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

(University of Illinois at Urbana-Champaign) 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.
Source: EurekAlert! - Medicine and Health - Category: International Medicine & Public Health Source Type: news