Yogurt

International Flavors & Fragrances (IFF) (NYSE: IFF) has launched TEXSTAR, an advanced enzymatic texturizing solution designed to replace stabilizers in fermented fresh plant-based dairy.

© IFF
Ingredients

IFF Unveils 100% Enzymatic Solution for Premium and Velvety Textures in Plant-Based Yogurt

International Flavors & Fragrances (IFF) (NYSE: IFF) has launched TEXSTAR, an advanced enzymatic solution designed to replace traditional texturizing agents in fermented fresh plant-based dairy. Described as revolutionary and “like no other enzyme on the market,” IFF’s new ingredient offers manufacturers a clean-label solution to address one of the challenges for adopting plant-based dairy: taste and texture. TEXSTAR is said to provide the necessary viscosity, enabling premium velvety textures, and additionally improves the taste profiles of yogurts by mitigating unpleasant plant or beany notes. Marianne Toftdal, global product line manager of Dairy Enzymes at IFF, shared, “As a 100 percent enzymatic solution, TEXSTAR™ is a game-changer in the texturants market. With nearly two-thirds of U.K. consumers scrutinizing yogurt ingredients as closely as other foods, TEXSTAR™ …

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Close up of woman biting into Planted chicken

© Planted
Studies & Numbers

EU Survey Reveals Color, Shape, & Texture of Plant-Based Fermented Foods are Paramount for Consumers

The first wave of consumer surveys from the EU-funded HealthFerm project has pinpointed the sensory preferences of consumers for fermented plant-based alternatives such as yogurt, drinkable yogurt, chicken, and protein-enriched bread. The survey, which reached 7,800 EU consumers in eight EU Countries and Switzerland, delves into European consumer preferences and attitudes towards plant-based fermented foods. It provides food innovators with guidance for developing plant-based fermented alternatives that align with consumers’ expectations. Creamy, sweet, and uniform. Consumers favor plant-based fermented yogurt and drinkable yogurt that is white, creamy, sweet, and uniform. The survey shows a clear preference for these products to mimic the characteristics of dairy-based yogurts, highlighting the importance of familiar textures and flavors. For both fermented plant-based drinkable yogurt and regular yogurt, “liquid,” “white …

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The Food Innovation Laboratory, a project of South Africa's University of the Free State (UFS), has developed a new line of affordable, protein-rich, soy-based dairy alternatives.

© Martinette Brits (UFS)
Milk- and Dairy Alternatives

Food Innovation Laboratory Unveils Affordable Soy-Based Dairy Range to Combat Undernutrition in South Africa

The Food Innovation Laboratory, a project of South Africa’s University of the Free State (UFS), has developed a new line of affordable, protein-rich, soy-based dairy alternatives: strawberry, banana, and vanilla-flavored milk drinks and berry and banana yogurts featuring natural fruit. Additionally, the team has utilized okara, a soybean byproduct, to create dough for a typical fried bread called vetkoek as well as savory biscuits. The UFS Food Innovation Laboratory project launched to develop a range of “economically feasible” high-protein snacks and dairy alternatives using soybeans. Its goal is to enhance the country’s food security by offering low-income communities high-protein options to address undernutrition issues. Project leader Dr. Brandon Van Rooyen, an expert in product development and commercialization, argues that few sources offer similar nutritional and …

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plant-based yogurt in a glass bowl

© Nishihama – stock.adobe.com
Milk- and Dairy Alternatives

Research Finds Novel Method of Improving Gelling and Texture Properties of Soy Yogurt

Chinese researchers have developed a new approach to improving the properties of soy yogurt through different processing techniques. The study investigated the impact of three factors — the soybean proteins 7S and 11S, homogenization pressure, and glycation modified with glucose — on the gelling of soy yogurt. Homogenization is the process of making two non-soluble liquids the same throughout, while glycation involves attaching a sugar to a protein through covalent bonding (the sharing of electron pairs between atoms). The results indicate that using a 7S/11S globulin-glucose conjugate at a 1:3 ratio, combined with a homogenization pressure of 110 MPa, significantly improves the properties of soy yogurt. The resulting product has better characteristics than soy yogurts made using additives such as pectin or maltodextrin. “These findings provide …

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Planteneers introduces a range of plant-based fermented dairy

Image courtesy of Planteneers
Milk- and Dairy Alternatives

Plant-Based Fermented Dairy: Planteneers Introduces Yogurt, Quark, Cream Cheese, Ayran, and More

