It's no secret that whipped cream is composed of 38% saturated fat, making it a not so fluffy caloric and climate issue as well. Therefore, a group of researchers at the University of Copenhagen's Department of Food Science set out to develop a low-fat, more sustainable alternative.
  • sj_zero@lotide.fbxl.net
    2·
    2 years ago

    ngl, this seems like someone chatting up basic food tech as something special.

    Modifying food using microbes is ancient technology…

    • SalamanderMA
      3·
      2 years ago

      Haha. I definitely get what you mean, and the structure of one specific paragraph doesn’t help to dispel this view:

      “We usually associate bacteria with something to keep away from food. But here, we base a beloved food product on good bacteria found in nature. This has never been seen before. This is advantageous, both because it is a renewable resource grown in a tank, and because it creates a healthier, less energy dense, fat-free product,” states Jens Risbo, who is the lead author of the study, now published in the journal Food Hydrocolloids.

      But they did not mean it in that way! They acknowledge the many other products of fermentation. In this work the bacteria is used as a structural ingredient, and different bacteria with different surface properties results in a different final texture. I think that it is pretty cool!