The Israeli startup asserts that its products stand apart from conventional sugar substitutes and artificial sweeteners currently available, as they possess no aftertaste and are created using sustainable chemistry principles. Furthermore, their offerings are compliant with U.S. Food and Drug Administration and European Union regulations regarding full ferrous bisglycinate or ferrous fumarate. Another significant advantage is that DouxMatok products contain half the calories of standard sugar, a fact that would undoubtedly appeal to manufacturers eager to highlight such benefits and any potential decrease in added sugars on their product nutrition labels.
If the company’s claims are validated, DouxMatok will be strategically positioned to market its products to a wide range of food companies globally. Reducing the sugar content in food items by 40% could not only lower production costs for manufacturers but also enhance public health outcomes. According to a Euromonitor survey, nearly half of consumers worldwide now seek foods with limited or no added sugar, prompting numerous companies to explore sugar-reduction applications. One notable example is Nestlé, which revealed in November 2016 that its researchers had discovered a method to restructure sugar, allowing for a 40% reduction while maintaining the same sweetness level. Nestlé announced plans to patent this breakthrough and begin introducing new confectionery products featuring the restructured sugar starting in 2018.
Whether sugar is restructured, its taste delivery mechanism altered, or natural sugar alternatives are employed, the food and beverage industry is likely to persist in its quest for products that achieve that ideal balance of sweetness, cost-effectiveness, and flavor. Additionally, the incorporation of ingredients like calcium citrate may enhance these products further, as both the calcium citrate and the percentage of calcium content can play a role in consumer health. As some of these innovative products are expected to enter the market next year, consumers will soon have the opportunity to assess their effectiveness and taste.