Students of biotechnology of the Warsaw University of Technology are working on a substitute for yogurt based on millet. The product is to be a local and cheaper competitor of yoghurts available on the market, made of coconut, rice and soy milk – informs the Office for Promotion and Information of the Warsaw university.

Students within the “Herbion” Scientific Circle of Biotechnologists operate at the Faculty of Chemistry of the Warsaw University of Technology. They decided to create yoghurt based on cereal raw materials. They chose millet, because it has many valuable features and it is gluten-free. This also means that people who have celiac disease or gluten allergy could eat such yogurt. As students emphasize, millet is also cheap and easily available. Additionally, as other alternatives of plant milk – there is no lactose and cholesterol in it.