New Sugar Substitute Developed

Researchers claim to have discovered a healthier sugar alternative that not only tastes good but also works well in baking. Many artificial sweeteners come with unpleasant aftertastes and, let’s be honest, can cause digestive issues for some. Plus, there are growing health concerns surrounding certain sweeteners. A recent study from Tufts University, detailed in the journal Cell Reports Physical Science, presents a rare sugar as a potential solution.

This sugar, called tagatose, is naturally found in small quantities in fruits and dairy. It reportedly tastes quite similar to regular sugar but has fewer calories and a lesser impact on blood sugar levels.

Tagatose offers about 92% of the sweetness of standard sugar, yet contains roughly 60% fewer calories. However, the large-scale production of tagatose has been tricky and costly in the past.

“Traditional methods to produce tagatose are often inefficient and not very economical,” noted Nikhil Naar, an associate professor at Tufts University.

To overcome this, Naar and his team engineered E. coli to act as a mini-factory, using specific enzymes to convert plentiful glucose into tagatose. In 2019, researchers began exploring bacterial methods for tagatose production, but they relied on galactose, another sugar that is not easy to obtain. The new method introduces a recently identified enzyme that enables bacteria to utilize glucose instead.

While this novel technique shows promise, the researchers caution that more tests and refinements are necessary before tagatose can be mass-produced. They are hopeful that tagatose might be an appealing option for people looking to reduce sugar intake or for those with diabetes, given its minimal impact on blood sugar and insulin levels.

Lakelyn Lumpkin, a nutrition expert, stated, “Clinical studies suggest that tagatose results in a significantly lower increase in blood sugar and insulin when compared to traditional sugars.” However, she also pointed out that just like other low-calorie alternatives, it may not be fully absorbed in the small intestine, leading to mild gastrointestinal discomfort for some, particularly if consumed in excess.

One notable advantage of tagatose, unlike many sugar substitutes, is its ability to behave like regular sugar in cooking and baking. It browns and has a similar flavor and texture, qualities that can be challenging to replicate with other sweeteners.

Interestingly, some research indicates that tagatose might not contribute to tooth decay and may even influence gut bacteria, as it ferments in the colon rather than being completely absorbed like traditional sugars.

The U.S. Food and Drug Administration has classified tagatose as “Generally Recognized as Safe,” permitting its use in consumer products. Still, some consumers are apprehensive about genetically modified foods. Naar reassured, however, that the final product is pure and free of the bacteria used in its production, chemically identical to naturally occurring tagatose.

Despite the advances, there’s still a lot to do. “We need to improve productivity and refine the purification process before widespread manufacturing is feasible,” Naar emphasized.

While substituting some added sugars with alternatives like tagatose could help cut down on calorie intake, it’s crucial to remember that overall dietary habits matter. As Lumpkin puts it, “Moderation, portion control, and focusing on whole foods remain key to public health.”