Associate Professor Christian Solem with a test tube with yoghurt in the laboratory at the DTU National Food Institute. Photo: Lene Koss. New research from DTU in Denmark could change the way the food ...

Researchers at DTU have found that a particular type of lactic acid bacteria displays considerable potential for producing plant-based yogurt alternatives. The bacteria can inhibit potentially harmful ...

A new method for producing yogurt has been developed by a research team at the DTU National Food Institute, and it all began with a straightforward question. Subscribe to our newsletter for the latest ...

Plant-based alternatives to yoghurt are often made using bacterial cultures employed in yoghurt production, even though plant-based raw materials differ markedly from milk. For example, there is no ...

Bacteria are set to transform the future of dairy-free milk products. Scientists have successfully engineered E. coli to produce key milk proteins essential for cheese and yogurt production, without ...

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 ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants.