The Non Dairy Yogurt Market is projected to grow at a CAGR of 14.5% from 2024 to 2031, reaching USD 7.5 billion by 2031. Europe dominates the market, accounting for 35% of the global share. Key metrics include increasing lactose intolerance, rising veganism, and growing health consciousness among consumers.
The non-dairy yoghurt market is expanding rapidly, driven by rising lactose intolerance, increased acceptance of plant-based diets, and growing awareness of the health benefits of non-dairy alternatives. The market is characterised by ongoing product innovation and expanding distribution channels.
Market Trend: Innovative flavors and functional ingredients in non dairy yogurts
The non-dairy yoghurt market is seeing a substantial shift towards new flavours and the use of beneficial additives. Manufacturers are offering unique and exotic flavours to differentiate their products and respond to a wide range of consumer tastes. For example, globally inspired flavours such as matcha, lavender, and turmeric are becoming increasingly popular in non-dairy yoghurt. Companies are also supplementing their products with functional ingredients like probiotics, prebiotics, and plant-based proteins to increase nutritional value and appeal to health-conscious customers. Some businesses are also experimenting with superfood ingredients such as chia seeds, flaxseeds, and fruit and vegetable blends. This trend not only meets the desire for diversity, but it also correlates with the growing consumer interest in meals that provide both taste and health advantages, resulting in product innovation and market expansion in the non-dairy yoghurt sector.
Market Driver: Increasing health consciousness and dietary shifts towards plant-based alternatives
Consumers' increasing health consciousness and move to plant-based diets are important drivers of the non-dairy yoghurt market. Consumers are becoming more aware of the possible health benefits of plant-based diets, such as reduced risk of heart disease, improved digestion, and better weight management. Non-dairy yoghurts are seen as healthier alternatives to regular dairy products, as they often contain fewer calories and saturated fat. Furthermore, the growing prevalence of lactose intolerance and milk allergies is driving customers towards dairy-free solutions. Environmental concerns about dairy production are also impacting consumer choices, with many turning to plant-based alternatives as a more sustainable option. This movement in dietary habits is not confined to vegans or vegetarians; it is also being adopted by flexitarians and health-conscious omnivores. As a result, food manufacturers are increasing their non-dairy yoghurt options to satisfy rising demand, accelerating market growth and innovation in plant-based yoghurt alternatives.
Market Restraint: Texture and taste challenges in replicating traditional dairy yogurt
One of the most major hurdles in the non-dairy yoghurt sector is duplicating the texture and flavour of regular dairy yoghurt. Many consumers find the texture of plant-based yoghurts distinct from that of dairy yoghurts, describing them as gritty, thin, or lacking the creamy consistency of dairy products. Similarly, replicating the sour flavour profile associated with dairy yoghurt can be difficult using plant-based ingredients. These sensory differences can be a hurdle to adoption for certain customers, especially those who do not fully adhere to a dairy-free diet. Additionally, certain non-dairy yoghurts may have an aftertaste or flavour notes that are foreign to consumers who are used to dairy yoghurt. Overcoming these issues will necessitate major investment in research and development to improve formulations and processing techniques. Manufacturers are constantly attempting to improve the texture and flavour profiles of their products, but attaining parity with dairy yoghurt remains a significant hurdle that can effect consumer acceptability and market growth.
Almond-based non-dairy yoghurt dominates the global market due to its mild, attractive flavour and nutritional value. Almond yoghurt is very popular among health-conscious consumers due to its low calorie count, high vitamin E content, and high concentration of healthy fats.
Recent innovations in almond-based yoghurts include the introduction of protein-fortified versions. In 2023, prominent plant-based food producers introduced new almond yoghurt products with added pea or rice protein to address protein content problems that are frequently connected with plant-based options.
According to statistics, the almond-based market is predicted to increase at a CAGR of 15.5% between 2024 and 2031, owing to rising consumer demand for nut-based dairy substitutes and almond yogurt's adaptability in a variety of applications. Almond-based yoghurts accounted for nearly 30% of the global non-dairy yoghurt market in 2023, with millennials and health-conscious consumers in particular enjoying them.
