The Europe Low Fat Yogurt Market was worth US$ 5.45 billion in 2022, and it is estimated to grow at US$ 8.95 billion by the end of 2028 at an increasing CAGR of 10.43% during 2023 - 2028.
Yogurt is considered a dairy product that has been fermented and produced by infusing conventional milk with bacteria. Yogurt culture is the bacteria used to manufacture yogurt—the fermentation process aids in converting lactose, or natural sugar, in milk to lactic acid. Unsweetened low-fat yogurt contains about 3.5 grams of fat, 12 grams of protein, 143 calories, and 16 grams of carbs in an 8-ounce serving. According to the United States Department of Agriculture (USDA), all of the sugars in typical low-fat yogurt come from lactose, according to the United States Department of Agriculture (USDA). The milk that is typically used to produce yogurt comes from cows all over the world. In addition, yogurt made from the milk of goats, camels, sheep, yaks, and mares is also available locally. Snacks, sweets, drinks, meal replacements, and protein-rich sports drinks are common for low-fat yogurt.
Consumer preferences for nutritious, delicious, organic dairy products will likely increase low-fat yogurt market demand in Europe. In addition, the production and use of natural fragrance goods are expected to boost the overall industry in Europe. Low-fat yogurt demand is expected to rise due to the increased manufacturing of low-fat dairy products and the various health benefits of yogurt consumption. Increased process automation and industrial, technological advancements are expected to accelerate industrial growth. Organic products, which are made from natural sources, are becoming increasingly popular around the world. Natural sources are also used to add additives, stabilizers, sweeteners, and flavors throughout the manufacturing process.
The most frequent beneficial culture used to create yogurt is probiotic bacteria. These bacteria help the body's immune system by balancing the good bacteria in the digestive system. Streptococcus thermophilus is a lactic acid probiotic bacteria that is often used to make yogurt and helps control the digestive tract's function and the immune system's reaction. In addition, maintaining good gut health helps boost overall immunity. The industrial expansion of low-fat yogurt might be bolstered by increasing process automation and technological advancement. Low-fat yogurt with organic flavors is becoming more popular in Europe, which could boost market demand. Suppliers were pushed to participate in innovation and new product development as the need for low-fat organic yogurt grew.
Consumer desires for a healthy diet and the various benefits of low-fat yogurt are expected to drive the low-fat yogurt market share in Europe. Low-fat yogurt has a wide range of health benefits. Low-fat yogurt contains probiotics, which aid in weight loss and maintenance. In addition, bacteria refill and stimulate consistency after antibiotic medication. These bacteria also help in the improvement of one's immunity. Low-fat yogurt is high in calcium, which aids in the development of strong teeth and bones. Yogurt is rich in minerals and vitamins, which can help to prevent diseases. Yogurt also contains almost all of the nutrients your body needs. It also includes a lot of vitamin B and trace minerals. Low-fat Greek yogurt variants are high in protein, which aids weight loss. Therefore, these factors tend to increase the revenue and growth of the low-fat yogurt market in Europe.
Artificial sweeteners, fruits, spices, additions, thickeners, stabilizers, and inert crops make low-fat non-organic yogurt. Furthermore, high sugar content and excessive sugar consumption might reduce digestibility and immunity, which may contradict the benefits of yogurt. Increased health concerns and awareness of non-organic dairy consumption are significant problems for the business. In addition, several research on the usage of conventional foods has revealed that artificially produced foods cause various health issues. As a result, these factors further hamper the low-fat yogurt market growth in the upcoming years.
Based on origin, the organic segment dominates the low-fat yogurt market in the next six years; due to the presence of high fiber in low-fat yogurt-based food products, organic low-fat yogurt is rising in favor among customers. On the other hand, the non-organic segment is anticipated to have a significant CAGR in the low-fat yogurt market. Artificial flavors, sweeteners, fruits, additives, thickeners, inactive cultures, and stabilizers are all used in non-organic low-fat yogurt. Non-organic yogurt is made from milk but does not meet the dairy production criteria imposed by various governments worldwide.
Based on type, the flavored segment had the most significant share in the low-fat yogurt market. Chocolate, vanilla, coffee, and mint are the primary flavors used to improve the end product's scent, taste, and texture. Moreover, the low-fat yogurt market is likely to rise further due to the numerous health benefits associated with the use of organic flavored foods.
The Europe Low Fat Yogurt Market Report includes the segmentation of countries:
In terms of revenue, Europe had the second-largest proportion of the market. The product's demand is primarily driven by Europe's players in West European countries. In the future years, favorable government rules and the abolition of milk quotas in the European region are projected to improve regional demand. As a result, the sector is predicted to grow as the export of dairy products from these countries increases. Consumer desires for a healthy diet and the various benefits of low-fat yogurt are expected to drive the low-fat yogurt market share in Europe. Consumer preferences for nutritious, delicious, organic dairy products will likely increase low-fat yogurt market demand in Europe. In addition, the production and use of natural fragrance goods are expected to boost the overall industry in Europe. Low-fat yogurt demand is expected to rise due to the increased manufacturing of low-fat dairy products and the various health benefits of yogurt consumption. Increased process automation and industrial-technological advancements are expected to accelerate industrial growth in Europe.
The pandemic of COVID-19 has resulted in a considerable drop in demand for dairy products in various regions in Europe. This poses a significant danger to the dairy industry. The situation on the low-fat yogurt market, which had been stable for the previous year, has shifted: a sharp drop in prices, difficulty exporting products, a steep increase in packing costs, and an increase in freight prices have rendered exports to other nations unprofitable.
Key Players listed in the Europe Low Fat Yogurt Market:
The companies covered in the report:
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