Vegan Yogurt Market Size, Share, Demand And Growth Report 2025-2033

(MENAFN- IMARC Group) Vegan Yogurt Market Size and Outlook 2025 to 2033

The global vegan yogurt market size was valued at USD 3.40 Billion in 2024. Looking forward, IMARC Group estimates the market to reach USD 12.21 Billion by 2033, exhibiting a CAGR of 14.51% from 2025-2033. North America currently dominates the market, holding a market share of over 35.4% in 2024. The growing health awareness among the masses, increasing prevalence of dietary restrictions, escalating concerns about climate change and environmental degradation, lower production costs of plant-based ingredients, and recent technological advancements are some of the major factors propelling the market in this region.

Key Stats for Vegan Yogurt Market:

• Vegan yogurt market Value (2024): USD 3.40 Billion
• Vegan yogurt market forecast value (2033): USD 12.21 Billion
• Vegan yogurt market forecast CAGR: 35.4%
• Leading Segment in vegan yogurt market in 2025: Frozen Dessert
• Key Regions in vegan yogurt market: North America, Asia-Pacific, Europe, Latin America & Middle East and Africa
• Top companies in vegan yogurt market: Barambah Organics Pty Ltd., Blue Diamond Growers, Daiya Foods Inc. (Otsuka Pharmaceutical Co. Ltd.), Dean Foods (Dairy Farmers of America), General Mills Inc., Granarolo S.p.A., The Hain Celestial Group Inc., Vitasoy, White Wave Foods (Danone), etc.

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Why is the Vegan Yogurt Market Growing?

The vegan yogurt market is growing due to the rising adoption of plant-based diets, increasing lactose intolerance and dairy allergies, and heightened consumer awareness of sustainability and animal welfare issues. Health-conscious consumers are seeking dairy-free alternatives that are rich in probiotics, vitamins, and minerals without compromising taste or texture. Advancements in plant-based food technology have improved the quality, variety, and nutritional profile of vegan yogurts, making them more appealing to a broader audience. Additionally, the expansion of retail and e-commerce distribution channels, along with strong marketing by food brands, is accelerating the availability and popularity of vegan yogurt across global markets.

AI Impact on the Vegan Yogurt Market:

AI is influencing the vegan yogurt market by optimizing product development, supply chain management, and consumer engagement. Through AI-driven data analysis, manufacturers can identify emerging flavor trends, preferred nutritional profiles, and regional taste preferences, enabling the creation of targeted and innovative vegan yogurt varieties. Machine learning algorithms help refine recipes by predicting texture, consistency, and shelf-life outcomes based on ingredient combinations, reducing trial-and-error in R&D. In production, AI-powered automation improves efficiency, quality control, and waste reduction. Additionally, AI-enhanced marketing tools analyze consumer behavior to deliver personalized promotions and boost brand loyalty, while predictive analytics optimize inventory and distribution to meet demand more effectively.

Segmental Analysis:

Analysis by Source:

• Almond
• Soy
• Coconut
• Others

Soy leads the market in 2024 with a 45.7% share, driven by its high protein content, making it a top choice for consumers seeking plant-based protein alternatives.

Analysis by Flavor:

• Vanilla
• Strawberry
• Mixed Berry
• Raspberry
• Peach
• Others

Vanilla's universally accepted taste enhances vegan yogurt by complementing plant-based ingredients, making it a popular choice among consumers.

Analysis by Application:

• Frozen Dessert
• Food
• Beverages
• Others

Vegan yogurt's creamy texture and versatility make it an ideal base for frozen desserts like ice cream, sorbets, and frozen yogurts.

Analysis by Distribution Channel:

• Hypermarkets and Supermarkets
• Convenience Stores
• Online Stores
• Others

Hypermarkets and supermarkets lead with a 37.5% share, offering consumers diverse vegan yogurt options in one convenient location.

Regional Insights:

• North America
• Asia Pacific
• Europe
• Latin America
• Middle East and Africa

North America represents the largest market regionally owing to the prevalence of standardized testing in education, the presence of numerous educational institutions, and the high demand for test preparation services.

What are the Drivers, Restraints, and Key Trends of the Vegan Yogurt Market?

