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A sweet alternative to sugar that can delay the onset of diabetes is being
patented by British Sugar of Peterborough (GB 2353933/4). Trehalose is a
disaccharide and occurs naturally in many plants. It tastes sweet and the
company’s researchers found that the body absorbs large doses very slowly. If
cakes, sweets, ketchup and chocolate are made using half trehalose and half
sugar, they still taste sweet without overstimulating the body’s production of
insulin. This reduces the risk, or postpones the onset, of type 2 diabetes,
which mainly affects older, fatter people.