Scientists Make Sugar That Won't Spike Blood Sugar

Scientists at Tufts University just solved a problem that's been stumping the food industry for years: how to make a truly healthy sugar substitute that actually tastes good and doesn't cost a fortune.

The breakthrough centers on tagatose, a natural sugar found in tiny amounts in dairy products and some fruits. It tastes nearly as sweet as table sugar but delivers only one-third of the calories. More importantly, it doesn't cause blood sugar or insulin spikes, making it a game changer for people managing diabetes.

Until now, tagatose was too expensive to produce at scale. That changed when researchers discovered enzymes from slime mold that can create it efficiently. Working with partners Manus Bio and Kcat Enzymatic, they developed a new production method that's both sustainable and affordable.

The timing couldn't be better. Recent studies have raised red flags about popular artificial sweeteners like aspartame, linking them to cardiovascular problems. Meanwhile, regular sugar consumption continues driving obesity and diabetes rates upward.

Tagatose works differently than other sweeteners. Most of it ferments in the large intestine rather than flooding the bloodstream, which is why it doesn't trigger insulin responses. Both the FDA and World Health Organization have approved it as safe, though people with fructose intolerance should avoid it.

The sugar shines in ways that go beyond blood glucose management. Early research suggests it may actually protect teeth by limiting harmful bacteria in the mouth, unlike regular sugar which feeds cavity-causing microbes. It might even support a healthier oral microbiome.

The Bright Side

Bakers and food manufacturers have another reason to celebrate: tagatose stays stable under heat. Most artificial sweeteners break down during cooking or lose their sweetness when baked. Tagatose holds strong, meaning you can actually use it in cookies, cakes, and hot beverages without chemical aftertaste or weird textures.

This combination of benefits (fewer calories, no insulin spike, tooth-friendly, heat-stable) positions tagatose as perhaps the most promising sugar substitute yet discovered. The key difference from past attempts? It's not artificial. It's a real sugar that just happens to behave better in our bodies.

The new production method addresses the final barrier to widespread adoption. What was once a rare, expensive ingredient could soon appear in products ranging from breakfast cereals to energy drinks to baking mixes.

For the estimated 38 million Americans living with diabetes and millions more watching their sugar intake, this isn't just another sweetener option. It's a chance to enjoy sweetness without the metabolic consequences that have made dessert feel like a dangerous indulgence.

The future of sugar just got a whole lot sweeter, and healthier too.