Russia’s First Plant-Based Kefir Made from Hemp and Soybeans Debuts

Scientists at South Ural State University have created Russia’s first plant-based kefir alternative using hemp seeds and soybeans, offering a dairy-free option for lactose-intolerant, vegetarian, and health-focused consumers. Early tests show it matches the texture and taste of traditional kefir while providing added nutritional benefits.

The research team, based in the Department of Food Biotechnology, developed the drink by fermenting a plant-based mixture with probiotic cultures. They used acidophilic and bifidobacteria to break down the hemp and soybean blend. The fermentation process lasted 16 hours at a controlled temperature of 36–38°C, producing organic acids efficiently.

The soy-hemp mixture fermented vigorously, with lactic acid levels reaching up to nine times higher than in standard dairy kefir. Tests also revealed increased antioxidant activity and a significant rise in polyphenol concentration. The final product retains a smooth texture, a mild flavour, and a longer shelf life than many dairy alternatives. Regular intake of fermented plant-based drinks has been linked to lower risks of obesity, cardiovascular disease, type 2 diabetes, and certain cancer complications. This new kefir alternative aims to provide similar health advantages while catering to dietary restrictions.

The plant-based kefir offers a complete nutritional profile, familiar taste, and improved storage stability. Its high probiotic content and antioxidant properties may support long-term health benefits. The university’s development marks a step forward in dairy-free fermented beverages for Russian consumers.