From niche dairy substitute to fridge staple, nut-milk has been taking captives for years now, converting people to its brew and changing the milk landscape for good.
The ambitious dairy substitute isn’t stopping at milk either, it’s now taking on a different beast: yoghurt.
Almond yoghurt is at the helm of this movement. It is said to be creamy and indulgent, winning the hearts of whoever dips their spoon in. Rumour has it, it won’t be long until it’s everywhere.
Up until this point, taste has been the letdown for plant-based yoghurts, but now that nut-milk is ticking all the boxes, taste and texture included, the movement toward this type of yoghurt is going to be huge.
The market for the yoghurt alternative is said to be largely driven by millennials, who are generally more health-conscious and less likely to define “milk” as a dairy product exclusively. They’re also willing to pay a premium for a product they believe in.
With so much dairy-free probiotic-promise for the yoghurt isle, the dilemma will soon be what to try first.
