Plant-based dairy substitutes can be produced based on cheap and readily available oilseed plant by-products, so-called oilcakes. Researchers from the West Pomeranian University of Technology in Szczecin have developed a method for their use.
The ProBioVege project, implemented at the Faculty of Food and Fisheries Sciences, is funded under the Leader XI competition of the National Centre for Research and Development and aims to develop recipes for fermented, bioactive functional foods and food additives. These include vegan yoghurts, kefirs and plant milk drinks.
They are all made from oilcakes, which are the residues from the pressing of amaranth, nigella, evening primrose, sunflower, sesame, linseed or hemp seeds. They contain mixed bacterial cultures (yoghurt and kefir) and selected probiotic strains. They are characterised by a very high content of bioactive ingredients, fibre and contain beneficial microflora.
