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25
Jul-2019
LOW FAT YOGURT IT MAKES YOU HEALTHY
Low Fat Yogurt Market reached a value of about 620 Million U.S. dollars in 2019, at a CAGR of 25.0% and is forecasted to reach to about 1900 Million U.S. dollars by 2024.
Introduction:
It is a popular dairy product made by bacterial fragmenting of milk. The bacteria used to create yogurt are called “yogurt cultures.” It can make from all types of milk. Skim Milk is considered as fat-free yogurt, whereas those yogurts which are made from the whole dairy are found as full fat. It can be high in vitamins, calcium, or probiotics which helps in enhancing the gut microbiota.
Market Size of Low-Fat Market:
The forecasted market value of frozen yogurt worldwide from 2019 to 2024. The Low Fat Yogurt Market reached a value of about 620 Million U.S. dollars in 2019, at a CAGR of 25.0% and is forecasted to reach to about 1900 Million U.S. dollars by 2024.
Types of Yogurt:
Low-fat yogurt:
Low-fat yogurt, made up of fragmented low fat or skim milk, is healthy, and most of the people added in their diets. It is made with 2% of milk. It is not only low in calories, but it has contained lots of beneficial nutrition and probiotics that can boost your immune system. However, there is some low-fat yogurt that may have included those ingredients which are less nutritious. It will help the type 2 diabetic patient.
Kefir: It is liquid yogurt. It contains probiotics. It is easy to make at home by adding its grain into milk and leaving up to 12 to 24 hours.
Greek Yogurt: This yogurt contains the highest protein as compared to other yogurts, but the content of calcium is less. This yogurt is available in reduced low fat and non-fat, full fat or zero percent.
Skyr: It is similar to Greek yogurt; As compared to the regular yogurt, the requirement of milk is four times more, and it contains three times more protein.
Flavored Yogurt: Low-Fat yogurt is a healthy supplement to balance a diet. There is a possibility that a flavored yogurt that mainly fruits may contain high sugar, consumption of excess sugar it works like a disadvantage of yogurt by improper digestion as well as low immunity. Non-fat and sugar-free yogurt is containing the artificial sweetener which instead of sugar.
Benefits of Low-Fat Yogurt:
Probiotics:
It is a beneficial bacterium which is found in low-fat yogurt and other product as well. The Probiotic bacteria help in improve the respiratory function, digestion, resistance from disease when they consumed.
Calcium:
Dairy products are the best source of calcium. It is essential for the maintenance and development of healthy bones as well as wound healing, also maintaining the normal blood pressure, etc. Most of the yogurts contain Vitamins B6 and B12, potassium, magnesium, and riboflavin.
Calories and Macronutrients:
An 8-ounce container of plain low- fat yogurt has contained 143 calories. It contains 12 grams of protein in an 8-ounce of serving, it provides the amino acids so, that it can help to build and maintain the tissue. A container of low-fat yogurt has contained only 14 milligrams of cholesterol and 3.5 grams of fat. It will help in your low-fat diet. It is a useful source of protein in a weight loss diet.
Additions:
Some of the yogurts are added sugar or flavor that makes it less healthy as compared to the plain yogurt. Adding fresh fruits into plain yogurt is a better option rather than eating yogurt with fruits plus sweeteners.
Benefits of fermented dairy foods:
Research has suggested that the amount of protein in yogurt if a person will be consumed daily then it may help the people to maintain the healthy weight as well as the risk of heart disease is also reduced. Probiotic bacteria are improving strengthen the immune system, and It may reduce the harmful chemical which is entering into the blood and damage the blood vessel and it leads to the CVD.
Fermented dairy food reduces the risk of heart disease and stroke:
Including ten relevant studies, there are 3, 85,122 participants, and 64,667 cases are heart disease and strokes. The person who consumed dairy, fermented products like yogurt and cheese was associated with 17% reduce the risk of heart disease. The consumer of fermented dairy products had 20% of lower-risk rather than a non-consumer. Individual yogurt eaters were 22% less to develop the CVD as compared to the people who did not eat yogurt.
Nutritional Facts:
Low–fat yogurt contains a milk fat between 2 to 0.5 %. It contains around150 calories and 15 mg of cholesterol per cup, 172 mg of sodium, 3.8 g of fat and 2.5 g of saturated fat. A container (8-ounce) of low-fat yogurt that contains 415 mg of calcium or more than one-third of several adults required. It also contains potassium, i.e., 531 mg per serving. It will help to build and maintain the muscle; it will also support the electrical activity in the heart.
Conclusion:
Eating Yogurt on a daily basis is good for health because it includes protein, calcium and many other essential nutrients that can affect your health positively. It helps to prevent the disease like hypertension, diabetes, and metabolic syndromes, etc.
WRITTEN BY: Prachi Singh
Prachi Singh is a management student at RIIM Pune. She worked as a Research Associate (intern) in Market Data Forecast, one of the world’s leading research and consulting for various business domains, individuals and corporate clients
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