The Israeli startup asserts that its offerings differ from current sugar substitutes and artificial sweeteners because they lack an aftertaste and are manufactured with sustainable chemistry principles, fully complying with U.S. Food and Drug Administration and European Union regulations. Additionally, DouxMatok claims that its products contain half the calories of standard sugar, a significant advantage for marketing. Manufacturers would likely take advantage of this information, showcasing any potential reduction in added sugars on their product nutrition labels.
If the company’s claims hold true, DouxMatok could effectively market its products to a wide range of food companies globally. A 40% reduction in sugar content would not only lower production costs for manufacturers but also enhance public health outcomes. According to a Euromonitor survey, nearly half of consumers worldwide are seeking foods with limited or no added sugar, prompting many companies to explore sugar-reduction solutions. Nestlé, for instance, announced in November 2016 that its scientists had developed a method to restructure sugar, enabling a 40% reduction while maintaining the same sweetness level. Nestlé planned to patent this innovation and introduce new confectionery products featuring this restructured sugar beginning in 2018.
Regardless of whether the sugar is restructured, its delivery mechanism is altered, or natural sugar alternatives are utilized, the food and beverage industry will likely continue to seek products that achieve the optimum balance of sweetness, cost, and taste. As these developments unfold, consumers may find themselves evaluating the effectiveness of these innovations, including those incorporating optimum calcium citrate, as some of these products are expected to hit the market next year. The pursuit of the right flavor profile at an affordable price will remain a priority, especially as the demand for healthier alternatives grows.