Scientists May Have Finally Found the “Holy Grail” of Sugar Substitutes

Scientists Develop Low-Calorie Natural Sugar That Doesn't Spike Insulin

Scientists have developed a highly efficient method to produce tagatose, a low-calorie natural sugar that does not spike insulin levels, offering a healthier alternative to sugar and artificial...

Scientists Found a Sugar That's Sweet, Low-Calorie, And Doesn't Spike Insulin

Artificial sweeteners were supposed to make sugary foods and beverages healthier, but today, some of the most popular zero-calorie substitutes are raising new concerns. An up-and-coming natural alternative could one day be produced on a much grander scale, using enzymes from slime mold. The natural sugar is called tagatose, and not only does it taste 92 percent as sweet as sucrose (or table sugar), but it also packs only around a third of the ca…

Scientists use E. COLI to make new sugar

Scientists have engineered the bacterium E. coli to produce tagatose, a rare sugar that tastes almost identical to table sugar but contains far fewer calories. The breakthrough could reshape the sweetener industry, but the use of E. coli, a name closely linked to serious food poisoning, has sparked attention and concern. The research, led by scientists at Tufts University… Source

Scientists May Have Finally Found the “Holy Grail” of Sugar Substitutes

Scientists have created a new way to make a rare sugar that tastes almost identical to table sugar but comes with far fewer health drawbacks. The result is a sweetener with fewer calories, minimal impact on blood sugar, and potential benefits for oral and gut health. It could offer a long-sought alternative to traditional sugar. [...]

New Enzyme and Bacteria Unlock Efficient Production of Healthy Sweetener

From saccharin in the 19th century to stevia and monk fruit in the 21st, researchers and the food industry have long sought a sweetener that delivers the taste of sugar without its drawbacks-excess calories, tooth decay, and heightened risk for obesity, insulin resistance, and diabetes.