Plant-based Yogurt Market Size To Exceed USD 14.0 Mn By 2033

Updated · Jan 6, 2025

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Table of Contents

Introduction
Key Takeaways
Plant-based Yogurt Statistics
Emerging Trends
Use Cases
Major Challenges
Market Growth Opportunities
Key Players Analysis
Conclusion

Introduction

The global Plant-based Yogurt Market is experiencing significant growth and is expected to reach a market value of approximately USD 14.0 billion by 2033, up from USD 4.6 billion in 2023. This represents a robust compound annual growth rate (CAGR) of 11.8% during the forecast period from 2024 to 2033.

The rising demand for plant-based products, driven by increasing consumer awareness around health, sustainability, and animal welfare, has greatly contributed to the expansion of the market. As more people shift towards vegan, dairy-free, and lactose-free diets, plant-based yogurt has gained popularity as an alternative to traditional dairy yogurt. Factors such as the growing trend of plant-based diets, rising concerns over lactose intolerance, and the desire for clean-label products are fueling the market’s growth.

In addition, advancements in product innovation, including the development of new flavors and formulations, are attracting a wider range of consumers. Opportunities for market expansion are also arising as plant-based yogurt is increasingly being incorporated into food service offerings and retail products across various regions, including North America, Europe, and Asia-Pacific. The product’s ability to cater to a broad spectrum of dietary needs, from vegan to gluten-free and sugar-conscious options, makes it a versatile and attractive choice in the global food industry.

As demand continues to rise, companies are capitalizing on this trend by expanding their product lines, introducing new flavors, and improving the nutritional profile of plant-based yogurt, thus contributing to the market’s dynamic growth. Market opportunities lie in the growing demand for functional foods that offer health benefits beyond basic nutrition. This includes plant-based yogurts enriched with probiotics, vitamins, and minerals that cater to consumers’ interest in immune health, digestion, and overall well-being.

Additionally, product innovation, including flavored plant-based yogurts and those with added protein content, is expected to attract more consumers, especially among millennials and Gen Z who are more inclined towards plant-based lifestyles. As the market expands, companies are also exploring regional markets with untapped potential, particularly in Asia-Pacific, where plant-based diets are already deeply embedded in many cultures. The increasing influence of Western diets in these regions is also boosting the demand for dairy alternatives, including plant-based yogurt. With a rising middle class and greater disposable income, emerging economies are expected to drive further growth in the plant-based yogurt sector.

Key Takeaways

Plant-based Yogurt Market size is expected to be worth around USD 14.0 Bn by 2033, from USD 4.6 Bn in 2023, growing at a CAGR of 11.8%.
Conventional plant-based yogurt held a dominant market position, capturing more than a 74.3% share of the market.
Soy Yogurt held a dominant market position, capturing more than a 38.5% share.
Chocolate held a dominant market position, capturing more than a 19.3% share.
Households held a dominant market position, capturing more than a 64.4% share.
Offline held a dominant market position, capturing more than a 79.1% share.
North America dominated the global plant-based yogurt market, accounting for 31.7% of the market share, valued at USD 1.8 billion.

Plant-based Yogurt Statistics

Protein-rich and Fortified Yogurt Alternatives

At least one-third of the yogurt alternatives had 5 g or more of protein/serving.
Only 45% of the yogurt alternatives had calcium levels fortified to at least 10% of daily value (DV), while only about one in five had adequate vitamin D and B12 fortification at the 10% DV level.
One-half of the yogurt alternatives had high sugar levels, while 93% were low in sodium.
A sample of 28 representative yogurts was selected from the Australian market for the study to test a range of products and reﬂect the stimuli design of the experiment.
They short-listed a set of 16 yogurt products for further consumer testing in stage 2 with untrained consumers, who consumed yogurt at least weekly.

Yogurt Variants: Nutritional and Sensory Analysis

The temperature of the room was controlled to 22–24◦C, and the yogurt was served at a temperature of 8–10◦C.
The yogurts come in 5.3-ounce (150-gram) and 16-ounce (454-gram) serving sizes. Only the original and vanilla flavors come in the larger size option.
You’ll get between 20%–70% of the Daily Value of vitamin B12 from So Delicious yogurts, depending on which one you choose.
Chobani doesn’t make an unsweetened version of their oat milk yogurt, so there are 13–15 grams of added sugar in all four flavors.
75% of the world’s population doesn’t produce enough lactase, the enzyme needed to digest the milk sugar lactose.

