Are you allergic to cow's milk or intolerant to lactose or gluten? Here's some good news for you! Scientists have formulated substitutes for yoghurt from grain and nuts using probiotic bacteria.
From the laboratories at the Institute of Food Engineering for Development, a team worked with almonds, oats and hazelnuts and will soon evaluate the use of walnuts and chestnuts as raw material for these new products. The Institute of Agrochemistry and Food Technology (IATA -CSIC) and the University College of Dublin (Ireland) have also taken part in the study. The in-vitro studies conducted show how some of the products developed have anti-inflammatory properties in intestine cells, which could alleviate allergic reactions caused by food, and increase the bioavailability of iron. The caseins of cow's milk as well as being on the list of allergens components hinder the absorption of iron. "The results we have obtained also show that the 'milks' studied are a good matrix for the growth and viability of probiotic bacteria for the lifetime of the product, especially after their intake," says Chelo Gonzalez, a researcher at the Universitat Politecnica de Valencia.