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Can Food Scientists Re-Invent Sugar?
The Wall Street Journal visits scientists at Harvard University's Wyss Institute for Biologically Inspired Engineering who are researching a "sugar-to-fiber" enzyme (normally used by plants to create stalks). They're testing a version they've "encased in spherical nanoparticles — tiny mesh-li...
The Wall Street Journal visits scientists at Harvard University's Wyss Institute for Biologically Inspired Engineering who are researching a "sugar-to-fiber" enzyme(normally used by plants to create stalks). The Wyss Institute is now licensing the technology to a company to help bring its enzyme product to market, a process that entails additional testing and work to secure regulatory approval. Ingredient company Tate & Lyle, which makes allulose from corn kernels, says the sweetener tastes like sugar and adds bulk and caramel color, but passes through the body without being metabolized... Chicago-based Blommer Chocolate recently launched a line of reduced-sugar chocolate and confectionery products made with Incredo, a sugar that has been physically altered to taste sweeter using a mineral carrier that dissolves faster in saliva and targets the sweet-taste receptors on the tongue.
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