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DouxMatok takes sweet journey to become Incredo after securing $30M
DouxMatok, a food tech company whose first product is a sugar-based, sugar reduction solution called Incredo Sugar, is taking a nod from that and changing its company name to Incredo. Incredo’s technology binds real cane or beet sugar with trace amounts of a natural carrier that is able to reduce the amount of sugar in foods by between 30% and 50%. This means that people can eat less of it, but…
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did you guys know that there’s a sugar that tastes sweeter than regular sugar because science? So you can use less sugar for the same taste. It’s called Incredosugar or Douxmatok and yes I’m still watching Netflix’s Explained. Apparently, you can use 35% less of it for the same amount of sweetness as a cup or what have you of real sugar! Neat! It’s not available to the public though (lame). Only manufacturers and such...
Funny thing about sugar
From www.lookitcookit.tumblr.com
The question I’m asking is: how can we avoid succumbing to eating sugary cakes?
Dr. Sally Norton, an NHS weight loss consultant has several suggestions for some things to take your mind off that sweet sugar rush (the first 4 are hers, the last is mine):
Grapefruit may help in lowering insulin levels
Allow yourself a small treat - a glass of wine or chocolate (but small is the word)
Munching mindlessly in front of TV or screens makes you gain unnecessary pounds
Put grapes in the freezer - you have to eat them slowly
Keep a plate of raw vegetables in the fridge: cucumber, carrot and celery sticks, pieces of raw cauliflower will take your mind off reaching for the biscuit tin.
(these photos don’t of course show the bits of vegetables I describe above, but they do look pretty!)
Back to cakes. Scientists seem to have come up with the perfect recipe for healthy cakes. The sugar content of British chocolate bars and biscuits could fall by 40% without affecting the flavour or the need for artificial sweeteners. This is being made possible by an Israel company called DouxMatok (the words meaning sweet both in French and Hebrew). I won’t go into the science behind their invention but they are planning to work in the UK and Europe showing manufacturers how to adjust recipes to drastically lower the sugar content.
The bowl in the photo at the top contains the mixture for ginger cake (shown here) - also known as honey cake. It’s easy to make; not quite as simple as the all-in-one-bowl method, but next best thing as the dry ingredients and spice are simply combined with sugar, golden syrup and butter which are melted first.
The cake is deliciously dark and sweet, with the flavour of dried ginger and a slightly sticky texture. I also make it into muffins by just pouring the mixture into paper cases in a muffin tin, instead of waiting longer for it to cook in a loaf pan.
One home-made muffin like this with a cup of tea isn’t nearly as laden with calories as the much larger ones you buy in high street coffee shops.
Douxmatok lets you use 30 percent less sugar without affecting sweetness
Douxmatok lets you use 30 percent less sugar without affecting sweetness
As of 2016, one in five people in the U.S. are obese. As of a 2014 study, nearly 10 percent of Americans have been diagnosed with diabetes. In short, our resistance to good nutrition, both on a personal and commercial level, is causing lasting problems within the population.
Part of the problem is that the best-tasting food is usually the worst for our health, and bad eating habits beget worse…
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