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

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

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.
Read More
https://www.sciencedaily.com/releases/2019/04/190415154719.htm