Non-Dairy Chobani Boasts a Probiotic-Rich, Plant-Based Recipe
Laura McQuarrie — January 9, 2019 — Lifestyle
References: chobani & prnewswire
With the introduction of Non-Dairy Chobani, Chobani is introducing its first-ever plant-based recipe to satisfy consumers who are looking for a dairy-free yogurt experience that's still satisfyingly rich, as well as packed with probiotics and other beneficial ingredients.
The plant-based Non-Dairy Chobani range is made with only natural, non-GMO ingredients and no artificial flavors to create simple, fruit-focused varieties like Blueberry, Mango, Strawberry and Peach. These dairy-free alternatives boast a base of coconut and contain 25% less sugar than comparable non-dairy alternatives on the market. For the utmost convenience, Non-Dairy Chobani is offered in both single-serve cups and bottled drink formats.
Due to the fact that plant-based products need food labels to distinguish them from their dairy counterparts, Chobani describes that it is "taking a leadership role in advocating for transparency in dairy and clear distinctions between milk-based foods."
The plant-based Non-Dairy Chobani range is made with only natural, non-GMO ingredients and no artificial flavors to create simple, fruit-focused varieties like Blueberry, Mango, Strawberry and Peach. These dairy-free alternatives boast a base of coconut and contain 25% less sugar than comparable non-dairy alternatives on the market. For the utmost convenience, Non-Dairy Chobani is offered in both single-serve cups and bottled drink formats.
Due to the fact that plant-based products need food labels to distinguish them from their dairy counterparts, Chobani describes that it is "taking a leadership role in advocating for transparency in dairy and clear distinctions between milk-based foods."
Trend Themes
1. Plant-based Yogurt Alternatives - Opportunity for disruptive innovation in creating a variety of unique flavor profiles for non-dairy yogurt alternatives.
2. Transparency in Food Labeling - Opportunity for disruptive innovation in developing clear and concise food labeling for plant-based alternatives to dairy products.
3. Low Sugar Non-dairy Products - Opportunity for disruptive innovation in creating a wider range of non-dairy products that contain lower amounts of sugar than current offerings on the market.
Industry Implications
1. Food and Beverage - Opportunity for disruptive innovation in developing new plant-based alternatives to dairy products that meet the demands of health-conscious consumers.
2. Health and Wellness - Opportunity for disruptive innovation in creating products that promote gut health, such as non-dairy yogurt alternatives that are rich in probiotics.
3. Packaged Goods - Opportunity for disruptive innovation in the packaging of non-dairy products, such as single-serve cups and bottled drink formats, to increase convenience and accessibility for consumers.
3.7
Score
Popularity
Activity
Freshness
