MozzaRisella's Yo-Ger plant-based yogurt alternative sets itself apart from many vegan-friendly options on the market, including popular options that are made with everything from coconut to soy and nuts. Yo-Ger is a first-of-its-kind creation made with sprouted brown rice, which makes it free from lactose, gluten, nuts and soya.
The nutritious yogurt alternative is offered in flavors like Natural, Strawberry, Maracuja & Mango and Peach & Apricot. Sprouted brown rice is full of beneficial minerals, mineral salts and vitamins, as well as fatty acids and fiber. Notably, brown rice sprouts are said to share a similar amino acid composition and micronutrient content to human breast milk.
Franco Vessio, co-founder of Mozzarisella describes, "As the only yogurt alternative made from sprouted brown rice available in the market, it is not only suitable for vegan consumers, but anyone looking to improve their health and help the environment."
Rice-Based Yogurt Alternatives
MozzaRisella's Yo-Ger is Made from Sprouted Brown Rice
Trend Themes
1. Rice-based Dairy Alternatives - The trend of using rice-based ingredients to create dairy alternatives will continue to grow, leading to more innovative products and unique flavor profiles.
2. Sprouting as a Health Trend - The process of sprouting grains, nuts, and seeds will become more popular as people seek out nutrient-dense, allergen-free food options.
3. Plant-based Yogurt Alternatives - The rise of plant-based diets will continue to drive demand for innovative yogurt alternatives made from ingredients like rice, soy, and nuts.
Industry Implications
1. Plant-based Foods - The plant-based food industry will see more disruptive innovation as companies continue to develop new and unique ingredient combinations to create dairy alternatives.
2. Health and Wellness - The health and wellness industry will benefit from the popularity of sprouting as a nutrient-dense food trend, leading to new product development and increased consumer awareness.
3. Food Manufacturing - As the demand for plant-based yogurt alternatives increases, food manufacturers will need to invest in innovative production methods and ingredient sourcing to remain competitive.