At first glance, yoghourt seems like a simple, everyday food. Yet, behind its creamy texture lies a fascinating scientific journey that reflects broader challenges in our global food system.
During the recent Pint of Science festival in Bilbao, I had the opportunity to delve into the science behind yoghourt and its implications for our future diets. The process begins with milk, which, through the action of specific bacteria, transforms into yoghourt. These microorganisms ferment lactose, producing lactic acid that causes milk proteins to coagulate, resulting in the thick consistency we associate with yoghourt.
The Challenge of Alternative Proteins
As the global population grows and concerns about sustainability intensify, relying solely on animal-derived products becomes increasingly problematic. This has led researchers to explore alternative protein sources that are both environmentally friendly and nutritionally adequate.
At AZTI, a technology centre focused on food and marine research, we focus on developing plant-based alternatives that mimic the taste, texture, and nutritional profile of traditional dairy products. By utilizing proteins from legumes, grains, and other plant sources, we aim to create products that are not only sustainable but also appealing to consumers accustomed to dairy.
Yet while R&D is critical, consumer confidence and acceptance remain pivotal to the success of new products—and, by extension, to diversifying protein sources. With this in mind, our project OPTIPROT, produced an educational comic book (only available in Spanish) to demystify proteins and their role in our diets.
During Pint of Science, we took the opportunity to present the comic book to the public. Attendees, including curious children, engaged with this material, highlighting the importance of science communication in fostering informed food choices.
Understanding the journey of yoghourt from its microbial beginnings to our refrigerators highlights the relationship between science, sustainability, and daily life. As we navigate the challenges of feeding a growing population, embracing innovative food solutions becomes “a must”.
Researcher in New Foods at AZTI