Blommer And DouxMatok Keep It Sweet With New Chocolate-flavored Chip Collaboration

Blommer Chocolate Company and food tech platform DouxMatok are promising consumers a chocolate-flavored chip with 50% less sugar, higher fiber, half the calories and the taste of real cane sugar through a new collaboration, the companies announced last week. The partnership marks Israel-based DouxMatok’s first major expansion into the U.S. market.

“We’ve been working to provide a reduced-sugar chocolate offering for a long time, and when we began working with Incredo Sugar, we knew it would be successful,” said David Meggs, Chief Operating Officer at Blommer Chocolate Company, in a press release.

After a year of R&D, the two companies claim they have developed chocolate-flavored chips that mimic the taste of the traditionally sweetened treat with “no compromise on taste, texture, or sweetness.” The partnership also marks the launch of Blommer’s Discovery line which includes two dark chocolate varieties made with Incredo Sugar: Armstrong Gold (50% sugar reduction) and Jemison Gold (30% reduction).

Blommer has been experimenting with sugar-free chocolate for two decades, exploring the use of alternative sweeteners including polydextrose, erythritol, stevia and allulose. In 2020, the chocolate maker launched its Sensible Indulgence line of reduced and no sugar products with Lyra Milk Chocolate, containing 25% less sugar.

“Until now, we’ve only been able to offer full sugar or zero sugar products, without a sufficient offering for sugar-reduced chocolate that meets our high taste and sweetness expectations,” Meggs continued. “We’re confident that our collaboration with DouxMatok is going to advance the space.”

Rather than creating a whole new sugar base, such as stevia or allulose, the new product uses a base of traditional refined sugar and affects taste perception. The “reformulated sugar” is more “potent” and is absorbed by the taste receptors for sweetness more effectively. The resulting ingredient allows producers to use between 30% to 50% less sugar, without impacting taste, the company claims.

In addition to a cane sugar base, DouxMatok also makes a version of Incredo with beet sugar, both of which are non-GMO and have no aftertaste, the ingredient supplier says.

An additional benefit is because Incredo Sugar is not a powder, like some other sweeteners, and instead granulated, bakers can still achieve the same texture in their finished products. DouxMatok said the ingredient also takes up less volume than traditional sweeteners, allowing space for more nutrient-dense and functional ingredients such as protein or fiber.

“We’re thrilled to bring our sugar reduction solution to Blommer’s extensive network of CPG customers, which will allow new innovations and exciting new product opportunities across the spectrum of confectionery, baking and dairy industries,” said DouxMatok’s CEO, Ari Melamud, in a press release. “As we hit these milestones in leadership in the sugar reduction space, it will catapult the industry into the next phase of food revolution.”

DouxMatok previously announced a partnership with Hi-Foods in September which reportedly will see Incredo Sugar integrated into Hi Food’s syrup ingredient Meltec for a range of finished applications including cakes, cookies, protein bars and snack products expected to start hitting shelves later this year.

In 2019, the company raised $22 million in a Series B funding round, launched its product in 2020 and began a consumer test launch last year of a hazelnut-based spread branded under the Incredo Sugar name in two flavors: Dark Cocoa Salted Caramel and Hazelnut Cocoa.