Scientists develop a dairy free yogurt made from Plant Milk for food allergy sufferers

Scientists at the Universitat Politecnica de Valencia in Spain have created an alternative to standard yogurt formulated from plant-based milks.

The products have been specially developed for allergy sufferers sensitive to or at risk from severe reactions to cow’s milk, lactose or general gluten intolerance.The milk used in the creation of the yogurt were extracted from almonds, oats and hazelnuts.

The Spanish team say their results provide new clues to advance the potential use of commercially-available plant-based “milks” and seem to present a good matrix for the growth and viability of probiotic bacteria for the lifetime of the product especially after their intake.

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