Lab-cultured plant yoghurt rivals dairy creaminess

Associate Professor Sushil Dhital and PhD candidate Damodar Dhakal from Monash's BioPRIA Institute have developed a lab-cultured plant yoghurt using Australian sweet lupins and oats. This 'super-yoghurt' rivals dairy in taste and texture while offering superior nutrition compared to typical plant-based yoghurts. The study, published in the Journal of Food Hydrocolloids, highlights the yoghurt's fast fermentation time, dairy-like texture, and unique nutritional profile, making it a significant advancement in the plant-based food sector. The research offers potential for commercial development and further exploration of texture and flavour enhancements.

Read the full article in Monash News

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