Vegan Yogurt

Global Vegan Yogurt Market to Reach US$9.6 Billion by 2030

The global market for Vegan Yogurt estimated at US$3.5 Billion in the year 2024, is expected to reach US$9.6 Billion by 2030, growing at a CAGR of 18.3% over the analysis period 2024-2030. Soy Source, one of the segments analyzed in the report, is expected to record a 20.4% CAGR and reach US$4.2 Billion by the end of the analysis period. Growth in the Almond Source segment is estimated at 15.8% CAGR over the analysis period.

The U.S. Market is Estimated at US$959.1 Million While China is Forecast to Grow at 24.3% CAGR

The Vegan Yogurt market in the U.S. is estimated at US$959.1 Million in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$2.2 Billion by the year 2030 trailing a CAGR of 24.3% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 13.4% and 16.6% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 14.6% CAGR.

Global Vegan Yogurt Market – Key Trends & Drivers Summarized

Why Is Vegan Yogurt Gaining Ground Across Global Dietary Habits?

The increasing global awareness around health, animal welfare, and climate change is fundamentally shifting consumer food choices, with vegan yogurt emerging as a fast-growing product category. Vegan yogurt, typically made from plant-based milk alternatives like almond, coconut, soy, oat, or cashew, is capturing the attention of health-conscious and ethically-driven consumers alike. A marked rise in lactose intolerance and dairy allergies is also expanding its appeal. According to industry surveys, over 70% of the global population suffers from some level of lactose malabsorption, prompting a growing preference for dairy alternatives. Additionally, plant-based diets are no longer niche; global veganism and flexitarian lifestyles have become mainstream, especially among millennials and Gen Z, who are influencing household purchasing decisions.

Adding further traction is the diversification of vegan yogurt offerings. Manufacturers are innovating with exotic flavors, functional ingredients like probiotics and added protein, and improved textures to better replicate traditional dairy yogurt. These efforts are making vegan yogurt a direct competitor rather than just an alternative. Retailers, both online and offline, are responding by increasing shelf space for dairy-free products. Supermarket chains and health stores are dedicating separate sections to plant-based items, reflecting the shift in consumption dynamics. Even fast-food chains and coffee shop giants have introduced vegan yogurt-based menu items, making it more visible and accessible. This rapid normalization of plant-based eating habits is fueling a ripple effect across global markets, from North America and Europe to emerging economies in Asia-Pacific.

Is Technology the Secret Behind the Creamier, Tastier Vegan Yogurt?

Recent advancements in food processing technologies have dramatically elevated the quality of vegan yogurt, overcoming traditional challenges like poor texture, separation, and lackluster taste. High-pressure processing (HPP), precision fermentation, and enzymatic hydrolysis are enabling smoother, creamier, and more stable plant-based yogurts without the use of artificial stabilizers. Moreover, tailored starter cultures are now being developed specifically for non-dairy substrates to ensure proper fermentation and optimal gut health benefits. These microbial innovations are enhancing the probiotic profile of vegan yogurts, allowing them to match or even exceed the health attributes of their dairy counterparts.

Technology has also facilitated improved scalability and cost-efficiency in production. Startups and major food companies alike are investing in bioengineered ingredients that mimic dairy proteins without involving animals. For example, precision fermentation-based casein and whey proteins derived from yeast or fungi are being explored as additives in vegan yogurts to boost their nutritional value and authenticity. Additionally, AI-driven food design tools are helping formulators test countless ingredient combinations to arrive at the most palatable and stable recipes faster than traditional R&D cycles. This tech-forward approach is expanding the possibilities of flavor profiles and textural innovations, which in turn is attracting a broader consumer base, including non-vegans.

How Are Global Markets and Regulatory Frameworks Reacting to Vegan Yogurt?

The surge in demand for vegan yogurt is prompting an evolution in retail strategies, product labeling, and international trade policies. Europe, a frontrunner in the plant-based movement, has enacted stringent labeling laws, such as prohibiting the use of terms like "yogurt" for non-dairy products in certain countries. Yet, brands are finding creative workarounds, using terms like "cultured almond dessert" while maintaining their market presence. In the U.S., the FDA is considering new guidelines to harmonize plant-based dairy labeling, reflecting both consumer demand and producer needs. Meanwhile, emerging economies in Asia-Pacific and Latin America are seeing robust market entry of global vegan yogurt brands, alongside a rise in local players developing culturally relevant formulations.

