The yeasty, fermented appeal of fresh sourdough bread, sauerkraut, and yogurt owe much of their flavour to lactic acid. This fine white powder dissolves easily in hot and cold solutions and is used in beer brewing and added to fruit juices to increase sourness. It imparts a naturally sweet flavour to canned tomato sauce by neutralizing the acid. In food production, lactic acid is added to seasoning blends used to coat chips, popcorn, and snacks. Suitable for vegetarian and vegan applications.