Plant-based dairy alternatives – such as soy, oat, and almond drinks – are produced without animal ingredients for consumers seeking plant-based substitutes for milk and yoghurt. However, many of ...

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

KANSAS CITY — Taste often becomes an issue when formulating products with plant-based protein or reduced sugar. In both cases, fermentation is proving valuable, and in some cases cost-effective, when ...

Lactic acid is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables. Along with making your food last longer, it can boost your health by strengthening your ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

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