The dairy-free yogurt category is evolving rapidly, with products becoming thicker, more flavorful and more diverse, according to a recent Tasting Table review that ranked seven dairy-free yogurt brands from worst to best. The review evaluated products primarily on flavor, texture and variety, while price was not considered in determining the rankings.
The ranking placed Siggi’s at No. 1, praised for its variety, smooth and creamy texture, moderate sweetness and 10–11g of protein per serving from pea protein. The review noted that its dairy-free range includes eight widely available flavors, with Vanilla & Cinnamon, Mixed Berries and Peach among the reviewer’s favorites.
Coconut Cult ranked No. 2, receiving strong marks for its distinctive sour and tangy profile, creamy texture and probiotic content, although its relatively high price was identified as a limitation. Cocojune ranked No. 3, with its Blueberry Lemonade and Strawberry & Rhubarb varieties standing out, while its plain Greek-style product was criticised for an earthy, bitter pea-protein flavour.
Silk came fourth, with the reviewer appreciating its product availability, flavour and texture, although several varieties were considered too sweet. So Delicious ranked fifth, with its unsweetened varieties described as useful for granola and smoothies, but its strong coconut flavour, relatively thin texture and sweetness affected its ranking.
At the lower end, Forager Project ranked sixth, with the review citing bitter or earthy notes and gelatinous textures in several varieties. Kite Hill ranked seventh, with the reviewer particularly critical of the bitterness of its almond-milk base and the relatively thin texture of its Greek-style products.
The review also highlights a broader product-development challenge for the plant-based dairy-alternative industry: matching the taste, texture and functionality consumers associate with conventional dairy while delivering differentiated plant-based nutrition. The reviewer sampled products from all seven brands within a few days and awarded higher scores to products that could replicate the thickness of dairy yogurt without sacrificing flavour.
For the dairy industry, the growing sophistication of dairy-free yogurt is worth watching. The competition is no longer simply about offering a dairy alternative—it is increasingly about protein, texture, flavour diversity and the overall eating experience. (Tasting Table)
Source: Dairynews7x7 24 Aug, 2026 Read full story here
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