New lactic acid bacteria change plant-based foods

A new type of lactic acid bacteria, developed by researchers at DTU (Technical University of Denmark), can form natural butter flavor when grown in plant-based drinks such as soy and oat milk.

Now researchers from DTU National Food Institute have found a new way to improve the quality of plant-based foods by converting the sugar in plant-based drinks into natural butter flavor. Which is the key to good taste in many dairy products. 

Lactic acid bacteria can convert sugar into butter aroma

Butter flavor if formed when lactic acid bacteria convert the citric acid in milk. Artificially produced butter flavor is usually added to margarine, made from plant oils, to achieve the right taste and aroma. By slightly changing the properties of the lactic acid bacteria, the researchers have made it possible for them to produce butter flavor from sugar, and not from citric acid. In this way, they have created a shortcut to butter flavor without using milk, but the butter aroma has the same good properties.

Many possible uses

The new form of plant-based buttery flavor can be used in many ways. For instance, in plant-based spreads, in plant-based alternatives to yogurt and cheese, and in other plant-based foods.

The solution is 100% natural and has been tested by a large Danish dairy with good results. The researchers hope that more companies would like to explore it.

Dtu.uk