Food engineers from Monash University have unveiled a plant-based alt-yoghurt made from Australian sweet lupins and oats, aiming to rival traditional dairy yoghurt in taste, texture, and nutritional value.
“This oat-lupin yoghurt is equally as natural and nutritious as dairy yoghurt,” said associate professor Sushil Dhital from Monash’s BioPRIA Institute.
“It’s lower in saturated fats than many coconut-based alternatives and rich in protein, fibre, and beneficial bacteria, making it a compelling option for the yoghurt industry.”
The Monash research team – led by Dhital and PhD candidate Damodar Dhakal – experimented with various probiotic combinations to create the optimal texture and nutritional profile.
The formula, which uses Lactobacillus plantarum and Bifidobacterium probiotics, claims to offer a dairy-like mouthfeel and taste.
“This next-generation plant-based yoghurt is something consumers have been waiting for,” said Dhakal. “Our combination of lupin and oat milk, coupled with selected probiotics, yields a creamy texture and rapid fermentation that closely mimics traditional dairy yoghurt.”
The lupin-oat alt-yoghurt is the first of its kind and is made from raw lupins, an ancient legume rich in protein and fibre.
WA is responsible for 85 per cent of the world’s lupins. This legume is experiencing a resurgence in popularity due to its high protein content and ability to improve soil health.
The researchers plan to refine the product’s texture and flavour, potentially advancing the plant-based alt-yoghurt sector.
“Manufacturers interested in developing the lupin-oat yoghurt into a commercial product are free to utilise our research, and we are happy to offer technical support to the industry,” added Dhakal
