05 Dec 2019 --- Researchers from Tufts University, US, have developed a process that may unlock the commercial potential of tagatose, a low-calorie, low-glycemic sugar. By using bacteria as tiny bioreactors that encapsulate the enzymes and reactants, the scientists were able to increase yields from 30 to 85 percent, which they say could lead to large-scale manufacturing and getting tagatose on every supermarket shelf. The US Food and Drug Administration (FDA)-approved natural sugar has only 38 percent of the calories of traditional table sugar, is safe for diabetics and does not cause cavities, meaning it could be a key tool in reformulation targets.
