Ernährung mit Milchprodukten für eine gesunde Zukunft

The number of plant-based beverages on supermarket shelves is constantly increasing. The physicochemical properties of these beverages, such as their colour or foamability, vary according to the plant they are made from, and determine their use as an alternative to milk.

Selected microorganisms extend the shelf-life of foods, thereby contributing to a reduction in food waste. In a study of the literature, Agroscope highlighted the important role of protective cultures and fermentation.

It’s not easy to change eating habits. In a study of the literature, Agroscope investigated which policy measures favour a sustainable diet. Market-oriented tools and bans prove effective, but are fairly unpopular.