Is this sweetener really the 'holy grail' of sugar substitutes?

• Researchers have engineered bacteria to convert glucose into a sugar substitute much more efficiently than existing methods.
• This biosynthetic production method may make the sweetener more readily available as a sugar substitute in food products.
• The sweetener, known as tagatose, tastes similar to table sugar but contains fewer calories, may have a much smaller effect on blood glucose and insulin levels, and have potential benefits for oral and gut health.
• However, while tagatose seems promising, large-scale human studies and regulatory evaluations are still necessary.

Artificial sweeteners, or sugar substitutes, are becoming increasingly common as the demand for low-calorie options to help manage weight and blood sugar control increases.

However, growing evidence indicates that the impact of sweeteners on human health may be more complex than previously understood, and further research on their long-term safety is necessary. As investigations continue, a substitute that shows promise may soon be more readily available.

Researchers at Tufts University have developed a new method to produce tagatose, which may offer the sweetness and taste of table sugar without the potential harms.

The new study, published in Cell Reports Physical Science, harnesses engineered bacteria to make the promising sugar substitute efficiently and cost-effectively.