Scientists at the DTU National Food Institute in Denmark have discovered a novel method to naturally enhance the nutritional value of soy milk, focusing on increasing its vitamin B2 (riboflavin) content, which is often deficient in plant-based alternatives. By utilizing a droplet-based screening technique that allows for the analysis of millions of microbes in hours, researchers identified a Lactococcus lactis strain, originally sourced from the gut of wild bumblebees captured near Silkeborg, Denmark. This specific strain demonstrated a significant ability to produce up to 1.23 mg per liter of riboflavin in commercial soy milk. While the strain performs optimally in soy milk, its effectiveness is reduced in lower-protein plant milks like oat and almond, suggesting that the addition of protein could improve its performance in these beverages, potentially broadening its application across a wider range of plant-based drinks.