Retail channels are rapidly evolving to accommodate the shift. E-commerce platforms have become pivotal in product discovery, particularly among younger demographics who seek specialty vegan options. Social media marketing and influencer partnerships are also reshaping brand visibility and consumer engagement. Global vegan yogurt players are increasingly using sustainability credentials, such as carbon-neutral claims, recycled packaging, and ethical sourcing of ingredients, to differentiate themselves in saturated markets. Private-label brands are also entering the fray, offering cost-effective vegan yogurt options that appeal to price-sensitive consumers, particularly in emerging markets. This international convergence of demand, regulation, and innovation is setting the stage for unprecedented market expansion.

What Is Powering the Rapid Growth of the Vegan Yogurt Market?

The growth in the vegan yogurt market is driven by several factors directly tied to evolving consumer preferences, technological progress, and market dynamics. First, shifting dietary patterns, with a noticeable tilt toward vegan, vegetarian, and flexitarian lifestyles, are prompting greater demand for plant-based dairy substitutes. A rise in lactose intolerance and dairy-related allergies globally is another critical driver, pushing consumers to adopt non-dairy alternatives like vegan yogurt. The millennial and Gen Z demographic, in particular, is leading this charge, prioritizing ethical consumption, health, and environmental sustainability in their food choices.

Second, technological advancements have significantly improved product quality, enabling vegan yogurts to closely mimic the texture, taste, and health benefits of traditional dairy yogurt. Innovations in fermentation techniques, plant-based protein extraction, and alternative fat sources have allowed manufacturers to craft superior products that appeal to a broader audience. Third, the proliferation of e-commerce and direct-to-consumer models has expanded access to niche and premium vegan yogurt products, fostering brand experimentation and loyalty. Strategic partnerships with foodservice and quick-service restaurant chains are also boosting visibility and consumption rates.

Finally, investment in sustainability practices—such as clean-label formulations, carbon-neutral manufacturing, and ethical sourcing—has made vegan yogurt more appealing to environmentally conscious consumers. In parallel, government support and favorable regulatory policies, especially in Europe and North America, are bolstering innovation and market access. As these trends converge, the vegan yogurt market is poised for sustained growth across diverse consumer segments and geographies.

SCOPE OF STUDY:

The report analyzes the Vegan Yogurt market in terms of units by the following Segments, and Geographic Regions/Countries:

Segments:
Source (Soy, Almond, Oats, Coconut, Other Sources); Distribution Channel (Supermarkets / Hypermarkets, Convenience Stores, Specialty Stores, Online, Other Distribution Channels)

Geographic Regions/Countries:
World; United States; Canada; Japan; China; Europe (France; Germany; Italy; United Kingdom; Spain; Russia; and Rest of Europe); Asia-Pacific (Australia; India; South Korea; and Rest of Asia-Pacific); Latin America (Argentina; Brazil; Mexico; and Rest of Latin America); Middle East (Iran; Israel; Saudi Arabia; United Arab Emirates; and Rest of Middle East); and Africa.

Select Competitors (Total 34 Featured) -

• AYO Foods
• Chobani LLC
• Coconut Collaborative Ltd
• COYO
• Culina Yogurt
• Daiya Foods Inc.
• Danone S.A. (Alpro, So Delicious, Silk)
• Forager Project
• General Mills Inc. (Oui by Yoplait)
• Good Karma Foods
• GT`s Living Foods
• Harmless Harvest
• Hain Celestial Group Inc. (Nancy`s)
• Hudson River Foods
• Kite Hill
• Lavva
• Oatly AB
• Ripple Foods
• Siggi`s
• The Coconut Cult

TARIFF IMPACT FACTOR

Our new release incorporates impact of tariffs on geographical markets as we predict a shift in competitiveness of companies based on HQ country, manufacturing base, exports and imports (finished goods and OEM). This intricate and multifaceted market reality will impact competitors by artificially increasing the COGS, reducing profitability, reconfiguring supply chains, amongst other micro and macro market dynamics.

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APRIL 2025: NEGOTIATION PHASE

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