Planteneers, a leading developer and provider of customized plant-based products and solutions, has introduced a range of plant-based fermented dairy, including yogurt, quark, cream cheese, crème fraîche, and ayran (Turkish yogurt drink). According to the company, these fermented vegan products have been specifically formulated to replicate the authentic taste, texture, and mouthfeel of traditional dairy products using the company’s unique functional ingredients systems. Planteneers solutions for plant-based dairy are flexible and can be easily adapted and customized to accommodate the specific preferences of manufacturers or brands looking to offer products that cater to consumer demand. This introduction follows the launch of the plant-based steak 2.0., a manufacturing innovation to create marbled and fat-layered alternatives to meat; and a range of pea-based high moisture extrudates (HME) …

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Nature's Fynd fungi-based yogurts

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Milk- and Dairy Alternatives

Nature’s Fynd Launches “World’s First” Fungi-Based Yogurt at Whole Foods

Chicago-based food company Nature’s Fynd has developed what it claims is the world’s first fungi-based yogurt. The dairy-free product, which is described as “delightfully thick and creamy”, is made from the company’s nutritional and sustainable Fy protein. Packaged in single-serving containers, the yogurt is available in three flavors — strawberry, peach, and vanilla. It contains 8 grams of protein, 4 grams of fiber, and live active cultures, while also being free of allergens such as nuts, soy, and gluten. All three flavors are available at Whole Foods stores US-wide from January. Fy protein is produced through the fermentation of a type of fungi that originates in Yellowstone National Park; the process uses just a fraction of the resources required by traditional agriculture. The new yogurts …

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Müller plant-based corner yogurts and rice pudding

© Müller
Milk- and Dairy Alternatives

Müller Launches its First Vegan Products in the UK: Plant-Based Corner Yogurts & Rice Pudding

German dairy brand Müller is launching plant-based versions of two of its most popular products — corner yogurts and rice pudding — in the UK. Described as “delicious and creamy”, the corner yogurts feature a portion of coconut-based yogurt with a separate add-in, with either strawberry and pomegranate puree or crunchy chocolate balls. The rice pudding is also coconut-based and comes in vanilla and chocolate flavours. While Müller is a popular brand in the UK, some consumers such as ethical vegans may prefer not to purchase the new products. A recent investigation by animal rights group Viva! found that some farms supplying Müller use “zero grazing” methods, where cows are never allowed outdoors and calves are separated from their mothers immediately after birth. “A natural …

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Menchie's Frozen Yogurt

©Menchie's
Food Service

How Menchie’s, One of America’s Largest Frozen Yogurt Chains, Is Embracing Dairy-Free Consumers

For years, dairy-free options at frozen yogurt shops were difficult to find, save for the occasional fruit-based sorbet. But times have changed, and many US chains – including 16 Handles, TCBY and Yogurtland – now offer soft-serve yogurt made with ingredients like oat milk.  It’s all the more remarkable that Menchie’s, North America’s largest self-serve frozen yogurt chain, now offers the most extensive selection of dairy-free items, with about a dozen rotating yogurts and sorbets to choose from.  With 350 locations in the US, Canada, Mexico and beyond, Menchie’s prides itself on offering a welcoming atmosphere and has made impressive efforts to cater to guests seeking fully plant-based yogurt. Since 2016, it has launched an ever-increasing range of indulgent yogurt flavors including Vegan Cinnamon Horchata, …

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Lavva Yogurt Flavors

©Lavva
Milk- and Dairy Alternatives

The Return of Lavva: After Two Years, Beloved Plant-Based Yogurt Re-Launches in Stores

After a two-year hiatus, plant-based yogurt favorite Lavva is returning to US retailers. Prior to the 2020 pandemic, Lavva, known for its clean-label yogurt made with pili nuts, was experiencing strong growth and gained a highly devoted fan base. But months into the COVID pandemic, the company was forced to pivot from retail to online shipping, and additional challenges brought on by the global crisis further disrupted its supply chain and production. By 2021, Lavva’s products had largely disappeared from stores, leading many sad and disappointed fans to believe the company had permanently closed down.  Making a comeback But Lavva devotees can rejoice again, because the company is officially back and working on re-stocking in stores. As Founder and Chief Growth Officer Elizabeth Fisher explains, …

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Cocos Organic

© Cocos Organic
Market & Trends

Vegan Yogurt Market to Grow With 19.87% CAGR, Driven by Increased Health Consciousness

According to a report by Cognitive Market Research, the global vegan yogurt market is expected to grow with a CAGR of 19.87% through to 2030. The market is currently valued at $2.45 billion, with increased health consciousness and a shift towards plant-based foods driving growth. Europe has the largest revenue share, which has been attributed to the prevalence of TV and social media advertising campaigns in the region. However, the Asia-Pacific market is expected to see significant growth over the forecast period, due to a significant number of lactose-intolerant consumers. Currently, soy yogurts have the largest revenue share in terms of ingredients, with strawberry flavor forecast to dominate the market. Increasing numbers of product launches will provide opportunities for growth, though high costs could restrict …

