New research from the DTU National Food Institute and Aarhus University shows that microorganisms can be used to specifically alter the amino acid composition of plant-based foods, making them more nutritious and therefore healthier.
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Microorganisms Enhance Nutritional Value of Plant-Based Foods
Just now
October 1, 2026
1 min read
📰 Phys.org
📋 Key Takeaway
Research from the DTU National Food Institute and Aarhus University reveals that microorganisms can enhance the nutritional value of plant-based foods by modifying their amino acid composition. This development could have implications for food security and health in Iran, where plant-based diets are common. Improved nutrition could lead to better health outcomes for both humans and animals in the region.
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