Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges.

Summary

This narrative review synthesises the current landscape of plant-based yogurt development, examining biotechnological approaches to fermentation and culture selection that could enhance sensory and nutritional profiles of non-dairy alternatives. The authors identify key technical challenges—including texture development, flavour generation through fermentation, and probiotic viability—and propose directions for future biotechnological innovation to improve product quality and functional properties.

Regional applicability

The review's findings on fermentation biotechnology and starter culture optimisation are applicable to UK food manufacturers developing plant-based dairy alternatives, particularly as consumer demand and regulatory frameworks increasingly support this category. However, applicability depends on whether the authors addressed specific regulatory requirements under UK/GB food law.

Key measures

Fermentation parameters, microbial cultures, product quality attributes, technological barriers and opportunities in plant-based yogurt formulation

Outcomes reported

The study reviewed current biotechnological approaches and challenges in developing plant-based yogurt alternatives, likely examining fermentation strategies, starter cultures, and product characterisation. It assessed the state-of-the-art and identified future research and development priorities in this emerging food category.

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