07 May Plant-Based Yogurts and Desserts: Mastering Texture to Attract Consumers
The European plant-based yogurt segment is on the rise, with an estimated growth rate of 13.9% to reach $6.67 Billion USD by 2026, according to The Business Research Company.
Interestingly, 62% of new launches of yogurt alternatives take place in Western Europe.
Health, taste, texture, and sustainability are the main drivers for consumption in Europe.
Keys to Market Success
Consumers seek plant-based options that imitate dairy products in terms of nutritional values, appearance, texture, and flavor.
Achieving a balance between these characteristics and costs is essential to make products accessible to a broader consumer base.
At Blendhub, we are experts in texturization, stabilization, and functional powder blends for the food industry, offering a unique Food-as-a-Service model.
Texture is key to bringing new benefits to plant-based yogurts:
- Key Ingredient: Texture is pivotal in creating appealing products.
- Enhanced Experience: Texture contributes to elevating food experiences.
- Health and Premiumness: Texture provides information about health benefits and premium quality.
Ready to innovate and grow in the plant-based yogurts and desserts segment?