linguistic:paraphrasing, quality:corruption
Plant-based products

A variety of plant-based yogurt alternatives appeared in the 2000s, using soy milk, rice milk, and nut milks such as almond milk and coconut milk fermented with cultures. These products may be suitable for people with lactose intolerance or those who prefer plant-based foods such as vegetarians or vegans. Plant-based milks have different structures and components than dairy milk. Though they can be used to make many products similar to those made from dairy, there are differences in taste and texture, and some consumers may feel that they lack the "delicate and smooth structure" of "conventional yogurts". Since plant-based milks do not contain lactose (the food of Streptococcus thermophilus and Lactobacillus bulgaricus), plant-based products usually contain different bacterial strains than yogurt, such as Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium bifidum. Plant-based products also vary considerably in their nutrition and ingredients and may contain gums, stabilizers, high-intensity sweeteners, and artificial colors.

In Europe, companies may not market their plant-based products using the word yogurt since that term is reserved for products of animal origin only – per European Union regulation 1308/2013 and a 2017 ruling in the Court of Justice of the European Union. Reaffirmed in 2021, per the US FDA 's Standard of Identity regulations, the word yogurt has been reserved for a product made from lactation and is a product of "milk-derived ingredients".