26 Oct 2020 A new spin on dairy-free yoghurt

It seems intuitive for dairy-free yoghurt products to be plant-based, but here’s an unusual new entrant into the category – eggs. Introducing Chikaraka which is proving the possibilities for dairy-free are still endless with a first-of-its-kind product: egg-based, dairy-free yoghurt.

Chikaraka is a US innovation from Handsome Brook Farms, a major producer of pasture-raised, organic eggs, and was expected to launch a few months ago. The yoghurts come in lemon, lime, mixed berry, raspberry and strawberry flavours, and are promoted as a protein-packed snack made with clean ingredients.

“The yoghurt cups, each of which contains one whole egg, promise to be an excellent example of a value-added product. They provide a good alternative for those with dairy allergies, and deliver all the benefits of an egg on top of that,” comments food market analysts, New Nutrition Business (NNB).

“With more than 10g of protein per serving and 6g or less of added sugars, there is a strong connection with the protein trend and people’s desire to reduce their sugar consumption. The use of eggs also delivers some nutrients whose benefits people are very familiar with: omega-3s, iron, vitamin D, and brain-fuelling choline.

“Handsome Brook Farms’ existing image should also help these little yoghurt pots along.”

“Pasture-raised, organic egg production supports regenerative agriculture, animal welfare, healthy small farmer relationships, and better-tasting eggs,” says Jordan Czeizler, president of Handsome Brook Farms.

“The company is already associated with ethical, sustainable practices and ‘natural’ food, and these positive associations should transfer to Chikaraka too – expanding its health halo,” continues NNB.

“Though Chikaraka has not yet launched, it will be interesting to see if it delivers on taste and texture as much as nutritional benefit. It has been described as a little sweet, a little tart, rich and creamy – very similar, then, to real dairy yoghurt.

Provided it lives up to this promise, this will make it very attractive to yoghurt-lovers frustrated by an intolerance to dairy. In addition, the eggs supposedly create a thick and creamy product without the need for excessive starches, gums or stabilisers, adding to the more natural image – and extending the versatility of eggs even further.”

“As consumers seek out high-protein snacks, eggs are coming to the forefront in a variety of on-the-go snacks to satisfy those who are looking for simple, nourishing and natural options, comments TrendHunter.com on this innovation.

Source: New Nutrition Business; Handsome Brook Farms; TrendHunter.com