Title: 1) Chief Scientific Officer and Consultant; 2) Owner
Company: 1) Almendra; 2) Sweetness Technologies LLC
Location: Prescott, Arizona, United States
Grant E. DuBois, PhD, Owner and Chief Scientific Officer at Almendra, has been recognized by Marquis Who’s Who Top Scientists for dedication, achievements and leadership in the Food and Beverage Science Sector.
Dr. DuBois has established a distinguished career spanning more than five decades in the field of food and beverage science, with a particular focus on reducing calories in consumable products. As the owner of Sweetness Technologies LLC, he currently leads his consulting business, leveraging his expertise to advance innovative solutions for healthier food and beverage options. Dr. DuBois is also the chief scientific officer and consultant at Almendra, a role he has held since 2012. During his tenure at Almendra, he dedicated his initial years to addressing the persistent challenge of lingering sweet aftertaste in reduced-calorie products. He actively engages with food and beverage companies, providing technical guidance and advocating for the adoption of advanced taste modulation technologies to enhance product appeal and market success.
Among Dr. DuBois’s most significant professional achievements is the development of “System G” taste modulators during his time at Almendra. This project holds substantial commercial promise by enabling the creation of free sugar foods and beverages through innovative mineral salt compositions. Dr. DuBois regards this accomplishment as a milestone due to its potential to improve public health by reducing sugar and high fructose consumption.
Before his current roles, Dr. DuBois served as the director of ingredient and product sciences at The Coca-Cola Company from 1992 to 2011. In this capacity, he contributed to the advancement of ingredient technologies and product formulations for one of the world’s leading beverage corporations. Dr. DuBois’s expertise was pivotal in the creation of the first sugar-free frozen carbonated beverages, the discovery and commercialization of SucralGEM and SucroGEM, the first positive allosteric modulators of the sweetener receptor in a collaboration with Senomyx, and the commercialization of the stevia sweetener rebaudioside A.
Dr. DuBois’s earlier experience included his role as the director of chemical products discovery at The NutraSweet Company between 1984 and 1992, where he played a pivotal role in developing artificial sweetener technologies that shaped the industry.
From 1981 to 1984, Dr. DuBois was a group leader at Syva Company. His professional journey began at Dynapol, where he served as a group leader between 1973 and 1981, playing a key role in the early discovery of novel non-caloric sweeteners.
Dr. DuBois’s academic foundation is rooted in rigorous training and mentorship. He earned a bachelor’s degree in chemistry and mathematics from Capital University in Columbus in 1967. He then earned a Doctor of Philosophy in organic chemistry from the University at Buffalo in 1972, followed by postdoctoral research in organic chemistry at Stanford University in 1973.
Throughout his career, Dr. DuBois has maintained active membership in several prominent industry organizations, including the American Chemical Society, the Institute of Food Technologists and the Association for Chemoreception Sciences. These affiliations have provided him with valuable opportunities for collaboration and professional growth within the scientific community.
Dr. DuBois’s contributions have been recognized through several honors, including being named the first fellow at The Coca-Cola Company, induction into his high school’s Wall of Fame and receipt of the Distinguished Alumni Award from Capital University. He attributes much of his success to the encouragement of his parents, particularly his mother, as well as the guidance of influential educators throughout his academic journey.
Looking ahead, Dr. DuBois is committed to further commercializing taste modulator technology across a broad spectrum of products, continuing his lifelong mission to enhance health outcomes through scientific innovation in food and beverage development.
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