Monash University scientists unveil ‘next-generation’ plant-based yoghurt

Food engineers from Monash University say they have created the first legume-based “super yoghurt” that resembles its dairy counterpart in taste and texture. The formula, made from Australian sweet lupins and oats, holds more nutritional value than typical plant-based yoghurts, and has a faster fermentation time. Associate Professor Sushil Dhital and PhD candidate Damodar Dhakal analysed refrigerated yoghurts over seven days after fermenting them with a combination of probiotic strains. They found lupin-oat milk yoghurt mixed with Lactobacillus plantarum and Bifidobacterium probiotics was the standout. Associate Professor Dhital said lupins’ high protein and fibre contents helped create a nutritional, creamy product. “Our analysis shows oat-lupin yoghurt is equally as natural and nutritious as dairy yoghurt,” he said. “It’s also lower in saturated fats compared to most coconut-based yoghurts, and potent with other micro-macronutrients and beneficial bacteria that make it an enticing alternative for the yoghurt industry.” Mr Dhakal said the development was a significant step forward in the plant-based food industry. “This is a next-generation plant-based yoghurt I think consumers have been waiting for,” he said. WA produces about 85 per cent of the world’s sweet lupin crop. The legume is experiencing a resurgence in popularity because of its nutritional benefits and ability to improve soil health. The research from Monash’s BioPRIA institute was published in the journal Food Hydrocolloids.