Consumer desire for better-for-you alternatives to sugary foods is creating meaningful opportunities for proteins derived from exotic fruits, said Ali, founder and CEO of the company. Wing said. Aubri.
Wing launched Oobli in 2014 to create food using fruits native to Africa. One of them is Aubri, a sweet berry that is 2,000 times sweeter than sugar. The ingredients are synthesized as proteins in the body, so they do not cause a sudden rise in blood sugar levels.
Some other exotic fruits Oobli provides sweet protein. Contains catemfeh and serendipity berries.
“The benefit of sweet protein is that you can remove almost 90% of the sugar without feeling like you have to sacrifice taste,” Wing says.
last month, Oubli Aubrey milk chocolate released. These are said to be the first low-sugar milk chocolate bars that are free of artificial sweeteners such as aspartame, stevia, and sucralose. The milk chocolate comes in four varieties: Cocoa Dream, Let’s Go Nuts, Almond Crunch and Crisp’n Rice, and each serving contains 4 grams of sugar and 9 to 10 grams of fiber.
New items will appear in 2 years Oubli Initially, we launched a dark chocolate bar. The company relaunched it in February with a new formulation that improved the taste, Wing said. Bars contain just 1 gram of sugar per serving. Oobli also sells low sugar iced tea products.
The company says the use of sweet protein is still in its infancy, with many consumers and industry executives not yet aware of its nutritional profile or functionality.
Wing said Oubli’s eight years in research and development have provided insight into how best to incorporate sweet proteins into new foods. The brand is consulting with leading companies in the food and beverage industry on how to introduce sweet proteins into food products to reduce sugar while preserving taste.
Wing cited data showing sugar content in 68% up to 75% Of all the foods consumed on a daily basis.
“There’s a nostalgia for sugar, and it’s reflected in our favorite cereals, candies, and chocolates,” Wing says. “Nobody wants to give up that flavor. But what we want is to make it available to more people to enjoy.”
According to Wing, Oobli will be collaborating with leading consumer food companies following the launch of milk chocolate this quarter. Works are performed in several categories such as baked goods, dairy products, and confectionery.
While the main goal of Oubli’s new products is to identify sweet alternatives to sugar, Wing said there is also a high demand for products that contain additional protein to build muscle.
She said sweet proteins cannot replace traditional proteins because they need to be used sparingly to avoid making the item too sweet. As a result, Oobli is also looking into developing foods rich in other protein sources.
“This time last year, I honestly didn’t know this would be a solution for such a wide range of products, because we weren’t producing kilos of sweet protein in three countries like we are now.” Wing said.
