Lab-cultured plant yogurt rivals dairy creaminess, Australian researchers suggest

Food engineers have harnessed the power of lupins (legumes) to create a yogurt that rivals dairy in taste and texture while delivering more nutrition than typical plant-based yogurts.

The 'super-yogurt' formula made with Australian sweet lupins and oats is highlighted in a Monash University study as a major advancement in the plant-based food sector, due to its fast fermentation time, dairy-like texture, and unique nutritional profile.

Led by Associate Professor Sushil Dhital and PhD candidate Damodar Dhakal at Monash's BioPRIA institute, the study analysed yogurts over seven days of refrigerated storage after fermenting them with various combinations of probiotic strains. The investigation aimed to understand how different probiotic mixtures influenced yogurt quality over time.

Published in the Journal of Food Hydrocolloids, it found the lupin-oat milk yogurt fermented with a combination of Lactobacillus plantarum and Bifidobacterium probiotics was the standout.

Associate Professor Dhital said the high protein and fiber content of lupins, along with the unique probiotic combination used in the yogurt, contributed to its thick creamy palate, along with its impressive nutritional profile and texture.

"Our analyses 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 yoghurt industry,” Associate Professor Dhital said.

As the first yogurt made from raw lupins and oats, Dhakal said the development represented a significant step forward in plant-based food innovation.

"This is a next-generation plant-based yogurt I think consumers have been waiting for,” Dhakal said.

“Lupin, an ancient legume, has been cultivated to create the first oat-lupin yogurt that rivals the creaminess, protein and fiber content of traditional dairy products. In yogurt made with a particular combination of probiotic species, we observed accelerated fermentation times, and a texture and mouthfeel that mimicked dairy yogurt.

“Manufacturers interested in developing the lupin-oat yogurt into a commercial product are free to utilise our research and we are happy to offer technical support to industry.”

Dhakal said further research could enhance texture and flavor development as well as explore the yogurt properties.

The Australian sweet lupin is iconic to Western Australia which is responsible for 85% of the world’s lupin crop. Once an ancient staple, lupins are experiencing a resurgence in popularity, valued for their high protein content and nutritional benefits, and their ability to improve soil health makes them a sustainable option.