Study: Lactic Acid Bacteria Could Enhance Flavor & Nutrition of Dairy Alternatives
A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives. By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives. The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the …