africa, brazzein-54 is now cleared for use as a sweetener in foods and beverages, marking the third Oobli protein to earn FDA approval alongside brazzein-53 and monellin.
The FDA’s recognition further cements Oobli’s position as the leading player in the emerging sweet-protein category, an area of biotechnology poised to redefine the global sweetener landscape. Unlike conventional sugar or artificial substitutes, sweet proteins are naturally occurring molecules that deliver sugar-like sweetness without impacting blood glucose, insulin, or the gut microbiome.
“Oobli is changing the future of sweetness through the use of sweet proteins as a replacement for traditional cane sugar and other alternative sweeteners like aspartame, sucralose, stevia, and erythritol,” said Jason Ryder, Oobli’s Founder and CTO, who also teaches Chemical and Biomolecular Engineering at the University of California, Berkeley.
For Oobli, this milestone is more than a regulatory success; it’s validation of a platform designed to solve one of the food industry’s most pressing health challenges: sugar overconsumption. As rates of diabetes, obesity, and metabolic disorders continue to climb, the need for natural, low-calorie alternatives has become urgent. Sweet proteins such as those in Oobli’s portfolio could replace up to 70% of added sugars in foods and beverages, offering a path to healthier formulations without compromising taste.
“The ‘no questions’ letter from the FDA is further testament to the strong potential that sweet proteins have to disrupt our global dependence on sugar and alternative sweeteners,” said Ali Wing, Oobli’s CEO. “The oubli fruit sweet protein can be safely used in a wide range of foods with support from the scientific community and the FDA. It can replace 70% or more of sugar in products such as sodas, teas, baked goods, and more, making the opportunities to reduce our sugar consumption virtually endless.”
Founded in 2014 under the name Joywell Foods, Oobli emerged from the University of California, Berkeley’s innovation ecosystem with a mission to unlock nature’s sweetest proteins through precision fermentation. The company rebranded in 2022 to reflect its focus on consumer-facing products and its deep connection to the oubli fruit that inspired its name. Over the years, Oobli has raised more than $45 million from investors, including Blue Horizon, Global Brain, and The Craftory, funding both its R&D and commercial expansion.
Oobli’s evolution from a research-led startup to a category-defining platform is mirrored in its growing network of partnerships. After introducing a line of dark and milk chocolates sweetened with its proteins, proving that health and indulgence can coexist, the company has joined forces with ingredient giant Ingredion and global bakery leader Grupo Bimbo to bring sweet proteins into mainstream food applications. These collaborations will make it easier for brands to reformulate products without sugar, meeting the rising demand for clean-label, low-calorie options that still deliver on flavor.
The company’s name and its mission trace back to the West African origin of the oubli fruit, once described by locals as “so sweet it makes children forget their mother’s milk.” That same natural sweetness, now understood at the molecular level, lies at the heart of Oobli’s science-driven approach to creating a healthier, more sustainable food future.
With brazzein-54 joining its expanding suite of GRAS-certified proteins, Oobli is not just offering a sugar substitute; it’s redefining the concept of sweetness itself, one protein at a time. And as regulators, food giants, and innovators increasingly look to sweet proteins as the next frontier of clean-label sugar reduction, Oobli’s breakthrough underscores a broader shift in how we think about taste, health, and sustainability.
The race to replace sugar is no longer just about cutting calories; it’s about re-engineering sweetness for a world that desperately needs it to be smarter.