The beeswax/mineral oil mix is working great. Water beads up on the surface when you put washed veg on there to chop and it makes it really easy to wipe down with a cloth after. I haven't noticed any taste transferring to the food, but I don't think the wax has any taste to it anyway.
Regarding tung oil, I use that a lot for some of my woodwork projects, like handgun grips and knife scales. Great stuff, but I haven't seen it used for end grain chopping boards as I think it would stop the fibres from 'healing' and end up with the board wearing faster. I used to use Tung based Danish oil for kitchen worktops, but wasn't keen on the sheen or the yellowing effect on oak. I always use Osmo oil now and find its much more durable and stain/water resistant.