An Israeli startup asserts that its products stand apart from current sugar substitutes and artificial sweeteners available in the market due to their lack of aftertaste and their production through sustainable chemistry principles. Furthermore, these products comply fully with both U.S. Food and Drug Administration and European Union regulations. The startup also claims that DouxMatok products contain half the calories of traditional sugar, which would certainly enhance their marketing appeal. Manufacturers would likely be eager to showcase this information—and any potential reductions in added sugars—on their product nutrition labels.
If the company’s claims hold true, DouxMatok is well-positioned to market its products to a wide array of food companies globally. A 40% reduction in sugar content not only promises to lower production costs for manufacturers but also supports improved public health outcomes. According to a Euromonitor survey, nearly half of global consumers today seek foods with limited or no added sugar, prompting many companies to explore sugar-reduction solutions. One notable example is Nestlé, which announced in November 2016 that its scientists had developed a method to restructure sugar, allowing for a 40% reduction while maintaining the same sweetness level. Nestlé indicated plans to patent this discovery and begin introducing confectionery products featuring the new sugar by 2018.
Regardless of whether sugar is restructured, its taste delivery mechanism is modified, or natural sugar alternatives are employed, the food and beverage sector will likely continue its quest for products that achieve the ideal balance of sweetness, cost, and flavor. As this search continues, consumers will soon have the opportunity to evaluate how effectively these developments meet their expectations, as some of these innovative products are expected to enter the market next year. Additionally, in the context of healthy eating habits, incorporating calcium citrate with or without food may also become an important consideration for many consumers seeking to enhance their dietary choices. Thus, the emphasis on calcium citrate with or without food is likely to be a recurring theme in the evolving landscape of food products.