In addition, some plant-based yogurt alternatives possess unique health properties. With over 35 flavors available, there are many varieties from which to select. The plant-based yogurts currently are based upon almonds, coconut, oats, or a legume (soy or yellow pea). Some claim to use fair trade ingredients, and most claim to be vegan, GMO (genetically modified organisms)-free, and organic.

During production of plant-based yogurt alternatives, companies claim they work for the health of the planet, conserve resources, and reduce the environmental impact and the carbon footprint of their activities. Their websites clearly display that emphasis in their stated goals and mission. A number of manufacturers have made a decided effort to market their plant-based yogurt alternatives to a generation who take sustainability and the health of the planet seriously. The popularity of yogurt alternatives over the past decade was especially prominent among millennials. The US market for plant-based yogurt alternatives was about USD 400 million in 2020 and is expected to be valued at USD 1.3 billion by 2027. The global plant-based yogurt market was valued at USD 1.6 billion in 2019 and is projected to grow at an annual growth rate of nearly 20% from 2020 to 2027. Over the past 15 years the number of Americans following plant-based diets has surged 300%. The growing interest in non-dairy yogurts, combined with the surge of interest in plant-based milk alternatives and meat alternatives has fueled a plant-based food industry valued at USD 5 billion that is re-shaping the future of American cuisine. Typically, the comfort level of such individuals, and others who wish to experiment with new foods, is best met when the yogurt alternative has a similar appearance and texture to the dairy product. Individuals concerned about following a more sustainable diet, those with a dairy intolerance, or who desire a non-dairy alternative due to dietary preferences, such as vegans, will choose a lactose-free plant–based yogurt alternative. Yogurt is considered a tasty, healthy and nutritious food, supplying some important vitamins and minerals. In Europe, the dietary recommendations suggest the consumption of 100–250 g of yogurt/day. Yogurt, plain or sweetened, is a very popular food in many cultures. The yogurt alternatives were not fortified as frequently or to the same levels as the corresponding non-dairy, plant-based beverages. Except for the coconut-based products, the yogurts were not high in fat or saturated fat. One-half of the yogurt alternatives had high sugar levels, while 93% were low in sodium. Only 45% of the yogurt alternatives had calcium levels fortified to at least 10% of daily value (DV), while only about one in five had adequate vitamin D and B12 fortification at the 10% DV level.

At least one-third of the yogurt alternatives had 5 g or more of protein/serving. The various yogurt alternatives contained extracts of coconut ( n = 79), almonds ( n = 62), other nuts or seeds ( n = 20), oats ( n = 20), legumes ( n = 16), and mixed blends ( n = 52). A total of 249 non-dairy yogurt alternatives were analyzed from the nutrition label listed on the commercial package. The aim of this study was to conduct a cross-sectional survey of plant-based yogurt alternatives to assess their nutritional content and health profile. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. Yogurt is considered a healthy, nutritious food in many cultures.

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