The Israeli startup asserts that its offerings stand apart from existing sugar substitutes and artificial sweeteners due to their lack of aftertaste and adherence to sustainable chemistry principles. Furthermore, these products fully comply with U.S. Food and Drug Administration and European Union regulations. DouxMatok also claims that its products contain half the calories of regular sugar, which presents a significant marketing advantage. Manufacturers will likely appreciate the opportunity to showcase this information — along with any reduction in added sugars — on their nutrition labels.
If the company’s assertions are validated, DouxMatok will be in a prime position to supply its products to a wide range of food companies globally. A 40% reduction in sugar usage would not only lower production costs for manufacturers but would also enhance public health outcomes. With nearly half of consumers worldwide seeking foods with limited or no added sugar, as indicated by a Euromonitor survey, many companies are exploring sugar-reduction technologies. For instance, Nestle 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 plans to patent this discovery and begin introducing new confectionery products using the innovative sugar starting in 2018.
Regardless of whether sugar is restructured, its taste delivery mechanism is altered, or natural sugar alternatives are employed, the food and beverage industry is likely to persist in its quest for products that strike the perfect balance of sweetness, cost, and taste. As consumers look forward to new offerings, they may soon have the opportunity to evaluate how well these products perform, potentially including formulations that utilize calcium citrate chelate for enhanced nutritional benefits. The anticipation of these developments in the market is high as companies continue to innovate in response to consumer demands.