Lactic acid bacteria can enhance the flavor and nutritional quality of plant-based dairy alternatives by reducing off-flavors and degrading anti-nutrients, thus improving nutrient bioavailability.

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

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 ...

Lactic acid bacteria can reduce off-flavors in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.

Hi-Chews have become an iconic candy in the US (despite the brand’s Japanese roots) but Hi-Crunch, a freeze-dried version of ...

The family of tycoon Husodo Angkosubroto and their partners sold their entire 89.9% stake in Yupi Indo Jelly Gum to Hong Kong-based private equity firm Affinity Equity Partners for 18.4 trillion ...

While the occasional heartburn episode usually isn't an indicator of anything major, continuous and recurring symptoms may be an indication of a health issue, such as acid reflux, that's worth ...