[pmoriarty]

I like allulose, but the kind I tasted was both less sweet and finer than ordinary table sugar. The granularity of it was more like powdered sugar (and like the other artificial sweeteners like stevia, aspartame, xylitol, erythritol, etc) than ordinary table sugar.

To me tagatose[1] is way more like ordinary table sugar than any other sweetener that I've tried. In fact, it's indistinguishable from sugar to me. It's a real shame it's not more well known.

[1] - https://www.wired.com/2003/11/newsugar/

[atombender]

I came cross tagatose in this article [1] about the company Bonumose [2], which has been attempting to commercialize a production process.

Their efforts were hampered by some drama — some shady grant fraud involving a key Chinese researcher, with subsequent litigation — which is the premise of the article. But another problem with tagatose, historically, is that it's difficult to scale up the process, which requires processing yeasts with exensive enzymes, to commercial levels. Bonumose claims to have solved that problem, but it's still stuck at the patent licensing stage, from what I can tell.

[1] https://www.technologyreview.com/2022/04/11/1048913/inside-t...

[2] http://bonumose.com/