JNS.org – The US fundraising arm for Ben-Gurion University of the Negev is officially changing its name and hopes by doing...
DouxMatok’s Incredo is based on real cane sugar crystals that have been redesigned to taste sweeter and to allow for sugar reduction of 30%-50% without compromising taste, mouthfeel, or texture, the company says. The ingredient can be used for baking, spreads, confectionary, chocolates, and snacks, and is already used in by a number of bakeries, including Maison Kayser, Piece of Cake, and Matzot Aviv.
DouxMatok, which connects the French and Hebrew words for “sweet,” was founded by now-102-year-old Prof. Avraham Baniel and his son Eran Baniel. It present Incredo as an alternatives to sugar substitutes, such as sucralose and aspartame, with which some consumers have health concerns and taste issues.