Fortification Challenges in Yogurt Alternatives

It can be between 10% to over 40% fat, depending on the type of cream being created: half-and-half, light cream, whipped cream, or heavy cream.
The content of organic acids (2260.00 mg/kg), total phenolic content (19.23 μg/ml), and DPPH free radical scavenging activity (94.61%) of walnut yogurt.
The content of bitter amino acids in walnut yogurt was reduced by 92% and the flavor quality and antioxidant activity were improved.
Yogurt (4.00 g) was put in a capped glass tube and 4 mL of 19.77 mol/L methanol was added.
Yogurt extract (0.5 mL) was mixed with 1 mL of 19.77 mol/L methanol and 1 mL of 0.5 mmol/L DPPH solution, respectively.

Emerging Trends

Rising Demand for Dairy Alternatives: As more consumers move toward vegan or dairy-free diets, the demand for plant-based yogurt has grown significantly. This shift is driven by increased awareness of health benefits, such as lower cholesterol and lactose intolerance, which are pushing consumers to choose plant-based options.
Expansion of Flavor Offerings: Brands are increasingly introducing a variety of flavors in plant-based yogurts, ranging from traditional fruity options to more unique tastes like coconut-lime or matcha. This helps meet consumer preferences and enhances the product’s appeal to a broader market, encouraging repeat purchases.
Improved Texture and Taste: Plant-based yogurt producers are improving the taste and texture of their products to mimic traditional dairy yogurt. Through innovation in plant-based milk sources like oats, almonds, and cashews, manufacturers are making these products more enjoyable and more similar to their dairy counterparts.
Increased Availability in Mainstream Retail: Plant-based yogurt is becoming more available in mainstream grocery stores, supermarkets, and convenience stores. This expansion into traditional retail channels increases accessibility and allows plant-based yogurt brands to reach a wider audience.
Focus on Sustainable Packaging: In line with consumer demand for more sustainable practices, brands in the plant-based yogurt market are adopting eco-friendly packaging. This includes using recyclable materials or reducing plastic use, which aligns with the environmentally conscious values of many plant-based food consumers.

Use Cases

Vegan and Dairy-Free Diets: Plant-based yogurt serves as an ideal alternative for individuals following vegan, lactose-free, or dairy-free diets. It allows consumers to enjoy yogurt without consuming animal products or dairy, meeting their dietary needs while offering similar taste and texture to traditional yogurt.
Health-Conscious Consumers: Many plant-based yogurts are enriched with probiotics, vitamins, and minerals, making them a healthy snack option. Health-conscious individuals use these products to boost their digestive health, support immunity, and maintain a balanced diet, without the cholesterol or fat found in dairy yogurt.
Breakfast and Snack Options: Plant-based yogurt is commonly used as a quick, nutritious breakfast or snack. It can be paired with fruits, nuts, granola, or sweeteners, providing a satisfying meal with a mix of flavors and textures, while also offering a convenient option for busy individuals seeking healthy food choices.
Smoothie Ingredient: Plant-based yogurt is often used as a base for smoothies. It provides creaminess and a dairy-free option for smoothies, particularly for those who prefer plant-based diets. The versatility in flavor choices allows users to create a variety of healthy, nutrient-dense beverages.
Baking and Cooking Substitute: In recipes that call for yogurt or sour cream, plant-based yogurt is an excellent substitute. It can be used in baking, cooking, and even salad dressings. This allows individuals to maintain their plant-based diet while still enjoying familiar dishes that require yogurt.

