Tagatose Could Replace Sugar as Production Costs Plummet

A rare, natural sugar called tagatose could soon become a mainstream alternative to table sugar. Researchers at Tufts University have developed a more efficient way to produce it, reducing costs and enhancing yields. This breakthrough may help tagatose compete with other sweeteners in food and drink products. Tagatose occurs naturally in small amounts in fruits like apples and dairy products. It mimics the taste and texture of sugar but contains fewer than half the calories. Unlike sucrose, it doesn't cause tooth decay and has little effect on blood glucose levels, making it appealing for diabetics and health-conscious consumers. The small intestine absorbs only part of the sugar, which means it has minimal impact on insulin. Instead, it acts as a prebiotic, producing beneficial short-chain fatty acids in the gut. However, consuming large amounts can lead to side effects like nausea, diarrhoea, or bloating in some people. Until now, high production costs have hindered its use. The new method, utilizing engineered E. coli bacteria, converts glucose directly into tagatose with yields up to 95%. Older techniques only reached 77% efficiency at a much higher cost. The FDA approved tagatose as safe in 2001, but its adoption has remained slow. Companies like MITOcare and gesundo already sell tagatose-based products in Europe, including premium chocolates and powder blends. With cheaper production on the horizon, wider market growth is expected. The improved production process could make tagatose more affordable for food manufacturers. Its sugar-like properties, combined with health benefits, may increase its presence in low-calorie and diabetic-friendly products. As costs decrease, tagatose could become a more common ingredient in baking, confectionery, and dietary supplements.