Europe leads the non dairy yogurt market with strong consumer adoption of plant-based diets
Europe dominates the non-dairy yoghurt market, owing to a strong dairy culture and increased adoption of plant-based alternatives. Germany, the United Kingdom, and France are leading the way with their health-conscious consumers and well-established vegan and vegetarian sectors. The existence of significant actors in the plant-based food industry, as well as a favourable regulatory environment for alternative protein sources, maintain the region's dominant position.
Recent news emphasises the continuous rise of Europe's non-dairy yoghurt business. In September 2023, a major European dairy business announced its debut into the plant-based yoghurt industry with a new range of oat-based products, demonstrating the widespread acceptance and potential of non-dairy alternatives. This decision emphasises the region's critical role in fostering innovation and global expansion in the non-dairy yoghurt industry.
Key statistics highlight Europe's market supremacy. As of 2023, the area accounts for over 35% of the worldwide non-dairy yoghurt market. Germany alone accounted for more than 25% of the European market, backed by a big vegan population and strong health and wellness tendencies. The United Kingdom follows closely, with considerable increases in plant-based product consumption across all demographics. These numbers demonstrate Europe's significant role in determining global trends and encouraging adoption of nondairy yoghurt alternatives.
The non-dairy yoghurt business is characterised by fierce competition between traditional dairy corporations expanding into plant-based goods and specialised plant-based food makers. Key players such as Danone, Oatly, and Alpro dominate due to their extensive product ranges and robust distribution networks. These companies are making significant investments in product innovation, particularly in increasing taste and texture to better replicate regular dairy yoghurt. To differentiate themselves, emerging players rely on specialised ingredients and distinct flavour profiles. The industry is increasingly focused on clean label ingredients and sustainable packaging solutions. Yoghurt manufacturers are increasingly collaborating with plant-based ingredient suppliers to develop better recipes. The market is also seeing the introduction of private label products from large merchants, which increases competitiveness. Future growth is predicted to be driven by advancements in fermentation technology, expanded flavour choices, and increased penetration in mainstream retail outlets.
The non-dairy yoghurt industry is expected to increase significantly, driven by shifting consumer tastes towards plant-based diets and growing awareness of the environmental impact of dairy farming. To ensure long-term success, the industry must solve obstacles such as product formulation and consumer education.
The creation of hybrid products combining dairy and plant-based ingredients is a unique trend to keep an eye on. This innovation is intended to appeal to flexitarian consumers who want to minimise dairy intake without fully eliminating it. Furthermore, the adoption of innovative ingredients for yoghurt manufacture, such as pili nuts or tiger nuts, is projected to gain traction, providing unique nutritional profiles and textures that could differentiate goods in a crowded market.
Danone S.A.
Oatly Group AB
Alpro (Subsidiary of Danone)
Coconut Collaborative
Forager Project
Kite Hill
Lavva
Daiya Foods Inc.
Chobani, LLC
Silk (Danone North America)
In September 2023, a large European dairy business announced its debut into the plant-based yoghurt market with a new range of oat-based products.
In July 2023, Danone introduced a new line of almond-based yoghurts enriched with plant proteins to meet the growing demand for high-protein alternatives.
