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.