Scientists use E. COLI to make new sugar that tastes like the real thing, without the calories

Scientists have engineered the bacterium E. coli to produce tagatose, a rare sugar that tastes almost identical to table sugar but contains far fewer calories. The breakthrough could reshape the sweetener industry, but the use of E. coli, a name closely linked to serious food poisoning, has sparked attention and concern.

The research, led by scientists at Tufts University, was reported by ScienceDaily on January 13. It shows how genetically modified bacteria can be turned into microscopic “factories” that convert common glucose into a sugar that behaves and tastes like the real thing.

How scientists turned E. coli into sugar

The researchers engineered a laboratory strain of Escherichia coli to carry specific enzymes that reverse a natural metabolic pathway. This allows the bacteria to convert glucose – one of the world’s most abundant sugars – into tagatose.

According to the research team, the process achieves conversion yields of up to 95 per cent, far higher than traditional industrial methods, which typically manage between 40 and 77 per cent. This efficiency could dramatically reduce production costs and make tagatose commercially viable on a large scale.

Tagatose delivers around 92 per cent of the sweetness of sucrose, yet contains roughly 60 per cent fewer calories and causes only minimal increases in blood glucose and insulin levels.

Why tagatose is attracting attention

Tagatose occurs naturally only in tiny amounts in foods such as dairy products and some fruits, making extraction impractical. Until now, this rarity has limited its use despite its favourable health profile.

Clinical studies have shown that much of tagatose is not absorbed in the small intestine but instead fermented in the colon, resulting in a much lower glycaemic impact than conventional sugar. Researchers have also linked it to potential benefits for oral health, as it does not promote the growth of cavity-causing bacteria in the same way as sucrose.

Importantly for regulators, tagatose is already classified by the US Food and Drug Administration as “generally recognised as safe” for use in food products.

What people associate with E. coli

Some strains of E. coli can cause severe illness when ingested via contaminated food or water. Symptoms may include:

• Severe stomach cramps
• Watery or bloody diarrhoea
• Nausea and vomiting
• Fever

In extreme cases, particularly among older adults and children, infection can lead to hemolytic uremic syndrome (HUS), a life-threatening condition involving kidney failure.

So, is tagatose sugar safe?

The bacteria used in the tagatose process are non-pathogenic laboratory strains grown under tightly controlled conditions. They are not present in the final sugar product, which is purified before use. This is the same principle used in the production of insulin, enzymes, and many vitamins already consumed worldwide.

For expats and locals in Spain and across Europe – particularly those managing diabetes, pre-diabetes, or weight concerns – tagatose could offer a future alternative that behaves like sugar in cooking and baking without the same metabolic risks.

The researchers say the same method could be used to produce other rare sugars, potentially transforming how sweeteners are manufactured.

If successful, consumers may soon see products sweetened with tagatose on supermarket shelves – offering familiar sweetness and fewer calories.

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