Global Vegan Yogurt Market - 2025-2032

Vegan Yogurt Market Size

Vegan Yogurt Market reached US$ 6.75 billion in 2024 and is expected to reach US$ 12.09 billion by 2032, growing with a CAGR of 7.56 % during the forecast period 2025-2032.

The global vegan yogurt market is experiencing rapid growth, driven by increasing consumer demand for plant-based alternatives to traditional dairy products. This rise is fueled by greater awareness of health benefits, sustainability and ethical considerations associated with plant-based diets. Vegan yogurt, made from ingredients like almond, coconut, soy, oats and cashews, has gained widespread appeal among those seeking dairy-free, lactose-free and environmentally friendly options.

The rising demand for vegan desserts, including yogurt, is fueled by a variety of factors, including lactose intolerance, dairy allergies and the desire for lower-calorie, lower-fat or dairy-free options. Lactose intolerance disorder is relatively very common, affecting millions of people in the US alone. According to the World Population Review, lactose intolerance (% of the population) is 36% in US as of 2024, creating the need for vegan options, driving the market dominance. This significant percentage is driving demand for dairy-free alternatives, propelling the growth of the vegan yogurt market.

Vegan Yogurt Market Trend

Innovation in flavor, texture and nutrition has further accelerated the market, with brands introducing new formulations that include added probiotics, vitamins and minerals. Vegan yogurt is not only a dairy alternative but also a functional food, offering various health benefits. The market is expected to continue expanding as consumer preferences evolve toward more sustainable and health-conscious food choices.

For insatnce, in January 2025, Dutch supermarket chain Jumbo has launched plant-based yogurts made from locally grown soy, claiming a national first. Produced by De Nieuwe Melkboer, the range includes Natural, Vanilla, and Forest Fruits flavors. Sold under the ‘Direct van de Boerderij’ brand, the yogurts use whole soybeans for added fiber and protein. This collaboration promotes efficient raw material use and supports local agriculture.

Vegan Yogurt Market Dynamics          

Rising Vegan Population

The global demand for vegan yogurt is growing due to rising health consciousness and the need for lactose-free alternatives. With increasing awareness of the negative health impacts of saturated fats and additives, many consumers are turning to plant-based options. Vegan yogurt, made from ingredients like almonds, soy and coconut, offers a healthier, dairy-free solution. The vegan population is also on the rise. According to NCBI, there are Approximately 88 Million vegans in the World.

Additionally, lactose intolerance is common in ethnic groups such as African Americans, Asian Americans and Hispanic/Latinos, with up to 100% of East Asians affected, compared to just 5% in Northern Europe. Vegan yogurt is also gaining popularity for its digestive health benefits, as it often contains probiotics. The growing awareness of digestive wellness, combined with the increasing number of people seeking lactose-free and plant-based foods, positions vegan yogurt as a key player in the global market.

High Production Costs and Price Sensitivity

The high production cost of vegan yogurt is driven by the expense of plant-based ingredients such as almond, coconut, cashew and oat milk. These ingredients are generally more costly than their dairy counterparts, making the production of vegan yogurt more expensive. Additionally, producing plant-based yogurt requires specialized manufacturing processes and equipment to replicate the texture, taste and nutritional profile of traditional yogurt. These factors combine to increase operational costs.

This premium pricing poses a significant challenge, particularly in price-sensitive markets or during economic downturns when consumers may prioritize more affordable food options. In developing regions, where income levels are lower and price sensitivity is higher, the elevated cost of vegan yogurt can limit its market penetration. As a result, the higher price point may discourage wider adoption, especially when consumers are faced with the option of more affordable dairy alternatives.

Vegan Yogurt Market Segment Analysis

The global vegan yogurt market is segmented based on source, type, flavor, distribution channel and region.

