Scientists May Have Finally Found the “Holy Grail” of Sugar Substitutes
16th January 2026
For generations, scientists and food companies have been trying to recreate the taste of sugar without the health problems that come with it. From saccharin in the 19th century to newer alternatives like stevia and monk fruit in the 21st, the goal has been to keep sweetness while reducing excess calories, tooth decay, and the growing risks of obesity, insulin resistance, and diabetes.
Researchers at Tufts University now report progress toward that goal. In a study published in Cell Reports Physical Science, the team describes a new biosynthetic method for producing tagatose, a naturally occurring but very rare sugar. Tagatose closely resembles table sugar in taste and could offer a way to sweeten foods with fewer negative effects. Scientists say it may also come with additional health benefits.