Blending science and sustainability: DTU’s quest for tasty, nutritious plant-based dairy

As the world’s population grows, the need for sustainable food sources has become increasingly pressing. Shifting towards a more plant-based diet offers one solution, but many food producers still face challenges in creating nutritious alternatives that rival the taste and appeal of traditional dairy products. At the Technical University of Denmark (DTU) Lyngby Campus, researchers are tackling this issue head-on through the REPLANTED project, which focuses on developing fermented plant-based drinks with protein levels comparable to cow’s milk (around 3.5%).

Funded by the AgriFoodTure partnership, REPLANTED is centered around crops that thrive in Denmark – namely, peas, oats, and potatoes. These crops are not only sustainable but also locally sourced, reducing the need for long transportation chains and enhancing their eco-friendliness.

One of the biggest hurdles in developing plant-based beverages is overcoming the common 'cardboard' taste. Claus Heiner Bang-Berthelsen, Senior Researcher on the project, explained, “Taste can be a major obstacle for consumers.” This sentiment is reflected in a 2023 YouGov survey for Danish Industry, where 30% of participants cited taste as a primary reason for avoiding plant-based foods, with 27% attributing their reluctance to habits and lifestyle choices.

To address this, the REPLANTED team is identifying microorganisms that can convert the naturally occurring molecules responsible for these off-flavors into more palatable ones. “We’ve managed to pinpoint microorganisms that can transform the compounds causing these undesirable flavors into molecules that taste much better,” continued Bang-Berthelsen.

In addition to enhancing taste, the team is focused on maximizing protein absorption. Plant-based drinks often contain elements that inhibit the body’s ability to absorb proteins effectively. According to Bang-Berthelsen, “If the drink blocks protein absorption, it defeats the purpose. Our research has found microorganisms that can break down these inhibiting compounds, allowing for more effective protein uptake.”

Once the researchers finalize the right combination of ingredients for the drink itself, they plan to develop an ideal blend of lactic acid bacteria. This starter culture will allow for the production of a plant-based yogurt alternative, expanding the scope of nutritious plant-based options.

The DTU team isn’t stopping at drinks. They’re also venturing into the complex world of cheese alternatives, aiming to produce products that are part plant-based and part animal-based. As Bang-Berthelsen explains, “Creating a 100% plant-based cheese that has both a balanced nutritional profile and a flavor reminiscent of animal-based cheese is extremely challenging. We’re therefore working on hybrid products – cheeses that are about 50% plant-based.”

This hybrid approach reduces the carbon footprint of the cheese, while also allowing for greater flexibility in flavor and texture development. One promising prototype is a feta-style cheese, which has been developed as part of a PhD collaboration with the dairy company Thise and the University of Copenhagen. This project, funded by the Danish Dairy Research Foundation, has already yielded a prototype that replicates the familiar texture and shape of traditional feta.

Kristian Albertsen, Senior Advisor at Thise, emphasizes the importance of these collaborations: “Working with DTU researchers is invaluable. They provide deep insights into the molecular makeup of the plant-based proteins, how these proteins behave during coagulation, and how to mitigate off-flavors in the final product.”

As Thise continues to explore ways to meet the growing demand for plant-based products, Albertsen sees great potential in hybrid cheese products. “We have a long way to go, but if these products meet the right taste and price points, they could be an exciting addition to our product line,” he says.

Researchers at DTU Food have also been experimenting with alternative side streams in the production process to create plant-based yogurt and cheese products. For instance, they’ve repurposed leftover mash from beer production to craft a yogurt alternative, adding another layer of sustainability to their efforts.

By developing these plant-based alternatives using locally grown ingredients, DTU is not only creating new food products but also supporting local agriculture and reducing the carbon footprint associated with importing plant-based materials. This holistic approach aligns with Denmark’s goals for a more sustainable and self-sufficient food system.