Most people are already familiar with products like oat milk and almond butter, but what about barley yoghurt? Scientists at Plant & Food Research are developing a new plant-based product: yoghurt made from barley grain.
In this week's podcast, scientist and podcast host Rebecca Campbell speaks to food scientist Gert-Jan Moggre about this exciting project. The research involves trials using plant-based bacterial fermentation to create a delicious and well-textured yoghurt alternative. This dairy-free yoghurt offers numerous benefits, including being high in dietary fibre, producing less waste, and being more sustainable to produce.
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