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

Graphical abstract. Credit: Food Hydrocolloids (2022). DOI: 10.1016/j.foodhyd.2022.108137

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.

A delicious whipped cream needs to be versatile. For a tart, it needs to be velvety, smooth, light and airy. And at other times, it needs to be stiff enough to hold the shape of a cake for hours. The thing most special about whipped

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