date:Jan 17, 2020
hat can acidify a soy beverage and create a texture that is reminiscent of a traditional yogurt.
The researchers have managed to incorporate spent grain a side stream from the production of beer in the production of the yogurt. This third ingredient make the resulting product more sustainable and increases its fibre content.
Depending on how much spent grain is used in the production of the yogurt, it can also give the final product an aroma, which can help conceal any unwanted flavours from