Researchers have uncovered a way to create a fat-free version of whipped cream using lactic acid instead of milk fat while maintaining a firm whipped consistency and texture. High in saturated fat and ...

The future of eating sustainably is turning out to be quite luxurious as researchers from the University of Copenhagen (Denmark) have used lactic acid bacteria strains to make a sustainable heavy ...

The human love affair with whipped cream dates back to at least the 16th century, and it's a staple of all our favorite holiday desserts. Is that slice of Thanksgiving pumpkin pie truly the same ...