Milk-lupin mixes and fermentation as levers for improving the nutritional and environmental performance of plant-based yoghurt substitutes
Abstract
Recommendations for sustainable diets agree on the need to reduce consumption of animal products, especially in wealthy countries. Legumes are expected to play a pivotal role in providing food protein substitutes in this context, but their adoption by consumers remains too slow to meet the sustainable development goals. Plant-based substitutes, such as yoghurt-like products, suffer from poorer sensory and nutritional properties than their dairy references. Milk-lupin blends with 67/33 or 50/50 w/w animal:plant protein ratios and fermentation with a Lactococcus lactis and Lactiplantibacillus plantarum co-culture were therefore proposed as a means to alleviate those issues. While milk-lupin blends significantly decreased the environmental burden of yoghurts, the protein digestibility of the milk-lupin blends exceeded 94% as assessed by in vitro digestion using the INFOGEST human adult protocol and analytical quantification of the total and bioaccessible individual amino acids. It even exceeded 97% after fermentation, which contributed more-than-additively to the release of peptides upon digestion. The calculated digestible indispensable amino acid scores (DIAAS) exceeded 100 in the fermented or non-fermented products regardless of the milk:lupin protein ratio. Meanwhile, the desirable supply of bioaccessible calcium and the undesirable environmental burden both increased with the animal:plant protein ratio, thereby evidencing that milk:legume blends are good compromises to address the counter-acting issues of dairy products and their plant-based substitutes.
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BibTeX
@article{chevalier2026milklupin,
title = {{Milk-lupin mixes and fermentation as levers for improving the nutritional and environmental performance of plant-based yoghurt substitutes}},
author = {Séverine Chevalier and Arlette Leduc and Danièle Vassaux and Sandrine Péron and Stéphane Pezennec and Amélie Deglaire and Sylvie Dauguet and Gaëlle Arvisenet and Fanny Guyomarc’h and Valérie Gagnaire},
journal = {Future Foods},
year = {2026},
month = nov,
doi = {10.1016/j.fufo.2026.101242},
url = {https://institut-agro-dijon.hal.science/hal-05854756v1},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Milk-lupin mixes and fermentation as levers for improving the nutritional and environmental performance of plant-based yoghurt substitutes
AU - Séverine Chevalier
AU - Arlette Leduc
AU - Danièle Vassaux
AU - Sandrine Péron
AU - Stéphane Pezennec
AU - Amélie Deglaire
AU - Sylvie Dauguet
AU - Gaëlle Arvisenet
AU - Fanny Guyomarc’h
AU - Valérie Gagnaire
PY - 2026
DA - 2026/11/02
JO - Future Foods
DO - 10.1016/j.fufo.2026.101242
UR - https://institut-agro-dijon.hal.science/hal-05854756v1
AB - Recommendations for sustainable diets agree on the need to reduce consumption of animal products, especially in wealthy countries. Legumes are expected to play a pivotal role in providing food protein substitutes in this context, but their adoption by consumers remains too slow to meet the sustainable development goals. Plant-based substitutes, such as yoghurt-like products, suffer from poorer sensory and nutritional properties than their dairy references. Milk-lupin blends with 67/33 or 50/50 w/w animal:plant protein ratios and fermentation with a Lactococcus lactis and Lactiplantibacillus plantarum co-culture were therefore proposed as a means to alleviate those issues. While milk-lupin blends significantly decreased the environmental burden of yoghurts, the protein digestibility of the milk-lupin blends exceeded 94% as assessed by in vitro digestion using the INFOGEST human adult protocol and analytical quantification of the total and bioaccessible individual amino acids. It even exceeded 97% after fermentation, which contributed more-than-additively to the release of peptides upon digestion. The calculated digestible indispensable amino acid scores (DIAAS) exceeded 100 in the fermented or non-fermented products regardless of the milk:lupin protein ratio. Meanwhile, the desirable supply of bioaccessible calcium and the undesirable environmental burden both increased with the animal:plant protein ratio, thereby evidencing that milk:legume blends are good compromises to address the counter-acting issues of dairy products and their plant-based substitutes.
SN - 2666-8335
ER -