From the article:

>It's no easy feat to come up with a tasty-but-healthy alternative to one of our favorite treats. "The most difficult aspect of developing an alternative food is getting the texture right," said Risbo. "Whipped cream undergoes a unique transformation that occurs in a complex system where a high saturated fat content makes it possible to whip the cream stiff. So, how do we create an alternative where we avoid the high fat content, while still achieving the right consistency? This is where we need to think innovatively." > >Risbo and his colleagues only used four ingredients in their experiments: water, edible lactic acid bacteria, a little bit of milk protein, and a thickening agent. There are many kinds of lactic acid bacteria—the kind used by the food industry as a yogurt culture and to preserve cold cuts—and they are plentiful in nature, found in plants and in human/animal mucus membranes and digestive tracts. They also turn out to be ideal building blocks for foods and are roughly the same size as the fat globules in heavy whipping cream. > >The Danish team made both soft and stiffer versions of their prototype whipped cream using two different varieties of bacteria: Lactobacillus delbrueckii subs. lactis (LBD) and Lactobacillus crispatus (LBC). The LBC strain is more hydrophobic, producing a cream that is stiffer and retains liquid better than the concoction produced with LBD, which is hydrophilic. > >These experiments were primarily to demonstrate proof of concept, and the resulting foams were evaluated primarily for texture and desirable foamy characteristics—not for taste. So we're not likely to see canisters of "Lacti-Wip" on store shelves any time soon. But the experiments provided valuable insight into how best to create a non-dairy whipped cream alternative with a similar food structure.

It's promising to hear about these initial results with this topic of research, and it will be interesting to see what results from this in the future.