Daiya Is About To Be Your Favorite Vegan Cheese Brand Thanks to This Tech
The culinary challenge of replicating the texture, flavor, and mouthfeel of traditional dairy-based cheese has been a bottleneck in the mass adoption of plant-based cheeses. Recent research from the University of Copenhagen, published in the scientific journal Future Foods, has shed new light on how fermentation—an ancient food science technique developed in China as far … [Read more…]