Researchers at Tufts University report a new biosynthetic way to turn common glucose into tagatose, a naturally occurring “rare sugar” that tastes very similar to table sugar. The work uses engineered bacteria as microbial factories to produce tagatose more efficiently than existing approaches, with the goal of making it cheaper and easier to supply at scale. The articles highlight potential consumer upsides: tagatose provides near-sucrose sweetness with substantially fewer calories and a smaller effect on blood sugar, plus possible oral and gut-health benefits.
Highlights:
- Calorie difference: One report describes tagatose as delivering about 60% fewer calories than sucrose while aiming to keep the same sweetness and taste profile.
- Blood sugar profile: Because...
Researchers at Tufts University report a new biosynthetic way to turn common glucose into tagatose, a naturally occurring “rare sugar” that tastes very similar to table sugar. The work uses engineered bacteria as microbial factories to produce tagatose more efficiently than existing approaches, with the goal of making it cheaper and easier to supply at scale. The articles highlight potential consumer upsides: tagatose provides near-sucrose sweetness with substantially fewer calories and a smaller effect on blood sugar, plus possible oral and gut-health benefits.
Highlights:
- Calorie difference: One report describes tagatose as delivering about 60% fewer calories than sucrose while aiming to keep the same sweetness and taste profile.
- Blood sugar profile: Because the body metabolizes tagatose differently than sucrose, the articles say it tends to limit sharp post-meal blood glucose spikes compared with table sugar.
- Dental angle: A report notes tagatose can inhibit growth of cavity-associated bacteria, raising the possibility of tooth-friendlier sweetened foods and drinks.
- Production platform: The approach relies on bioengineered E. coli, a widely used workhorse organism in biotechnology, to help manufacture tagatose via fermentation-like processes.
- Cost and yield: Tufts researchers emphasize they achieved yields “far higher than current methods,” positioning the process as a route toward more affordable tagatose supply.
Perspectives:
- Tufts research team: The team frames the advance as a practical manufacturing breakthrough: engineered bacteria can convert abundant glucose into tagatose at much higher yields, potentially making a rare sugar inexpensive enough for broader use. (ScienceDaily)
- Science community commenters (r/science): A highly upvoted discussion focuses on the health-related implications—fewer calories, smaller blood-glucose impact, and possible anti-cavity effects—while readers debate how these benefits might translate in real diets and products. (Reddit r/science)
- Applied-science coverage: One outlet highlights the enabling technology—bioengineered E. coli—and positions the work as part of a broader trend of using microbial production to create food ingredients more sustainably and at industrial scale. (Technology Networks)
Sources:
- This new sugar tastes like the real thing without the usual downsides - sciencedaily.com
- Researchers have developed a biosynthetic method to produce tagatose, a naturally occurring but rare sugar that matches the sweetness and taste of sucrose with 60% fewer calories. Its metabolism limits blood glucose spikes and inhibits the growth of bacteria responsible for dental cavities. - reddit.com
- Bioengineered <i>E. coli</i> Help Make a Low-Calorie Sugar Substitute - technologynetworks.com