Israeli food technology company, DouxMatok, targeted flavour technology experts, have partnered with Europe’s leading sugar company, Südzucker, to bring the sugar breakthrough to supermarket shelves.
In the pharmaceutical industry, drugs are added to a form of ‘carrier’ to ensure that the correct dosage reaches the intended part of the body. In a way to cut sugar without compromising on taste, the company has found a way to mimic this process for the confectionary market.
Much of the sugar in products such as cake and biscuits bypasses the taste buds and goes straight to the stomach. To direct the sugar to the tongue, researches coated tasteless minerals in sugar, which encourages the sugar molecules to land on the taste buds and linger for longer.
The food tech business has partnered with German sugar company, Südzucker, to bring the research to market. This will allow food companies to meet consumers’ desire for nutritional products and fits with growing sugar regulations.
Chief Executive of DouxMatok, Eran Baniel, said: “The deal for Europe includes the UK. We are working [with British companies] at making the adjustments to their recipes for a 40 per cent sugar reduction . . . I’d say we will see it on UK shelves by 2020.”