Food Engineers Develop a ‘Super Yoghurt’ Using Lupins and Oats

They have crafted a yoghurt with nutritional benefits that engineers say surpass those of traditional plant-based options.

(Elena Veselova/Shutterstock）

Food engineers have recently discovered that Australian, lupins, an ancient legume, could rival dairy in taste and texture while still being nutritious.

The study was published in the Journal of Food Hydrocolloids.