Russia’s First Plant-Based Kefir Offers a Healthier Dairy-Free Alternative

Researchers at South Ural State University have created Russia’s first plant-based kefir alternative. The new product uses hemp seeds and soybeans instead of dairy. It is aimed at people with lactose intolerance, vegetarians, and health-conscious consumers.

The alternative kefir is fermented for 16 hours at 36–38°C using probiotic cultures, including acidophilic and bifidobacteria. The soy-based version showed particularly strong results, with lactic acid levels up to nine times higher than in traditional dairy kefir.

Tests revealed that the plant-based drinks have high antioxidant activity. The polyphenol content nearly doubled in the soy variant fermented with bifidobacteria. The final product retains a familiar texture, a pleasant taste, and a longer shelf life compared to conventional kefir. Regular consumption of fermented plant-based foods has been linked to potential health benefits. These include a lower risk of obesity, cardiovascular disease, type 2 diabetes, and certain cancer complications. The new alternative offers nutritional completeness while catering to dietary restrictions.

The plant-based kefir provides a dairy-free option with added health advantages. Its high antioxidant levels and probiotic content make it a promising choice for those avoiding lactose or seeking functional foods. The university’s development expands options for fermented beverages in Russia.