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-like cages made of pectin that allow the enzyme to be added to food without being activated until it reaches the intestine. "Once there, a change in pH causes the cage to expand, freeing the enzyme to float through its holes and start converting sugar to fiber."The Wyss Institute's goal for its enzyme product was to reduce the sugar absorbed from food by 30%, though it has the potential to remove even more than that, says Sam Inverso, director of business development partnerships at the Wyss Institute. The enzyme's ability to turn sugar into fiber is also key, as most Americans don't get nearly enough fiber in their diet, says Adama Sesay, a senior engineer at the Wyss Institute who worked on the project... 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. Inverso says that the aim is for the product to be available to U.S. food manufacturers within the next two years, and that other encapsulated enzymes could follow: products that reduce lactose absorption after drinking milk, or cut gluten after eating bread. For now the enzyme works better in solid food than in a liquid. Producing it in large quantities and at low cost is still a ways off - currently it's 100 times more expensive than raw sugar, Inverso says. And the Journal notes they're not the only ones working on the problem:San Francisco-based startup Biolumen recently launched a product called Monch Monch, a drink mix made of fibrous, microscopic sponges designed to soak up sugar and prevent it from reaching the bloodstream. At mealtime consumers can blend a teaspoon of Monch Monch, which has no taste, smell or color, into drinks from water to wine. Once it has reached the stomach, the sponges start to swell and sequester sugar, reducing its burden on the body, says Dr. Robert Lustig, Biolumen's co-founder and chief medical officer... One gram of Monch Monch can sequester six grams of sugar, says Lustig... The product, introduced as a dietary supplement, can also be used as a food ingredient under a Food and Drug Administration principle known as "generally recognized as safe." Packets of Monch Monch are available for purchase online, and Biolumen says it is in talks with U.S. food manufacturers it declined to name about its use in other products... Food companies are betting on other solutions for now. Cereal startup Magic Spoon uses allulose, a natural sugar found in figs and raisins that is growing in popularity, helped by FDA guidance that allows it to be excluded from sugar or added-sugar totals on nutrition labels. 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. Incredo's use enables manufacturers to use up to 50% less sugar, the company says. The article even notes that "researchers still working to reduce sugar are peddling new technologies, like individual sugar crystals modified to dissolve more quickly in the mouth, making food taste sweeter."

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