Scientists slash sugar calories with a game-changing bacterial breakthrough

Scientists at Tufts University have developed a new way to produce tagatose—a rare, low-calorie sugar—using Escherichia coli bacteria. This method could make the sweetener far cheaper to manufacture by converting glucose directly into tagatose with yields of up to 95%. Unlike conventional sugar, tagatose has minimal impact on blood glucose levels and may even help prevent tooth decay.

Tagatose occurs naturally in small amounts in some fruits and dairy products. Because it is so scarce, manufacturers usually produce it synthetically. The US Food and Drug Administration (FDA) classified it as Generally Recognized As Safe (GRAS) in 2001.

The new bacterial method offers a more efficient alternative. It transforms glucose into tagatose with high yields, cutting costs significantly. This could expand its use in food and drink products.

Tagatose mimics the taste and texture of sucrose but contains less than half the calories. It also behaves like sugar in baking, providing bulk and structure. Unlike artificial sweeteners or sugar alcohols, it acts as a prebiotic and does not feed cavity-causing bacteria in the mouth.

In Europe, tagatose is already appearing in products. German company gesundo sells a tagatose-galactose blend (58.8% tagatose, 41% galactose) sourced from Italy. Another firm, MITOcare, supplies tagatose for MITOchoc, a 45% cocoa milk chocolate, also available in Germany and the wider EU.

The improved production method could make tagatose a more affordable alternative to sugar. Its low-calorie content, dental benefits, and suitability for baking may appeal to food manufacturers and health-conscious consumers. Products containing tagatose are already on sale in Germany and other EU markets.