Scientists unlock a cheaper way to make tagatose, the healthier sugar alternative

Scientists at Tufts University have developed a new way to produce tagatose, a rare, low-calorie sugar substitute. The method converts glucose directly into tagatose with yields of up to 95%—far higher than previous techniques. This breakthrough could make the sweetener more affordable and accessible for food manufacturers.

Tagatose occurs naturally in small amounts in fruits and dairy products. It tastes almost as sweet as table sugar but contains fewer than half the calories. Unlike sucrose, it does not promote tooth decay and may even help prevent cavities.

The US Food and Drug Administration (FDA) approved tagatose as safe for consumption in 2001. However, it remains far less common than other sugar substitutes like erythritol or stevia. Market projections suggest its value could reach $250 million by 2032, though major food companies have yet to adopt it widely.

One key advantage of tagatose is its minimal effect on blood sugar and insulin levels. The small intestine absorbs only part of it, making it a potential option for people managing diabetes. It also acts as a prebiotic, producing beneficial short-chain fatty acids in the gut.

The new production method uses Escherichia coli bacteria to turn glucose into tagatose more efficiently. Previous techniques achieved yields of only 77% and at a much higher cost. Despite its benefits, consuming large amounts may cause digestive issues like nausea or diarrhoea in some individuals.

The improved production process could lower costs and increase tagatose availability in food products. Its ability to mimic sugar in baking—providing bulk and texture—sets it apart from many other sweeteners. If adopted more widely, it may offer a healthier alternative for consumers while supporting better blood sugar control.