MOO-NUTS

The market for plant-based dairy products is growing rapidly as consumers favour healthier and more sustainable alternatives. The biggest hurdle for their manufacturers is that flavour and consistency of dairy alternatives do not match the characteristics of traditional dairy products.

Therefore, MOO-NUTS aims to develop suitable ingredients for plant-based milk alternatives from nut by-products. These ingredients should be minimally processed and optimised to meet the needs of plant-based milk and dairy product alternatives due to their technological properties and sensory characteristics. They should therefore have better functional properties, less off-flavour and better mouthfeel.

As part of the project, protein ingredients are obtained from nuts frequently consumed in Germany and Brazil, such as Brazil nuts, cashew nuts, hazelnuts, macadamia nuts and walnuts. A comprehensive analysis of composition, sensory profile, protein denaturation and functionality forms the basis for process development. Roasting, de-oiling and milling are examined in detail: The roasting parameters are optimised in order to develop suitable flavours for dairy alternatives. In addition, environmentally friendly technologies are used to optimise oil removal, with a focus on eutectic solvents as a cost-effective method. To further improve functionality, milling technologies and conditions will be examined more closely. This should allow the holistic use of de-oiled nut meals without the need for extensive extraction processes. To demonstrate their potential to reduce off-flavours and improve mouthfeel, the obtained ingredients will be tested in dairy product alternatives.

The minimally processed protein ingredients developed within MOO-NUTS will thus support SMEs in the development of alternative dairy products with higher consumer acceptance.

The project is being carried out in collaboration between the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising and the University of Campina in Brazil.