The rise of plant-based yoghurts. Market dynamics and product characterization in relation to dairy

In the context of increasing global efforts to promote sustainable food systems and shift away from animal-based products, plant-based yoghurts have emerged as a promising alternative to dairy. Aligned with the United Nations 2030 Agenda for Sustainable Development, particularly Goal 2 - Zero Hunger, these products aim to support both human and planetary health by offering nutritionally adequate and environmentally conscious solutions. This study explores the global plant-based yoghurt market by analysing current trends and evaluating the physicochemical properties of eight commercial products available on the Irish market, in comparison to traditional dairy yoghurts. The results from the market research highlight a diverse range of base ingredients, primarily soy (41%) and coconut (26%), followed by oat (13%), almond (8%), cashew (6%), chickpea (4%), and fungi (2%). Blended formulations were also prevalent, with 40 out of 145 products combining different plant bases such as oat with faba bean or chickpea with cashew. Analysis of the commercial yoghurts showed that the protein content of the soy-based products (3.3% to 5.1%) was the most comparable to the dairy ones (3.8% and 4.7%). Coconut-based yoghurts were the most similar in colour to dairy, with whiteness index values of 79.69% and 80.93% determined, closely matching those of dairy yoghurts (82.82% and 81.52%). Regarding rheological behaviour, the damping factor obtained from the frequency sweep test indicated that soy-based samples (0.20 to 0.27) were comparable to dairy yoghurts (0.24 to 0.25). The differences in rheological and textural properties observed in the other plant-based yoghurts were most likely due to the addition of various starches and pectins used as stabilisers and thickening agents. The results obtained in this study provide a clear overview of the current market landscape for plant-based yoghurt and highlight the link between product formulation and the resulting physicochemical and rheological properties.