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From the blog of Dror Bin at The Times of Israel

Incredo​​ for North American food companies – is selling the spreads direct to consumer​​ in a two-jar bundle (Hazelnut Cocoa and Dark Cocoa Salted Caramel). The hazelnut cocoa spread - which offers 30% of the daily recommended fiber intake via chicory root fiber - contains 8g added sugar (vs 19g for Nutella hazelnut spread) and 8g fiber (vs 1g for Nutella) and is designed to show consumers “ just how delicious a product made with Incredo sugar can be, and validate that taste, texture, and sweetness does not have to mean compromising on nutrition​,” DouxMatok VP Sales North A...

Products and Hazelnut spreads developed with the Incredo Sugar developed by DouxMatok (Courtesy) DouxMatok, a Petah Tikva, Israel-based food-tech company that says it is able to cut sugar levels in foods without affecting their taste, on Tuesday started sales of a hazelnut cocoa spread and a dark-cocoa salted caramel spread in what marks a first offering of its low-sugar brand directly to US consumers. The Israeli startup, founded by now-102-year-old Prof. Avraham Baniel and his son Eran, developed technology that it claims is able to deliver sugar directly to the mouth’s sweet taste buds. ...

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 “s...