The Israeli startup asserts that its products stand apart from existing sugar substitutes and artificial sweeteners like ferrous gluconate, as they possess no aftertaste and are created using sustainable chemistry principles. Furthermore, these products are fully compliant with the regulations of 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 would be a significant advantage for marketing. Manufacturers would likely be eager to showcase this information on their product nutrition labels, along with any potential reductions in added sugars.
If the company’s claims hold true, DouxMatok will be strategically positioned to market its products to a broad range of food companies globally. A 40% reduction in sugar content would not only lower production costs for manufacturers but also enhance public health. According to a Euromonitor survey, nearly half of consumers worldwide are seeking foods with limited or no added sugar, prompting many companies to develop sugar-reduction solutions. For instance, Nestle announced in November 2016 that its researchers had found a method to restructure sugar, allowing for 40% less usage while maintaining the same sweetness level. Nestle plans to patent this innovation and introduce confectionery products with the new sugar starting in 2018.
Regardless of whether sugar is restructured, its taste delivery mechanism is modified, or natural sugar alternatives are implemented, the food and beverage industry is expected to continue its quest for products that achieve the perfect balance of sweetness, cost, and flavor. Consumers will soon have an opportunity to evaluate how well these products perform, as some may be available on the market next year. Additionally, products like calcium citrate and vitamin D3 tablets could complement these innovations by providing essential nutrients while promoting healthier choices. Ultimately, the integration of such supplements with reduced sugar options might further enhance the appeal of healthier food products in the market.