“Our review of the current research shows that fermentation with lactic acid bacteria can improve flavour perception and help make products more nutritionally complete,” says Claus Heiner Bang ...

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 ...

“Lactic acid belongs to the family of alpha hydroxy acids (AHAs),” says Kordecki. “It’s found in dairy products, and it’s what gives yoghurt and soured milk that distinctive tang.

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 ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

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