This text is part of the special research section
A research team from Laval University worked for four years with the companies Yoplait and General Mills with the aim of improving the composition of yogurt by reducing additives while maintaining texture.
In North America, it is common to use active ingredients that control the texture of yogurts, so-called additives, such as starch, gelatin or pectins. They allow you to influence the texture of food. However, today consumers are becoming more informed and more interested in the composition of the food they eat. In this regard, manufacturers are trying to improve their products to meet demand.
U.S. market leaders Yoplait France and General Mills turned to the University of Laval to conduct a research project to improve their yogurt. “The Milk Science and Technology Research Center has existed for over 35 years. We are internationally known for our expertise,” says Sylvie Turgeon, researcher and full professor in the Department of Food Sciences at the Faculty of Agricultural and Food Sciences at the University of Laval.
She explains that thanks to work about fifteen years ago, we know that there are bacteria that can be used in yogurt and that naturally produce a thickener. The idea is to avoid the addition of additives and replace them with the natural action of selected bacteria, thereby simplifying the yogurt recipe.
A demanding scientific process
Although yogurt is a staple food, studying its texture and composition requires cutting-edge scientific research. “The first step is to identify the strains of interest,” explains Steve Labrie, a researcher and full professor in the Department of Food Science who is leading this research project. “We studied more than 500 bacteria using our genomic tools that allow us to identify genes in the laboratory and selected the best microorganisms that can reproduce texture instead of additives. » This is also where the originality of the project lies, 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. Tests are then carried out under real conditions with industrial partners, which allows us to check whether the laboratory tests are meaningful.
“The partner's work in the pilot plant is more representative of reality than if we do it ourselves on a laboratory scale,” explains Ms. Turgeon. Collaborating with industrial partners has an advantage for researchers and students: the former can compare their research results with a concrete environment, while industrialists benefit from expertise and laboratory research that they could not have carried out themselves, adds Mr. Labrie.
A collaboration that changes things
The partnership between Laval University, Yoplait France and General Mills has numerous benefits. For example, the work was carried out by one of the university students who spent six months with the partner in the pilot plant to follow the project, says Sylvie Turgeon happily. “Thanks to the partnership, the potential for impact is greater, but the research is also more relevant and the students' education is significantly enriched by the internships, but also by the discussions during the project.” »
Steve Labrie is also excited when he talks about this win-win collaboration. “It is a success for the education of students, the research programs of our centers and for the partners. We are particularly proud of the result. »
Financing a project of this magnitude was also possible thanks to the partnership, explains Sylvie Turgeon. “The level of funding we were able to obtain was only possible thanks to the financial and physical investments made by the partners. » The project also received financial support from Génome Québec-Genome Canada, the Natural Sciences and Engineering Research Council of Canada and MITACS, without which the research project could not have been carried out.
The implementation of the results is now in the hands of the manufacturers. Although the project is complete, the team travels around the world to present it: after Chicago and Europe in 2023, the project will be presented at a major dairy congress in France next fall.
This content was created by Le Devoir's Special Publications team, reporting to Marketing. The editors of Le Devoir did not take part.