The Israeli startup asserts that its products stand out from current sugar substitutes or artificial sweeteners because they do not leave an aftertaste and are created using sustainable chemistry methods. Furthermore, they comply fully with U.S. Food and Drug Administration and European Union regulations. The company also claims that DouxMatok products contain half the calories of regular sugar, which would serve as a significant advantage for marketing. Manufacturers would likely be eager to showcase this information, along with any potential reduction in added sugars, on their product nutrition labels. If the company’s assertions hold true, DouxMatok will be strategically positioned to offer its products to a wide range of food companies globally. Reducing sugar content in food items by 40% could not only lower production costs for manufacturers but also promote public health benefits.
According to a Euromonitor survey, nearly half of global consumers are now seeking foods with limited or no added sugar, prompting numerous companies to explore sugar-reduction solutions. One notable example is Nestle, which announced in November 2016 that its researchers had discovered a method to restructure sugar, allowing for a 40% reduction while maintaining the same level of sweetness. Nestle indicated that it would patent this breakthrough and begin introducing confectionery products featuring the new sugar starting in 2018.
Whether sugar is restructured or its taste delivery mechanism is altered, or even when natural sugar alternatives are utilized, the food and beverage industry will likely continue its pursuit of products that achieve that ideal balance of sweetness, cost, and flavor. Consumers can anticipate the opportunity to evaluate these innovations, as several of these products may be available on the market next year. In this evolving landscape, options like Citracal Regular may also emerge, offering consumers additional choices in their quest for healthier alternatives.