Major Challenges

Taste and Texture Consistency: One of the biggest challenges for plant-based yogurt is matching the taste and texture of traditional dairy yogurt. While some consumers find plant-based alternatives enjoyable, others may not appreciate the taste or consistency. Manufacturers need to continually innovate and refine their products to ensure they meet consumer expectations for creaminess and flavor without compromising on health benefits.
High Production Costs: The production of plant-based yogurt often involves more expensive ingredients compared to dairy-based options, such as nuts, oats, and specialty plant milk. These higher ingredient costs, along with the need for specialized processing, can lead to higher product prices, making it challenging for some consumers to afford these alternatives, especially in price-sensitive markets.
Limited Consumer Awareness: Despite growing interest, many consumers still lack awareness of plant-based yogurt’s health benefits or availability. Some potential buyers may not fully understand how plant-based yogurts differ from traditional yogurts in terms of nutritional value, or they may be skeptical about the taste, limiting the market reach and overall adoption of these products.
Supply Chain and Sourcing Issues: Plant-based yogurt production relies heavily on the availability and quality of plant-based ingredients like oats, almonds, or coconuts. Any disruptions in the supply chain, such as shortages or price fluctuations in raw materials, can affect production volumes and product pricing. This reliance on diverse plant sources also complicates consistency in product quality and availability.
Regulatory Challenges: As plant-based yogurt grows in popularity, regulatory bodies are starting to scrutinize labeling and health claims. There is ongoing debate about whether plant-based products should be allowed to use terms like “yogurt” on their labels, especially when they lack certain ingredients found in traditional dairy yogurt. These regulatory challenges can create barriers for manufacturers, affecting their marketing and distribution strategies.

Market Growth Opportunities

Expansion of Flavor Innovation: As consumer tastes evolve, there’s an opportunity for brands to experiment with new and exciting flavor profiles. Companies like Chobani and Silk can expand their product lines to include more unique flavors, such as exotic fruits or savory options, to cater to the growing demand for variety in plant-based yogurt.
Health-Driven Product Development: With increasing consumer focus on wellness, plant-based yogurt brands can focus on adding functional ingredients like probiotics, vitamins, and high protein content. Brands like Kite Hill and Forager can capitalize on this trend by offering nutrient-dense products that cater to health-conscious consumers seeking more than just a dairy alternative.
Expanding Distribution Channels: Companies like Danone and General Mills have the opportunity to expand the availability of plant-based yogurts through mainstream grocery stores, convenience stores, and e-commerce platforms. Expanding into new retail and online channels can significantly boost brand visibility and reach new consumers.
Sustainability and Eco-Friendly Packaging: With consumers increasingly prioritizing sustainability, brands like Good Karma and LAVVA can tap into the growing demand for eco-friendly packaging. By reducing plastic use or adopting recyclable packaging, these companies can position themselves as environmentally conscious and attract eco-minded customers.
Growth in Emerging Markets: As plant-based diets gain popularity globally, there is a significant opportunity for companies like Hain Celestial and Stonyfield Farm to enter emerging markets in Asia, Latin America, and the Middle East. These regions are seeing rising demand for plant-based products due to health trends and increasing awareness of lactose intolerance.

