Plant-based diets are becoming a trend, plant protein, plant meat, plant dairy products, plant food, plant beverages, etc., the entire market outlines a picture of "everything can be planted". Based on market development trends and consumer preferences, manufacturers are using this opportunity to introduce a variety of plant-based products on the market, plant-based yogurt is one of them. FMI predicts that the global plant-based yogurt market is optimistic, with a compound annual growth rate of 10% from 2020 to 2030. Plant-based yogurt is becoming a promising substitute for traditional yogurt. Plant-based yogurt is based on plant-based raw materials, added with different strains, and is produced using a biological fermentation process. Common raw materials are soybeans, peanuts, almonds, coconuts, nuts, etc. According to FMI data, over 50% of plant-based yogurt produced last year nut. Plant-based yogurt does not contain cholesterol and contains specific functional ingredients. It is suitable for lactose intolerant patients and vegetarian consumer groups, and helps to achieve resource and environmental sustainability. In China, many companies have entered the plant-based yogurt market, including Nongfu Spring, Yili, Six Walnuts, etc. The current target groups are mainly high-end consumers, and the market for ordinary consumers requires a long period of consumer education and product costs. Optimization. The taste of plant yogurt is also one of the main factors affecting people's purchase, and the optimization of taste is also very attractive to young consumers. https://eu.echemi.com/info/the-plant-yogurt-market-continues-to-ferment-and-chickpea-protein-breaks-in_114371.html