Organic dairy substitute brand Forager Project has rolled out a new Greek-style yogurt with 10g of protein per serving.
The yogurt substitute, based on coconut and cashew, is a plain, unsweetened variety that has no fillers or added sugar yet provides a creamy and thick taste.
Although Mintel studies discovered that 61% of plant yogurt consumers actively seek out higher protein, Forager Project indicated that consumers tend to be disappointed with the protein – along with the taste and texture – of current offerings.
The company's new yogurt was created with this in consideration, featuring six gut-friendly live cultures and enhanced protein levels relative to many other plant yogurt options.
According to coherent market insights, the vegan yogurt industry will grow at a rate of 18.8% CAGR during 2025-2032. The market is currently at USD 4.31 Bn in 2025 and will be around USD 14.41 Bn in 2032. The market size is driven by growing health awareness among buyers and growing awareness of dairy-free and plant-based diets.
JC Hanley, president and co-founder of the Forager Project, stated the brand experimented with over 25 various protein sources before coming up with what is labeled as a "breakthrough in the dairy-free yogurt category."
Cow's milk can own the dairy case these days, but we think there has to be a better way," Hanley went on. "We founded the Forager Project because we know that working with cashews and coconuts can provide amazing food without the unfavorable climate footprint of cows.
The yogurts are USDA-certified organic and gluten-free as well as soya-free and dairy-free. They can now be found in a 24oz tub format in Sprouts Farmers Market and Whole Foods Markets throughout the US.
Source:
Ecommerce PLatform: FOODBEV MEDIA Ltd.
Company: Forager Project
