The US is the biggest market for plant-based yogurt alternatives. Here, the category has grown by 50 percent in 2017 and 2018 and has now reached 1 percent of the total yogurt consumption according to Dairy Management Inc.
Global launches of fermented plant bases are up 220 percent in 2018 compared to 2014, and according to a study commissioned by Chr. Hansen in August 2017, more than half of all consumers have purchased a plant-based food or beverage. 77 percent of those consumers seek more options in the supermarket, indicating that fermented plant bases have a great growth potential.