Twenty-five years ago, Professor Nikola Alexandrov was employed by the Soviet Union space programme to develop a lightweight food for cosmonauts.
As a pharmacologist working at Sofia’s Military Medical Academy, he had been researching the medical and nutritional properties of Bulgarian yoghurt. So he came up with a vacuum freeze-dried powdered yoghurt containing a high percentage of live Lactobacillus bulgaricus, a “good” bacteria found only in Bulgaria.
