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 ...

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.

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

A study in Spain has found that rye bread is the healthiest type to eat - and it's perfect for those looking to lose weight and lower cholesterol ...

Let’s be honest—when your gut’s happy, everything feels better. From digestion to mood to immunity, it all starts in your ...

Recently, the research team led by Professor Heping Zhang at the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, published a ...

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