Carbon to candy: China tech could make food from captured carbon gas

Chinese scientists have developed an innovative enzyme-based method to convert methanol into sucrose (white sugar) without relying on traditional agriculture. This biotransformation system uses in vitro biotransformation (ivBT) to synthesize complex carbohydrates from methanol, which can be derived from industrial waste or chemically converted carbon dioxide. This breakthrough offers a sustainable alternative to sugar production that bypasses the need for land- and water-intensive crops like sugar cane and sugar beets, addressing environmental challenges and food security concerns amid climate change and population growth. The research, led by the Tianjin Institute of Industrial Biotechnology under the Chinese Academy of Sciences, achieved an 86% conversion rate of methanol into sugars, including sucrose and starch, using fast, low-energy enzymatic reactions. This method builds on earlier advances in converting CO₂ into methanol, effectively turning carbon waste into valuable food ingredients. Beyond sucrose, the system can produce a variety of carbohydrates such as fructose, amylose, and cellooligos