Plant-based yogurt is a growing product category driven by consumer demand for sustainable, healthy, and label-friendly options. Vantage Market Research recently reported that the global non-dairy yogurt market is currently valued at $2.8 billion and is expected to reach $7 billion by 2030.1 To meet consumer demand, manufacturers must better mimic the sensory qualities of dairy yogurt and create attractive plant-based yogurts that check the health and sustainability boxes.
Non-dairy yogurt is gaining popularity in today’s market.
Consumers are also becoming more aware of the environmental and health impacts of their purchasing choices as they look for better ways to indulge. But they don’t want to give up the pleasure and health benefits of dairy yogurt. Non-dairy yogurt allows consumers to maintain their diet routine without compromising their values on wellness and sustainability.
Overcoming functional issues
There are several challenges in producing plant-based yogurt compared to traditional dairy yogurt. Emulsifying and gelling properties are essential to achieving the desired consistency and mouthfeel, as well as the sensory characteristics expected by consumers.
Also, some plant-based protein sources have an odd taste, smell, or unsightly color. It is important to find ingredients that achieve the taste and color qualities of dairy yogurt, which is why the neutral, clean flavor of almond ingredients makes them so versatile.
Benefits of Using Almond Ingredients in Non-Food Yogurt
Almond butter and almond protein, which combine protein, fiber, unsaturated fats and minerals, are two good options for making non-dairy yogurts with excellent sensory properties and friendly labels. The neutral taste and functional benefits can also help manufacturers create applications that replicate the sensory qualities of dairy yogurts.
How Almond Butter and Almond Protein Are Made
Almond butter is made by blanching whole almonds (without the skin) and roasting and grinding them into a fine paste for a smoother texture and brighter color. Almond protein is a high-protein flour made by grinding blanched whole almonds and mechanically pressing the almond pieces to remove a high percentage of oil, which is then ground into a compact almond cake. This compact cake is ground into a fine powder with a lower oil content than almond butter.
The main difference between almond butter and almond protein is the amount of oil present in each ingredient, which gives dairy yogurt its classic smooth texture and creaminess. Almond protein has the benefit of being a low-fat option, with a lower oil content, while maintaining the functionality and quality of plant-based proteins.
Almond butter and almond protein each have their own merits, but combining them in a non-dairy yogurt formulation creates a well-balanced product. A higher percentage of almond butter and lower percentage of almond protein creates a yogurt with excellent appearance, texture, flavor, and aftertaste. For a reduced-fat option, a lower percentage of almond butter and higher percentage of almond protein creates an equally excellent non-dairy yogurt with higher sensory scores than other plant-based protein ingredients.
Manufacturing Advantages
The uniform and fine particle size of almond protein provides a consistent and smooth texture. This allows it to be combined with other ingredients without the need for more intensive processing equipment. Almond protein also has excellent gelling properties and is easy to disperse, which helps increase production speed.
Functionally speaking, almond butter has a lower viscosity and a more consistent particle size, making it smoother and easier to pump during production. The emulsifying capacity of almond butter provides a food consistency that does not separate over time.
Excellent taste and nutritional benefits
Almond butter and almond protein are label-friendly solutions that boost nutrition with minimal added ingredients. Both provide essential minerals and vitamins along with better fats, proteins, antioxidants, and dietary fiber. They contain the highest amount of vitamin E per serving. Almond ingredients are gluten- and soy-free, making them a more inclusive option for those with food sensitivities. Consumers get the added nutritional benefits without sacrificing taste or texture.
CJ McClellan, senior manager, strategic marketing, Blue Diamond Global Ingredients, commented on the rising trend in non-dairy yogurt: “With the growing popularity of the plant-based category, almond ingredients are a great solution to create successful non-dairy applications that meet consumer demand and provide the functional benefits food manufacturers are looking for.”
Download our overview to learn more about almond content in plant-based yogurt. here.
source:
1. Non-dairy yogurt market. Available online. https://www.vantagemarketresearch.com/industry-report/nondairy-yogurt-market-2192
2. Craig, W.J.; Brothers, C.J. Nutrient profiles and health profiles of nondairy plant-based yogurt substitutes. Nutrients 2021, 13, 4069. https://doi.org/10.3390/nu13114069
