Want to embark on a new adventure in plant based yogurt?
Yogurt produced on another base than classical milk is increasing rapidly. The market for fermented dairy alternatives has shown impressive growth in recent years – in fact it is the category within fermented foods that have shown the highest growth rates in 2015 and 2016 (source: Euromonitor).
Global launches of plant-based spoonable yogurt are up 147% compared to 2014, and according to a study commissioned by Chr. Hansen in August 2017, more than half of all consumers have purchased a dairy alternative food or beverage.
Among those consumers who had purchased dairy alternative yogurt, 77% want to see more options in the grocery store, indicating that dairy alternative yogurt has a lot of room for growth.
New product range for a new market trend
Chr. Hansen offers a product range that is well-suited to tap into the opportunities this new market trend is offering. Our new series of cultures for dairy alternatives enable the producer to make healthy plant based yogurt products with the qualities we traditionally ascribe to dairy yogurt: A mild and fresh taste and smooth texture, and safe and healthy products.
These cultures include the world’s best documented probiotic Bifidobacterium BB-12®.
Another important property of the new range is the speed at which the cultures can acidify the plant-bases. Building on our expertise in acidification and achieving customers' fermentation speed targets, these new cultures give manufacturers the opportunity to increase acidification speed in some plant bases quite substantially.