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Plant-based yogurts are gaining popularity as consumers seek sustainable, healthy, and label-friendly 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 2030.1 Manufacturers are striving to meet consumer demands by developing plant-based yogurts that closely mimic the sensory qualities of traditional dairy yogurts while also addressing health and sustainability concerns.
Emergence of Non-Dairy Yogurt in the Market
Consumers are increasingly conscious of the impact of their purchasing choices on the environment and their health. Non-dairy yogurts offer a way for individuals to maintain their dietary habits without compromising on taste, health, or sustainability.
Addressing Functional Challenges
Manufacturing plant-based yogurts presents challenges in achieving desired thickness, consistency, and sensory attributes comparable to dairy yogurts. Emulsification and gelling properties play a crucial role in meeting consumer expectations. Additionally, some plant-based protein sources may introduce off-flavors, odors, or undesirable colors, making ingredient selection crucial in achieving the desired taste and appearance.
Benefits of Almond Ingredients in Non-Dairy Yogurts
Almond butter and almond protein offer a combination of protein, fiber, unsaturated fats, and minerals, making them ideal for creating non-dairy yogurts with excellent sensory qualities and clean labels. Their neutral taste and functional advantages help in replicating the sensory experience of dairy yogurts.
Production of Almond Butter and Almond Protein
Almond butter is produced by blanching, roasting, and grinding whole almonds to create a smooth paste, while almond protein is derived from pressing almond fragments to remove oil, resulting in a high-protein flour. The difference in oil content between almond butter and almond protein influences the mouthfeel and creaminess of non-dairy yogurts.
Combining Almond Butter and Almond Protein for Optimal Results
By combining almond butter and almond protein in varying ratios, manufacturers can create non-dairy yogurts with superior texture, flavor, and appearance. The balanced use of these ingredients enhances sensory qualities while providing nutritional benefits.
Manufacturing Advantages of Almond Ingredients
Almond protein offers a consistent texture and easy dispersibility, simplifying the production process. Almond butter’s low viscosity and emulsion capacity contribute to product consistency and stability over time.
Nutritional Benefits and Flavor Profile
Almond ingredients offer a label-friendly solution with nutritional benefits such as healthy fats, protein, antioxidants, and dietary fiber. They are gluten- and soy-free, catering to consumers with dietary sensitivities while enhancing taste and texture.
CJ McClellan, senior manager of strategic marketing at Blue Diamond Global Ingredients, emphasizes the role of almond ingredients in meeting consumer demands for functional non-dairy applications.
For more information on incorporating almond ingredients in plant-based yogurts, download our comprehensive guide here.
Sources:
1. Non-Dairy Yogurt Market. Available online https://www.vantagemarketresearch.com/industry-report/nondairy-yogurt-market-2192
2. Craig, W.J.; Brothers, C.J. Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives. Nutrients 2021, 13, 4069. https://doi.org/10.3390/nu13114069