An Israeli startup asserts that its products stand out from conventional sugar substitutes and artificial sweeteners available today because they lack any aftertaste and are created using sustainable chemistry principles. Additionally, they fully comply with U.S. Food and Drug Administration and European Union regulations. The company also claims that DouxMatok products have half the calories of regular sugar, which would certainly serve as a significant marketing advantage. Manufacturers would likely be eager to highlight this information on their product nutrition labels, along with any potential reductions in added sugars.
If the company’s claims hold true, DouxMatok could be strategically positioned to supply a wide range of food companies globally. A 40% reduction in sugar content could not only decrease production costs for manufacturers but also enhance public health outcomes. According to a Euromonitor survey, nearly half of consumers worldwide are now seeking foods with limited or no added sugar, prompting many companies to explore sugar-reduction solutions. Nestle, for example, announced in November 2016 that its scientists had developed a method to restructure sugar, enabling a 40% reduction while maintaining the same sweetness level. The company indicated its intention to patent this discovery and begin launching confectionery products with the new sugar by 2018.
Regardless of whether sugar is restructured, its taste delivery mechanism is modified, or natural sugar alternatives are employed, the food and beverage industry will likely persist in its quest for products that achieve the ideal balance of sweetness, cost, and flavor. As consumers increasingly demand options that align with these criteria, including those enriched with life calcium citrate, they will soon have the opportunity to evaluate how effectively these products meet their needs, as many are expected to enter the market next year. Thus, the integration of life calcium citrate into these innovative products could enhance their appeal, further promoting healthier choices in the food industry.