D-Tagatose is a rare hexose sugar that occurs naturally in small amounts in dairy products, fruits, and cocoa. It is commercially produced from lactose through enzymatic isomerization. Tagatose has a taste profile very similar to sucrose with a clean, fast-onset sweetness and no aftertaste. With only 38% of the calories of sucrose and a glycemic index of approximately 3, it is one of the lowest-GI sugars available. Tagatose has been shown to have prebiotic effects, promoting the growth of beneficial gut bacteria. It has received GRAS status from the FDA and is approved in multiple countries. Tagatose also exhibits anti-biofilm properties against dental plaque bacteria.