A groundbreaking advancement in food science from Harvard’s Wyss Institute is poised to revolutionize the way we consume sugar. Researchers have developed an innovative enzyme product that converts sugar into fiber within the human digestive system, effectively reducing the amount of sugar that enters the bloodstream while maintaining the beloved taste and texture of conventional sugar.
This novel enzyme product is designed to integrate seamlessly with existing food recipes and manufacturing processes without altering the sugar content. By converting sugar into fiber in the gut, the product aims to mitigate the health impacts associated with high sugar intake.
Currently, the research team is conducting trials of the enzyme in mice to monitor its effects on dietary sugar within a living organism. Looking ahead, the team envisions the potential launch of a startup to commercialize this enzyme, offering it to food producers as a means to enhance the nutritional profile of their products.
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