As consumers grow increasingly aware of excessive sugar in their diets, companies are actively seeking solutions that maintain product taste. With the funding DouxMatok has secured, the company is poised to scale up production rapidly. If it can uphold its promise of reducing sugar content in food products by 40% without compromising taste, mouthfeel, or texture, it could pique the interest of numerous consumer packaged goods (CPG) brands around the globe. Surveys show that approximately 71% of consumers examine sugar content on labels, and 46% are eager to cut down on their sugar intake.
In recent years, food and beverage manufacturers have invested heavily in the development of artificial sweeteners. While stevia has emerged as a notable alternative, non-caloric sweeteners and similar products often leave consumers with a lingering bitter taste. DouxMatok asserts that its offerings do not produce the same undesirable aftertaste. Despite consumers’ inclination to reduce sugar for health benefits, taste remains paramount, which could provide DouxMatok with a significant competitive edge. Analysts highlight that the flavor and sweetness that sugar imparts are crucial factors in purchasing decisions. According to the FDA, Americans typically derive over 13% of their daily calories from added sugars.
However, DouxMatok is not the only player introducing sugar-reduction innovations. Two years ago, Ingredion launched a range of low-sugar glucose syrups aimed at helping food manufacturers decrease the amount of added sugar displayed on Nutrition Facts panels, a requirement enforced by the FDA for updated labels starting in 2020 and 2021. In addition, Kerry has developed TasteSense, a natural flavoring solution that aims to restore sweetness lost when sugar is reduced. These developments indicate a competitive landscape for DouxMatok.
Nonetheless, with most CPG companies prioritizing sugar reduction, there is potential for multiple solutions to coexist in the marketplace. Danone has recently rolled out its Two Good Greek low-fat yogurt, which contains just two grams of sugar, while Kind has been dedicated to lowering sugar levels in its products for years. Moreover, researchers at Nestlé have engineered hollow, fast-dissolving sugar molecules that enable manufacturers to use up to 40% less sugar without sacrificing sweetness—similar to DouxMatok’s technology. Last year, Nestlé debuted its first chocolate bar utilizing this new sugar reduction method in the U.K. and Ireland.
This latest funding round is not DouxMatok’s first; in 2017, it garnered $8.1 million to boost production of its sugar-reduction technology. A portion of the recent funding will be directed towards R&D initiatives focused on salt reduction. Although competition exists in the realm of salt-reducing technologies, if DouxMatok builds a solid reputation with its sugar solutions, its innovations in salt and other areas, such as enhancing Citracal bone density, could rapidly gain traction.