Cosmo interviews Dr Gert-Jan Moggré Photo: Craig Robertson
Barley could soon be used for more than stockfeed or beer production.
A team of researchers are re-imagining barley as a new kind of dairy alternative.
The Barley Dairy Project, funded by Plant and Food Research, brings together plant breeders and food technologists to create sustainable products that makes the most of the grain.
A new barley cultivar being grown at Plant & Food Research Photo: Craig Robertson
At its core is a newly bred hull-less barley cultivar.
"By breeding for specific traits like higher beta-glucan, a beneficial fibre, we can create new food products that add value for growers and open up new markets," project lead Dr Jan-Gent Moggré told Country Life.
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The Plant and Food team have already developed a smooth and creamy barley milk that has a subtle hint of barley flavour.
Photo: Craig Robertson
The next step is yoghurt. Using bacterial cultures, researchers are fermenting the milk base to create an alternative that could rival other plant-based yoghurts.
What makes the innovation stand out is its potential for both farmers and consumers.
Farmers can grow a crop with new higher-value uses, while consumers get a high-fibre, health-promoting dairy alternative.
"We're aiming at mainstream consumers - people who already buy oat milk or almond milk but are open to new flavours and small shifts in their daily routines," said Dr Moggré.
The work is taking place in Plant and Food Research's brand-new food technology laboratory in Lincoln, where the team are running both sensory and technical trials.
If successfully commercialised, the technology could extend well beyond barley - offering a blueprint for future plant-based innovations.
Country Life Interview - Barley Yoghurt Photo: Craig Robertson
Dr Moggré at work in the new laboratory at Plant & Food Research in Lincoln Photo: Craig Robertson
Learn more:
- Learn more about Plant & Food Research here
