Researchers at Tufts University have developed a new biosynthetic method to produce tagatose, a rare natural sugar that closely mimics the taste and cooking properties of table sugar while containing about 60% fewer calories. By genetically engineering E. coli bacteria to convert abundant glucose into tagatose with up to 95% efficiency, the team has overcome long-standing cost and scalability challenges. Tagatose delivers around 92% of sugar’s sweetness, has minimal effects on blood glucose and insulin levels, and may support oral and gut health. Classified as safe by the FDA, this breakthrough could pave the way for healthier sweeteners and more sustainable sugar alternatives, with potential implications for diabetes management, food production, and the future of sugar replacement.
