DouxMatok Won the 3rd AgriVest Competition

PETACH TIKVA, Israel, May 6, 2015 /PRNewswire/ --

DouxMatok, developer of sugars with enhanced sweetness and no aftertaste, allowing for a considerable reduction in consumption of sugars, was chosen as the outstanding company at the third International AgriVest Conference held last week.

Over 300 participants in the largest AgriVest conference to date were invited to taste control to compare regular sugar products with DouxMatok enhanced-sweetness, 50% reduced sugar same products and could not tell the difference.

DouxMatok is raising up to $4M in Series A1 to intensify R&D, develop Culinary Applications, continue IP work and business development leading to first commercialization & profitability.

DouxMatok has developed a platform of proprietary technologies for enhancing the sweetness of sugars, corn syrup, erythritol and other polyols to enable a major reduction of sugar consumption, considerably reducing caloric values of foods and beverages, while retaining the sugar taste, the energizing effect of sugar and completely avoiding after tastes. The price of DouxMatok sugars will be similar to the reduced amount of sucrose, or lower. DouxMatok enhanced sugars are made with food permitted materials using non covalent "green" chemistry, and are not expected to introduce any regulatory hurdles.

DouxMatok's technologies coat high-surface-activity fibers, or particles permitted in food applications, that have no taste and low or no caloric value with sugar or polyol molecules and then "transport" those clusters of sugar molecules and unload them by the sweet taste receptors and so create an impression of enhanced sweetness. DouxMatok has developed enhanced sucrose (table sugar), glucose, high fructose corn syrup (HFCS), and sugar replacements such as maltitol, xylitol, and erythritol. The products were successfully confirmed statistically in sensory tests in the UK and Israel.

Due to growing interest among the Food & Beverages industries in its technology and products, the company is discussing joint development agreements with potential partners in the sugar and sweetener industry, as well as with manufacturers of chocolate and confectionary products, beverage and baked products as well as with players in the flavors and ingredients' markets.

Samples are also being tested by potential partners in the health food, oral care and pharmaceutical markets.

DouxMatok has partnered with the Warner Babcock Institute for Green Chemistry, Boston (http://www.warnerbabcock.com) to optimize and maximize the groundbreaking platform of technologies it has developed.

Contact:
Eran Baniel, CEO
+972-544358833
[email protected]
http://www.douxmatok.com

SOURCE DouxMatok