„Auf das Mundgefühl kommt es an“ – Lebensmittelverfahrenstechnik am Karlsruher Institut für Technologie verbessert die Cremigkeit veganen Joghurts - Campus-Report am 03.09.2024

It is one of the oldest foods known to mankind. Yoghurt made from cow's, goat's or even sheep's milk was originally simply a method of preserving milk for longer. In addition, fermentation with lactic acid bacteria also improved the digestibility of the animal product. Today, yoghurt is an indispensable food for many people. With the trend towards vegan diets, it is now also made from soy, oats, peas or even field beans. The problem with vegan yoghurt varieties is that they usually lack the full mouthfeel that milk-based yoghurt can offer. Re-searchers at the Karlsruhe Institute of Technology are therefore looking for methods to achieve the full-bodied taste of the original in vegan yoghurt.