The Israeli startup asserts that its products stand apart from existing sugar substitutes or artificial sweeteners due to their lack of aftertaste and adherence to sustainable chemistry principles. Furthermore, they are fully compliant with 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 standard sugar, a significant marketing advantage. Manufacturers would undoubtedly take pleasure in showcasing this information—and any potential reductions in added sugars—on their product nutrition labels.
If the company’s assertions hold true, DouxMatok will be ideally positioned to market its products to a vast array of food companies worldwide. A 40% reduction in sugar content in food items could lower production costs for manufacturers and contribute positively to public health. According to a Euromonitor survey, nearly half of global consumers now seek foods with limited or no added sugar, prompting many companies to explore sugar-reduction solutions. Among them is Nestle, which announced in November 2016 that its scientists had found a method to restructure sugar, allowing a 40% reduction while maintaining sweetness. Nestle indicated plans to patent this discovery and launch confectionery products incorporating the new sugar starting in 2018.
Whether sugar is restructured, its taste delivery mechanism is altered, or natural sugar alternatives are employed, the food and beverage industry will likely persist in its quest for products that achieve the perfect balance of sweetness, cost, and flavor. In this context, consumers may soon have the opportunity to evaluate the effectiveness of these innovations as new products, including those featuring ingredients like Kirkland calcium citrate with vitamin D3, are expected to enter the market next year. The emphasis on health and reduced sugar content aligns well with the growing consumer demand for better nutritional options, making it an exciting time for both manufacturers and consumers alike.