Tagatose Could Revolutionize Sugar Substitutes—With Fewer Calories and No Cavities

A rare sugar called tagatose could soon become a more common sight in supermarkets. Researchers have found a cheaper way to produce it, making it a promising alternative to regular sugar. Unlike sucrose, it doesn't cause tooth decay and has fewer calories—though eating too much may upset the stomach.

Tagatose is a naturally occurring sugar found in small amounts in fruits and dairy. It tastes much like sucrose but contains less than half the calories. The small intestine only absorbs it partially, so it has little effect on blood sugar and insulin levels. It also acts as a prebiotic, producing beneficial short-chain fatty acids in the gut.

For years, tagatose remained expensive to produce, limiting its use. But scientists at Tufts University have now developed a new method using Escherichia coli bacteria. This approach converts glucose directly into tagatose with yields up to 95%, far higher than the previous 77% at a lower cost.

The US Food and Drug Administration (FDA) approved tagatose as safe in 2001. Since then, a few companies have started using it in products like chocolate, yogurt, and functional drinks. gesundo sells a tagatose-galactose powder from Italy, while MITOcare includes it in their MITOchoc chocolate. Larger firms, such as Bonumose and ASR Group, are now working to scale up production.

Despite its benefits, tagatose can cause digestive issues like diarrhoea, nausea, or flatulence if consumed in large amounts. It behaves similarly to sugar in cooking, providing bulk and texture in baked goods without fuelling cavity-causing bacteria.

The global market for tagatose is expected to reach $250 million by 2032 as production costs fall. More food manufacturers may soon adopt it for chocolates, confectionery, and yogurts. With its dental and metabolic advantages, it offers a viable alternative for those seeking to reduce sugar intake.