Vega's Alternative to Yogurt is Made with Cashews and Pea Protein
Laura McQuarrie — March 28, 2019 — Lifestyle
References: myvega
Vega, which is known for its plant-based protein powders, introduced a line of products that can be conveniently consumed as an alternative to yogurt. While there are now many plant-based yogurt alternatives on the market, this one stands out as one that mimics the qualities and making of traditional dairy yogurt. The Vega Protein Cashewmilk Yogurt Alternative is made by fermenting and pasteurizing cashewmilk and pea protein before live cultures are added.
The Vega Protein Cashewmilk Yogurt Alternative boasts 13 grams of protein and only seven grams of sugar, making it the "highest protein per serving (5.3-ounce container) out of all the plant-based yogurt alternatives on the market."
The nourishing Vega Protein Cashewmilk Yogurt Alternative is offered in four flavors: Strawberry, Blueberry, Raspberry and Vanilla.
The Vega Protein Cashewmilk Yogurt Alternative boasts 13 grams of protein and only seven grams of sugar, making it the "highest protein per serving (5.3-ounce container) out of all the plant-based yogurt alternatives on the market."
The nourishing Vega Protein Cashewmilk Yogurt Alternative is offered in four flavors: Strawberry, Blueberry, Raspberry and Vanilla.
Trend Themes
1. Plant-based Alternatives - The rise of plant-based dairy alternatives, such as cashewmilk yogurt, presents opportunities for disruptive innovation in the food industry.
2. High-protein Products - The focus on protein content in plant-based products, as demonstrated in Vega's cashewmilk yogurt alternative, is a trend that could disrupt the traditional dairy industry.
3. Fermented Foods - The growing interest in fermented foods, and the use of fermentation to create plant-based yogurt alternatives, presents challenges and opportunities for innovation in both the food and health industries.
Industry Implications
1. Food Industry - The development of plant-based dairy alternatives, such as cashewmilk yogurt, presents opportunities for disruption in the food industry.
2. Dairy Industry - The rise of plant-based alternatives, and the focus on protein content, could impact the dairy industry and create opportunities for innovation within it.
3. Health Industry - The use of fermentation to create plant-based yogurt alternatives highlights the intersection of the food and health industries and presents opportunities for innovation in both.
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