Plant-based yogurts are rapidly gaining popularity in the market as consumers seek sustainable and healthy options. According to Vantage Market Research, the global non-dairy yogurt market is currently valued at USD 2.8 billion and is expected to reach USD 7 billion by 2030. This growth is driven by consumer demand for products that mimic the sensory qualities of dairy yogurt while also meeting health and sustainability criteria.
Consumers are increasingly conscious of the environmental and health implications of their purchases, leading to a rise in non-dairy yogurt consumption. These products allow consumers to enjoy the taste and health benefits of yogurt without compromising their values on wellness and sustainability.
Manufacturing plant-based yogurts presents challenges compared to traditional dairy yogurts, particularly in achieving the desired thickness and consistency. Ingredients must also meet consumer expectations in terms of taste and color. Almond butter and almond protein are highlighted as versatile options for creating non-dairy yogurts that offer sensory appeal and label-friendly benefits.
Almond butter is produced by processing blanched almonds for a smoother texture, while almond protein is a high-protein flour with reduced oil content. Combining these ingredients in non-dairy yogurt formulations can result in products with superior appearance, texture, and flavor.
Almond protein provides a consistent texture, while almond butter offers a smooth mouthfeel and emulsion capacity. Both ingredients are rich in nutritional benefits, providing fats, protein, antioxidants, and fiber, as well as essential minerals and vitamins. Almond ingredients are also gluten- and soy-free, making them suitable for consumers with food sensitivities.
Overall, almond ingredients are positioned as a solution for food manufacturers looking to capitalize on the growing trend of non-dairy yogurts. By incorporating almond butter and almond protein, manufacturers can create products that meet consumer demands for taste, texture, and nutritional content.
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Lara Heller graduated from the University of Amsterdam in the Netherlands with a degree in New Media and Communication. During her studies, she specialized in digital media, social media strategies, and content creation. She participated in various digital media projects during her university years, focusing particularly on online journalism and media ethics. After graduation, Lara started working as a content strategist at one of Europe’s leading digital media agencies, where she developed campaigns that strengthened the digital presence of numerous international brands.
