Scientists Closer to Solving Sugar Reduction’s Taste Problem

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Bioengineering accelerates the revolution of sweet: 95% conversion into tagatosa, the same flavor as sugar, less calories, less absorption and a change of rules that shakes the food industry For years, the promise of “sugar without guilt” has been little more than a slogan. However, by the end of 2025 that idea seems to have taken a tangible step thanks to a breakthrough signed by researchers from the University of Tufts, who have achieved somet…