Researchers reduce sugar content of yogurt without reducing sweetness
Friday, April 22, 2016 - 12:30
in Biology & Nature
A team from a Danish food ingredients company has manipulated the metabolic properties of yogurt-producing bacteria to sweeten the yogurt naturally, while reducing sugar in the final product. Similar manipulations have also all but eliminated lactose, so that those with lactose intolerance can enjoy the yogurt. They have accomplished all of this using microbiological methods that predate the era of genetic technologies. The research appears April 22nd in Applied and Environmental Microbiology, a journal of the American Society for Microbiology.