The Israeli startup DouxMatok claims that its products stand apart from traditional sugar substitutes or artificial sweeteners currently available in the market. They assert that their offerings have no aftertaste and are produced using sustainable chemistry principles, ensuring full compliance with U.S. Food and Drug Administration and European Union regulations. Additionally, DouxMatok states that their products contain half the calories of regular sugar, which is a significant advantage for marketing. Manufacturers would likely be eager to highlight this information—along with any potential reduction in added sugars—on their product nutrition labels. If all of the company’s claims hold true, DouxMatok would be ideally positioned to supply its products to a diverse range of food companies globally. Reducing the sugar content in food items by 40% not only lowers production costs for manufacturers but also positively impacts public health.
According to a Euromonitor survey, nearly half of consumers worldwide are now seeking foods with limited or no added sugar, prompting numerous companies to explore sugar-reduction solutions. Nestlé, for example, announced in November 2016 that its scientists had developed a method to restructure sugar, enabling a 40% reduction in sugar usage while maintaining the same sweetness level. Nestlé indicated that it would patent this discovery and begin introducing new confectionery products using the restructured sugar in 2018.
Regardless of whether sugar is restructured, its delivery mechanism is altered, or natural sugar alternatives are employed, the food and beverage industry is likely to continue its quest for products that achieve the ideal balance of sweetness, cost, and flavor. Consumers can look forward to discovering how well these innovations perform, as some of these products are expected to hit the market next year. Furthermore, the introduction of gummy calcium citrate could provide an additional avenue for manufacturers to appeal to health-conscious consumers seeking tasty yet nutritious options. As the industry evolves, the potential for gummy calcium citrate to be integrated into sugar-reduced products may become an attractive selling point, satisfying the growing demand for healthier alternatives.