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The Collective

© The Collective
Milk- and Dairy Alternatives

The Collective: Rapid Growth For Plant-Based Yogurts Produced by Dairy Company Offshoot

Dairy-free yogurts made by UK brand The Collective, a subsidiary of dairy company Meadow (formerly Meadow Farms), are set to launch at supermarket chain Planet Organic next month, as the range continues to go from strength to strength. The Collective makes both dairy and plant-based yogurts, and the latter have been so successful over the past year that the company is now reported to be the second fastest-growing brand in the dairy-free yogurt category. This has been partially attributed to the rapid growth of the market for gourmet dairy-free products. The Collective’s plant-based “suckies” range for children is also highly popular, and is said to be the fastest-selling dairy-free branded NPD in the kids’ yogurt category. The products, which come in “mess-free” pouches that don’t …

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Portuguese supermarket chain Continente launches vegan yogurt

© Continente
Products & Launches

Portuguese Supermarket Continente Expands Vegan Range With Dairy-Free Yogurts

Portuguese supermarket chain Continente has expanded its Powered by Plants brand with a selection of vegan yogurts. Called Vegegurtes, the range contains both almond and coconut-based options. The almond yogurts are available in the varieties Natural, Red Fruits, and Peach Passionfruit, while the coconut yogurts come in the flavours Natural, Strawberry, and Mango Passion Fruit. The range is made in Portugal and available at Continente stores across the country. The yogurts are all fortified with calcium, vitamin B12, and vitamin D, and have been certified vegan by the internationally recognised V-Label. Continente also offers several varieties of plant-based yogurt made by brands such as Alpro and Sojasun. Additionally, the chain’s Powered by Plants range features a selection of meat alternatives, including burgers, nuggets, and meatballs. …

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Cocos Organic

© Cocos Organic
Milk- and Dairy Alternatives

Cocos Organic: Live Coconut Milk Products, From Kefir to Kids’ Yogurt Tubes

Cocos Organic is a UK brand producing coconut-based yogurt alternatives. Unlike many of its competitors, the company does not heat-treat its products after fermentation, preserving live bacteria that are beneficial for gut health. The independent, family-owned business has launched several new products in recent months, including: Mango Passionfruit Kefir: A fermented drink similar to thin coconut yogurt, containing live active cultures such as Bifidobacterium BB-12 — a probiotic strain said to have benefits for multiple ailments including digestive issues, respiratory conditions, oral health, and immunity. Mango & Passionfruit and Mixed Berry Coconut Yogurt Alternatives: The newest additions to Cocos’ range, the yogurts are flavoured with fruit juices and purees and are free of refined sugars. Coconut Milk Yog Tubes: Developed for kids, these plant-based yogurt …

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cp kelp and chr hansen plant-based milk and yogurt in a camping set surrounded by grass

© CP Kelco & Chr. Hansen
Ingredients

Ingredients Experts CP Kelco & Chr. Hansen Develop “Next Level” Shelf-Stable Vegurts

CP Kelco and Chr. Hansen, two leading ingredient solutions companies, have collaborated to develop shelf-stable plant-based yogurt alternatives called vegurts. The companies say they have developed industrially validated prototypes of “next level” drinkable and spoonable shelf-stable vegurts that will allow manufacturers to respond to the growing demand for great-tasting plant-based dairy. “This collaboration represents a new way of helping our respective customers accelerate their product development and access technical application support globally,” said Anne Sinha, marketing director at CP Kelco, on behalf of the two companies. Chr. Hansen coined the term vegurt upon the launch of its fermentation solutions for plant-based products in 2020. The Danish ingredient expert, which also offers results for other plant-based products, recently launched a range of cultures to keep alt meat …

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Beyond Moo Kids Oatgurt

©Beyond Moo
Products & Launches

Canada’s Beyond Moo Debuts Single-Serve Oatgurt for Kids

Eat & Beyond Global Holdings Inc., an investment issuer focused on alternative protein, announces Canadian portfolio company Beyond Moo is expanding its product line with a single-serve oatgurt beverage for kids.  Made from 100% Canadian oats, the new oatgurt is a dairy-free, gluten-free yogurt drink that is low in sugar and provides healthy probiotics, calcium and vitamins. Available in cherry and vanilla flavors, the kid’s oatgurt comes packaged in a portable on-the-go format. Beyond Moo sells a full range of non-dairy yogurt, kefir, cream cheese-style spreads and butter. All of its products are made without dairy, gluten, nuts, soy, preservatives or artificial flavors.  Drinkable format “The drinkable format means that it’s easy to toss into kids’ lunchboxes or take on the go,” said Yulia Weber, …

