The Israeli startup asserts that its offerings stand apart from current sugar substitutes and artificial sweeteners because they lack any aftertaste and are crafted using sustainable chemistry principles, fully compliant with U.S. Food and Drug Administration and European Union regulations. Additionally, DouxMatok claims that its products contain half the calories of traditional sugar, which would undoubtedly serve as a significant marketing advantage. Manufacturers would likely take pride in showcasing this information, along with any reduction in added sugars, on their product nutrition labels.
If all of the company’s assertions hold true, DouxMatok will be exceptionally positioned to market its products to a wide array of food companies globally. A 40% reduction in sugar content in food items would not only lower production costs for manufacturers but also enhance public health overall. According to a Euromonitor survey, nearly half of global consumers are now seeking foods with limited or no added sugar, prompting numerous companies to explore sugar-reduction solutions. One such company is Nestlé, which announced in November 2016 that its researchers had found a method to restructure sugar, allowing for a 40% reduction while maintaining the same sweetness level. Nestlé stated its intention to patent this innovation and begin launching confectionery products made with the new sugar starting in 2018.
Whether sugar undergoes restructuring, its delivery mechanism is altered, or natural sugar alternatives are utilized, the food and beverage industry will likely keep searching for options that strike that perfect balance of the right amount, price, and taste. As consumers await the arrival of these innovative products next year, they may also find themselves comparing various nutritional components, including calcium citrate vs calcium carbonate, to better understand their dietary choices. The emergence of these products will provide consumers with the opportunity to assess how well they meet their needs in terms of taste and health.