The Saarbrücker Zeitung highlights our research on the development of healthy plant milk products on the occasion of the Open Day 2019 at Saarland University.
The plant alternatives based on soya, almonds or oats have an attractive eco-balance, and unlike cow's milk, do not resort to industrial mass animal farming and are increasingly conquering the shelves of supermarkets. We work to improve the properties of these products - ingredients, taste and texture - and try to improve them naturally with the help of microorganisms, just like in cheese or yoghurt manufacturing. Like a gigantic puzzle, we combine various microorganisms and molecules with each other to find smart and healthy solutions.
Photo: Thorsten Mohr | Figure: Lactobacillus delbrueckii, (c) DSMZ, https://www.dsmz.de/