1. INTRODUCTION
1.1. Market Definitions & Study Assumptions
1.2. Market Research Scope & Segment
1.3. Research Methodology
2. EXECUTIVE SUMMARY
2.1. Market Overview & Insights
2.2. Segment Outlook
2.3. Region Outlook
3. COMPETITIVE INTELLIGENCE
3.1. Companies Financial Position
3.2. Company Benchmarking -- Key Players
3.3. Market Share Analysis -- Key Companies
3.4. Recent Companies Key Activities
3.5. Pricing Analysis
3.6. SWOT Analysis
4. COMPANY PROFILES (Key Companies list by Country) (Premium)
5. COMPANY PROFILES
5.1. Danone S.A.
5.2. Oatly Group AB
5.3. Alpro (Subsidiary of Danone)
5.4. Coconut Collaborative
5.5. Forager Project
5.6. Kite Hill
5.7. Lavva
5.8. Daiya Foods Inc.
5.9. Chobani, LLC
5.10. Silk (Danone North America)
5.11. So Delicious Dairy Free (Danone North America)
5.12. Nancy's Probiotic Foods (*LIST NOT EXHAUSTIVE)
6. MARKET DYNAMICS
6.1. Market Trends
6.1.1. Innovative flavors and functional ingredients in non dairy yogurts
6.1.2. Development of hybrid dairy and plant-based yogurt products
6.1.3. Use of novel plant sources for yogurt production
6.2. Market Drivers
6.2.1. Increasing health consciousness and dietary shifts towards plant-based alternatives
6.2.2. Rising prevalence of lactose intolerance and milk allergies
6.2.3. Growing environmental concerns associated with dairy production
6.3. Market Restraints
6.3.1. Texture and taste challenges in replicating traditional dairy yogurt
6.3.2. Higher price points compared to conventional dairy yogurts
6.4. Market Opportunities
6.5. Porter's Five Forces Analysis
6.5.1. Threat of New Entrants
6.5.2. Bargaining Power of Buyers/Consumers
6.5.3. Bargaining Power of Suppliers
6.5.4. Threat of Substitute Products
6.5.5. Intensity of Competitive Rivalry
6.6. Supply Chain Analysis
6.7. Value Chain Analysis
6.8. Trade Analysis
6.9. Pricing Analysis
6.10. Regulatory Analysis
6.11. Patent Analysis
6.12. SWOT Analysis
6.13. PESTLE Analysis
7. BY SOURCE (MARKET SIZE/VALUE (US$ Mn), SHARE (%), MARKET FORECAST (%), YOY GROWTH (%) - 2024-2031)
7.1. Almond
7.2. Coconut
7.3. Soy
7.4. Oat
7.5. Cashew
7.6. Others
8. BY FLAVOR (MARKET SIZE/VALUE (US$ Mn), SHARE (%), MARKET FORECAST (%), YOY GROWTH (%) - 2024-2031)
8.1. Plain
8.2. Vanilla
8.3. Strawberry
8.4. Blueberry
8.5. Others
9. BY DISTRIBUTION CHANNEL (MARKET SIZE/VALUE (US$ Mn), SHARE (%), MARKET FORECAST (%), YOY GROWTH (%) - 2024-2031)
9.1. Supermarkets/Hypermarkets
9.2. Convenience Stores
9.3. Online Retail
9.4. Specialty Stores
10. REGION (MARKET SIZE/VALUE (US$ Mn), SHARE (%), MARKET FORECAST (%), YOY GROWTH (%) - 2024-2031)
10.1. North America
10.1.1. United States
10.1.2. Canada
10.1.3. Mexico
10.2. South America
10.2.1. Brazil
10.2.2. Argentina
10.2.3. Rest of South America
10.3. Europe
10.3.1. Germany
10.3.2. United Kingdom
10.3.3. France
10.3.4. Italy
10.3.5. Spain
10.3.6. Russia
10.3.7. Rest of Europe
10.4. Asia-Pacific
10.4.1. China
10.4.2. Japan
10.4.3. India
10.4.4. Australia
10.4.5. South Korea
10.4.6. Rest of Asia-Pacific
10.5. Middle-East
10.5.1. UAE
10.5.2. Saudi Arabia
10.5.3. Turkey
10.5.4. Rest of Middle East
10.6. Africa
10.6.1. South Africa
10.6.2. Egypt
10.6.3. Rest of Africa
*NOTE: All the regions mentioned in the scope will be provided with (MARKET SIZE/VALUE (US$ Mn), SHARE (%), MARKET FORECAST (%), YOY GROWTH (%)-- 2024-2031)
BY SOURCE
BY FLAVOR
BY DISTRIBUTION CHANNEL
BY REGION
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