Alongside the demand for sugar reduction, in recent years we are witnessing changes in the sweeteners and sugar substitutes market, and even the sugar itself. A new report produced by Lux Research in Boston reviewed the innovations in this field, and after examining about 20 sugar substitutes, concluded that the blended approach would be better than focusing on one, single solution. Among other companies, the report noted the Israeli startup DouxMatok, the natural sweetener EverSweet, created by yeast fermentation and several innovations in producing natural sugar substitutes from stevia and chicory.


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