Low-calorie sweetener derived from lactose gets manufacturing boost from yeast

Professor Yong-Su Jin led a team that engineered a strain of yeast to produce the low-calorie natural sweetener tagatose from lactose. Photo by L. Brian Stauffer
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Low-calorie sweetener derived from lactose gets manufacturing boost from yeast
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Low-calorie sweetener derived from lactose gets manufacturing boost from yeast
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CHAMPAIGN, Ill. — The quest to satisfy the sweet tooth without adding to the waistline has a new weapon in its arsenal: a strain of yeast that can metabolize lactose, the sugar in dairy products, into tagatose, a natural sweetener with less than half the calories of table sugar.