Zwighaft of a white granulated powder called allulose declares it to be "the holy grail of sugar replacement."
Allulose is a sweetener that is approximately 70% as sweet as sugar, however, it contains a negligible number of calories and does not cause a notable rise in blood sugar levels, as is indicated by the glycemic index.
Tiny amounts of allulose can be located in certain fruits, such as figs and raisins.
Approved for use in the United States more than 10 years ago, the rare sugar is produced commercially from fructose.
Whilst it is highly renowned for being a great all-rounder when exchanging sugar, due to its taste and function being comparable, its not widely used given that production of it is pricey.
Dr. Zwighaft's Israeli-based startup, Ambrosia Bio, has discovered a dramatically more affordable way to manufacture its product, using an exclusive enzyme (crafted by a genetically modified microorganism) and either sugar or high-fructose corn syrup as the primary ingredients.
Dr Zwighaft is working with sugar producers in order to make allulose more widely available.
As the prevalence of obesity and diabetes continues to increase, customers are on the search for more beneficial sugar options. A series of food tech start-ups are striving to produce them for major food manufacturers to include in their offerings.
Gaurav Sahni of innovation consulting firm GreyB notes that the sugar substitute industry on a worldwide level is heading up.
He states that governments are aiding this development with tactics like sugar taxes.
GreyB predicts that the worldwide sugar substitute market, currently estimated at around $17bn (£14bn), will experience growth of over $11bn (£9bn) in the next ten years, reaching a total valuation of $28bn (£23bn).
Replacements for sugar are abundant. Examples of existing artificial sweeteners are aspartame, saccharin and sucralose, commonly found in diet beverages, while newer natural sweeteners, such as stevia and monk fruit, which is extracted from plants, are also available (though the latter is not yet accepted as a food item in the UK or EU). These alternatives are much sweeter than sugar and only a tiny amount is needed.
Polyols, such as erythritol, have become increasingly popular in recent years.
They are a natural product derived from sugar and starch, yet they have a slightly less sweet taste than sugar. However, they provide the necessary bulk needed to craft baked goods and various other kinds of processed food.
Experts assert that the alternatives come up short, as aftertaste and texture can pose difficulties.
The role that sugar plays in texture, browning colour and shelf-life is essential, and substitutes cannot manage to fulfil these roles.
Mervyn de Souza, senior director at US biotech firm Ginkgo Bioworks, states that sugar's effects extend beyond just providing sweetness.
Potential safety issues are present in relation to polyols - not just the laxative effects that may come with consuming too much of them.
It has been suggested that there is a correlation between erythritol and strokes and heart attacks, although some people argue that the connection is premature.
WHO cancer experts have labelled aspartame as "possibly carcinogenic", even though a different WHO body ascertained that it is safe based on current intake guidelines.
In May, the WHO released a statement urging against the usage of non-sugar sweeteners for weight regulation, cautioning that they could potentially raise the odds of getting diabetes and cardiovascular disease (they assessed a variety of already established products including stevia, but paid no heed to monk fruit, erythritol or allulose).
Start-ups recognize there is potential for growth.
Ambrosia Bio is not the only organization that is attempting to make rare sugar more accessible; in January, Bonumose, a US-based startup, with the help of ASR Group (the largest refiner of cane sugar globally), opened a new plant in order to manufacture tagatose at a lower price.
Allulose is thought to be a great overall sugar substitute, and is even more potent than Bonumose in terms of sweetness at 90%. According to Ed Rogers, the CEO of Bonumose, it has a higher degree of accuracy in comparison.
As well, other bulking sweeteners are coming to light. In the United Kingdom, The Supplant Company has come up with a product that is low in calories, and has a low glycemic response but is only mildly sweet. This is made from farm refuse such as cobs, husks, stems, and stalks using enzymes found in fungi.
Dr Tom Simmons, the Chief Executive, claims that it is similar in function to sugar and is composed of an abundant, inexpensive, and sustainable raw ingredient.
Incorporating sugar crystals with inert silica (sand) has been achieved by another Israeli start-up, Incredo. This material, which is used in small amounts in food items such as an anti-caking agent, is quite common.
Through physical modification, the sugar becomes sweeter because it dissolves more quickly on the tongue, meaning less is needed to achieve the same taste. Blommer, a bulk US chocolate maker, is among Incredo's clientele.
Meanwhile, proponents of so-called sweet proteins - which can be thousands of times sweeter than sugar and naturally occur in some equatorial fruits and berries - argue that it provides a more enjoyable high intensity sweetener.
A start-up based in the US, Oobli, manufactures sweet proteins through the process of fermenting sugar with the help of genetically modified yeast.
According to Ali Wing, Oobli's chief executive, sugary proteins are indeed effective in soft drinks.
Nonetheless, challenges exist for the start-up firms.
It may take several years for major manufacturers to revise a product using a different ingredient. Start-ups, on the other hand, must show that they can manufacture their substitutes dependably and efficiently. Finding customers is also an option.
Shoppers may be reluctant to try new products. is being used these days.
The use of business technology is becoming more widespread.
It may be tough to get agreement from regulators for the use of novel ingredients. Most of the ingredients have GRAS statuses within America, but gaining authorization in Europe can be more challenging.
At present, Allulose isn't authorized in the United Kingdom or the European Union. Nevertheless, a consortium of businesses is making an effort to reverse that. The Supplant Company is presently assembling reports to present its item to the regulators of the UK and EU.
Tagatose has had approval for some time in the US, UK, and EU.
Marketing it may be difficult, due to the fact that it can not be labeled as "zero sugar" like allulose, as it has a greater caloric content than allulose.
"The emergence of new sugar alternatives is thrilling," comments Kimber Stanhope, a research nutrition biologist at the University of California, Davis. She understands how hard it can be to cut out sugar but believes "these products can provide assistance".
Dr Shanhope takes issue with the WHO recommendation that non-sugar sweeteners are not beneficial in terms of controlling weight or mitigating diabetes risk. She disputes the finding, pointing out that it was based upon a single type of study.
She cautions that each novel product should be carefully considered in terms of both safety and potential benefit, asserting that "Clinical trials are essential."
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