Can Food Scientists Re-Invent Sugar? 🍬

News & Articles
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Summary:

  1. Harvard’s Sugar-to-Fiber Enzyme
    Scientists at Harvard’s Wyss Institute are developing an enzyme that converts sugar to fiber inside the intestine, potentially reducing sugar absorption by 30% and addressing the fiber deficiency in most diets.

  2. Emerging Alternatives
    Startups like Biolumen are introducing products like Monch Monch, a drink mix that sequesters sugar before it reaches the bloodstream, while companies like Magic Spoon and Blommer Chocolate are exploring natural sugars and altered sugar crystals to cut sugar content without sacrificing taste.

  3. Market Potential
    With ongoing research and development, these innovations aim to make healthier, reduced-sugar options more accessible, though challenges like production costs and regulatory approval remain.

Read more at: MSN