Novel functional plant-based yoghurt designed and analysed using conventional and AI techniques

What if your yoghurt could fight free radicals and make you smile—literally? Scientists have brewed a plant-based yoghurt with orange peel and mushroom extracts, and AI helped prove it's a superhero.

This is more than a lab curiosity. The process is ready to scale up for industry, embracing digitalisation and precise fermentation to deliver high-quality, functional plant-based dairy alternatives. The next time you see yoghurt on the shelf, remember: it might just be a superhero in disguise.

Key Points

• Green supercritical water extraction from orange peel and Suillus granulatus.
• Almond yoghurt with 13.51–14.88% protein and 9.13–9.39% fat.
• Orange peel yoghurt boosts antioxidant activity and positive facial expressions.