Oobli is debuting the first-ever, sweet-protein-powered products in the form of chocolate bars that are gut-friendly and diabetic-friendly. These chocolate bars boast much less sugar than comparable chocolate products but they share the same great taste consumers know, love and expect from their favorite confections.
The decadent and beneficial Oobli chocolate bars are the first commercially available product from Oobli and they are dropping in three flavors (70% silky cacao, sea salt flakes, and raspberry bits) that contain 70% less sugar than most chocolate bars on the market.
Oobli's breakthrough product platform uses a proprietary microbial fermentation process to produce nature-identical sweet proteins, and in 2023, fans can look forward to even more sweet releases that "recreate the sweet proteins found in nature identically, affordably, and at scale."
Sweet Protein Chocolate Bars
Oobli's Microbial Fermentation Makes Nature-Identical Sweet Proteins
Trend Themes
1. Sweet-protein-powered Products - The sweet protein technology can disrupt the sugar substitute market and pave the way for healthier and better-tasting food and beverage products.
2. Microbial Fermentation Process - Microbial fermentation technology can be explored across various industries to produce alternative protein and ingredients that are cost-effective and sustainable.
3. Gut and Diabetic-friendly Foods - The demand for gut- and diabetic-friendly foods is growing, and companies can innovate in this space by using alternative sweeteners and plant-based ingredients.
Industry Implications
1. Food and Beverage - The food and beverage industry can use sweet protein technology and microbial fermentation to create healthier and better-tasting products, especially in the confectionery and snack sectors.
2. Health and Wellness - The health and wellness industry can benefit from the rise of gut- and diabetic-friendly foods and ingredients, and can leverage microbial fermentation technology to develop new products.
3. Biotech and Agriculture - Biotech and agriculture companies can invest in microbial fermentation technology to produce sustainable and alternative protein and ingredients for the food and animal feed industries.