"Scientists at Tufts have found a way to turn common glucose into a rare sugar that tastes almost exactly like table sugar-but with far fewer downsides. Using engineered bacteria as microscopic factories, the team can now produce tagatose efficiently and cheaply, achieving yields far higher than current methods. Tagatose delivers nearly the same sweetness as sugar with significantly fewer calories, minimal impact on blood sugar, and even potential benefits for oral and gut health."
"For more than a century, scientists and food companies have been looking for ways to replicate the taste of sugar without its health drawbacks. From early sweeteners like saccharin in the 19th century to modern alternatives such as stevia and monk fruit, the goal has remained the same. The challenge has been finding something that delivers sugar's familiar flavor while avoiding excess calories, tooth decay, and increased risks of obesity, insulin resistance, and diabetes."
Engineered bacteria convert common glucose into tagatose using a biosynthetic production method that achieves much higher yields and lower cost than previous approaches. Tagatose closely mimics the taste and sweetness profile of table sugar while providing significantly fewer calories. Tagatose produces minimal impact on blood glucose levels and shows potential benefits for oral and gut health. The biosynthetic process uses bacteria as microscopic factories to produce tagatose efficiently and cheaply from abundant feedstock. Commercial-scale production can enable wider use in foods and beverages as a healthier sweetening option that addresses tooth decay and metabolic disease risks associated with sucrose consumption.
Read at ScienceDaily
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