DouxMatok and Blommer partnership chips in on reduced-sugar chocolate

20 Jan 2022 --- DouxMatok’s sugar-based sugar reduction technology will feature in Blommer Chocolate Company’s offerings for the US market, beginning with a chocolate-flavored chip with 50% less sugar.

FoodIngredientsFirst speaks with experts involved in the deal about the anticipated impact of this strategic commercial tie-up.

“The chips are our first product due to their versatility, allowing for many different applications in healthy snacks and bakery segments,” says Colleen Ness, vice president of sales and marketing at Blommer Chocolate Company. 

Two different chocolate-flavored chips are now available – the Armstrong Gold Reduced Sugar Dark Chocolate Flavored Drops and the Jemison Gold Reduced Sugar Dark Confectionery Drops. In addition to less sugar, the chips contain fewer calories, more fiber and are non-GMO.

“We’re excited about opportunities for additional chocolate ingredient launches to come, and updates can be expected throughout 2022,” Ness adds. 

The partnership is also pegged to provide new developments across the spectrum of confectionery, baking and dairy industries. Melamud hopes this technology will “catapult the industry into the next phase of food revolution.”

Reaching more brands
DouxMatok produces Incredo Sugar, which is made from real cane sugar. It allows for up to 50% sugar reduction and enhances the perception of sweetness with substantially less sugar and no compromise on taste, texture or sweetness.

The company, which was founded in Israel, has been honing its US focus over the last year, including through a partnership with sugar manufacturer Lantic.  

“As the leading chocolate supplier in North America with an extensive network of consumer packaged goods (CPG) customers, our partnership with Blommer allows Incredo Sugar’s capabilities to reach significantly more food brands and manufacturers looking for reduced-sugar chocolate solutions,” says Ari Melamud, CEO of DouxMatok. 

Consumers shy away from alternatives
Until now, Blommer had only been able to offer full sugar or zero sugar products, having been active in this space for over a decade. 

However, chief operating officer David Meggs believes that the new reduced-sugar products will help Blommer’s customers reach a broader consumer audience. 

“Customers have historically shied away from alternative solutions due to negative taste perception or a desire for a solution that does not contain high-intensity sweeteners or sugar alcohols,” he remarks. 

“Recognizing that these consumers desire a cleaner label sugar reduction solution that still tastes superior and indulgent, our innovation team had been seeking solutions that will enable us to meet this consumer need. After all, it’s about taste.”The chocolate-flavored chip has 50% sugar reduction, lower calories and higher fiber than traditional versions. 

Maintaining chocolate’s traditional characteristics
Melissa Tisoncik, vice president of R&D at Blommer, adds that providing sugar-reduced chocolate that meets consumer needs – with no compromise to taste or sweetness – has been a key challenge for food brands and manufacturers.

After two years of development, the partnership between DouxMatok and Blommer addresses this long-standing industry challenge, and the addition of Incredo Sugar still delivers on the sweetness of sugar and sensory characteristics of the chocolate-flavored chips.

According to Tisoncik, the finished chocolate’s crystallization, rheology and applications are similar to traditional chocolate.

“It is just as inviting and easy to use. Consumers would be hard-pressed to identify that our chocolate isn’t made with traditional white sugar,” she emphasizes. 

Notably, a select group of customers started receiving and testing the Incredo-enhanced chocolate-flavored chips and provided “very positive” feedback.

Growth for DouxMatok
Looking ahead, Melamud teases that a number of other updates can be expected from DouxMatok in the coming months. 

“This includes expanded commercial product launches and further signals of increased company growth,” he says. 

In April, DouxMatok launched its first direct-to-consumer product featuring Incredo in the form of two limited-edition spreads. 

It has also previously partnered with Hi-Food, combining Incredo with Meltec semi-solid fiber to offer an end-to-end nutritional solution for reformulating manufacturers. 

Other players, including Hershey and Sweegen, have been dabbling in reduced-sugar chocolate as other technological breakthroughs improve reformulation options. 

By Katherine Durrell