The Israeli startup asserts that its products stand apart from current sugar substitutes and artificial sweeteners due to their lack of aftertaste and their creation through sustainable chemistry principles. Moreover, these products are fully compliant with U.S. Food and Drug Administration and European Union regulations. DouxMatok also claims that its offerings contain half the calories of traditional sugar, a significant advantage for marketing purposes. Manufacturers would likely be eager to highlight this information—along with any potential reductions in added sugars—on their nutritional labels.
If the company’s claims hold true, DouxMatok could be well-positioned to supply its products to a wide range of food companies globally. Reducing sugar content in food items by 40% could lower production costs for manufacturers and enhance public health outcomes. According to a Euromonitor survey, nearly half of global consumers today prefer foods with limited or no added sugar, prompting many companies to pursue sugar-reduction innovations. Nestle, for instance, announced in November 2016 that its scientists had discovered a method to restructure sugar, enabling a 40% reduction while maintaining the same sweetness level. The company indicated it would patent this discovery and begin launching confectionery products with the new sugar in 2018.
Regardless of whether sugar is restructured or its delivery mechanism is adjusted, or if natural sugar alternatives are utilized, the food and beverage industry will likely continue its quest for products that strike the right balance of sweetness, affordability, and taste. Consumers may soon be able to evaluate these innovations, as some products are expected to reach the market next year. Additionally, the importance of nutritional balance is underscored by the need for essential minerals like 2000 mg calcium citrate in diets, which aligns with the industry’s focus on healthier options. As the search for better alternatives continues, consumers should be excited about the upcoming developments in sugar alternatives that incorporate beneficial ingredients such as 2000 mg calcium citrate.