Whipped cream made from lactic acid? Researchers develop fat-free alternative to whipped cream

High in saturated fat and calories, whipped cream is an indulgence for most consumers, who have turned to ‘better-for-you’ low-fat options or dairy-free alternatives made from coconut or palm oils as a replacement.

However, these replacements have never quite delivered on taste and texture or nutrition (as some coconut-based creams

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Bacteria-based, fat-free whipped cream could be a food of the future

Graphical abstract. Credit: Food Hydrocolloids (2022). DOI: 10.1016/j.foodhyd.2022.108137

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

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Danish scientists concoct fat-free whipped cream out of lactic acid bacteria

Enlarge / Pumpkin pie isn’t complete without a dollop of whipped cream. Danish scientists concocted a fat-free analog from bacteria.

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The human love affair with whipped cream dates back to at least the 16th century, and it’s a staple of all our favorite holiday desserts. Is that slice

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