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Lavva Original Yogurt

©Lavva
Company News

Lavva Plant-Based Yogurt Acquired by Next in Natural, Names Jeff Lichtenstein as New CEO

Dairy-free yogurt brand Lavva announces it has been acquired by its lead operating partner, Next in Natural, a New York-based business development studio. Through the partnership, Lavva is also appointing Jeff Lichtenstein as its new CEO, and adding several strategic investors to its team.  According to Lavva, Lichtenstein brings extensive experience in launching and scaling national CPG brands in the natural category. As the founder and CEO of Gourmet Guru (acquired by UNFI), Lichtenstein helped to launch such well-known brands as Chobani, Stumptown Coffee, and Hu.  “Lavva is what’s next in natural – delicious and nutritious plant-based products aligned with consumer demand for clean, whole food, functional, regenerative ingredients, and convenience,” says Lichtenstein. “Joining forces with these outstanding partners allows us to fortify the supply chain …

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Wilk Team

© Wilk
Cultivated, Cell-Cultured & Biotechnology

“World’s First” Yogurt Using Cultured Milk Fat Coming Soon from Coca-Cola-Backed Wilk

Israeli alt dairy pioneer Wilk has launched a new project to develop the first yogurt using cell-cultured milk fat. To be developed initially as a concept product, Wilk – developer of cell-cultured human and animal milk – claims this will be the world’s first yogurt using cell-cultured milk fat. The yogurt is planned to serve as proof of the viability of Wilk’s cell-based technology, as the company looks to minimize the use of animals in future dairy production. Wilk claims that the product will contain the core component of fat cultured from cells, ensuring that it retains the inherent nutritional benefits found in real milk fats. The project is expected to last approximately six months. Wilk, a publicly-traded company on the Tel Aviv Stock Exchange …

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Forager Project Kids Yogurt

©Forager Project
Food & Beverage

Forager Project Debuts First Line of Organic Kids Dairy-Free Yogurts

Forager Project, an organic plant-based creamery, announces the launch of Organic Kids Cashewmilk Yogurt, the brand’s first kids-specific product line. Made for children three and up, the yogurt pouches are now available nationwide in the US at Whole Foods Markets, and will soon debut at Fresh Thyme, Mom’s, Central Market and additional stores.  Kid-approved yogurts Created specifically for kids, the Dairy-Free Kids Yogurt comes in three flavors and each pouch is filled with probiotics, calcium and Vitamins A, D and B12. There are currently minimal vegan snacks made especially for children, Forager states, and the new products provide parents a welcome, healthy option that can be enjoyed anytime.  The new flavors include: Berry Berry – Fruity and flavorful with tastes of blueberry, blackberry, and strawberry …

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CHKP Chickpea Yogurts

©CHKP Foods
Milk- and Dairy Alternatives

Global Vegan Yogurt Market to More Than Double Over Next Decade

A recent market report states that the global market for vegan yogurt is currently valued a US$ 2.2 billion and is set to increase at a robust 8.9% CAGR, reaching a market valuation of US$ 5.1 billion in 2032, with offline sales accounting for the dominant share. Dairy-free yogurts are being launched using milk obtained from grains, seeds, and nuts such as coconut, hazelnuts, macadamia, almond, pistachios, pili, and cashew, as well as from flax, soy, and hemp seeds. Recent product launches in vegan yogurt Silk, a Danone subsidiary, launched a vegan range of Greek yogurts consisting of Vanilla, Strawberry, Lemon, and Blueberry, produced with a coconut milk base, stating that until now, so far plant-based alternatives have ” struggled to deliver” in terms of …

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Cholesterol-lowering brand Benecol launches oat range

© Benecol
Milk- and Dairy Alternatives

Cholesterol-Lowering Brand Benecol Targets New Audience With New Oat Range

Cholesterol-lowering brand Benecol has launched its first plant-based range in a bid to appeal to a new consumer group. The range features yogurts and health shots made with gluten-free Finnish oats. The products come in the flavours Plain, Strawberry, Mango, Blueberry, and Raspberry & Blueberry. They are enriched with plant stanols, which have been proven to have a cholesterol-lowering effect. The Benecol Oat range is now available at Asda, Sainsbury’s, Ocado, and Waitrose. The new line will be promoted via a marketing campaign including TV and OOH advertising, alongside collaborations with influencers. The plant-based yogurt market A recent report found that the global plant-based yogurt market is now worth $1.94 billion, and is expected to grow at a CAGR of 17.7% from 2021 through to …

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