Researchers formulate new yogurts with high protein content, higher satiating capacity

Anew yogurt with high protein content and higher satiating capacity has been developed, opening up an alternative in the design of new nutritional control strategies. One researcher involved says that protein is the most effective macronutrient in obtaining a satiating effect, “that is what makes the formulation of dairy products with higher protein content able to help moderate food consumption”.

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