Founded in 2014 by Eran Baniel, DouxMatok uses an inert mineral particle (silica) as a carrier for sugar molecules. The sucrose molecules surround and coat the particle to form structures that human taste receptors perceive to be sweeter than a comparable amount of sugar in free unassociated form – enabling sugar reductions of up to 50% in some applications.
While Incredo sugar doesn’t work its magic in beverages or applications with high water activity (sugar is water soluble, so the above-described structure breaks down) it’s attractive to product developers because it tastes and performs (you can freeze it, heat it, bake it) just like regular sugar, claims the firm.
It can also be listed simply as ‘sugar’ on the ingredients list* (the silica serves as an incidental additive in the US and does not have to be included on labels, although firms may wish to reference it in the interests of transparency).
When Incredo sugar is consumed, the sucrose is metabolized as normal and the silica (which is tasteless, odorless and calorie-free) passes through the body and is excreted, said DouxMatok, which says a next-generation version of the technology using a more consumer-friendly fiber as the carrier is under development.
Deal with Batory Foods will unlock network of new customers
DouxMatok – which has struck a deal with Canadian sugar refiner Rogers Sugar to manufacture commercial quantities of Incredo for North American food companies – said working with Batory Foods would unlock a network of new customers in addition to its direct sales channels.
Based in Rosemont, Illinois, Batory Foods began life as a sugar distributor but has since transformed into a broad-line national distributor of sweeteners and a range of other ingredients from dairy powders and proteins to fibers, oils and shortenings, starches, grains, fruit concentrates and savory sauces.
Application opportunities: Chocolate, baked goods, bars, confectionery
DouxMatok's technology - which is backed by multiple granted patents with more pending - works particularly well in cakes, snacks, cookies, chocolate, candy, spreads, and protein bars, said Kelly Thompson, who heads up the North American operation at DouxMatok.
“We announced an exciting update to our US commercial availability earlier this year when Incredo Sugar became available as one of the key ingredients in the PANGAIA Superfoods Super Super Bar.
“We are also in development of many other products with CPG companies in various categories, including chocolate, baked goods, and confectionery.
“We just recently announced the expansion of our partnership with Blommer Chocolate Company to include additional coatings such as panning, enrobing and molding. We’re excited for this expansion as it supports the utilization in a broader range of food applications. We see strong interest and traction from the industry and expect to start seeing products containing the Discovery line products in the market in the upcoming months.
She added: “We have a number of other exciting updates in the works with CPG companies and expect additional products using Incredo Sugar to launch this year.”
A full solution for sugar reduction
As less sugar is required to deliver the same sweetness, formulations often require the addition of bulking agents, so working with CPG partners to help them formulate clean label products using Incredo that really deliver on a sensory and nutritional front has been key, she said.
“Our value offering goes beyond Incredo Sugar. We offer our CPG customers a full solution for sugar reduction. Potential solutions include filler and bulking ingredients such as soluble corn fiber, inulin, and FOS. For any partner we engage with, we offer to provide our support in product development and our extensive know-how on bulking agents.
"To allow that, we also partner with different fiber companies such as Hi-Food.”
*Silica is a GRAS (generally recognized as safe) food additive that is widely used in the food industry as everything from an anti-caking agent to an emulsifier (currently the FDA permits the use of silicon dioxide at up to 2% by weight of a food).