Scientists have unveiled a novel method to produce tagatose, a naturally occurring low-calorie sugar, in a more efficient and commercially viable way. Long regarded as a promising alternative to conventional sweeteners, tagatose offers a similar taste to sucrose while delivering fewer calories and a lower glycemic impact. Until now, high production costs and technical limitations restricted its widespread use. The new approach could significantly reduce manufacturing expenses, making tagatose accessible to food and beverage producers at scale.