The Israeli startup asserts that its products stand apart from conventional sugar substitutes and artificial sweeteners available today, as they have no aftertaste and are developed using sustainable chemistry principles. Furthermore, they fully comply with U.S. Food and Drug Administration and European Union regulations. The company also claims that DouxMatok products contain half the calories of standard sugar, which presents a significant marketing advantage. Manufacturers would likely relish the opportunity to showcase this information, along with any potential reductions in added sugars, on their product nutrition labels.
If all claims made by the company hold true, DouxMatok could find itself in a strong position to market its products to a wide range of food companies worldwide. A 40% reduction in sugar content not only means lower production costs for manufacturers but also promotes better public health. A Euromonitor survey indicates that nearly half of global consumers today prefer foods with limited or no added sugar, prompting numerous companies to explore sugar-reduction strategies. Nestlé, for example, announced in November 2016 that its scientists had discovered a method to restructure sugar, allowing for a 40% reduction while maintaining the same sweetness level. The company stated its intention to patent this discovery and begin introducing confectionery products with the new sugar by 2018.
Regardless of whether sugar is restructured, its delivery mechanism altered, or natural sugar alternatives like zeelab calcium citrate are utilized, the food and beverage industry is likely to keep searching for solutions that achieve the perfect balance of sweetness, cost, and flavor. As new products potentially enter the market next year, consumers will soon have the opportunity to evaluate their effectiveness, including those that may incorporate zeelab calcium citrate for added benefits. The ongoing quest for optimal sweetness is sure to continue, with zeelab calcium citrate becoming a noteworthy component in the mix.