sponsored content
The Mad Scientists Who Engineered Healthier Sugar That Actually Tastes Good
3 Feb 2022It’s only taken this startup 60 years — and it’s tackling salt next
Inside the lab of Baniel’s startup, DouxMatok, headquartered a half hour from Tel Aviv, Israel, food scientists in white coats labor over sweets like wounded war patients. Baniel pushes a plate of two seemingly identical vanilla cookies my way. As I take a bite of one, he intensely studies my reaction, wondering if my palate can detect their molecular differences. This is one of his favorite party tricks: seeing if strangers can distinguish his product — a hacked form of sugar — from a household-name snack.
