Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
More and more population are lactose intolerant and lactose intolerance is the inabililty of grown-ups and kids to digest lactose, a sugar found in milk and other dairy products, bringing about various ailments. As a result, consumers look out for lactose-free dairy products for consumption as there are several health benefits associated with these products. This has led to an increase in the demand for non-dairy yogurt.

This report focuses on Non-dairy Yogurt volume and value at global level, regional level and company level. From a global perspective, this report represents overall Non-dairy Yogurt market size by analyzing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China and Japan.
At company level, this report focuses on the production capacity, ex-factory price, revenue and market share for each manufacturer covered in this report.

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The following manufacturers are covered:
Coconut Grove Yogurt
Yoso
The Whitewave Foods Company
The Hain Celestial Group
General Mills
COYO
Crunch Culture
…

Segment by Regions
North America
Europe
China
Japan

Segment by Type
Soy Yogurt
Cashew Yogurt
Coconut Yogurt
Others

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Segment by Application
Frozen Dessert
Food
Beverages
Others

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