date:Jan 16, 2019
e is no use of cow milk and, unlike almond or cashew, does not require a great amount of water. Most importantly, the production process is carefully designed to ensure zero waste. All raw materials utilised in production remain in the final product.
Health-conscious consumers recognise yoghurt as an immune-boosting source of beneficial probiotics. But these same consumers are increasingly conforming to vegan and flexitarian diets and are seeking plant-based dairy alternatives, as are millions