LAB Offer Natural Solution to Enhance Plant-Based Dairy Products
Recent research from the Technical University of Denmark highlights the potential of lactic acid bacteria (LAB) to improve the sensory and nutritional qualities of plant-based dairy alternatives. The study identifies specific LAB strains capable of mitigating off-flavors and reducing anti-nutritional compounds in products like soy, almond, and oat-based milks. Key findings include: Flavor Enhancement: LAB […]