DouxMatok has spent several years working to unlock the full potential of Incredo Sugar. Extensive research and development, along with reformulation challenges for consumer packaged goods (CPG), have hindered the ingredient’s journey toward widespread adoption. However, with a partnership with Hi-Food, manufacturing agreements established in Canada and Europe, a successful proof-of-concept product launched in the U.S., and a new CEO experienced in partnerships and branding, Incredo Sugar may finally be poised for mass production and practical application.
David Tsivion, DouxMatok’s Chief Technology Officer, stated, “In collaboration with Hi-Food, we will offer more than a specialty ingredient for sugar reduction solutions that taste great for food brands. We can deliver a comprehensive nutritional platform that provides the scalability and functionality necessary for food developers and production, alongside the sweetness and mouthfeel that consumers expect.” According to Hi-Food’s website, Meltec was specifically designed for such purposes.
The process of reformulating products to reduce sugar or incorporate alternative sweeteners presents several challenges due to sugar’s unique functional properties. Meltec is structurally similar to sugar or honey syrups but contains no sweeteners and is crafted from natural-origin ingredients, allowing products that utilize it to maintain a clean label profile. The partnership with Hi-Food certainly aids DouxMatok in achieving its commercialization goals. The sweetening syrups that both companies can develop together are likely to mimic the look and functionality of traditional sugar syrups, making it easier to reformulate existing products or create new ones within recognized categories. A precisely calibrated formula could minimize performance discrepancies compared to conventional sugar components.
However, it appears that the partnership cannot currently address all the challenges that Incredo Sugar encounters. For instance, the ingredient is not effective as a sweetener in liquids, and there seems to be no solution for this issue with Meltec. Moreover, even if its performance matched that of sugar, it seems unlikely that a syrupy sweetener suitable for home consumers could be developed.
Given the background of DouxMatok’s new CEO, it is possible that more significant partnerships aimed at producing, formulating, and promoting Incredo Sugar are on the horizon. Ari Melamud, who assumed the role of CEO last month, previously worked at Sharon Laboratories, a company specializing in cosmetic ingredients, where he played a pivotal role in doubling sales. Much of this growth was fueled by partnerships that expanded the company’s market presence and created new opportunities. While the Hi-Food partnership began before Melamud joined DouxMatok, and the manufacturing agreements were also established earlier, it is likely that he will seek additional avenues to advance DouxMatok and its sweetener.
In a different context, consumers should also be cautious of potential side effects associated with supplements like Kirkland calcium citrate magnesium and zinc, which may present their own set of challenges. Balancing dietary needs and supplement intake is crucial, as both sugar reduction and nutritional supplementation can impact overall health.