This Plant-Based Yogurt Rivals the Taste and Texture of Dairy
Michael Hemsworth — December 11, 2024 — Lifestyle
References: sciencedirect & vegconomist
This plant-based yogurt has been developed by researchers at Monash University in Australia in response to the popularity of dairy-free yogurts that will provide an impressive taste and texture when compared to milk-based alternatives.
The yogurt is crafted with a blend of Australian sweet lupin beans and oats, which have been fermented with probiotic strains before being refrigerated for seven days to achieve the right level of texture and consistency. The yogurt is reported to be one of the first ever crafted with raw lupins and oats, while also boasting a fast fermentation time.
Associated Professor Sushil Dhital commented on the study behind the plant-based yogurt saying, "This is a next-generation plant-based yogurt I think consumers have been waiting for. Our analysis shows oat-lupin yogurt is equally as natural and nutritious as dairy yogurt. It’s also lower in saturated fats compared to most coconut-based yogurts, and potent with other micro-macro nutrients and beneficial bacteria that make it an enticing alternative for the yogurt industry."
Image Credit: Monash University
The yogurt is crafted with a blend of Australian sweet lupin beans and oats, which have been fermented with probiotic strains before being refrigerated for seven days to achieve the right level of texture and consistency. The yogurt is reported to be one of the first ever crafted with raw lupins and oats, while also boasting a fast fermentation time.
Associated Professor Sushil Dhital commented on the study behind the plant-based yogurt saying, "This is a next-generation plant-based yogurt I think consumers have been waiting for. Our analysis shows oat-lupin yogurt is equally as natural and nutritious as dairy yogurt. It’s also lower in saturated fats compared to most coconut-based yogurts, and potent with other micro-macro nutrients and beneficial bacteria that make it an enticing alternative for the yogurt industry."
Image Credit: Monash University
Trend Themes
1. Rapid Fermentation Processes - The development of plant-based yogurts with accelerated fermentation using unique probiotic strains is transforming production efficiencies and product offerings.
2. Nutrient-enhanced Alternatives - Creating plant-based yogurts that combine the nutritional profile of oats and lupins provides a healthier alternative to traditional dairy and coconut-based options.
3. Dairy-free Taste and Texture Innovation - Advancements in plant-based yogurt formulations are closing the gap in taste and texture between dairy-free and traditional dairy yogurts.
Industry Implications
1. Plant-based Food Production - With increased interest in plant-based diets, innovative contributions like lupin and oat yogurt are propelling the food industry toward eco-friendly and diverse product lines.
2. Fermentation Technology - Emerging techniques in fermentation are pivotal in the creation of new plant-based products, enhancing both flavor profiles and nutritional value.
3. Health and Wellness Sector - The demand for nutrient-dense and low-fat alternatives in food is shaping new product development aimed at health-conscious consumers.
5.5
Score
Popularity
Activity
Freshness
