Ep 103: What the Heck are Sweet Proteins? The New Natural Sweetener with Jason Ryder

Have you ever heard of sweet proteins? If not, you’re in for a treat, pun intended, as we dive into this topic with Jason Ryder, CTO and Co-Founder of Oobli, a food technology company building a new category of food and beverages based on naturally sweet proteins.

You'll learn about sweet proteins, the science behind them, their health benefits, and where to find them. Jason will discuss sweet proteins' significance in our diet, how they will change the food industry, their health benefits, and how they're made.

Jason had senior technological leadership roles at Amyris, Bolt Threads, and Hampton Creek / Eat JUST before Oobli. He received a B.S. and Ph.D. in Chemical Engineering from the University of Alabama and the University of California at Berkeley, respectively. Jason became Adjunct Professor and Executive Director of the Master of Bioprocess Engineering (MBPE) program in the Department of Chemical and Biomolecular Engineering at UC Berkeley in 2018.

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[2:19] Interest and motivation in food technology and sweet proteins
[6:16] The science of sweet proteins
[10:24] Role and benefits of sweet proteins
[14:21] Human propensity for sweetness and the added sugar dilemma
[18:40] Health implications of sugar, artificial sweeteners, and sugar alcohols
[20:28] Quantity of sweet proteins in products
[27:41] Production process of sweet proteins
[30:19] Challenges in scaling production and increasing awareness
[33:27] Influence of academic role at UC Berkeley on his work
[35:09] Impact of sweet proteins on the food industry
[39:22] Addressing criticisms and skepticism
[41:07] Excitement and future vision for the field of sweet proteins
[42:10] Potential applications of sweet proteins in other foods and drinks
[49:28] The question Jason wished Philip had asked
[51:51] Where to learn more about Oobli
[53:09] Outro

Episode resources:

• Website: Oobli Sweet Teas
• LinkedIn: https://www.linkedin.com/company/ooblifoods 
• IG: @ooblisweetproteins 

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