According to a report by Future Market Insights, the global flavored yogurt market is set to witness growth at a CAGR of 7.4% and top a valuation of $106.2 billion by 2032. The report also suggests that the demand for innovative and exotic flavors is growing significantly. Aromatic, plant-based and vegetable-based yogurts are being introduced to the market as well.
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The report reads, "As a result, there will be a beneficial impact on the worldwide non-dairy yogurt market. Cargill Inc., for example, sells PURIS pea protein, which is made from yellow peas and processed without hexanes. The company has created a yogurt prototype that is functionally creamier and has a superior mouthfeel using the clean-tasting pea starch and pea protein ingredients."
In late March, Mista members AAK, Chr. Hansen, Givaudan and Ingredion collaborated on a plant-based yogurt base. The plant-based yogurt base is said to be made with high-quality, sustainable, clean label ingredients, bringing together a wide range of technologies that include plant-based proteins, designer cultures, specialized protein binders and flavors with unique functional enhancers.
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