Oobli earns third FDA ‘no questions’ letter for its sweet protein platform, expanding sugar-free innovation

Oobli, the California-based pioneer in sweet protein technology, has received its third 'no questions' letter from the US Food and Drug Administration (FDA), confirming that its latest sweet protein, brazzein-54, is Generally Recognized as Safe (GRAS) for use as a sweetening ingredient in food and beverages. The decision follows previous approvals for brazzein-53 and monellin, further validating Oobli’s platform as a leading natural alternative to traditional sugars and artificial sweeteners.

Announced on 24 September, the FDA letter signals regulatory support for brazzein-54, a sweet-tasting protein naturally occurring in the oubli fruit, which is native to West Africa. The approval means brazzein-54 can now be used in commercial food and beverage formulations in the USA, alongside Oobli’s other GRAS-approved sweet proteins.

“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 & Chief Technology Officer, and adjunct professor of chemical and biomolecular engineering at the University of California, Berkeley. “The oubli fruit sweet protein is one of several sweet proteins derived from fruits found in equatorial environments. They deliver sugar-like sweetness but don’t affect blood sugar, insulin, or the gut microbiome.”

Oobli’s platform uses precision techniques to produce nature-identical sweet proteins – molecules that provide the taste of sugar without the calories or metabolic impact. The company’s name and inspiration come from the oubli fruit, which West African villagers once described as “so sweet it makes children forget their mother’s milk.”

According to CEO Ali Wing, the latest FDA milestone underscores both scientific and commercial momentum. “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,” she said. “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.”

Sweet proteins such as brazzein and monellin have attracted growing attention as the food industry seeks to address rising concerns over sugar intake and the limitations of current substitutes, from taste and aftertastes to metabolic and gut health impacts. Unlike synthetic sweeteners or sugar alcohols, Oobli’s proteins are entirely plant-derived, heat-stable, and compatible with clean-label formulations – key priorities for both brands and consumers.

Oobli has already commercialized its sweet proteins in a line of dark and milk chocolates and is now partnering with major ingredient and food producers to expand into mainstream categories. Through collaborations with Ingredion, a global ingredient solutions company, and Grupo Bimbo, the world’s largest baked goods producer, Oobli is preparing to integrate its proteins into new sugar-reduced products scheduled for launch soon.

The company’s brazzein-based proteins are up to 2,000 times sweeter than sugar by weight but metabolically inert, meaning they deliver sweetness without contributing calories or glycemic load. As such, they are positioned as a next-generation alternative that combines the sensory qualities of sugar with the health benefits of natural proteins.

Oobli remains the only company to have received FDA “no questions” letters for the oubli fruit sweet protein. The triple approval further strengthens its claim as the first commercial-scale sweet protein platform globally – a potential game-changer for manufacturers seeking to meet regulatory, nutritional, and taste demands in the rapidly expanding market for sugar reduction.

With this third clearance, Oobli continues to build momentum in transforming how sweetness is produced and consumed. “This milestone moves us closer to making sweet proteins the default choice for natural, healthy sweetness,” Wing said. “It’s not just a new ingredient – it’s a fundamentally better way to make food delicious and good for you.”