Vegan Yogurt Market, By Type

Rising Consumer Demand for Nutritious Products

The global vegan yogurt market is segmented based on type into fortified and non-fortified. Fortified vegan yogurt has become a dominant force due to rising consumer demand for plant-based, nutritious alternatives to dairy. These products offer enhanced nutritional profiles, with added protein, fiber, vitamins and probiotics, meeting the needs of health-conscious consumers and those with dietary restrictions like lactose intolerance or veganism.

For instance, Nature’s Fynd’s launch of Fy Yogurt in January 2024 represents a breakthrough in fortified vegan yogurt. Made with Fy, a sustainable fungi protein, this dairy-free yogurt is available in flavors like strawberry, peach and vanilla and provides 8 grams of protein, 4 grams of fiber and live active cultures per serving. It not only delivers a creamy texture but also offers a rich nutrient profile, aligning with consumer preferences for both taste and health benefits in plant-based alternatives.

Vegan Yogurt Market Geographical Share

Growing Consumer Awareness and Preference for Plant-Based Diets in North America

North America has emerged as a dominant force in the vegan yogurt market, driven by an increasing awareness of health and wellness among consumers. With 4% of US population identifying as vegan and 10% considering themselves either vegetarian or vegan according to the Animal Health Foundation, there is a substantial and growing consumer base actively seeking plant-based alternatives.

The shift is not limited to vegans alone, as the broader trend toward plant-based eating continues to gain traction, with a 6.6% increase in plant-based food sales in 2022 underscoring the growing mainstream appeal of these products. As consumer interest in plant-based options intensifies, North America is leading the charge in vegan yogurt innovation, setting the stage for continued growth in the market.

Sustainability Analysis

The vegan yogurt market shows strong potential for sustainability due to its lower environmental footprint compared to traditional dairy yogurt. Plant-based yogurts typically require less water, land, and energy to produce and emit fewer greenhouse gases. Ingredients like almonds, soy, coconut, oats, and cashews contribute to reduced livestock farming, which is a major source of methane emissions. Packaging is a key concern, but many brands are shifting toward recyclable or compostable materials. Sustainable sourcing of raw materials, such as organic certification and fair-trade practices, enhances credibility.

Companies in the vegan yogurt market are driving sustainability through multiple strategic approaches. In January 2024, Nature’s Fynd launched the world’s first dairy-free, fungi-based yogurt, called Fy Yogurt, using its proprietary fungi protein, Fy™. This innovative product offers a sustainable alternative to both traditional and plant-based yogurts, avoiding common bases like milk, nuts, oats, or soy. It marks the third addition to the company’s retail lineup, alongside its Dairy-Free Cream Cheese and Meatless Fy Breakfast Patties.

Vegan Yogurt Market Major Players

The major global players in the market include General Mills, Inc., The Hain Celestial Group, Danone S.A., The Coconut Collaborative Ltd, Kite Hill, G.T.'s Living Foods LLC, Nancy's Probiotic Foods, COYO Pty Ltd, KaTech Ingredient Solutions GmbH and Drums Food International Private Limited.

Vegan Yogurt Market Company Share Analysis

Key Developments

In April 2025, Nush relaunched its almond milk-based vegan yogurt range with a new higher-protein formula, offering between 16g and 23g of protein per 350g pot. The soy- and dairy-free yogurts come in six flavors, including a new vanilla fudge variety, with the natural flavor containing the highest protein.

In July 2024, UK-based brand The Coconut Collab launched a new plant-based protein yogurt with 10g of protein per serving, made from soy and almond for a complete amino acid profile. The product is low in sugar, gluten-free, and fermented with live cultures for gut health, using ethically sourced coconuts.

In January 2024, Nature's Fynd launched the world’s first dairy-free yogurt made from its sustainable fungi-based protein, Fy. Available exclusively at Whole Foods Market, this yogurt comes in strawberry, peach, and vanilla flavors with a thick, creamy texture. Each serving offers 8g of protein, 4g of fiber, and live active cultures, with no artificial flavors or preservatives. The product is free from dairy, nuts, soy, and gluten, catering to health-conscious consumers seeking allergen-friendly options.

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