Team recreates rare, healthier sugar substitute in the lab

Team recreates rare, healthier sugar substitute in the lab

Researchers have developed a way to make a healthier sugar substitute. 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. Now, in a study in Cell Reports Physical Science, Tufts University researchers have develo…