Oobli, the first and only commercial-scale sweet protein technology platform known for its healthy sugar alternatives, announced that it has received a “no questions” letter from the U.S. Food & Drug Administration (FDA), confirming that brazzein-54, a sweet-tasting protein naturally occurring in the oubli fruit, is Generally Recognised as Safe (GRAS) for use as a sweetener in food and beverages. brazzein-54 joins brazzein-53 and monellin as the third protein on the Oobli platform to gain FDA GRAS status.
As a nature-identical sweet protein platform, Oobli is dedicated to providing a complete suite of plant-derived sweet proteins. Brazzein-54 further expands Oobli’s platform, offering an additional option for food and beverage partners seeking healthier, sugar-free solutions.
“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 Founder & CTO and Adjunct Professor of Chemical and Biomolecular Engineering at University of California, Berkeley. “The oubli fruit sweet protein is one of several sweet proteins that is derived from fruits primarily found in West Africa and other equatorial environments. Sweet proteins are a class of proteins that deliver a sugar-like sweetness but don’t affect blood sugar, insulin, or the gut microbiome.”
Oobli is the first company to receive a “no questions” letter from the FDA for use of the oubli fruit sweet protein as a food ingredient. The company’s brand name and sweet protein platform, Oobli, was inspired by West African villagers who originally described the fruit as “so sweet it makes children forget their mother’s milk.”
“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, CEO of Oobli. “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.”
MycoTechnology, a trailblazer in the field of mushroom research and ingredient innovation, has announced the landmark discovery of a natural sweet protein derived from honey truffle.
This first-of-its-kind discovery paves the way for the launch of honey truffle sweetener, a potentially game-changing alternative to sugar and artificial sweeteners that could reduce global sugar consumption and build towards a healthier future.
This breakthrough is the culmination of MycoTechnology’s extensive efforts to investigate the highly sought-after truffle and uncover the source of its sweet taste. The honey truffle has been consumed for centuries and valued for its uniquely delicious properties. In identifying and isolating the sweet protein, MycoTechnology continues to leverage its advanced technology to harness the versatility of fungi and address new food system challenges.
“Our honey truffle sweetener is derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognised as the future of sweeteners,” said Alan Hahn, CEO of MycoTechnology. “This breakthrough ushers in a new era of clean label sweeteners, revolutionising the way we create foods and beverages without relying on traditional sugar or artificial sweeteners.”
A significant development in the sweetener sector, the news is already sparking enthusiasm, with several commercial partners expressing their interest in new collaborations. MycoTechnology is developing a proprietary platform designed to scale production, minimise manufacturing costs, and optimise yield. The result is a clean, intense natural sweetness with an expected cost-in-use competitive with sugar, and absence of aftertaste.
Reducing sugar levels in everything from carbonated soft drinks and seltzers to dairy shakes has never been a higher priority for beverage brands and their suppliers globally.
Treatt’s sugar reduction capabilities are growing with the introduction of its new Brix Booster products.
The range extension follows the success of the first Brix Booster, and is in response to increasing consumer demand for authentic, sugar-like flavours which meet healthier living needs without compromising on taste.
The expanded range offers unique blends of all natural sweet ingredients, essences and aromas that do not add calories to finished beverages, delivering everything from subtle sugar cane notes, through to bold sugar profiles with rich molasses nuances.
Brix boosting benefits
- Increases sweetness perception
- Improves mouthfeel
- Improves authentic sugar profile when formulating with high intensity sweeteners (HIS)
- Lifts overall flavour profile of beverage
The Brix Boosters increase the perception of sweetness within a beverage while improving mouthfeel adding a more authentic sugar like profile. Because they contain the volatile aromas from natural sweet foodstuffs that have been specifically selected, they slot into a beverage formulation without disrupting the overall profile.
Rosie Travers, Health & Wellness Category Manager at Treatt comments: “Our Brix Boosters can be used as a sugar flavour ingredient in sugar free, low and reduced sugar formulations, or in conjunction with natural or synthetic high intensity sweeteners. This natural flavour provides an authentic sucrose impression to the sweetness profile. We have seen success across a wide range of applications in both alcoholic and non-alcoholic beverages. They deliver a sugar-like taste, rounded sweetness, improved mouthfeel, and lasting sugar flavour that works harmoniously within the flavour profile of the beverage.”
Introducing the range: 3 sugar taste profiles for any application
Brix Booster 9884 has a mild sugar flavour profile, reminiscent of unrefined sugar or sugar cane. Works well with flavoured waters, lemonade, citrus and berry flavour beverage applications.
Brix Booster 9885 has a rich sugar flavour profile, reminiscent of light brown sugar. Works well with orangeade, cola, tonic, tropical and berry flavour beverage applications.
Brix Booster 9886 delivers a bold sugar flavour profile, reminiscent of brown sugar with notes of dried fruits and molasses. Works well with iced tea, coffee, cola, ginger beer, brown and robust flavour beverage applications.
Naturally grown mini-mangos are fragrant, sweet, and are edible with the skin
Goldenberry Farms™ has begun shipping the initial boxes of Sweet Sugar Mangos™, an ultra-sweet and miniature mango variety, trademarked by the company. These naturally grown tree mangos easily fit in the palm of your hand and are unique due to their ability to be eaten with their skin, giving it the nickname of “lunchbox mango.”
The Sweet Sugar Mango has a red, fragrant flesh with a sweet juicy taste and a brix level of 22. Unlike some other exotic mangos, Sweet Sugar Mangos™ do not have a fibrous taste. These miniature mangos are grown naturally, non-GMO, and have a peak harvest season of April through September.
Sweet Sugar Mangos™ are exclusively grown commercially in the Magdalena Region of Colombia, close to Santa Marta on the Caribbean Coast. The tropical environment and unique locale create an ideal microclimate for this specialty fruit. The small fruit is highlighted for its extreme popularity in the region.
Sweet Sugar Mangos™ are offered commercially in 2 kilo (4.5 pound) cases, which hold between 18 – 24 mangos each. Specially branded retail kits and mini boxes are available to merchandise the Sugar Mangos™ in store.
Goldenberry Farms™ expects to offer up to 6,000 cases weekly of Sugar Mangos™ and Sweet Sugar Mangos™. The fruit is available to customers globally, and pending the final permissions for entering the USA market, which is expected for this season.
Sugar Mangos™ and Sweet Sugar Mangos™ are exclusive trademarks of Goldenberry Farms, LLC, and are available to be used under license by qualified growers, distributors, and importers.
