Plant-based yoghurts (SITK)

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. To view our full catalogue of podcasts including extra links on some podcasts please go to our Scigest pages: www.plantandfood.com/scigest