Scientists unlock a cheaper way to produce rare low-calorie sugar tagatose

Scientists have found a better way to produce tagatose, a rare, low-calorie sugar found naturally in some fruits and dairy. The new method, developed by researchers at Tufts University, could make this sweetener cheaper and more widely available. Currently, tagatose remains a niche product, far less common than sweeteners like erythritol or stevia.

Tagatose has been recognised as safe by the FDA since 2001. It offers about 92% of the sweetness of table sugar but contains less than half the calories. Unlike regular sugar, it only partially absorbs in the small intestine, leading to a smaller rise in blood glucose and insulin levels. Some people, however, may experience digestive issues like nausea or bloating if they consume too much.

Until now, manufacturers have mostly produced tagatose synthetically because it occurs in very small amounts in nature. The Tufts team changed this by using Escherichia coli bacteria to convert glucose directly into tagatose. Their approach achieves yields of up to 95%, making production far more efficient and cost-effective.

A few companies already use tagatose in their products. Italian brand gesundo sells a tagatose-galactose powder, while MITOcare includes it in their MITOchoc chocolate. With the new production method, more applications are expected by 2026, particularly in chocolate, yogurt, and functional drinks. Firms like Bonumose and ASR Group are exploring these possibilities.

Beyond sweetening, tagatose behaves similarly to sugar in cooking, providing bulk and texture in baked goods. It also acts as a prebiotic, potentially benefiting gut health.

The improved production process could soon lower costs and increase tagatose's presence in food and drink. If adopted more widely, it may offer a viable alternative for those seeking lower-calorie, blood-sugar-friendly sweeteners. For now, however, it remains a specialty ingredient with limited market reach.