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 ...

You will find New York’s Finger Lakes region ideal for foodies and beverage lovers. The agricultural scene is amazing, and there are regional cheese makers and lush vineyards, too. Why do you think ...

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

buttery Chardonnay,” it can select a pure strain of lactic acid bacteria that produces large amounts of diacetyl, the chemical compound that creates buttery flavors in dairy products, popcorn, and ...

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid ... that creates buttery flavors in dairy products, popcorn, and wine. Malolactic fermentation ...