For the past couple decades, plant-based yogurt was a niche product—there were only a couple products on the market, and none had quiet nailed that thick and creamy texture and slightly sour taste associated with the common variety.

The fleet of delivery ladies used to have to drag along heavy carts all day.

“Tita,” my eleven-year-old niece says. “Why are you always talking about yogurt?” ... By Grace Tatalusan.