Plant-based yogurt, often known as vegan or non-dairy yogurt, is manufactured from plants. Plant-based components are used in its manufacturing. They are used in place of ordinary dairy yogurt. It also includes rice milk, oat milk, coconut milk, almond milk, and soy milk. To make plant-based yogurt, probiotics are added to plant milk during fermentation. The plant-based yogurt has an acidic taste. The fermentation process produces the flavor and promotes the growth of beneficial bacteria that can enhance intestinal health. Additionally, plant-based yogurt comes in a range of tastes and has a low saturated fat content.

Driving Factors: Growing health consciousness has caused consumers to seek out plant-based solutions that are thought to be healthier, while rising lactose intolerance and dairy allergies have increased demand for non-dairy alternatives. Concerns about environmental sustainability, namely the carbon footprint of dairy production, have led eco-aware consumers to choose plant-based substitutes. The market has grown tremendously as a result of the growing number of vegans and flexitarians. The taste, texture, and nutritional profile of plant-based yogurts have all been enhanced by technological advancements, increasing their appeal to a wider range of consumers. A greater range of flavors and bases (such as almond, soy, coconut, and oat) have been produced to accommodate a diversity of tastes as a result of food businesses' increased investment in research and development.

Challenges: Higher cost of vegan yogurts: The relatively higher cost of vegan yogurts in comparison to traditional dairy yogurts is one of the main issues facing the vegan yogurt business. The final costs of vegan alternatives are frequently higher since they require specific plant-based components and production methods. Furthermore, a lot of customers are still ignorant about vegan products and have doubts about their nutritional value and flavor. It takes effort to build brand awareness and inform consumers about the benefits of vegan options.

Increased Health Awareness: The epidemic raised customers' health awareness, increasing demand for healthier food options such as plant-based yogurts.

Supply Chain Disruptions: The pandemic disrupted the supply chain, limiting the availability and distribution of plant-based yogurt products.

Economic Challenges: The pandemic's economic slump influenced consumer spending patterns, potentially resulting in lower overall yogurt consumption, particularly plant-based variants.

Danone; Hain Celestial; General Mills Inc; Stonyfield Farm, Inc; Kite Hill; Daiya Foods Inc; Chobani, LLC; Hudson River Foods; and Good Karma Foods, Inc are just a few of the major market players that are thoroughly examined in this market study along with revenue analysis, market segments, and competitive landscape data.

By Source: Based on the Source, Global Plant-based Yogurt Market is segmented as; 

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By Region: This research also includes data for North America, Asia-Pacific, Latin America, Middle East & Africa and Europe.

This study also encompasses various drivers and restraining factors of this market for the forecast period. Various growth opportunities are also discussed in the report.