Fermented Dairy Ingredients Market

Global Fermented Dairy Ingredients Market Size (2024 to 2032)

The Global Fermented Dairy Ingredients Market size was valued at USD 7.66 billion in 2023, and the global market size is expected to be valued at USD 8.28 billion in 2024 and 15.44 billion in 2032 and is projected to show growth with a CAGR of 8.1% 

MARKET OVERVIEW

The products which are obtained by controlled microbial growth and conversion through enzymes of components of food are known as fermented dairy products. The process of fermentation includes the conversion of a part of lactose from milk into lactic acid. The bacteria so used in the process are harmless, non-toxic producing organisms and acidifying. The different products available in the market under this category are yoghurt, kefir, cultured cream, koumiss, cultured buttermilk and many more. Their shelf life varies from a range of 15 days to 6 months under refrigeration. In the past, the fermentation process was unpredictable due to the slow souring of milk caused by the inherent organisms present in the milk. However, with the advent of the modern microbiological process, the fermentation process has become more structured and has resulted in the production of varied fermented milk products under controlled conditions without altering their nutritional value. The fermented dairy products fall under the category of convenience food since they are readily available in stores in ready to eat form. Fermented dairy products have been a significant component of a nutritional diet. The modern microbiological process has boosted the production of different fermented dairy products under controlled conditions having higher nutritional value. This has resulted in the overall market growth of fermented dairy products.

MARKET DRIVERS

The sales of fermented dairy products have gone up due to the better health results that they provide. The consumption of fermented dairy products helps to maintain a proper balance of organisms in the human body. Lactic acid is produced by a group of bacteria which are found in fermented dairy products such as yoghurt and other foods that have been fermented. Lactic acid is responsible for improving the health of intestinal tracts. There is an increased awareness among people about digestive disorders such as diarrhoea, bloating and abdominal cramps caused due to lactose intolerance. These digestive disorders are taken care of by the presence of lactic acid in the fermented dairy products. Fermented dairy products are becoming an integral part of every individual’s daily diet thereby accelerating the demand for fermented dairy products. Lifestyle changes and increased purchasing power are the other factors boosting the demand for fermented dairy products.

Manufacturers provide a lot of variety such as kefir, yoghurt, shrikhand, lassi, acidophilus milk and many more easily available in ready to eat form in stores. The customer’s attention is grabbed by the variety of products which increases its overall demand. There has been increasing use of cheese and processed cheese in the food industry. A lot of consumers have been attracted to the unique flavour of processed cheese due to its low-fat intake. The market for flavoured milk such as Kefir is also on the rise. Kefir is a cultured beverage which is fermented and tastes like a yoghurt drink. It has a creamy tart flavour loaded with probiotic health benefits. It is made with the help of starter grains.

MARKET RESTRAINTS

The lack of a proper storage system is considered a major hindrance to the growth of the fermented dairy ingredients market. A proper storage system enhances the longevity of the ingredients such as milk. Milk if not refrigerated becomes sour in a matter of time. So, storage plays a crucial role in this market. Fermented dairy products may cause certain side effects such as the formation of gas and bloating which may restrain the growth of this market. Price fluctuations and unsafe handling processes are further impacting the market growth of these products. Covid-19 has also affected the fermented dairy ingredients industry in the form of broken supply chains and scarcity of raw materials. It also contains a variety of bioactive compounds including peptides and organic acids which has significant health benefits. Consumers look for healthier dairy products with a better taste. Overall, a wide range of products at a cheaper rate is fuelling the market for fermented dairy ingredients.

REPORT COVERAGE

SEGMENTAL ANALYSS

Fermented Dairy Ingredients Market Analysis By Product Type:

By product type, the fermented dairy ingredients market is segregated into Yoghurt, Cheese, Kefir, Sour Cream and Buttermilk. Among all of these, the Cheese category is the major shareholder due to its high amount of vitamins A and B-12 along with phosphorous, zinc and riboflavin. Cheese is also used in various food industries such as fast food and bakery segments. Cheese also plays an important ingredient in many Italian foods. Furthermore, the consumption of sour milk is increasing among consumers owing to its high nutritious benefits.

Fermented Dairy Ingredients Market Analysis By Application:

Based on application, the fermented dairy ingredients market can be categorized into Bakery, Dairy, Snacks and Others. Under this, the bakery segment is the fastest-growing segment with a CAGR of 8.2% during the forecast period of 2022-2027. This is because fermented dairy goods have a wide application in making baked goods such as bread, pastries and others. The ingredients are acidic in nature. Hence, they are good for digestive problems and are used for food preservation as well.

REGIONAL ANALYSIS

North America is expected to account for the largest market share in the world due to the increasing awareness amongst the consumers regarding the various health benefits of fermented dairy ingredients. The US has the largest market in North America followed by Canada.

There is a lot of dairy products industry in Europe making it the second-largest market for fermented dairy ingredients in the world. The market in this region is driven by the increasing demand for dairy ingredients amongst customers. Europeans consume a lot of dairy products daily as they are a good source of calcium, iodine, proteins etc.

The Asia-Pacific region is anticipated to be the fastest-growing segment during this forecast period. It has shown an upward trend owing to the rising popularity of flavoured milk, especially in China and Australia.

KEY PLAYERS IN THE GLOBAL FERMENTED DAIRY INGREDIENTS MARKET

Key Players In Fermented Dairy Ingredients Market are du Pont, Chr.Hansen, Cargill, Bioprox, Novozymes, Kerry, Archer Daniels Midland, Ingredients, Arla Foods Ingredients.

RECENT HAPPENINGS IN THE MARKET

• DuPont N&B launched a new culture series in April 2020 for fermented dairy ingredients. It is considered a new industry standard for yoghurt manufacturers.

• Cabery launched Bifipro fermented dairy ingredients that deliver a unique combination of prebiotic promoting properties with high-quality protein.

DETAILED SEGMENTATION OF GLOBAL FERMENTED DAIRY INGREDIENTS MARKET INCLUDED IN THIS REPORT    

This research report on the Global Fermented Dairy Ingredients Market has been segmented and sub-segmented based on By Product Type, Application And Region.

By Application:

• Bakery
• Dairy
• Snacks
• Others

By Product Type:

• Yoghurt
  • Sugar added yoghurt
  • Sugar-free yoghurt
• Cheese
  • Natural cheese
  • Processed cheese
  • Sweetener
• Kefir
• Sour Cream
• Buttermilk

By Region:

• North America
• Europe
• The Asia Pacific
• Latin America
• Middle East and Africa