Harvard's Sugar-to-Fiber Enzyme and Emerging Technologies: Revolutionizing Sugar Reduction in Food for a Healthier Future

Harvard's Sugar-to-Fiber Enzyme and Emerging Technologies: Revolutionizing Sugar Reduction in Food for a Healthier Future
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Scientists at Harvard University's Wyss Institute for Biologically Inspired Engineering are developing a groundbreaking enzyme that converts sugar into fiber, aiming to reduce the sugar absorbed from food by up to 30%. Encased in spherical nanoparticles made of pectin, this enzyme remains inactive until it reaches the intestine. Once there, a pH change triggers the cage to expand, releasing the enzyme to convert sugar into fiber, which could significantly impact dietary fiber intake and reduce sugar consumption, according to Sam Inverso, the director of business development partnerships at the Wyss Institute.

Licensing and Market Potential of Harvard's Enzyme

The Wyss Institute is working on licensing this innovative enzyme technology to bring it to market. This process will require further testing and regulatory approval, with the goal of making the product available to U.S. food manufacturers within the next two years. The enzyme works better in solid foods than in liquids, and although mass production is still costly—currently 100 times more expensive than raw sugar—there is potential for other encapsulated enzymes to follow, including products that reduce lactose or gluten absorption.

Competitors in the Sugar Reduction Space

Harvard isn't the only player in the sugar reduction arena. San Francisco-based startup Biolumen has introduced a product called Monch Monch, a fibrous drink mix designed to absorb sugar before it reaches the bloodstream. This tasteless, odorless, and colorless mix can be blended into drinks, and one gram of Monch Monch can sequester six grams of sugar. Available online as a dietary supplement, Monch Monch is also being explored for use as a food ingredient under FDA guidelines.

Alternative Sugar Reduction Technologies in the Food Industry

Other companies are also exploring innovative ways to reduce sugar content in food. For example, cereal startup Magic Spoon uses allulose, a natural sugar found in figs and raisins, which is growing in popularity due to FDA guidelines allowing it to be excluded from sugar totals on nutrition labels. Similarly, Blommer Chocolate in Chicago has launched a line of reduced-sugar products made with Incredo, a sugar altered to taste sweeter using a mineral carrier. This modification allows manufacturers to use up to 50% less sugar while maintaining sweetness.

The Future of Sugar Reduction Technologies

As researchers continue to explore sugar reduction, new technologies are emerging, such as individual sugar crystals modified to dissolve more quickly in the mouth, making food taste sweeter. These innovations, including Harvard’s sugar-to-fiber enzyme and competitors like Monch Monch and Incredo, represent a promising future in reducing sugar intake and improving public health.