A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.
Plant-based dairy alternatives — such as soy, oat, and almond drinks — are produced without animal ingredients for consumers seeking plant-based substitutes for milk and yoghurt. However, many of these products have the similar shortcomings: flavours that…
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News Source: www.sciencedaily.com
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