New dairy and non-dairy varieties give consumers plenty of options.
Daiya Foods was founded in 2008. The Canadian company is a North American leader in the premium plant-based foods sector offering a range of dairy alternatives, including products that compete in the cheese, refrigerated and frozen dessert, and sauce departments. Its newly reformulated dairy-free yogurt alternative cups are made with coconut cream and contain six grams of protein per serving. The fruit flavors tout 50% less sugar per serving than the average dairy-free brand.
“We found that the majority of fruit-based dairy-free yogurts had an average of 17 grams of sugar per serving,” said Michael Lynch, interim chief operating officer. “We wanted our reformulated line of yogurt alternatives to be a delicious tasting option for those looking to make an easy shift. Not only are Daiya’s new yogurt cups both delicious and allergy friendly, the fruit flavors offer just nine grams of sugar per serving, sweetened from real fruit pieces and all-natural sugar cane.”
Yofix Probiotics Ltd., Tel Aviv, Israel, the winner of PepsiCo’s European Nutrition Greenhouse Programme 2018, is introducing Only, a dairy-free, soy-free yogurt alternative based on a clean label formula made from a few natural ingredients. It is traditionally fermented and contains live probiotic cultures and prebiotic fibers. The production process is designed to ensure zero waste. The product contains no added sugars, flavors, colors or preservatives, nor any stabilizers or thickeners.
“The product will be launched globally,” said Steve Grun, chief executive officer. “And, we will be developing new plant-based dairy substitutes for milk, yogurt drinks, cream cheese, coffee creamers and even ice cream. Our proprietary manufacturing technology and formulations are highly flexible and require minimum investment for versatility.”