Yogurts made with specialty milks offer the great nutritional properties of dairy, but they may also offer better digestibility to the consumers that need it.
A review of new yogurts introduced in the market over the past two years from the Innova Market Insights database shows examples of products made from goat, sheep, and A2/A2 milks in North America. The 23 new products found in the search represent a small fraction of the 1,000 new yogurt launches, but they are niche products that only appeal to certain consumers. Most consumers purchase these products for nutrition and health reasons, but there is science behind these specialty milk sources.
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