Researchers develop technologies to create dairy alternatives with probiotic benefits

Scientists at South Ural State University (SUSU) are developing technologies to produce plant‑based alternatives to traditional dairy products – formulated to deliver the same probiotic benefits typically associated with fermented milk.

The research team is working to address a growing global demand for lactose‑free, vegan and allergen‑friendly foods, while ensuring that plant‑based substitutes can match the nutritional and functional qualities of dairy. Their approach focuses on using non‑dairy raw materials – including grains, legumes and plant extracts – to create fermented products enriched with beneficial microorganisms.

According to the researchers, the challenge lies not only in replicating the texture and flavour of dairy, but also in ensuring that plant‑based substrates can support the growth and stability of probiotic cultures. The team is developing specialised fermentation technologies that allow probiotics to thrive in non‑milk environments, enabling the creation of yoghurts, beverages and other dairy‑style products without animal ingredients.

The project also explores how different plant bases influence the survival of probiotic strains, as well as how processing conditions can be optimised to maintain their activity throughout shelf life. The goal is to produce alternatives that are both nutritionally valuable and capable of delivering scientifically validated health benefits.

Researchers note that the work has strong commercial potential, with applications across the rapidly expanding plant‑based and functional foods markets. As consumer interest in gut health continues to rise, the ability to offer dairy‑free products with proven probiotic properties could open new opportunities for manufacturers.

The team plans to continue refining the technology and assessing its suitability for industrial‑scale production, with the long‑term aim of supporting food companies in developing next‑generation plant‑based fermented products.

Photo: SUSU scientists develop alternatives to dairy products with probiotic.