Plant-based yogurts are a growing product category fueled by consumer demand for sustainable, healthy and label-friendly options. Vantage Market Research recently reported that the current global non-dairy yogurt market is valued at USD 2.8 billion and projected to reach a value of USD 7 billion by 2030.1 To keep up with consumer demands, manufacturers must create appealing plant-based yogurts that better mimic the sensory qualities of dairy yogurts and check the health and sustainability boxes.
Non-dairy yogurt on the rise in today’s market
Consumers are also becoming more aware of the effect their purchase choices have on the environment and their health as they look for better ways to indulge. However, they do not want to give up the enjoyment and health benefits of dairy yogurt. Non-dairy yogurt allows consumers to retain dietary routines without compromising their values on wellness and sustainability.
Overcoming functional challenges
Several challenges arise with manufacturing plant-based yogurts compared to traditional dairy yogurts. Achieving the desired thickness and consistency creates a pleasant mouthfeel, therefore emulsification and gelling properties are essential factors for the sensory characteristics consumers expect.
Additionally, some plant-based protein sources result in off-flavors, odors or unappealing colors. Finding ingredients that achieve the taste and color qualities of dairy yogurts is critical, which is why the neutral, clean flavor of almond ingredients makes them highly versatile.
The advantage of almond ingredients for non-dairy yogurts
With a combination of protein, fiber, unsaturated fats and minerals, almond butter and almond protein are two great options for creating non-dairy yogurts with great sensory attributes and friendly labels. Their neutral taste and functional advantages can also help manufacturers create applications that replicate dairy yogurts’ sensory qualities.
How almond butter and almond protein are made
Almond butter is made by blanching whole almonds (having their skins removed) for a smoother texture and lighter color, then roasting and grinding them to a fine paste. Almond protein is a high-protein flour produced by grinding blanched whole almonds and mechanically pressing the almond fragments to remove a high percentage of oil, producing a compact almond cake. This compact cake is then milled into a fine powder which has 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 provides the smooth mouthfeel and creaminess that is typical of dairy yogurts. Almond protein offers the advantage of a low-fat option, thanks to its lower oil content, while retaining the functionality and quality of plant-based proteins.
While almond butter and almond protein have their own advantages, combining both in a non-dairy yogurt formulation creates a well-balanced product. A higher percentage of almond butter combined with a lower percentage of almond protein yields a yogurt with superior appearance, texture, flavor and aftertaste. For a lower fat option, a lower percentage of almond butter combined with a higher percentage of almond protein produces an equally excellent non-dairy yogurt with higher sensory scores than other plant-based protein ingredients.
Manufacturing benefits
With a uniform, fine particle size, almond protein provides a consistent, smooth texture. This allows it to be combined with other ingredients without the need for more intense processing equipment. Almond protein also has excellent gelling properties and is easy to disperse, helping speed output along.
Functionally speaking, almond butter has a low viscosity and consistent particle size, making it smoother and easier to pump during production. The emulsion capacity of almond butter provides consistency in a food product that does not separate over time.
Nutritional benefits with superior flavor
Almond butter and almond protein are label-friendly solutions that provide a nutritional boost with minimum use of additional ingredients. Both provide better-for-you fats, protein, antioxidants and dietary fiber, along with essential minerals and vitamins. They have one of the highest amounts of vitamin E per serving. Almond ingredients are gluten- and soy-free, which makes for more encompassing options for those with food sensitivities. Consumers get the benefit of added nutrition without sacrificing taste or texture.
CJ McClellan, senior manager of strategic marketing for Blue Diamond Global Ingredients, commented on the upward trend of non-dairy yogurts, stating, “As the plant-based category increases in popularity, almond ingredients are a great solution to creating successful non-dairy applications that meets consumer demands and have the functional benefits food manufacturers want.”
Get the full introduction to almond ingredients in plant-based yogurts by downloading our overview here.
Sources:
1. Non-Dairy Yogurt Market. Available online https://www.vantagemarketresearch.com/industry-report/nondairy-yogurt-market-2192
2. Craig, W.J.; Brothers, C.J. Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives. Nutrients 2021, 13, 4069. https://doi.org/10.3390/nu13114069
