Scientists unlock a cheaper way to produce tagatose, a healthier sugar alternative
Scientists unlock a cheaper way to produce tagatose, a healthier sugar alternative
Scientists unlock a cheaper way to produce tagatose, a healthier sugar alternative
A new method for producing tagatose could make this rare, low-calorie sugar more widely available. Researchers at Tufts University have developed a process using Escherichia coli bacteria to convert glucose into tagatose with yields of up to 95%. This breakthrough may cut costs and boost production compared to older, less efficient methods.
Tagatose is a natural sugar found in small amounts in some fruits and dairy products. It tastes like sucrose but contains fewer than half the calories. Unlike regular sugar, it does not cause tooth decay and has little effect on blood glucose or insulin levels, as the small intestine only partially absorbs it.
The US Food and Drug Administration (FDA) classified tagatose as Generally Recognized As Safe (GRAS) in 2001. The World Health Organization (WHO) recommends limiting intake to 30 grams per serving to avoid stomach discomfort. Beyond sweetening, it acts as a prebiotic and does not fuel cavity-causing bacteria.
Companies like Bonumose are now scaling up production with partners such as ASR Group. In Germany, MITOcare already sells tagatose-sweetened chocolate (MITOchoc). Despite its potential, tagatose remains an emerging product, with growth expected in chocolates, dairy, and functional drinks in the coming years.
The improved production method could make tagatose a more common sugar substitute. Its low-calorie content, tooth-friendly properties, and minimal impact on blood sugar offer clear advantages. As production expands, it may soon appear in a wider range of foods and beverages.
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