The looming impact of new nutrition standards, combined with regulatory pressure and public sentiment, has led to something of a panic in the industry, and a flurry of innovation. The new race—in which DouxMatok is only one of several competitors—is not to develop a substitute for sugar but to design a better sugar altogether.
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The post [DouxMatok in The new Yorker] The Race to Redesign Sugar appeared first on OurCrowd Blog.
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