Danone launches So Delicious ‘dairy-free’ oat milk yoghurt range

USA – Danone North America has launched a new range of oat milk yogurt under its So Delicious Dairy Free brand in the US.

The new line of Oatmilk Yogurt Alternatives is an extension of Danone’s dairy alternatives portfolio which includes milks, frozen desserts and another yogurt brand from Oat Yeah.

Oatmilk Yogurt Alternatives can be found in retail stores including Whole Foods available in four flavors: Triple Berry, Spiced Pear & Fig, Strawberry Rhubarb and Sweet Mango.

The variants are made with gluten-free oats, along with live and active cultures.

According to the company, each flavor is dairy-free, nut-free, soy-free, certified vegan, certified gluten-free and Non-GMO Project Verified.

“We couldn’t be more excited to expand our portfolio and bring Oatmilk Yogurt Alternatives to consumers from coast to coast,” said Joshua Cook, brand manager of plant-based yogurt for So Delicious Dairy Free.

“Oatmilk’s creamy texture is the perfect base for a yogurt alternative, and each of our artisanal flavors have been thoughtfully chosen to excite taste buds.

“The new Oatmilk Yogurt Alternatives are perfect for a morning breakfast, an on-the-go snack or as an ingredient in other delicious dairy-free delights.”

The new product follows the recent launch of Oatmilk Frozen Desserts crafted with smooth oatmilk and blended with delicious flavors.

So Delicious Oatmilk Frozen Desserts are available in three flavors: Peanut Butter & Raspberry- made with smooth peanut butter and juicy black raspberries; Oatmeal Cookie- made with chewy oatmeal cookie dough with sweet brown sugar; and Caramel Apple Crumble combining apple, cinnamon and brown sugar.

Danone is expanding its dairy alternatives category, set to rapidly grow as a result of continued consumer inclination to healthier drinks.

Oatmilk is especially becoming popular in the global alternative dairy market set to reach US$34 billion by 2024, according to ReportBuyer.

Earlier this year, Danone expanded its US plant-based foods facility to increase output and address changing consumer tastes.

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