Rapeseed-based milk alternatives and yogurt alternatives

In the recent years, plant proteins have become more and more important as major nutritional and functional ingredient as well in classic foods and in innovations. However, the choice of suitable protein ingredients is quite limited so far and majorly concentrated on pea, soy and cereal origins. Besides lack in nutritional properties (e.g. limitation in essential amino acids), also limited functionality such as emulsifying ability or solubility or off-flavors still hinder a broad consumer acceptance of plant protein rich foods so far.

Rapeseed protein for dairy alternatives offers high potential

This project intends to transfer the new, promising rapeseed protein ingredients from NapiFeryn into high quality, tasty, and healthy dairy alternative products.

Accompanied by consumer studies, non-fermented (drinks) and fermented products (yoghurt) with a well-accepted texture, appearance and flavour will be developed to ensure a broad consumer acceptance. In order to generate desired textural, nutritional and sensorial properties, optimal formulations will be defined and processed using classic dairy and fermentation technology.