Global Fermented Dairy Products Market Size, Share, Opportunities, And Trends By Product Type (Yogurt, Sour Cream, Buttermilk, Cheese, Others), By Distribution Channel (Hypermarkets And Supermarkets, Convenience Stores, Online Retail, Specialty Stores, Others), And By Geography - Forecasts From 2024 To 2029

Fermented dairy products are products that have undergone a fermentation process, which involves the action of specific bacteria or yeast cultures on the dairy product. Fermentation of dairy provides a wide range of benefits, which include digestibility, enhanced flavour, probiotics, vitamins and minerals, and preservation of food with short shelf life.

Introduction:

The fermented dairy products market is expected to witness significant growth during the forecasted period of 2024-2029, due to the increasing prevalence of lactose intolerance and the health benefits that fermented dairy provides, further increasing awareness among health-conscious consumers.

Market Drivers:

• Health Benefits: Fermented dairy products are known to provide a wide range of health benefits and are known to be useful for people who suffer from lactose intolerance, since fermented dairy is easier to digest due to lactic acid bacteria such as Lactobacilli used in the fermentation process. The prevalence of lactose intolerance can be a key factor in the market growth during the forecasted period. Fermented dairy is known to provide a wide range of benefits, which include various nutrients and provide enrichment to the human diet.  They are known to contain a wide range of high-proteins, which include caseins such as α-s1, α-s2, β-casein, κ-casein and whey proteins like β-lactoglobulin, α-lactoalbumin, immunoglobulins, glycomacropeptide, lactoferrin, enzymes, and growth factors. It is also known to contain lipid content, from which the health benefits can be attributed to its 25% MUFA and 3% PUFA and vectors of fat-soluble vitamins A, D, E, and K. Vitamins and minerals are rich in content in fermented dairy products, which include A, B1, B2, B6, B12, pantothenic acid, niacin, and folic acid, as well as vitamin D, calcium, phosphorus, potassium, magnesium, zinc, and potassium iodide, which are known have higher bioavailability in the fermented dairy products. Therefore, the increase in lactose intolerance prevalence can be expected to increase awareness among people, further increasing the fermented dairy products market growth.
• Lactose intolerance prevalence: Lactose intolerance is one of the leading reasons for the global fermented dairy products market growth during the forecasted period. Lactose intolerance is the inability to consume any form of dairy products that is available in the market, due to the incompatibility of lactose in regular dairy products with the human gut. Fermented dairy products are known to contain several functional and useful active bacteria, which help in ease of digestion and improve the gut health of a person when compared to regular dairy products. The prevalence of lactose intolerance can provide an increase in demand for alternatives, which include fermented dairy products. Fermented dairy products are known to be produced by fermenting the dairy in lactic acid bacteria, which include lactobacilli. This fermentation makes it easier for digestion among people who suffer from lactose intolerance and is also able to improve the gut health of people. As per ProCon.org, 65% of the adult human population has been estimated to suffer from lactose intolerance, which causes abdominal pain and other gastrointestinal consequences from the consumption of dairy products. The prevalence of lactose intolerance, therefore, provides the necessary fuel for the global fermented dairy products market growth during the forecasted period.

Key Players:

• Danone: A global company that is known for the production and marketing of fresh and fermented dairy products, which include yoghurt, and plant-based products and beverages.
• LACTALiS Ingredients: A company that is known for sourcing the highest quality nutrition and strives to provide optimal solutions through a wide range of products, which include all dairy categories such as whey and milk powders, and specialized dairy proteins, cheese ingredients, and industrial butter.

Regional Analysis:

The Asia Pacific region is expected to witness significant growth in the global fermented dairy products market during the forecasted period.  The factors that affect the market growth in the Asia Pacific region is the growing population, which gives rise to an increase in the number of people who may suffer from lactose intolerance. The Asia Pacific region is one of the most highly population regions in the world. The International Monetary Fund states that the Asia Pacific region is home to 4.44 thousand million people as of 2024, with India and China being the leaders in the region. As the number of people present in the region is expected to increase, the percentage number of people who suffer from lactose intolerance is also expected to increase. As per ProCon.org, China and India have a prevalence of lactose intolerance of 85% and 61% of the country’s population, respectively. This percentage can give rise to the awareness of fermented dairy products since fermented dairy products are known to be produced when milk is fermented with lactic acid bacteria, which include Lactobacilli, which makes it easier for digestion among people who find it difficult to digest dairy products. Therefore, the increase in the region’s population can also give rise to an increase in the number of people suffering from lactose intolerance, further providing the necessary boost for the fermented dairy products market growth during the forecasted period of 2024-2029.

Market Developments:

• April 2023: Royal DSM, known for being a global science-based company, announced the release of its functional ingredients toolkit for plant-based fermented products. This toolkit consists of specifically designed starter cultures and five ready-to-use consumer concepts, which showcase how the toolkit can be used for the development of new plant-based fermented products in different plant-based substrates with fine-tuned textures, tastes, and health properties. This also empowered producers by taking the complexity out of the formulation of plant-based fermented products so that they were able to bring quality into the production cycle. This product consists of a wide range of features, which include enzymes, cultures, proteins, hydrocolloids, nutritional solutions and ready-to-use concepts that will simplify the challenging stages of application designing.
• October 2022: BDF Ingredients announced the launch of their new product dubbed Lyoculture: LC DC413. The Lyoculture products are high-quality formulations based on blends of individual freeze-dried strains with guaranteed activity for a wide range of cheeses and fermented dairy products. This helps standardise and homogenize fermented dairy products in the market. This new product was a culture that developed a high creamy, round flavour for optimized production of cream cheeses.

Segmentation:

• By Product Type:
  • Yogurt
  • Sour Cream
  • Buttermilk
  • Cheese
  • Others
• By Distribution Channel:
  • Hypermarkets and Supermarkets
  • Convenience Stores
  • Online Retail
  • Specialty Stores
  • Others
• By Geography:
  • North America
    • United States
    • Canada
    • Mexico
  • South America
    • Brazil
    • Argentina
    • Others
  • Europe
    • United Kingdom
    • Germany
    • France
    • Italy
    • Spain
    • Others
  • Middle East and Africa
    • Saudi Arabia
    • UAE
    • Others
  • Asia Pacific
    • Japan
    • China
    • India
    • South Korea
    • Taiwan
    • Thailand
    • Indonesia
    • Others