Food scientists announced the development of a yogurt alternative made with plant “milks” instead of cow’s milk.
January 6/Valencia, Spain/University of Valencia -- Food scientists from the Polytechnic University of Valencia (UPV) in Spain have announced the development of a yogurt alternative made with plant “milks” instead of cow’s milk. The Spanish researchers said their alternative could be specially formulated for people with allergies to cow’s milk, as well as those who are lactose or gluten intolerant.
The “milks” used in the creation of the yogurt were extracted from almonds, oats and hazelnuts. In a statement, the team said they plan to evaluate walnuts and chestnuts for use in the yogurt alternative.