Modified lentil protein mimics fat in non-fat yogurt

Scientists have developed a way to make non-fat yogurt taste creamy and rich using modified lentil protein.

The study, led by researchers at Penn State, found that the protein can mimic the texture of fat in low-fat foods.

The discovery could have implications for the food industry, as it provides a plant-based alternative to animal fats and could help reduce saturated fat consumption.