Low Fat Yogurt Market

Global Low Fat Yogurt Market Size (2024 To 2029)

The size of the global low fat yogurt market is expected to be worth USD 14.10 billion in 2024 and grow at a CAGR of 10% from 2024 to 2029 to achieve USD 22.71 billion by 2029. As the production of low-fat dairy products increases, growth momentum is expected in the global low-fat yogurt market.

Yogurt is a fermented product made by adding bacterial fermentation to traditional milk. The bacteria used to make yogurt are called yogurt culture. The fermentation process helps convert natural sugar or lactose in milk to lactic acid. In general, an 8-ounce portion of unsweetened low-fat yogurt comprises around 3.5 grams of fat, 12 grams of protein, 143 calories and 16 grams of carbohydrates. According to the United States Department of Agriculture (USDA), all the sugars in ordinary low-fat yogurt are obtained from lactose. Cows around the world are the milk that is commonly used to make yogurt. Milk from goats, camels, sheep, yaks, and mares is also used to make locally available yogurt. Low-fat yogurt is consumed in a variety of forms, such as snacks, desserts, drinks, meal replacements, and protein-rich sports drinks. Due to the health benefits, increased consumption of low-fat yogurt is supposed to stimulate industrial demand in the near future.

MARKET DRIVERS

Globally, changes in consumer preferences for healthy, delicious, organic dairy intake are expected to drive market demand.

In Europe, the production and consumption of natural fragrance products are supposed to improve the entire industry. Increased production of low-fat dairy products and the various health benefits associated with yogurt consumption are assumed to boost demand for low-fat yogurt. Industrial technological advances and increased process automation are anticipated to accelerate industrial growth. The global need for organic products is expanding significantly as these products are manufactured from natural sources. Additives, stabilizers, sweeteners and flavors added during production are also obtained from natural sources.

Probiotic bacteria are the most common beneficial culture used to make yogurt. These bacteria balance the friendly bacteria found in the human digestive system, improving the body's immune system. Streptococcus thermophilus is a lactic acid probiotic bacteria commonly used for the production of yogurt that helps regulate the functioning of the digestive tract and the response of the immune system. Also, maintaining proper intestinal health can help improve overall immunity. The industrial growth of low-fat yogurt can be further strengthened by increasing the automation of process and technology development. The increasing consumption of low-fat yogurt with organic flavors in Europe may also increase market demand. With the expanding popularity of low-fat organic yogurt, suppliers were forced to participate in innovation and new product development.

Changes in consumer preferences for a healthy diet and various related benefits of low-fat yogurt are likely to lead the market. Low-fat yogurt offers a variety of health-related benefits. The probiotics found in low-fat yogurt help maintain and lose weight. Also, after antibiotic therapy, the bacteria reload and stimulate consistency. These bacteria also help improve a person's immunity. Low-fat yogurt is rich in calcium, which helps build healthy teeth and bones. Yogurt provides minerals and vitamins, all of which can prevent certain diseases. Plus, yogurt offers almost all the nutrients your body needs. It is also rich in vitamin B and trace minerals. Greek low-fat yogurt varieties are very high in protein that helps with weight control. Furthermore, the increased penetration of retail sales has boosted the growth of the global low-fat yogurt market. Additionally, the availability of low-fat yogurt on the e-commerce platform has increased consumer convenience. Also, as the millennial generation increased spending on healthy foods, the demand for low-fat yogurt increased.

MARKET RESTRAINTS

Low-fat non-organic yogurt is made from artificial sweeteners, fruits, spices, additives, thickeners, stabilizers, and inert crops. Also, high sugar content and excessive sugar intake can lower digestibility and immunity, which may not be in line with the benefits of yogurt itself. Increased health concerns and heightened awareness of non-organic dairy consumption are supposed to be a major challenge for the industry. Several studies on the use of conventional foods have shown that products made from artificial sources cause a variety of health problems.

REPORT COVERAGE

REGIONAL ANALYSIS

The low-fat yogurt market can be geographically divided into North America, Europe, the Middle East and Africa, Asia Pacific and South America. Of these, North America and Europe are estimated to rule the global low-fat yogurt market as consumption of low-fat yogurt in the region is increasing due to health benefits. Europe and North America together dominated the entire market. These regions accounted for approximately 55% of the total industry share. Yogurt production has globalized in the past 20 years due to economic growth in emerging and developing countries. Global players in Western European countries mainly drive demand for this product. Favorable government regulations and the elimination of milk quotas in Europe are supposed to increase regional demand in the coming years.

The North American market is mostly driven by the increased consumption of low-fat dairy products in the United States, and many local players are participating in the United States and trying to create new flavors to increase their market share. The Asia-Pacific region is emerging as a potential market with significant increases in dairy consumption in China, Japan, and India. As the number of consumers who prefer organic products increases, the increase in disposable income is presumed to increase demand in the region. New Zealand and Australia are among the leading suppliers of processed milk in the area. Increased exports of dairy products from these countries are foreseen to stimulate industrial growth.

KEY PLAYERS IN THE GLOBAL LOW FAT YOGURT MARKET

Major key players in the global low fat yogurt market are General Mills Inc, Danone Inc, Nestle S.A., Rainy Lanes Dairy Foods Ltd, Springfield Creamery, Jalna Dairy Foods, Gopala, Wallaby Yogurt Company, Byrne Dairy, Tillamook Dairy Co-Op and Others.

RECENT HAPPENINGS IN THE MARKET

• Lactalis has acquired Stonyfield, Groupe Danone's low-fat organic dairy yogurt maker, and the Asia-Pacific dairy brand called Siggi, which specializes in Icelandic-style yogurt.

DETAILED SEGMENTATION OF THE GLOBAL LOW FAT YOGURT MARKET INCLUDED IN THIS REPORT

This research report on the global low fat yogurt market has been segmented and sub-segmented based on origin, type, and region.

By Origin

• Non-Organic          
• Organic    

By Type

• Flavored
• Fruit
• Plain

By Region

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