This text is part of the Research special section
A research team from Laval University collaborated for four years with Yoplait and General Mills to improve the composition of yogurt by reducing additives while maintaining texture.
In North America, it is common to use agents that control the texture of yogurts, called additives, such as starch, gelatin, or pectins. They allow you to influence the structure of food. But today, consumers are increasingly informed and concerned about the composition of the food they consume. In this context, manufacturers are trying to improve their products to meet the demand.
Market leaders Yoplait France and General Mills in the United States approached Laval University to conduct a research project to improve their yogurt. “The Dairy Science and Technology Research Center has been in existence for over 35 years. We are internationally known for our expertise,” says Sylvie Turgeon, researcher and full professor in the Department of Food Sciences in the Faculty of Agricultural and Food Sciences at Laval University.
He explains that thanks to work done about fifteen years ago, we know that bacteria that naturally produce a thickener can be used in yogurt. The aim is to avoid the addition of additives and replace them with the natural action of selected bacteria, thus simplifying the yogurt formulation.
A sophisticated scientific process
Although yogurt is a basic food product, working on its structure and composition requires the most advanced scientific research. The first step is to identify the strains of interest, explains Steve Labrie, researcher and full professor in the Department of Food Sciences to lead this research project. “We screened more than 500 bacteria using our genomic tools, which allow us to identify genes in the lab, and selected the best microorganisms that could reproduce the texture instead of ingredients. » This is also the originality of the project, explains Sylvie Turgeon.
Once the candidates are selected, tests are carried out in the laboratory: the results are analyzed and textures such as viscosity, strength or adhesion are measured. The tests then take place in real conditions with industrial partners, thanks to which it is possible to verify whether the laboratory tests are conclusive.
“The work done by the partner in the pilot plant is more representative of reality than if we were to do it ourselves on a laboratory scale,” explains M.me Turgeon. Collaboration with industrial partners benefits researchers and students: the former will be able to compare their research results with a specific environment, while industrialists benefit from expertise and laboratory research that they would not be able to carry out themselves, adds Mr. Labrie.
Collaboration that changes things
The partnership between Laval University, Yoplait France and General Mills shows numerous benefits. The work was done, for example, by one of the university students who spent six months with a partner in the pilot plant to monitor the project, rejoices Sylvie Turgeon. “Thanks to the partnership, there is a greater potential for impact, but also more relevant research and the training of students is greatly enriched by internships, but also by discussions during the project. »
Steve Labrie is also excited to talk about this mutually beneficial collaboration. “It is a success for student training, research programming of our centers and for partners. We are particularly proud of the result. »
Funding for a project of this scale was also possible thanks to the partnership, explains Sylvie Turgeon. “The levels of funds we managed to obtain were only possible thanks to the financial and material investments of our partners. » The project was also financially supported by Génome Québec-Genome Canada, the Natural Sciences and Engineering Research Council of Canada and MITACS, without which the research project would not have been possible.
The application of the results is now in the hands of the manufacturers. Although the project is finished, the team is traveling around the world to present it: after Chicago and Europe in 2023, the project will be presented in France at a major dairy congress next fall.
This content was created by the Special Publications team at Obligation, relating to marketing. Writing about Obligation did not participate.