subject: tagatose

Genetically Engineered Yeast Make Low-Calorie Sugar from Lactose

Genetically Engineered Yeast Make Low-Calorie Sugar from Lactose

High-fructose corn syrup has a bad reputation. It is a common ingredient in all kinds of processed food, from cookies to bread and salad dressing, primarily because, unlike sucrose, it is predictably cheap over time. As with other sugars with a high glycemic index, its consumption is associated with an increased risk of metabolic disorders, such as type 2 diabetes. For a long time, nutritional scientists have known about healthier sugars with the prerequisite sweetness to replace high-fructose corn syrup, however, the production costs of these alternatives have not been competitive. Now, thanks to the efforts of an international group of researchers, this may change. The group has genetically engineered yeast to turn lactose into tagatose—a sugar with about half the calories of table sugar, and that tastes like the real thing. Read More...

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