Study: Dairy-free, plant-based yogurt is the new market disrupter
Many younger and trendier American eaters are switching lanes from "leaning more vegetarian" to "leaning more veganish.
Traditional plain yogurt is a thing of the past for many consumers. That’s because most yogurt eaters want something that hits more notes, according to a report published by Packaged Facts, Rockville, Md.
The study, “The Yogurt Market and Yogurt Innovation, 3rd Edition,” identifies dairy-free, plant-based yogurt as the new market disrupter, replacing the now mainstream Greek yogurt trend.
"With Greek yogurt having already refashioned the yogurt category, the question becomes what's the next disruptor? The longer-term answer is dairy-free yogurt," says David Sprinkle, research director. "The segment is following more familiar dairy-alternative beverage ingredient trends, especially as dairy-free yogurt moves beyond soy to feature coconut, almond and cashew as well as more exotic variations such as pea-based yogurt."
With the plant-based trend, many younger and trendier American eaters are switching lanes from "leaning more vegetarian" to "leaning more veganish," thereby cutting back on or foregoing dairy.
The report focuses on the market for yogurt sold to consumers in the United States through retail. The market is broken out into refrigerated yogurt (spoonable) and refrigerated yogurt drinks. Market size data is provided at the retail sales level for 2012-2017 and projections for 2018-2022.
The report covers all retail distribution channels that carry yogurt, including supermarkets and grocery stores, mass merchandisers and supercenters, warehouse clubs, specialty food stores, health/natural food stores, convenience stores, drugstores, dollar stores and direct-sales channels such as online and mail order. Yogurt in other forms (frozen yogurt, yogurt dips, snacks, etc.) or yogurt sold in other venues such as foodservice channels, are not part of the formal scope of the market or included in sales quantification.