UNIONDALE, NY / ACCESS Newswire / April 2, 2026 / Marquis Who's Who honors Grant E. DuBois, PhD, for his leadership and long-standing contributions to food and beverage science. Dr. DuBois serves as the chief scientific officer at Almendra and as owner of Sweetness Technologies LLC. He is widely recognized for his work in reducing calories in food and beverage products and improving the taste of sugar alternatives.

About Grant E. DuBois, PhD
Dr. DuBois has dedicated more than 50 years to research in sweetener technology. His career began in 1973 with Dynapol, a startup company in Palo Alto, California. He later joined Searle Pharmaceutical Company in the Chicago area after aspartame was approved. During his eight years there, Monsanto acquired Searle, and the sweetener business was restructured into The NutraSweet Company.

After leaving NutraSweet, Dr. DuBois joined The Coca-Cola Company in Atlanta, Georgia, where he worked for 20 years. At Coca-Cola, he held leadership roles in ingredient and product sciences and was named the company's first research fellow. His work led to the first zero-calorie frozen carbonated beverages, the first positive allosteric modulators of the sweetener receptor (i.e., sweetness enhancers), and the commercialization of rebaudioside A, the first stevia sweetener in the U.S. market.

Following his retirement from Coca-Cola, Dr. DuBois accepted the position of chief scientific officer at Almendra, a Thai startup. He also established Sweetness Technologies LLC as his consulting business. Under his agreement with Almendra, he works exclusively with Almendra, leading scientific innovation.

Dr. DuBois is known for identifying and solving a long-standing problem in noncaloric sweeteners. Around the world, high consumption of sugar and high-fructose corn syrup has contributed to rising obesity rates. Although noncaloric sweeteners such as saccharin, aspartame, sucralose and stevia have been available for years, consumers generally find that they do not taste like sugar. The sweetness comes on more slowly and leaves an objectionable lingering sweet aftertaste.

Dr. DuBois focused his research on understanding why this happens. He studied how sweeteners interact with the thin mucous layer that coats the tongue, noting that sugars move quickly through this layer, activating taste receptors and diffusing away quickly. Non-caloric sweeteners, however, bind temporarily in the mucous layer, thereby reaching taste bud receptors more slowly. And then, on release from their receptors, they bind again in the mucous layer and diffuse back to their receptors, causing iterative activation perceived as a lingering sweet aftertaste.

With his team, Dr. DuBois developed a solution known as System G, a blend of nutritionally important potassium, magnesium and calcium mineral salts. In the American diet, average consumption levels of potassium, magnesium and calcium are such that 98%, 50% and 42%, respectively, of consumers take in less than their RDAs. System G can make a significant reduction in these deficits.

These minerals cause shrinkage of the mucous layer covering the tongue, allowing the sweeteners to move more quickly to and from taste receptors. In addition, System G provides a very sugar-like mouthfeel, a sensation reported by Japanese scientists as kokumi taste. Thus, System G reduces lingering sweetness and provides the mouthfeel of sugar, thereby dramatically improving the overall taste experience of noncaloric sweeteners. Dr. DuBois considers this breakthrough one of the most important achievements of his career because of its potential to enable healthier food and beverage options.

A Notable Career
In recognition of his scientific contributions, Dr. DuBois has received several honors. He was named a distinguished alumnus by his alma mater, Capital University, and was inducted into his high school's wall of fame. These recognitions highlight his lasting impact on science and technology and reflect his commitment to innovation throughout his career.

Dr. DuBois credits his success to the support of his parents and especially his wife, who provided steady encouragement on his professional journey. He is also grateful to several academic and industry mentors. Looking ahead, he plans to expand the use of Almendra's System G taste modulator technology across a wide range of products. He believes that continued innovation is essential for scientists who want to make a lasting impact in their field.

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SOURCE: Marquis Who's Who