Parke Wilde is guest-blogging over at CalorieLab, along with Tanya Taylor of IAteAPie.net (best domain name ever), who posts news of a new sweetener, tagatose. There’s more info about it on wikipedia, but the highlights appear to be that it’s a naturally occuring monosaccharide similar to sucrose, but with 1/3 the calories. It’s stable enough to bake with, and the glycemic impact makes it safe for diabetics.

Looks like this may be a pretty tempting alternative for a low-calorie sweetener for those that are turned off by the idea of chlorinated sugar. But come on, a little chlorine never hurt anyone, right?