The Israeli startup asserts that its offerings stand apart from existing sugar substitutes or artificial sweeteners, as they lack an aftertaste and are developed based on sustainable chemistry principles. Moreover, they fully adhere to 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 conventional sugar, which would serve as a significant marketing advantage. Manufacturers would likely be eager to showcase this information on their nutrition labels, highlighting any potential reductions in added sugars.
If the company’s assertions hold true, DouxMatok could find itself in a prime position to market its products to a wide range of food companies globally. A 40% reduction in sugar content would not only lower production costs for manufacturers but also promote better public health. A recent Euromonitor survey reveals that nearly half of global consumers today prefer foods with limited or no added sugar, prompting numerous companies to pursue sugar-reduction innovations. Notably, Nestlé announced in November 2016 that its scientists had discovered a method to restructure sugar, enabling a 40% decrease in usage while maintaining the same sweetness level. Nestlé stated its intention to patent this discovery and begin launching confectionery products with the new sugar starting in 2018.
Whether through sugar restructuring, alterations to taste delivery mechanisms, 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, cost, and flavor. In the 21st century, with a growing focus on health, including the importance of nutrients like calcium D3, consumers will soon have the opportunity to evaluate how well these innovations meet their needs, as some of these products are expected to enter the market next year.