Sugar reduction: Lactase grown directly in milk can create naturally sweet yogurt 27-Oct-2022 By Teodora Lyubomirova Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
Nestlé develops ‘healthier’ cheese with research partner NIZO: ‘The fat-reduced cheese is a near-equivalent to full-fat Edam’ 29-Jun-2022 By Flora Southey Designed for frozen pizza, the fat-reduced Edam has ‘all the flavour, melting behaviour and shreddability’ of the full-fat version.