Non-dairy yogurts are taking the market by storm, fueled 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 of 14.1% between 2023 and 2030.
The rise in non-dairy yogurt can be attributed to several factors, 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 now able 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. Vegan lactic acid bacteria cultures are used to initiate fermentation, converting sugars into lactic acid and creating the desired thickness and consistency.
One key ingredient that is revolutionizing the non-dairy yogurt market 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 butter and almond protein are made by grinding blanched almonds to create a smooth paste or high-protein flour, respectively.
Combining almond butter and almond protein in non-dairy yogurt formulations creates a well-balanced product with superior appearance, aroma, texture, flavor, and aftertaste. Almond protein provides a consistent and smooth texture, while almond butter offers a low viscosity and excellent emulsion capacity, ensuring a smooth consistency in the final product.
In addition to their functional benefits, almond butter and almond protein also provide nutritional advantages, including better-for-you fats, protein, antioxidants, dietary fiber, essential minerals, and vitamins. These clean label-friendly ingredients are gluten- and soy-free, making them suitable for consumers with food sensitivities.
CJ McClellan, senior manager of strategic marketing for Blue Diamond Global Ingredients, highlighted the increasing popularity of non-dairy yogurts and the role almond ingredients play in meeting consumer demands and providing functional benefits for food manufacturers. Partnering with Blue Diamond can help create plant-based yogurt applications that deliver the sensory experience, nutrition, and labels consumers desire.