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Crafting sustainable and health concerned low-calorie dairy and plant alternatives with innovative shellac-infused powdered matrices

Project description

Insect-derived dairy alternative

Milk allergies, lactose intolerance, and concerns over calories limit dairy consumption, while plant-based alternatives often lack key nutrients like calcium and can have off-flavours. Supported by the Marie Skłodowska-Curie Actions programme, the SHELLACRAFT project will create low-calorie, allergen-free milk and yoghurt alternatives using shellac – a natural, biodegradable resin from lac insects. Thanks to its unique properties, including the ability to form calcium-rich microspheres, shellac serves as a sustainable base combined with coconut oil and xanthan gum. The project develops dehydrated powders that reconstitute into nutritious, tasty products. Rigorous testing will ensure safety, digestibility, and flavour quality. SHELLACRAFT aims to deliver innovative, sustainable dairy alternatives that cater to diverse dietary needs while promoting future scientific collaboration.

Objective

Cow milk allergy, lactose intolerance, calorie intake concern, and soy allergy, presence of unpleasant off-flavors and lack of essential nutrients such as calcium all hinder the consumption of dairy products and plant-based dairy alternatives, respectively. Therefore, in the project, a novel concept of the creation of low-calorie alternatives (milk, yogurt mimic products) additionally fortified with sustainable plant-based bioactives and minerals will be ambitiously pursued by using a natural polymer shellac. Shellac is a sustainable food source, a biodegradable resin obtained from the secretion of lac insects (Kerria Lacca), being recognized as a safe food additive by the FDA. The distinguishing factors of shellac are: lipophilicity, surface activity, self-assembling properties, supramolecular interaction ability. What is more, it is also non-allergic and it can also form calcium–shellac microsphere; hence it is a promising starting material for the preparation of an allergen-free non-dairy milk alternative at low cost. To meet the low-calorie and bioactive-fortified goals, formulation and production of non-dairy milk and yogurt will be achieved by shellac as a main ingredient in combination with virgin coconut oil and xanthan gum. Appropriate drying technology will be used to form easy-to-apply powders that will serve as a base for the production of low-calorie dairy alternatives that will be preserved in the form of dehydrated products. The reconstituted products will be examined for physical and chemical properties, toxicity, organoleptic, digestibility, and bioaccessibility studies including new aspects of process contaminants determination (safety issue). This study provides new insight into the characterisation of new products and will aid in extending the scientific network for future collaboration. The SHELLACRAFT aims to develop a sustainable and allergen-free dairy-plant alternative platform for products that will meet various consumer demands.

Fields of science (EuroSciVoc)

Programme(s)

Topic(s)

Funding Scheme

HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European Fellowships

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Call for proposal

(opens in new window) HORIZON-MSCA-2024-PF-01

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Coordinator

UNIWERSYTET PRZYRODNICZY WE WROCLAWIU
Net EU contribution
€ 179 006,16
Address
UL. CYPRIANA KAMILA NORWIDA 25
50-375 Wrocaw
Poland
Region
Makroregion południowo-zachodni Dolnośląskie Miasto Wrocław
Activity type
Higher or Secondary Education Establishments
Links
Total cost
No data

Partners (1)