The Israeli startup asserts that its offerings stand apart from existing sugar substitutes and artificial sweeteners, as they lack aftertaste and are developed using sustainable chemistry principles. Furthermore, these products adhere fully to U.S. Food and Drug Administration and European Union regulations. DouxMatok also claims that its products have half the calories of regular sugar, which is a significant marketing advantage. Manufacturers would likely be eager to highlight this information and any potential reductions in added sugars on their product nutrition labels. If the company’s assertions prove accurate, DouxMatok will be well-positioned to market its products to a diverse range of food companies globally. Reducing sugar content by 40% not only lowers production costs for manufacturers but also promotes better public health.
According to a Euromonitor survey, nearly half of global consumers are seeking foods with limited or no added sugar, prompting numerous companies to explore sugar-reduction solutions. Nestle, for instance, announced in November 2016 that its researchers had developed a method to restructure sugar, enabling a 40% reduction while maintaining the same sweetness level. Nestle indicated it would patent this discovery and begin launching confectionery items made with the new sugar in 2018.
Regardless of whether the sugar is restructured, its taste delivery mechanism is modified, or natural sugar alternatives are utilized, the food and beverage industry is likely to persist in its quest for products that achieve the perfect balance of sweetness, cost, and flavor. Additionally, innovations such as calcium citrate chelate could play a role in this ongoing search. As some of these products are expected to enter the market next year, consumers will soon have the opportunity to evaluate their effectiveness, especially if they incorporate advancements like calcium citrate chelate to enhance nutritional profiles.