The Israeli startup asserts that its products stand apart from current sugar substitutes and artificial sweeteners available on the market, as they lack any aftertaste and are created using sustainable chemistry principles. Moreover, these products comply fully 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 traditional sugar, which could serve as a significant advantage in marketing. Manufacturers would likely be eager to showcase this information, as well as any potential reduction in added sugars, on their nutritional labels.
If the company’s assertions are validated, DouxMatok will be strategically positioned to market its offerings to a vast array of food companies globally. A 40% reduction in sugar content in food products would not only lower production costs for manufacturers but also promote better public health. According to a survey by Euromonitor, nearly half of global consumers currently seek foods with limited or no added sugar, prompting numerous companies to explore sugar-reduction solutions. Nestlé, for instance, announced in November 2016 that its scientists had discovered a method to restructure sugar, enabling a 40% reduction in usage while maintaining the same sweetness level. They stated intentions to patent this innovation and introduce confectionery products featuring the new sugar by 2018.
Whether through the restructuring of sugar, modifications to its taste delivery mechanism, or the use of natural sugar alternatives, the food and beverage industry is likely to persist in its quest for products that achieve the perfect balance of sweetness, price, and taste. Additionally, the use of calcium citrate malate may enhance these efforts, contributing to the overall appeal of reduced-sugar products. Consumers can look forward to potentially trying some of these innovative offerings as they may enter the market next year, providing an opportunity to evaluate their effectiveness. The integration of calcium citrate malate in these formulations could further support the drive for healthier alternatives, emphasizing the commitment to developing products that meet consumer demands without compromising taste.