Key Players Analysis

Callifia: Known for its high-quality plant-based beverages, Callifia also offers dairy-free yogurt alternatives made from almonds and oats. The brand focuses on clean ingredients and sustainable practices, providing consumers with a delicious and nutritious alternative to traditional dairy yogurts.
Chobani: A leader in the yogurt industry, Chobani has expanded its product line to include a range of plant-based yogurts made from oats and other dairy-free ingredients. The brand leverages its strong market presence and commitment to innovation, attracting health-conscious consumers with high-protein, low-sugar options.
COYO Pty Ltd.: COYO specializes in coconut-based plant-based yogurt, offering a creamy and dairy-free alternative for vegan and lactose-intolerant consumers. The brand emphasizes its use of natural, organic ingredients, positioning itself as a premium product in the growing plant-based yogurt market.
Daiya Foods Inc.: Daiya is well-known for its dairy-free cheese alternatives and plant-based yogurts made from coconut milk. With a focus on allergy-friendly options, Daiya has built a loyal customer base among those seeking vegan, gluten-free, and dairy-free products that don’t compromise on taste or texture.
Danone: A global food company, Danone has ventured into the plant-based yogurt market with its “Alpro” and “Silk” brands. The company is committed to providing nutritious, sustainable alternatives to traditional dairy, with a strong focus on expanding its range of plant-based yogurt options across different markets.
Forager: Forager offers organic, plant-based yogurt made from cashew milk and other dairy-free ingredients. Known for its clean, wholesome products, Forager has quickly gained popularity among health-conscious consumers who value both flavor and nutrition in their dairy-free alternatives.
General Mills Inc.: General Mills has made significant strides in the plant-based yogurt market through its “Yoplait” brand, which now includes non-dairy options. Their range includes oat-based yogurts aimed at consumers seeking plant-based, allergy-friendly, and probiotic-rich products.
Good Karma: Specializing in plant-based yogurts made from flaxseed, Good Karma offers a nutritious alternative with added omega-3s and protein. The company focuses on creating allergen-friendly products that cater to vegan, gluten-free, and dairy-free diets while prioritizing sustainability.
Good Plants: Good Plants offers creamy plant-based yogurt made from coconut and almonds, focusing on natural ingredients and no added sugars. The brand appeals to consumers looking for delicious, nutritious, and vegan-friendly dairy alternatives.
Hain Celestial: Known for its diverse portfolio of natural and organic products, Hain Celestial’s plant-based yogurt brands, such as “WestSoy” and “Dream,” cater to health-conscious and environmentally aware consumers. The company is committed to offering plant-based yogurt options that support both sustainability and well-being.
Hudson River Foods: Specializing in organic, plant-based dairy alternatives, Hudson River Foods offers high-quality yogurt made from nuts and oats. Their products focus on clean ingredients and are designed to meet the needs of those following dairy-free, gluten-free, and vegan lifestyles.
Kite Hill: Kite Hill focuses on making plant-based yogurt from almond milk, offering rich and creamy alternatives to dairy yogurt. Known for its high-quality ingredients and artisanal approach, Kite Hill appeals to consumers seeking a premium, organic, and nutritious plant-based option.
LAVVA: LAVVA offers plant-based yogurt made from pili nuts and other natural ingredients, focusing on high-quality, nutrient-rich options. The brand is committed to sustainability, offering a creamy, dairy-free alternative that emphasizes clean ingredients, probiotics, and healthy fats.
NANCY’S: Known for its probiotic-rich plant-based yogurts, NANCY’S offers non-dairy options made from soy and other plant-based milks. The brand emphasizes gut health and has built a loyal following among consumers seeking a dairy-free alternative with functional benefits.
Silk: A well-established brand, Silk offers a variety of plant-based yogurts made from oats, almonds, and soy. The company is recognized for its wide distribution and commitment to providing high-quality, nutritious, and delicious dairy-free alternatives to mainstream yogurt products.
So Delicious: So Delicious offers a range of plant-based yogurts made from coconut milk, soy, and almond milk. The brand’s focus on dairy-free, vegan, and allergen-friendly products has made it a popular choice for consumers looking for creamy, delicious alternatives without any animal products.
Stonyfield Farm Inc.: A pioneer in organic yogurt, Stonyfield has expanded into the plant-based market with products made from oat milk and other dairy-free ingredients. The company’s strong focus on organic ingredients and environmental sustainability appeals to eco-conscious and health-driven consumers.
The Hain Celestial Group Inc.: Through its plant-based yogurt brands like “Dream” and “Earth’s Best,” The Hain Celestial Group offers a variety of dairy-free alternatives. The company targets health-conscious consumers with its focus on organic ingredients, sustainability, and allergen-free options.

Conclusion

The Plant-based Yogurt Market is experiencing significant growth driven by rising consumer demand for healthier, dairy-free, and environmentally sustainable food options. As more people adopt vegan, lactose-free, and allergy-conscious diets, brands are expanding their product offerings to include a variety of flavors, ingredients, and functional benefits like probiotics and added vitamins.

While challenges such as taste, texture consistency, and higher production costs remain, there are ample opportunities for innovation, including improvements in product quality, flavor variety, and sustainable packaging. The market is poised for further growth, with key players like Chobani, Danone, and Kite Hill leading the way in product development and distribution. As consumer preferences continue to shift towards plant-based alternatives, the future of plant-based yogurt looks promising, with increasing availability and adoption across global markets.