In a world where sugar has long been the enemy of a healthy lifestyle and artificial sweeteners are raising more and more questions, scientists have unexpectedly proposed an alternative that could reshape our perception of sweetness. This new natural sugar, produced using enzymes derived from slime mold, combines sweetness, low calories, and safety for insulin levels. The discovery is already being hailed as a breakthrough in the food industry, as it could make sweet products accessible even to people with diabetes and those monitoring their blood sugar.
Tagatose — that’s the name of this substance — tastes almost like regular sugar but contains three times fewer calories. Even more importantly, it doesn’t cause sharp insulin spikes, unlike typical sweeteners and sugar. For millions dealing with glucose metabolism issues, this could be a real lifesaver.
Until recently, however, large-scale tagatose production was prohibitively expensive and difficult. Thanks to biotechnology, that’s changing rapidly.
A technological breakthrough
A team of researchers from Tufts University, in collaboration with biotechnology companies from the US and India, has developed a unique method for producing tagatose. They used Escherichia coli bacteria modified to convert glucose into tagatose with the help of a special enzyme extracted from a slime mold. This enzyme, galactose-1-phosphate-selective phosphatase (Gal1P), initiates a process that was previously impossible to achieve on an industrial scale.
The results exceeded expectations: the product yield reached 95%, significantly higher than the previous maximum of 77%. This approach not only reduces production costs but also makes the process environmentally friendly, since ordinary glucose is used as the raw material.
The scientific community is already discussing the potential of this technology for producing other rare sugars that could benefit human health.
Health benefits
Tagatose is extremely rare in nature—found only in small amounts in certain dairy products and fruits. However, its unique properties make it stand out: it is hardly absorbed in the small intestine, with most of it fermented in the large intestine, preventing spikes in blood sugar levels. This is especially important for people with diabetes or those at risk.
In addition, tagatose has been recognized as safe for consumption by both the US Food and Drug Administration (FDA) and the World Health Organization (WHO). Not only does it not harm teeth, but it may also promote the growth of beneficial bacteria in the mouth, reducing the risk of cavities.
Another advantage is the ability to use tagatose in baking and cooking, where many artificial sweeteners lose their properties or develop an unpleasant aftertaste.
Market outlook and prospects
Despite its clear benefits, the tagatose market has so far remained niche due to high production costs. However, a new technology could fundamentally change the situation. According to analysts, by 2032 the global tagatose market will reach $250 million, with increasing demand for natural low-calorie sweeteners.
The food industry is already showing interest in introducing tagatose on a large scale. In the coming years, this sugar is expected to appear in popular beverages, desserts, and even baked goods.
Consumers weary of conflicting data about artificial sweeteners are welcoming the emergence of a natural alternative. This is especially relevant for those who care about their health but are not ready to give up sweet flavors completely.
Impact on the food industry
The advent of affordable tagatose may mark the beginning of a new era in the food industry. Companies specializing in healthy nutrition are already developing product lines featuring this sugar. Doctors and dietitians note that tagatose can help reduce risks associated with obesity and metabolic disorders if it replaces traditional sugar in the diet.
However, experts caution that despite its safety, people with fructose intolerance should be careful, as tagatose is metabolized in a similar way. In all other respects, the product is suitable for most adults and children.
Biotechnology innovations are opening up new horizons for creating not only tagatose, but other beneficial sugars as well, which could transform nutrition in the 21st century.
If you didn’t know, Manus Bio is one of the world leaders in biotechnology, specializing in the development of sustainable and eco-friendly solutions for the food industry. The organization is actively implementing innovative methods for producing natural ingredients, making them accessible to the mass market. Through partnerships with research centers and startups, Manus Bio drives the development of new technologies that are reshaping our understanding of healthy nutrition and food safety.
