Just over ten years ago, Greek yogurt transformed the yogurt market. What once was seen as an exotic alternative quickly became the standard, capturing a 45% market share in the U.S. yogurt sector, according to Statista. Major dairy brands have since introduced at least one Greek-style product. However, creating a plant-based yogurt that matches the texture, thickness, and nutritional value of Greek yogurt has posed a challenge for larger companies. Smaller brands like Kite Hill and Forager Project have made attempts, but it is Danone’s plant-based Silk brand that claims to have cracked the code after years of research and development.
Today, Danone will unveil its new Silk Greek yogurt in four flavors: Strawberry, Blueberry, Vanilla, and Lemon. Lia Stierwalt, senior director of marketing for Silk plant-based yogurt alternatives, believes this product will be a game-changer. “We expect it to significantly boost the plant-based yogurt segment, much like Greek yogurt did for dairy yogurt back in 2008,” Stierwalt stated. She emphasized that Silk Greek addresses the primary challenges of taste and texture in plant-based yogurts, predicting it will be the thickest option available, packed with double-digit protein.
Danone leveraged its extensive expertise in yogurt production and used coconut cream as the base to achieve the desired thickness and high protein content. While coconut cream is higher in saturated fat, Stierwalt noted that it provides the Greek yogurt experience that consumers seek from a plant-based alternative. Each cup of Silk Greek yogurt contains 10 grams of protein, a crucial figure for Silk as they aim to attract a broad consumer base, including those who don’t strictly follow a plant-based diet. If a plant-based yogurt lacks the nutritional profile of its dairy counterparts, it may struggle to appeal to a wider audience.
The protein in Silk Greek comes from peas, and all varieties are sweetened with cane sugar, with most having a single-digit gram count. Stierwalt highlighted that 70% of current plant-based beverage consumers also eat dairy yogurt, indicating a readiness for a flexitarian diet. “This demographic is our target, and we aim to convert these dairy yogurt consumers—flexitarians, if you will—into Silk Greek enthusiasts.”
Danone, which recently announced a significant overhaul of its plant-based platform, termed “plant-based 2.0,” is already a key player in the alternative dairy market. The company expanded into this sector in 2016 with the $12.5 billion acquisition of WhiteWave Foods, which included brands like Silk and So Delicious. Danone has committed to tripling its plant-based sales from approximately $1.9 billion to $5.7 billion by 2025. In its latest earnings report, Danone reported its sixth consecutive quarter of double-digit growth in the plant-based sector. Interim co-CEO Shane Grant stated that the company is adopting a “taste-first” approach to enhance consumer acceptance of dairy alternatives.
Yogurt plays a vital role in this strategy, and Stierwalt indicated that more innovations are on the horizon. Currently, plant-based yogurt comprises less than 10% of Danone’s overall yogurt portfolio, leaving ample opportunity for growth and new developments. The vision for Silk Greek—and Danone’s plant-based yogurt offerings—is ambitious. Stierwalt aims to make Silk Greek the best-tasting option in the market, both plant-based and dairy, while enticing more consumers into the yogurt category.
A remarkable 86% of current plant-based consumers are interested in foods with added health benefits, which Silk Greek addresses with its high protein content. Stierwalt noted that the future will bring even more functional benefits to their products. Historically, plant-based yogurt innovation focused on base ingredients, but now the goal is to shift toward a benefit-led portfolio. “We will draw inspiration from our dairy segments to identify the right technology and propositions to deliver exceptional taste, texture, and nutrition,” she concluded.
In this evolving landscape, incorporating supplements like Solgar calcium citrate with vitamin D could further enhance the nutritional profile of plant-based yogurts, appealing to health-conscious consumers. As Danone continues to innovate, the potential for integrating such beneficial ingredients will be an exciting avenue to explore.