In the autumn of 2025, we concluded the FutureDairy project, to develop plant-based yellow cheese and natural yoghurt, through the use of peas and faba beans as well as novel alternative proteins from precision fermentation and other upcycled side streams. The criteria were to use 100% non-animal ingredients (and eventually 100% organic), have no compromise on taste, nutrition and functionality, and have minimum 70% reduction on climate footprint in terms of CO2e emissions, land use and water consumption.
Supported by Plantefonden , PlanetDairy was joined by Aarhus University and CHr. Hansen, part of Novonesis producing some significant outcomes:
👁️🗨️ Peas and faba beans represent very good sources of plant protein to be included in non-animal and hybrid products.
👁️🗨️ Rapeseed oil and shea oil are very good plant fat sources.
👁️🗨️ Upcycling of plant side-streams are potentially a good source of protein, but currently it is not possible to identify good enough sources that meet the necessary criteria to develop yellow cheese and yoghurt prototypes.
👁️🗨️ In non-animal hybrid cheese applications, there is a strong interaction between the level of protein, the ratio between dairy and plant ingredients, the cheese texture, the eating experience and the overall CO2e reduction.
👁️🗨️ In non-animal hybrid yoghurt formulations, 56% CO2e reduction can be achieved without compromising on taste and quality attributes.
At PlanetDairy, we have a sense of urgency to address climate change now. And we also look to the future to make even more of an impact than what is possible today.
Thank you to Plantefonden for the financial support of this project.
