The latest innovation insight from Gama Compass
MANCHESTER – 28th June 2024: Fermentation and ‘non-animal dairy’ remain two of the hottest trends in the food industry. Our latest Innovation Insight focuses on a novel fungi-based dairy analogue that sees these two trends collide – Nature’s Fynd Dairy-Free Yoghurt.
Boasting “all the creaminess” of a conventional yoghurt in a dairy-free and “guilt-free” formulation, Nature’s Fynd Dairy-Free Yoghurt from The Fynder Group takes a novel approach to dairy alternatives by harnessing the power of fermentation, specifically the company’s Fy Protein technology. According to the makers, the technique involves combining a strain of fungi and a blend of nutrients inside a liquid-air interface to trigger high protein fermentation.
“As boundaries continue to be pushed in pursuit of lucrative new opportunities in dairy alternatives, culturing and fermentation technologies of the kind pioneered by The Fynder Group seem set to play a decisive role”, commented Gama insights director Tom Warden. “As such technologies mature and come ever closer to mimicking the taste and texture of dairy – and providing production at scale is successful at lowering cost – persuading consumers that ingredients based on these technologies are as ‘real’ and ‘natural’ as conventional dairy is likely to be key to unlocking their mainstream adoption”.
Image source: The Fynder Group
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Gama is a global provider of business information and services specializing in product innovation and international trade. Through our worldwide network of over 100 experts in more than 46 countries, we offer high-quality news, research, analysis and partnering services. We deliver actionable insights, enabling you to make more informed decisions and supporting you to unlock new business opportunities.
Notes to editors
Tom Warden, Gama insights director, is available for comment. To arrange an interview please contact +44 161 818 8700 or info@gamaconsumer.com.
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