A new type of sugar offers a solution to some of the major problems caused by traditional granulated sugar. A sweetener that is low in calories and does not damage teeth: will we all soon have kojibiose in our kitchen cupboards?
He himself has a sweet tooth, so sugar professor Tom Desmet (UGent Department of Biotechnology) spends his days searching for new types of sugar that are more ecological and healthier than traditional beet sugar, better known as granulated sugar or table sugar. Kojibiosis is a breakthrough.

How did you discover kojibiosis?

Professor Tom Desmet: ‘Kojibiose is not new in itself. It occurs in small quantities in nature, for example in honey. During our research into proteins, we discovered that there is a specific enzyme that releases kojibiose as a by-product. We have modified the enzyme so that it now produces kojibiose as its main product, enabling us to produce it on a large scale.’

Why is it so groundbreaking?

"We don't yet have the full picture, but we have already discovered properties in kojibiose that traditional sugars do not have. For example, it contains far fewer calories, up to a fifth less. What's more, kojibiose does not cause tooth decay, unlike other sugars. The icing on the cake is that kojibiose has a prebiotic effect, so it's good for your gut flora. Classic granulated sugar does the opposite."
"In terms of taste, it's just like most sugars: sweet. However, kojibiose is only half as sweet as the classic reference. For products you reach for when you feel like something really sweet — such as soft drinks or sweets — kojibiose won't be sweet enough.
But for other products such as cake or yoghurt — where you don't expect enormous sweetness — it can be a perfect substitute."

When will the sugar be available on the market?

“Unfortunately, it takes a long time for such products to actually reach the market. This is because various authorities have to approve food ingredients, which is a rather costly undertaking that requires a great deal of data. We have been researching kojibiose for five years now, and I hope it will be available on the market in three to five years.”