The protein content of each yogurt pot ranges from 16g to 23g per 350g. All are free from both dairy and soy, and are suitable for vegans. The yogurts come in six flavors: strawberry, raspberry, blueberry, vanilla fudge (a brand-new addition), and natural.

The natural flavor packs the highest protein content, while raspberry contains the lowest. All yogurt pots are now available to buy from Sainsbury’s, Waitrose, Ocado, Marks & Spencer, Planet Organic, Whole Foods Market, and select independent health stores. They are priced at £3.25 for a 350g pot and £1.90 for a 120g pot.

Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands

The UK’s ‘first-ever’ high-protein, soy-free yogurt?

Nush Foods is a UK-based dairy-free brand founded in 2016 by former London police officers Bethany and Paul Eaton. Motivated by Bethany’s personal health journey and her background in nutrition, the couple set out to create a plant-based yogurt alternative that matched the taste and texture of traditional dairy products. They began by crafting almond milk yogurts in their kitchen, eventually launching Nush as the UK’s first producer of nut milk yogurts.

The new range is believed to be the first high-protein, soy-free vegan yogurt available in the UK. The products are said to be creamier, tastier, and more nutritious than previous versions.

Read more: You Can Now Buy Lion’s Mane Mushrooms In UK Supermarkets

This article was written by Polly Foreman on the PBN Website.

The yogurt needs to rest in a warm spot for about 12 hours, allowing the cultures to develop and create that signature tang. The longer it sits, the tangier the yogurt will become, so you can adjust it to your taste. Once it’s ready, you can store it in the fridge for up to a week.

This cashew-based yogurt is great for anyone looking for a creamy, plant-based alternative to dairy yogurt. The yogurt works well in a variety of recipes like curries, dressings, or as a topping for grain bowls.

Read more: How To Make This Two-Minute Tofu

Nondairy yogurt

Having your own homemade vegan yogurt comes in handy if you're making Indian meals, or simply want a go-to that you keep in the house.

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Prep Time12 hours hrs

Ingredients

• 1 cup 150 g raw cashews (see Ingredient Tip)
• 2 tablespoons unsweetened plain nondairy yogurt

Instructions

• Soak the cashews in a large bowl filled with plenty of hot water (110 to 120°F/43 to 49°C) for 2 hours, then drain.
• Blend the cashews with ¾ cup (180 ml) hot water. Transfer to a glass or steel container (with a tight-fitting lid) and gently stir in the yogurt until fully combined.
• Cover with cheesecloth only (leaving the lid aside for now), and place in a warm spot (80 to 90°F/27 to 32°C) that gives protection from drafts (such as in the oven with the oven light on), for 12 hours (1 to 2 hours less for a less tangy product and 1 to 2 hours more for a tangier one). Cover the container with the lid and store in the refrigerator for up to 1 week.

Ingredient Tip: Use raw cashews only for this recipe. Roasted cashews will work somewhat but will be nowhere near as good since they don’t culture as well.

Recipe from Plant-Based India: Nourishing Recipes Rooted in Tradition © Dr. Sheil Shukla, 2022. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com

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This article was written by Dr. Sheil Shukla on the PBN Website.

In a report published earlier this week, experts stated that increasing demand in alternatives like oat, soy, cashew, and almond is fueling the market. 

Consumer interest in these products is partly driven by health, the report says. It’s thought that around 68 percent of the world’s population has lactose malabsorption (a reduced ability to digest lactose). There is also greater awareness of the environmental implications of buying dairy. The dairy industry contributes to around four percent of global greenhouse gas emissions, and it also uses up vast amounts of land and freshwater. 

Concern about the ethical implications of dairy is also mentioned in the report. There are 270 million cows being used for milk around the world, and it’s well documented that they suffer on farms. In order to produce milk, cows must first become pregnant, and each time have their baby taken from them so they can be milked. Cows will often bellow for days after their calf is gone. Dairy cows will be artificially impregnated each year until their body gives up, at which point they’ll be sent to the slaughterhouse. 

The rise of vegan yogurts around the world

There are now a wide variety of brands catering to those who have moved away from yogurt. As well as all-vegan companies like Alpro, Oatly, Follow Your Heart, and Nush, a number of dairy companies like Petit Filous and Müller also now stock plant-based versions of their products. 

Vegan yogurt can be found at many mainstream supermarkets and grocery stores all over the world. According to the report, one country seeing a particularly significant rise in demand is China. The CAGR there has been forecasted at 6.8 percent. 

Elsewhere, the report cites the “expanding vegan population” in Europe as driving growth on the continent. It says that European countries have been “relatively quick and more open to the idea of veganism.”

In the US, rising prevalence of lactose intolerance, as well as increasing interest in veganism and plant-based food, is referenced. The vegan yogurt market is expected to grow at a CAGR of 5.2 percent in the country. 

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This article was written by Polly Foreman on the PBN Website.

The plant-based versions come in two flavors – Strawberry & Pomegranate and Vanilla Chocolate Maxi Balls. The yogurts are made with a coconut alternative. Like the original Muller Corners, the vegan options feature one compartment with vanilla yogurt, and the other with either compote or chocolate balls. 

Müller has also released two vegan rice puddings. These come in vanilla and chocolate flavors, and are made with a coconut alternative. All the products are available at Asda, and will cost £1.25. 

“When we spoke to consumers it was clear that plant-based Müller favorites represented a real opportunity, as long as it maintains our trademark taste,” commented Toby Bevans, strategy and marketing director at Müller Yogurt & Desserts. “Plant-based and dairy products have co-existed in shopping baskets and fridges for a long time, so making the nation’s favourite dairy brand accessible to more people is a really exciting and natural move.”

The rising popularity of vegan yogurt

Previously a rarity on supermarket shelves, it’s now easier than ever to find dairy-free yogurt on your weekly shop. 

The global vegan yogurt market was valued at USD $1.2 billion in 2021, and it’s been projected to grow to $9.58 billion by 2030. 

As well as Muller, a number of other mainstream brands have introduced plant-based versions. These include Benecol, Petits Filous, and Danone. Vegan brands like Alpro, Nush, and Oatly also sell popular dairy-free yogurts. 

Is the UK moving away from dairy?

There has been a boom in demand for alternatives to traditional dairy products in recent years. We see this most starkly with fluid milk consumption, with people drinking around 50 percent less than they did in the 1970s. 

This is partly attributable to the rising popularity of plant-based milk. Generation Z in particular are more likely than others to opt for oat, almond, soy, or other vegan varieties. 

A study published last year found that almost half of that age group felt shame around ordering dairy. While half of them still preferred cow’s milk, more than half intended to give it up in the next year.

It’s worth noting, however, that the overall demand for dairy is still strong. According to stats from 2020, 98.5 percent of UK households still buy fluid milk. What’s more, demand for cheese is growing. According to figures from 2022, 35 percent of the population eat it two to three times a week, while 71 percent of consumers had bought cheddar in the last three months. 

A recent study found that British vegetarians, who consume more dairy than any other dietary group, felt less guilt about eating cheese than milk.

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This article was written by Polly Foreman on the PBN Website.