If you're looking for a dairy-free alternative to your favorite plain yogurt, Trader Joe's new Organic Creamy Cashew Cultured Yogurt Alternative is the perfect dupe.
While Trader Joe's has sold a few flavored and sweetened versions of its Organic Creamy Cashew Cultured Yogurt Alternative for several years now, this new plain option makes the perfect base for a wide variety of dishes. The new Organic Creamy Cashew Cultured Yogurt Alternative, Plain Unsweetened product is made from a base of crushed organic cashews that have been blended with filtered water and a bit of coconut cream. The creamy base is then enhanced with adds six, live and active probiotics – just like real dairy yogurt. This means you get the same great taste of yogurt and the good-bacteria benefits, all without the dairy.
Dairy-Free Cashew Yogurts
Trader Joe's Has a New Organic Creamy Cashew Cultured Yogurt Alternative
Trend Themes
1. Dairy-free Yogurt Alternatives - The trend of creating dairy-free alternatives to yogurts creates opportunities for companies to invest in developing more options in this growing market.
2. Plant-based Probiotics - The use of plant-based ingredients in creating probiotics creates opportunities for companies to explore new methods of enhancing gut health using non-dairy sources.
3. Organic Ingredients - The trend of using organic ingredients in non-dairy yogurt options creates opportunities for companies to attract health-conscious consumers who value clean, natural products.
Industry Implications
1. Food and Beverage - Companies in the food and beverage industry can invest in developing dairy-free yogurt alternatives and plant-based probiotics to meet the growing demand for healthier, cruelty-free products.
2. Health and Wellness - The health and wellness industry can take advantage of the trend of using organic ingredients in non-dairy yogurt options by promoting the benefits of probiotics and gut health for consumers.
3. Sustainability - Companies in the sustainability industry can promote the use of non-dairy alternatives to yogurt as a way to reduce greenhouse gas emissions from dairy farming and reduce the environmental impact of the food industry.