Researchers at DTU have developed a yoghurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yoghurt with less added sugar. Yoghurt without added sugar is a relatively sour experience. Often fruit or berries are added to improve taste, and sugar or sweeteners are added to increase sweetness. However, consumers are increasingly demanding natural foods with less added sugar. To meet this demand researchers … [Read more...] about New lactic acid bacteria create natural sweetness in yoghurt