DouxMatok and Lantic partner to launch cane-based sugar reduction solution in North America
29 Oct 2020 --- DouxMatok and Lantic, a North American sugar manufacturer, are collaborating to deliver a unique sugar reduction solution based on cane sugar to food companies in North America.
DouxMatok’s solution, which was validated in multiple consumer tests and professional panels, is expected to be available in the US as of 2021.
The solution offers a wide range of applications, including cookies, cakes, confectionery and chocolate. DouxMatok's technology platform is backed by 24 granted patents and has been developed for over six years by a leading multidisciplinary team of scientists.
There is an increased demand for sugar reduction across all categories of consumers, says DouxMatok.The rise of the conscious consumer
Liat Cinamon, vice president of business development at DouxMatok, tells FoodIngredientsFirst: “The global need to reduce sugar intake for health and lifestyle reasons is one of the most pressing issues faced by food manufacturers.”
“Increasingly health-savvy customers have largely rejected the current artificial sugar substitutes, and industry needs a natural product that can improve the healthiness of existing recipes without compromising on flavor or texture. This partnership will allow us to bring our solution to market,” she asserts.
Consumers’ eating habits continuously change over time, whether that is influenced by changing dietary preferences or the time of year. “However, the consistent flavor that consumers go back to is sweetness, which is why our product has become widely anticipated,” Cinamon adds.
In addition, consumers have higher expectations of the added values they get from their foods. Food companies are increasingly looking to improve nutritional profiles and add functional ingredients, mainly to snacks and breakfast items, she explains.
“This means 2021 will be ripe for innovation – from sugar substitution to new consumer products coming to market.”
Obesity concerns grow
Pressure from government, medical bodies, and consumers to reduce public sugar intake is at an all-time high, with obesity, diabetes and heart disease on the rise, notes Cinamon.
Additionally, in current times there is evidence of the correlation between obesity and high body mass index (BMI) to increase the risks of more severe COVID-19 symptoms, she says.
“During lockdowns, people are spending more time at home snacking and comforting themselves with foods, and are working out less. Because of this, more nutritional food options are more important than ever,” she details.
According to Cinamon, there’s an increased demand for sugar reduction across all categories of consumers. “We expect that health-conscious and wellness-minded consumers will be among our early adopters.”
Liat Cinamon, vice president of business development at DouxMatok.
“We are particularly excited about our part in helping make the food we love healthier, especially amid growing concerns around rising obesity,” adds Eran Baniel, CEO of DouxMatok.
Sugar reduction technology
Cinamon says that DouxMatok’s solution goes “beyond the company’s technology and sugar product.”
“We research, develop and offer our customers a new formulation for their most-loved products and know-how to replace traditional cane sugar in their recipes with other ingredients such as fibers and proteins, creating a more overall nutritious product that offers consumers added value,” she further details.
“Sugar reduction is a big mission, and we want to assist our partners as much as we can to implement our technology into their offerings successfully.”
Cane-based solution
DouxMatok’s solution is based on real cane sugar and has the same sensorial profile, taste and other functionalities as sugar. Its patented technology works by maximizing sugar delivery efficiency to the sweet taste receptors, enhancing consumers’ perception of sweetness.
This allows for a considerable reduction in sugar content while retaining the same taste consumers know and love.
“As we see a noticeable trend towards a return to natural cane sugar in many consumer products, the reduction of 30 to 50 percent in sugar content makes this move even more compelling,” adds John Holliday, president and CEO of Lantic.
“With proven commercial manufacturing in place, we are ready to support the commercialization of this new solution to food companies in the US market.”
DouxMatok’s solution is based on real cane sugar and has the same sensorial profile, taste and other functionalities as sugar.A sweet deal
Over the past two years, Lantic and DouxMatok have worked together to transition this innovation from pilot testing to successful commercial-scale manufacturing within Lantic’s existing sugar refining business, making industrial volumes already available.
The companies are working collaboratively with selected food companies to support the development of new products and the reformulation of existing products with less sugar, more fibers and proteins to secure overall better nutrition.
“This collaboration with Lantic represents an important step towards commercialization of our solution,” adds Baniel.
“In working with Lantic and its passionate, entrepreneurial team, we are confident we have the right partner to take on the largest sugar market in the world,” he concludes.
By Elizabeth Green
