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

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.

from Phys.org - latest science and technology news stories https://ift.tt/oe3QPz2

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