Chr. Hansen converts lactose into glucose to reduce added sugar content in dairy

Chr. Hansen is leveraging fermentation technology to enhance the perception of sweetness in yogurt products.

Read more about it via https://www.foodnavigator.com/Article/2021/11/16/Chr.-Hansen-converts-lactose-into-glucose-to-reduce-added-sugar-content-in-dairy?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS