Enter DouxMatok, a small Israeli startup with aims of shaking up the global sugar market. The name is a combination of the French word doux, for “sweet” and matok, Hebrew for “sweet.” Together, the pair of words are “double sweet,” as the company describes. It’s an apt moniker for the company, which was founded in 2014 by then 96-year-old chemist Avraham Baniel and his son, CEO Eran Baniel. Together, tapping into more than 75 collective years working with the chemistry of sugar, the two created a way to give companies what they’ve long sought: a pathway to reducing the sugar in their products while keeping tastes the same.
A new form of sugar made in Israel is about to make European cake and candy much healthier
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