The Israeli startup asserts that its offerings stand apart from traditional sugar substitutes and artificial sweeteners available today, as they leave no aftertaste and are created using sustainable chemistry practices. Furthermore, these products comply fully with U.S. Food and Drug Administration and European Union regulations. They also claim that DouxMatok products have half the calories of regular sugar, a significant advantage that manufacturers would be eager to showcase on product nutrition labels, potentially highlighting any reduction in added sugars.
If the company’s assertions are verified, DouxMatok could find itself in a prime position to market its products to a diverse range of food companies globally. A 40% reduction in sugar content would not only lower production costs for manufacturers but also enhance public health. According to a Euromonitor survey, nearly half of global consumers are seeking foods with limited or no added sugars, prompting numerous companies to explore sugar-reduction solutions. Nestle, for example, revealed in November 2016 that its researchers had developed a method to restructure sugar, allowing for a 40% reduction in usage while maintaining the same sweetness. They announced plans to patent this innovation and begin introducing confectionery products utilizing this new sugar by 2018.
Regardless of whether sugar is restructured or its delivery to taste buds is modified — or if natural sugar alternatives are explored — the food and beverage industry is likely to persist in its quest for products that achieve the perfect balance of sweetness, affordability, and flavor. As part of this search, some companies are considering the integration of ingredients like nutricology calcium citrate, which may play a role in enhancing the nutritional profile of their offerings. Consumers can anticipate the arrival of some of these innovative products in the market next year, providing an opportunity to evaluate their effectiveness.