Biotech-Produced Tagatose Could Taste Like Sugar With Less Calorie Impact
A Tufts-led team engineered E. coli to convert glucose into tagatose, a rare sugar that sweetens like sugar but offers a lower glycemic impact and reduced calories. Regulators have allowed a reduced caloric value for tagatose on labels (1.5 kcal/g) and several trials show improvements in HbA1c and fasting glucose; lab results suggest high conversion efficiency (up to ~95%), but industrial-scale production and cost-competitiveness remain unresolved. Some users report GI side effects at higher doses, and final widespread adoption will hinge on scalable manufacturing and clear regulatory guidance.