DouxMatok has developed a platform of technologies making flavour delivery more efficient, allowing for sugar-based sugar reduction with no after-tastes. Our Incredo™ sugars facilitate a reduction over 40% while providing 100% sweetness, great delights and better nutrition in applications such as baked goods, chocolates, spreads and cereal bars. DouxMatok is scaling up production in Europe with SuedZucker and in the USA with NA partners and will commercialise as of Q2 2019.
Competences & capabilities
DouxMatok is primarily an R&D company. We develop reformulations and NPD capabilities working with partners to reduce sugars in their products and improve nutritional value. While scaling up to commercialise our generation 1 products, we are working on the next generation of our products that will be clean label, organic and cover salt and other flavours. We’re also working on adapting our technologies so that they are effective in beverages.
Partner in the following EIT Food projects
SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries in Europe and Israel to co-create and implement selected measures undertaken by food companies, food industry and others to engender both greater consumer trust in food and greater support for food companies and other food chain actors
This is a collaborative multidisciplinary research project that will be centered around student led research into the origins of their commonly consumed industrialized food items (e
Unlike typical sensory panels and consumer surveys, they will not involve testing of sample products but creation of innovative, non-yet-existing combinations of product features and benefits
The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and interactivity between consumers and the food industry