From breakfast bowls to sustainability goals, plant-based yogurt finds a place in Hong Kong kitchens
For many Hong Kong consumers, yogurt has long been a daily staple—spooned over fruit in the morning, stirred into smoothies, or enjoyed as a light dessert. Increasingly, however, shoppers are also looking beyond traditional dairy, curious about plant-based yogurt as a gentler option for digestion, a way to reduce dairy intake, or simply to broaden everyday food choices.
