The non-dairy yogurt market is experiencing a significant surge in popularity, driven by consumer demand for sustainable, healthy, and clean label-friendly options. According to Vantage Market Research, the global non-dairy yogurt market is currently valued at USD 2.8 billion and is projected to reach USD 7 billion by 2030, with a compound annual growth rate (CAGR) of 14.1% between 2023 and 2030.
Several factors are contributing to the rise in demand for non-dairy yogurt, including consumer interest in alternative diets, concerns over dairy and lactose intolerance, and a growing awareness of the environmental impact of food production. Individuals with dairy protein and lactose intolerance issues are turning to non-dairy yogurt as a viable alternative.
Manufacturers are working to create plant-based yogurts that closely mimic the sensory qualities of traditional dairy yogurts. The production process involves using plant-based ingredients to simulate the taste, texture, and color of conventional dairy yogurt. Fermentation is initiated by vegan lactic acid bacteria cultures and a source of sugar, resulting in a product that closely resembles dairy yogurt.
One key ingredient in the production of non-dairy yogurts is almond butter and almond protein. These plant-based options offer a rich combination of protein, fiber, unsaturated fats, and minerals, providing clean label-friendly products with great sensory attributes. Almond ingredients are gluten- and soy-free, making them suitable for consumers with food sensitivities.
Almond butter and almond protein offer nutritional benefits while delivering superior flavor and texture to non-dairy yogurts. With the increasing popularity of plant-based products, almond ingredients are becoming a go-to solution for food manufacturers looking to meet consumer demands for sustainable and healthy options.
In conclusion, the rise of non-dairy yogurt in today’s market is a testament to the growing consumer interest in sustainable and healthy food choices. Almond ingredients play a crucial role in creating plant-based yogurts that offer both nutritional benefits and superior flavor, making them a valuable addition to the non-dairy yogurt market.
