For a long time, animal protein has been labeled as high-quality protein. However, nowadays many international scientific research institutions have shown that the grade and quality of protein contained in green plants and cereals are superior to animal protein. Nongfu Spring has been deeply involved in the food industry. It has discovered the difference between plant protein and animal protein and has laid out Plant-based yoghurt from the early years. So far, high-quality vegetable protein has been pursued by more and more people. Young people and slim girls prefer Plant-based yogurt. Nongfu Spring Plant-based yoghurt has also become a favor of athletes and fitness professionals who require more protein. It is a trend that replacing meat or dairy products with Plant-based food in the world.

It has been proved that in terms of nutrition, plant protein is quite equal to animal protein. According to a report published in 2009 by the American Nutrition Association, all essential amino acids can be absorbed in one day by eating a variety of plants. In terms of health, the health attribute of plant protein is more significant. Plant protein has no cholesterol and almost no saturated fat. Compared with animal protein, higher intake of plant protein can effectively reduce the risk of chronic diseases. This means that Nongfu Spring's Plant-based yoghurt does not contain cholesterol, so it is more suitable for people with high cholesterol. It is used to supplement nutrition, or as a daily food. To a certain extent, it broadens the diet options of such people.

In terms of production, Nongfu Spring's Plant-based yoghurt is fermented with soybean, coconut milk and other plant proteins, which reached the same protein content standard as animal yogurt. In addition, it has the advantages of no cholesterol and low-saturated fat. It does not contain lactose, and it’s quite friendly to lactose intolerant people.

In terms of taste, Nongfu Spring is in line with the public's preferences and develops a variety of flavors. In addition to coconut milk flavor, Nongfu Spring's plant-based yoghurt also has blueberry flavor and almonds flavor. The almond added in the yogurt is from California, with sweet taste and crisp texture. Coconut milk comes from Indonesia. Based on the equator line, the quality of coconuts in the five above and below latitudes is relatively high. Blueberries come from Canada. The natural mature wild blueberries are sweet and sour, which makes yogurt taste more fantastic. Different kinds of yoghurt have sweet fragrance of fermented plant-based protein and the lubrication and fragrance of nuts, which makes people indulge in pleasures without stop.

As a "Porter of nature", Nongfu Spring has always attached great importance to agriculture and nature from the perspective of raw materials. Now, Nongfu Spring follows the health concept and international trend. It introduces plant-based yoghurt. According to the report of the FBIF, Nongfu Spring organized the world's top teams in related fields. Have spent 3 years developing more than 1000 formulas, Nongfu Spring invited 4017 people to carry out taste test and product function experiment. Finally, they built these three subversive products with heart, realizing that plant-based yoghurt can have the quality of delicious and healthy. In the future, the concept of health will enable Nongfu Spring to focus on bringing higher quality and healthier products to consumers.