A newly published review brings together emerging trends shaping the plant-based yogurt sector, with a strong focus on novel raw materials, bio-functional attributes, product stability and sustainability. The paper examines how manufacturers and researchers are pivoting beyond traditional plant milks to tap under‐explored ingredients, and how process innovations aim to meet consumer expectations around health, texture and eco-credentials.
According to the review, one major thrust is the use of novel raw materials in plant-based yogurt formulations—going beyond soy, almond or coconut to include pulses, legumes, oilseeds and by-products. This expands the ingredient palette and opens opportunities for higher protein, different flavour/texture profiles, and improved nutritional outcomes. The authors note that plant proteins often have weaker gelling or functional properties, which demands process innovation to build desirable structures.
In terms of bio-functionality, the review highlights the growing incorporation of probiotic cultures, prebiotics, bioactive peptides and other functional ingredients into plant-based yogurts. These functionalities aim to deliver benefits such as improved gut health, enhanced protein digestibility and added antioxidant or micronutrient value. At the same time, they can help differentiate products in a crowded market.
With regard to stability, the review underscores one of the significant technical challenges in plant-based yogurt: achieving texture, gel strength, water-holding capacity and syneresis (liquid separation) comparable to dairy yogurts. Studies show that fortification with plant-protein isolates (e.g., pea protein) or using advanced processing (e.g., high-pressure processing) can mitigate these drawbacks.
The sustainability perspective is also central: the review notes that plant-based yogurt production can support resource-efficient food systems provided ingredients, processing and packaging are optimized. It calls attention to value-chain choices—raw materials sourcing, up-cycling of agro-by-products, lower water/land use, and eco-friendly packaging—as part of the competitive edge for brands.
Latest Research
The rising consumer shift toward plant-based dairy alternatives has fueled rapid growth in the plant-based yogurt (PBY) market. While traditional milk-based yogurt (MBY) remains popular for its health benefits, increasing awareness around sustainability, milk allergies, and lactose intolerance is driving consumers toward PBY. This trend reflects not just a dietary change but a broader movement toward ethical and eco-conscious food consumption.
A recent review examines the evolving landscape of PBY research, focusing on its nutritional profile, product quality, and processing innovations. It highlights key challenges such as achieving desirable texture and flavor while maintaining nutritional balance. The review also explores how plant protein gelation, fermentation, and ingredient selection influence the sensory and structural attributes of PBY, identifying research gaps and opportunities to improve product formulation and consumer acceptance.
The study concludes that plant-based yogurt offers clear nutritional advantages, including higher unsaturated fatty acids and lower cholesterol levels than MBY. However, texture optimization, flavor refinement, and mitigation of anti-nutritional compounds remain critical. Future research should focus on diversifying plant raw materials, applying advanced processing technologies, and refining strain selection to produce sustainable, nutritious, and consumer-friendly PBY products that can compete with traditional dairy yogurt.