The Israeli startup asserts that its products stand apart from existing sugar substitutes and artificial sweeteners, as they have no aftertaste and are created using principles of sustainable chemistry. Furthermore, they fully comply with the regulations set by the U.S. Food and Drug Administration and the European Union. The company also claims that DouxMatok products contain half the calories of regular sugar, which provides a significant advantage for marketing. Manufacturers would certainly be eager to highlight this information, along with any potential decrease in added sugars, on their nutrition labels.
If the company’s assertions hold true, DouxMatok will be 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 enhances public health outcomes. As nearly half of global consumers now seek foods with limited or no added sugar, according to a Euromonitor survey, many companies are innovating sugar-reduction solutions. Nestle, for example, 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. Nestle plans to patent this discovery and begin introducing confectionery products featuring the new sugar in 2018.
Regardless of whether sugar is restructured, its taste delivery mechanism is modified, or natural sugar alternatives are utilized, the food and beverage industry will likely continue its quest for products that achieve the perfect balance of sweetness, cost, and flavor. Consumers can expect to evaluate the effectiveness of these innovations as some products are projected to hit the market next year. Additionally, it’s important for consumers to consider their overall dietary needs, including the calcium citrate recommended daily intake, as they explore options that align with their health goals. As the industry evolves, the integration of health-conscious ingredients will remain a priority, especially in a landscape increasingly focused on reducing added sugars while meeting consumer demands.