Oobli’s Microbial Proteins to Sweeten Bimbo’s Baked Goods in a “Completely New Way”

This collaboration marks Oobli’s first global CPG partnership and Grupo Bimbo’s first time testing sweet proteins in products. Per to Oobli, “Every one percent of sugar production reduction made possible by fermentation equals 525,000 net acres of land saved.” Constantino Matouk, VP of Global Bimbo Ventures, Grupo Bimbo, shared, “We’re thrilled to bring the groundbreaking innovation of Oobli sweet proteins to market in our delicious baked goods.

Oobli sweet proteins are a perfect fit for the countless buyers who are actively looking to include more proteins in their diet.” © Oobli Globalizing sweet proteins Oobli was founded in 2014 to offer the sweetness of sugar without its adverse health impacts. After many years of R&D, the firm has developed a platform to produce sweet proteins from brazzein and other fruits and berries using precision fermentation and microbes, including yeast.

In 2023, Oobli introduced a range of sweet ice tea and, recently, a new line of chocolates featuring its sweet proteins. Other precision fermentation-derived proteins reaching shoppers at scale include Perfect Day’s fermented whey, launched in many products, including Strive’s animal-free whey milk and Unilever’s new chocolate ice cream . Mushroom innovator MycoTechnology is also scaling the production of a sweet protein found in truffles to commercialize it as a natural sweetener that is said to be 1000 to 2500 times sweeter than sucrose.

Wing added, “Grupo Bimbo and Oobli are committed to bringing the innovation of sweet proteins to Grupo Bimbo’s industry-leading baked goods without impacting existing savor profiles. This strategic partnership is a principal step forward in globalizing sweet proteins as the leading sweetness alternative.”