“Buttery” bacteria discovered to convert sugar in plant-based drinks into natural flavor

By: Trademagazin editor Date: 2022. 09. 13. 17:35

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Scientists at Denmark Technical University National Food Institute have discovered a new butter flavor to improve the taste of plant-based dairy. “We have been working with butter and fermented dairy products since 2016 and optimized that. The current trend is toward more plant-based foods; it is something we could easily do, which is why we pursued it,” lead researcher Christian Solem tells FoodIngredientsFirst.

The new bacteria seem promising for butter-flavored plant-based dairy

Scientists obtained the butter aroma by converting sugar in plant-based beverages. The results were a lactic acid bacteria that can be used as an ingredient in many future plant-based dairy products.

“The new lactic acid bacterium has the potential to create plant-based products with a taste that comes closer to the one we are familiar with from traditional products.”

However, Solem has concerns about the nutrient value of plant-based foods.

“There are a lot of positives in plant-based foods, but it is extremely important to look at the nutrient aspect to ensure you do not just throw yourself into the plant-based foods because, in the long run, it could have consequences.”

Sabine Waldeck / Food Ingredients First