The type of algae commonly found in almond milk yogurt is usually red algae, specifically in the form of carrageenan or agar, and sometimes brown algae in the form of alginate.
These algae-derived ingredients are used as thickeners, stabilizers, and emulsifiers to improve the texture and consistency of dairy-free yogurts.
Common Algae-Based Ingredients in Almond Milk Yogurt
- Carrageenan (Red Algae – Chondrus crispus)
Extracted from red seaweed (commonly Irish moss).
Helps create a smooth, thick texture in plant-based yogurts.
Sometimes controversial due to potential digestive concerns.
2. Agar (Red Algae – Gelidium & Gracilaria species)
Used as a vegan gelatin alternative in dairy-free products.
Provides a firm, gel-like consistency in yogurts.
3. Alginate (Brown Algae – Macrocystis pyrifera)
Derived from giant kelp and other brown seaweeds.
Used as a natural stabilizer to prevent separation.
Some brands also use alternative thickeners like pectin, guar gum, or tapioca starch instead of algae-derived ingredients. If you’re concerned about algae-based additives, always check the ingredient list on the almond milk yogurt packaging.
