Over pressure: Singapore scientists claim HPP could create clean label plant-based yoghurts to rival dairy

By Pearly Neo

03-Nov-2020 - Last updated on 03-Nov-2020 at 01:59 GMT

A proof-of-concept study by the Singapore Institute of Food and Biotechnology Innovation (SIFBI) has found that high pressure processing (HPP) of plant protein could produce a clean label plant-based yoghurt with desirable texture and nutrition, comparable to commercial dairy yoghurts.

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