Ancient fermentation techniques can lower the sugar in cookies
By borrowing a page from the history of soy sauce, snack makers are transforming simple dough into metabolic powerhouses that satisfy cravings without the typical insulin crash.
Modern snack engineers are looking backward to move forward, utilizing koji fermentation—the same process used to make sake and miso—to break down complex starches in cookie dough. This ancient microbial technique naturally enhances the sweetness of the grain, allowing manufacturers to slash added sugar while increasing the bioavailability of nutrients.
There's more to this story — open the app to keep reading.
Continue Reading in App
1 more paragraphs · plus a 2-question quiz