BoostDairy
About the project
BoostDairy is a collaboration between experts at University of Copenhagen, Arla Foods amba, and Arla Foods Ingredients with the aim to provide a detailed mapping of the nutrient composition and bioavailability as well as the structure and physical properties of novel hybrid plant-based dairy analogues that are based on dairy side streams.
Project information
Principal Investigator (PI)
- Norbert Raak
Project period
Organisation
Additional information
It is currently not known if nutrients in dairy side streams remain fully bioavailable when processed together with plant material, and how the colloidal state and structure forming properties of plant biomacromolecules and, thus, the processing are impacted by the dairy components (esp. minerals).
Our project addresses these challenges and offers to develop strategies for utilising dairy processing side streams for novel hybrid plant-based dairy analogues based on a mechanistic understanding.
The production of such products can be readily implemented in the dairy industry using existing technologies for conventional dairy and plant-based dairy (e.g., JÖRÐ by Arla Foods).
Expected outcomes
The outcome of the project will facilitate developing new strategies to valorise dairy industry side streams in novel hybrid products and provide a detailed mechanistic understanding of the interactions between different plant-based and dairy side stream components, and of the nutritional and technological features of producing hybrid plant-based dairy analogues using dairy side streams as a basis instead of water.
This will support developing marketing strategies for such novel hybrid products.
None yet, stay tuned!