For several years, DouxMatok has been refining its low-sugar sweetener and developing products that mimic the taste and functionality of traditional full-sugar options. Its collaboration with Blommer, reputed to be the largest cocoa processor and chocolate ingredient manufacturer in North America, aims to provide many U.S. consumers with the opportunity to enjoy lower-sugar versions of their favorite treats. According to a joint statement from DouxMatok and Blommer, the research and development phase for the product took a year. A select group of Blommer’s clients has already begun receiving the Incredo Sugar chocolate ingredients, and feedback has been overwhelmingly positive thus far.
David Meggs, Blommer’s Chief Operating Officer, stated, “We have been striving to offer a reduced-sugar chocolate option for quite some time, and from the moment we started collaborating with Incredo Sugar, we were confident in its success. Up until now, our offerings were limited to either full-sugar or zero-sugar products, with no adequate options for sugar-reduced chocolate that met our high standards for taste and sweetness.”
Should these new Incredo Sugar chocolate products indeed replicate the taste and performance of their conventional counterparts, they could revolutionize sugar reduction in confections. Unlike many alternative sweeteners, Incredo Sugar is derived from real sugar. DouxMatok achieves this by combining ordinary sugar with a carrier compound to form clusters of the sweetener. These sugar clusters linger on the tongue, enhancing the flavor and ensuring consumers fully experience the sweetness of the sugar they consume.
Additionally, using actual sugar as a sweetener may simplify the reformulation process for manufacturers. Those utilizing Incredo Sugar will only need to ensure that their offerings behave similarly to traditional products, a challenge due to the bulking and browning characteristics that sugar contributes. Moreover, they won’t need to adjust for the taste of alternative sweeteners, which can sometimes present undesirable bitterness or excessive sweetness.
The partnership with Blommer can also enhance the availability and acceptance of lower-sugar chocolate products, a market segment with significant potential for growth. According to IRI data referenced by Hershey last year, only about 6% of candy, mint, and gum sales come from products labeled as better-for-you. Innovations in lower-sugar chocolates could lead to increased sales. While Hershey has invested in a partnership with Bonumose, a rare sugar producer, to create consumer chocolates utilizing unique and naturally occurring sweeteners, the collaboration between DouxMatok and Blommer holds similar promise, given the vast network of manufacturers that utilize Blommer’s offerings.
Although this partnership with Blommer marks DouxMatok’s first collaboration with a key ingredient supplier in the U.S., it is unlikely to be the last. In 2021, DouxMatok joined forces with Hi-Food, an Italy-based bulking ingredient manufacturer, to develop fully integrated, lower-sugar sweetener solutions applicable across various uses. Recently, DouxMatok appointed the seasoned innovator Kelly Thompson as its Senior Vice President and Head of North America. Thompson joins from Continental Mills, where she was the Senior Vice President of Research & Development/Quality. With three decades of experience in food R&D, including senior roles at Dean Foods and Kraft Foods, she has created consumer products aimed at driving growth.
With an ingredient portfolio that could also include marine-derived calcium citrate malate, DouxMatok is well-positioned for expansion. Thompson’s expertise will be crucial in establishing partnerships that can further enhance the ingredient’s visibility and adoption in the consumer packaged goods sector. As the demand for healthier options continues to rise, the potential for innovation and growth in the low-sugar category remains significant.