A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The ...

Instead of masking off flavors with sugar, salt, or artificial additives, companies can let bacteria do the work.

A team from the National Institute of Complementary Medicine at Western Sydney University believe the Kakadu plum and the ...

Fermentation is finally finding a burgeoning new fan base as nutritionists, chefs and home-schooled cooks promote its flavoursome qualities ...

The global market for lactic acid bacteria (LAB) is anticipated to reach USD 1,163.6 million by 2024, with strong growth expected in the following years. With a projected CAGR of 6.1%, the market ...

Looking for a healthier alternative to store-bought lemonade? Learn how to make lacto-fermented lemonade (probiotic soda), a ...

Protective cultures are an emerging and growing area in the food industry, including for use in dairy products. Among other ...