Scientists unlock a cheaper, sweeter way to make tagatose from bacteria
Scientists at Tufts University have developed a new way to produce tagatose—a rare, low-calorie sugar—using bacteria. The method promises higher yields and lower costs than traditional production. Tagatose, found naturally in small amounts in fruits and dairy, could soon become a more accessible alternative to sugar.
Tagatose mimics sugar in recipes, offering similar bulk and texture in baking. It delivers about 92% of sugar's sweetness but with under half the calories. Unlike regular sugar, it is only partially absorbed by the small intestine, leading to a smaller effect on blood glucose and insulin levels.
The US Food and Drug Administration (FDA) classified tagatose as Generally Recognized As Safe (GRAS) in 2001. However, consuming over 30 grams at once may cause stomach discomfort. Beyond sweetening, it acts as a prebiotic, producing beneficial short-chain fatty acids in the gut.
Until now, tagatose has been produced synthetically due to its scarcity in nature. The new technique uses Escherichia coli bacteria to convert glucose directly into tagatose, achieving yields of up to 95%. This could make production far more efficient and affordable.
Despite its potential, tagatose remains in early development. Companies like Manus Bio and Kcat Enzymatic are exploring production methods, but it has yet to appear widely in consumer products. Market projections suggest it could reach $250 million by 2032, though adoption lags behind sweeteners like erythritol and stevia.
The improved production method could make tagatose a practical sugar substitute for food manufacturers. With its lower calorie content and minimal blood sugar impact, it may appeal to health-conscious consumers. However, its commercial use remains limited for now.
