Scientists have achieved a significant breakthrough in the production of tagatose, a naturally occurring rare sugar that presents a highly promising alternative to traditional table sugar. The ScienceAlert article accurately reports that this sugar is sweet, low-calorie, and crucially, does not cause insulin spikes. Tagatose is approximately 92 percent as sweet as sucrose but contains only about one-third of the calories. What makes it particularly exciting for health-conscious consumers and individuals managing diabetes or blood glucose issues is its minimal impact on insulin levels, unlike sucrose or many high-intensity artificial sweeteners. The core of this news lies not in the discovery of tagatose itself, which is a known rare sugar found in small amounts in some dairy products and fruits, but in a novel, efficient, and sustainable method developed for its large-scale production. Researchers at Tufts University, in collaboration with biotechnology companies Manus Bio (US) and Kcat Enzymatic (India), engineered bacteria using enzymes derived from slime mold to convert glucose into tagatose with high yields. This innovation overcomes previous challenges of inefficient and expensive production methods, paving the way for wider commercial availability. The U.S. Food and Drug Administration (FDA) and the World Health Organization (WHO) have already recognized tagatose as generally safe for consumption. While it's metabolized similarly to fructose in the gut, making it potentially unsuitable for those with fructose intolerance, it is also considered 'tooth-friendly'. The involvement of an Indian biotechnology company, Kcat Enzymatic, in this proof-of-principle study highlights India's contribution to global scientific advancements in health and food technology. This development holds substantial global relevance, especially for countries like India grappling with rising rates of diabetes and obesity, offering a healthier sweetener option.