Monash University food engineers have developed a creamy, nutrient-rich plant-based yoghurt using Australian sweet lupins and oats. This innovative yoghurt, featuring a unique blend of probiotics, rivals traditional dairy yoghurt in taste and texture while being more sustainable and lower in saturated fat. The study, published in Journal of Food Hydrocolloids, highlights the potential of lupins, a legume cultivated mainly in Western Australia, to revolutionize the plant-based market.
In a groundbreaking food innovation, food engineers at Monash University, Victoria, Australia, have crafted a plant-based yoghurt from lupins and oats that rivals dairy yoghurt in taste and texture while boasting enhanced nutrition. This development, detailed in a recent study, represents a major leap in the plant-based sector.
The Monash team, led by Associate Professor Sushil Dhital and PhD candidate Damodar Dhakal from the BioPRIA institute, utilized Australian sweet lupins—a legume renowned for its protein and fibre content—to develop this ‘super-yoghurt.’ The lupin-oat yoghurt features a creamy texture, thanks to a unique probiotic blend of Lactobacillus plantarum and Bifidobacterium, which accelerated fermentation and preserved yoghurt quality over a week in refrigeration.
Published in the Journal of Food Hydrocolloids, the study emphasizes that this yoghurt’s thick texture, impressive nutritional profile, and fast fermentation are significant advantages. Dhital highlighted that, compared to many coconut-based options, the yoghurt is lower in saturated fat yet rich in beneficial micro- and macro-nutrients.
Dhakal described it as a “next-generation” product that could redefine consumer expectations of plant-based yoghurt. He praised the high-quality fermentation achieved and indicated the research’s readiness for commercial adoption, offering industry players the opportunity to scale up production with Monash University’s support.
The Australian sweet lupin, cultivated primarily in Western Australia, is responsible for 85% of the world’s crop and is valued for its sustainable farming benefits, including soil health improvement. As lupins experience renewed popularity, this innovation underscores their potential as a nutritional powerhouse in the global plant-based food market.
