Scientists Unlock Cost-Effective Production of Tagatose a Low-Calorie Natural Sugar

Scientists Develop Efficient Method to Produce Tagatose, a Healthier Natural Sugar Alternative

Scientists have achieved a major breakthrough in the production of tagatose , a rare natural sugar that closely mimics the taste of regular sugar without causing sharp spikes in insulin levels. The innovation could significantly expand the availability of healthier sweeteners and reduce reliance on artificial sugar substitutes, particularly for people with diabetes and metabolic disorders.

What Is Tagatose and Why It Matters

Tagatose is a naturally occurring sugar found in small amounts in fruits and dairy products. It is approximately 92 per cent as sweet as sucrose , yet contains only about one-third of the calories . Crucially, tagatose has a low glycaemic impact , meaning it does not trigger rapid rises in blood glucose or insulin levels.

In addition to metabolic benefits, tagatose is considered tooth-friendly , as it does not promote tooth decay and may inhibit the growth of harmful oral bacteria. These properties make it an attractive alternative to both conventional sugar and synthetic sweeteners.

Breakthrough in Large-Scale Production

The new production method was developed by researchers from Tufts University , in collaboration with biotechnology firms Manus Bio and Kcat Enzymatic . The findings were published in the scientific journal Cell Reports Physical Science .

The research addresses a key challenge that has long limited tagatose adoption: high production costs and low yields using conventional chemical or enzymatic methods.

Engineered Bacteria as Sugar Factories

To overcome these barriers, scientists engineered bacteria to function as microscopic sugar factories. A newly identified enzyme from slime mould— galactose-1-phosphate-selective phosphatase —was introduced into the bacterial system. This enabled the efficient conversion of glucose into tagatose.

The process achieved production yields of up to 95 per cent , far surpassing existing commercial techniques. Such high efficiency dramatically lowers costs and improves the feasibility of large-scale manufacturing.

Commercial Potential and Future Outlook

Unlike many artificial sweeteners, tagatose is heat-stable , allowing it to withstand baking and cooking temperatures. This makes it suitable for a wide range of food products, including baked goods, confectionery, and processed foods.

Researchers believe the new method could unlock widespread commercial use of tagatose and accelerate innovation in other rare sugars . Market estimates project the global tagatose market to reach around 250 million US dollars by 2032 , reflecting growing consumer demand for healthier sugar alternatives.

Exam-Focused Points

• Tagatose is a low-calorie natural sugar with minimal insulin response.

• It is 92% as sweet as sucrose but has only one-third of the calories.

• New method achieves up to 95% production yield .

• Uses engineered bacteria and a novel enzyme from slime mould .

• Research published in Cell Reports Physical Science