Inspirational appetizers with curated news on startups, emerging trends and bleeding-edge research

Beating the odds

Life Science

Creamy ice-cream and nutrient-rich milk alternatives have been made without animal products for years.

Recently, a team of researchers from Copenhagen University has been focusing on how to make fat-free cream, striking lucky with their mix of water, milk protein, a thickener and lactic acid bacteria.

The latter behave like the fat globules present in dairy-based whipped cream and are roughly the same size.

When whipped, they clump up, creating the necessary stiffness. Differing surface properties means two types of bacteria can be used to produce fluffy and stiff foam respectively.

The results of the project clear the way for the manufacture of new plant-based alternatives, offering a range of environmentally-friendly culinary delights.

Like meat made from dried protein.

Share the inspiration

Previous article
Next article

More Chillipicks In This Category

Stay Connected

Your headstart thanks to the newsletter

Sign up for our regular newsletter to receive the inspiration directly into your inbox on Fridays. Providing you with positive news on innovation and fresh perspectives that spark ideas. Not to forget – these cool topics make for warm-hearted conversations.

Related Chillipicks