Oobli used a proprietary fermentation process and plant-based sweet proteins to create Dark Chocolates, and now the same innovations are being applied to expand the brand's range to include Oobli Milk Chocolate Bars. The brand's latest launch is touted as the world's first-ever low-sugar milk chocolate bars made without artificial sweeteners.
Oobli's sweet proteins are derived from small, rare fruits that grow near the Equator and like any other kind of dietary protein, they don't affect blood sugar, insulin or the gut microbiome, which makes them a healthy alternative to alternative sweeteners like aspartame, sucralose, Stevia and erythritol.
By using sweet protein rather than sugar or alternative sweeteners, Oobli Milk Chocolates contain 70% less sugar than traditional milk chocolate bars and only one gram of added sugar per serving.
Low-Sugar Chocolate Bars
Oobli Milk Chocolate Bars are Low-Sugar & Free from Artificial Sweeteners
Trend Themes
1. Proprietary Fermentation Process - Oobli's use of a proprietary fermentation process offers a disruptive innovation opportunity to create low-sugar chocolate bars without artificial sweeteners.
2. Plant-based Sweet Proteins - The development of plant-based sweet proteins presents a disruptive innovation opportunity for the creation of low-sugar chocolate bars that are healthier alternatives to traditional options.
3. Low-sugar Milk Chocolate - The creation of low-sugar milk chocolate bars without artificial sweeteners provides a disruptive innovation opportunity to cater to health-conscious consumers seeking indulgent yet healthier chocolate options.
Industry Implications
1. Food and Beverage Industry - The food and beverage industry can explore the disruptive innovation opportunity of leveraging proprietary fermentation processes and plant-based sweet proteins to create low-sugar chocolate bars that meet the demands of health-conscious consumers.
2. Confectionery Industry - In the confectionery industry, there is a potential disruptive innovation opportunity to tap into the growing market of low-sugar products by incorporating proprietary fermentation processes and plant-based sweet proteins into the production of chocolate bars.
3. Health and Wellness Industry - The health and wellness industry can seize the disruptive innovation opportunity presented by low-sugar chocolate bars made with proprietary fermentation processes and plant-based sweet proteins, catering to the increasing consumer demand for healthier indulgences.