Study: Lactic Acid Bacteria Could Enhance Flavor & Nutrition of Dairy Alternatives

A recent study led by researchers from Novonesis and DTU has found that lactic acid bacteria can enhance the flavor and nutritional content of plant-based dairy alternatives. By analyzing existing literature, the researchers discovered that fermentation with selected bacterial strains could reduce off-flavors and improve nutrient bioavailability by degrading anti-nutrients. These findings could also be applied to other foods facing similar challenges, such as mycoprotein, fermented yeast, and ingredients derived from food production side streams.

The research suggests that the key to developing a wide range of sustainable foods lies in utilizing existing microbial solutions. However, the success of the process depends on understanding bacterial strains, raw materials, and fermentation processes. Not all lactic acid bacteria are equally suited for the task, and those derived from plants are believed to have an evolutionary advantage in handling plant substrates. By adopting fermentation technologies, plant-based companies could develop products that closely resemble traditional fermented dairy products, offering better taste and higher nutritional value while allowing for the use of more sustainable raw materials.