Market Drivers:

The vegan yogurt market is driven by the increasing adoption of plant-based diets, rising cases of lactose intolerance and dairy allergies, and growing consumer focus on health, sustainability, and animal welfare. Expanding awareness of the environmental benefits of dairy alternatives, coupled with innovations in plant-based ingredients such as almond, coconut, oat, and soy, is further boosting demand. The availability of vegan yogurt in diverse flavors and formats, supported by wider retail and e-commerce distribution, is also accelerating market growth.

Market Restraints:

Despite strong demand, the market faces challenges such as higher production costs compared to conventional yogurt, which can lead to premium pricing and limit accessibility for some consumers. Achieving the desired taste, texture, and nutritional balance in plant-based formulations remains complex, and limited awareness in certain emerging markets slows adoption. Additionally, competition from other dairy alternative categories like plant-based milk and cheese can impact growth.

Market Key Trends:

Key trends shaping the vegan yogurt market include the use of AI and food technology to enhance product quality and shelf life, a focus on clean-label and fortified formulations with added probiotics and nutrients, and the development of indulgent dessert-style vegan yogurts. Sustainable packaging innovations and marketing strategies that emphasize ethical sourcing and eco-friendly practices are gaining traction. Furthermore, hybrid products that blend multiple plant bases for improved flavor and nutrition are emerging as a popular choice among consumers.

Leading Players of Vegan Yogurt Market:

According to IMARC Group's latest analysis, prominent companies shaping the global vegan yogurt market landscape include:

• Barambah Organics Pty Ltd.
• Blue Diamond Growers
• Daiya Foods Inc. (Otsuka Pharmaceutical Co. Ltd.)
• Dean Foods (Dairy Farmers of America)
• General Mills Inc.
• Granarolo S.p.A.
• The Hain Celestial Group Inc.
• Vitasoy
• White Wave Foods (Danone)

These leading providers are expanding their footprint through strategic partnerships, rich certification portfolios, and advanced digital platforms to meet growing corporate, academic, and enterprise demands in emerging technologies like cloud computing, cybersecurity, big data, and AI/ML

Key Developments in Vegan Yogurt Market:

• July 2024: UK-based brand The Coconut Collab introduces a plant-based protein yogurt with 10g of protein per serving and on-the-go yogurt with granola. Made from ethically sourced coconuts, the yogurt is gluten-free, low in sugar, and enriched with soy and almond proteins for all nine amino acids. Fermented with live cultures, it supports gut health while minimizing waste.
• March 2024: Bored Cow unveiled its first-ever animal-free drinkable yogurt, made with fermented milk proteins, coconut cream, and cane sugar. The strawberry, vanilla, and passion fruit mango flavored 7-oz bottles deliver 8 grams of protein, calcium, vitamins D and B12, and probiotics. This version is lactose-free, and there's no cholesterol, hormones, or antibiotics.
• February 2024: Danone Canada's Silk brand launches a Greek-style, plant-based yogurt that uses locally sourced Canadian pea protein. The two flavors, vanilla and key lime, offer a creamy texture and strong taste. At 175g, each serving provides an impressive 12 grams of protein to the health-conscious consumer. It's another new launch by Silk to emphasize innovation in plant-based nutrition in the Canadian market.
• February 2024: Icelandic Provisions has launched Oatmilk Skyr, the first plant-based offering in the skyr yogurt category, nationwide. Made with oatmilk, it delivers a rich, creamy texture and 12g of protein per serving, mirroring the brand's traditional dairy skyr. The innovation responds to consumer demand for better-tasting, nutritious plant-based yogurts. Chief Innovation Officer John Heath calls it a“truly unbelievable” product crafted with clean, high-quality ingredients.
• January 2024: Nature's Fynd has introduced the world's first fungi-based yogurt, Dairy-Free Fy Yogurt, made with sustainable fungi protein, FyTM. Launching nationwide at Whole Foods Market, this creamy, vegan alternative redefines yogurt by skipping cow milk, nuts, oats, or soy. The product becomes part of Nature's Fynd's offerings, which also feature Dairy-Free Cream Cheese and Meatless Fy Breakfast Patties.

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