Fermented milk market size, current and future trends, industry…

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Fermented milk market

The global increase in demand for dairy beverages and products is driving the growth of the global fermented milk market. North America will maintain its dominance

PORTLAND, OR, UNITED STATES, Feb. 3, 2022 /EINPresswire.com / — The global fermented milk market generated US$264.77 billion in 2018 and is estimated to reach US$396.87 billion by 2026, a CAGR of 5.1% from 2019 to 2026. The report provides a comprehensive analysis of changing market dynamics, key winning strategies, business performance, key segments and competitive scenarios.

Increasing demand for dairy beverages and products across the world and growing consumer awareness about weight loss are driving the growth of the global fermented milk market. However, increasing awareness of the use of vegan products is expected to restrain market growth. Furthermore, rising demand for organic yurts is expected to bring new growth opportunities during the forecast period.

In-Depth Analysis of COVID-19 Impact on Fermented Milk [email protected]

Covid-19 scenario:

The bioactive protein in fermented milk helps improve the body’s immunity, which could improve resistance to the corona virus.
The disruption to economic activities during the lockdown due to the Covid-19 pandemic and the closure of non-essential commercial establishments such as restaurants, hotels, candy stores and bakeries has reduced the consumption of fermented milk over the forecast period.
According to the Gujarat Cooperative Milk Marketing Federation, sales of fermented milk have increased by 8.0% and demand for cheese by 20-25% during the Covid-19 pandemic. This is due to the changing eating habits of consumers as they now prefer to eat nutritious foods to boost the immune system.
The report offers detailed segmentation of the global fermented milk market by type, distribution channel and region.

Based on type, the yogurt segment contributed the largest share in 2018 with almost half of the total share and is estimated to maintain its dominant position over the forecast period. However, the sour cream segment is estimated to witness the highest CAGR of 6.4% during the forecast period.

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Based on distribution channels, the specialty stores segment accounted for the largest share in 2018, holding nearly three-fifths of the total share and is expected to hold the largest share throughout the forecast period. However, the online stores segment is expected to register the highest CAGR of 10.0% from 2019 to 2026.

Based on region, North America contributed the highest share with more than a third of the total market share in 2018 and will maintain its dominance throughout the forecast period. However, Asia Pacific is projected to grow at the highest CAGR of 7.1% from 2019 to 2026.

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The leading market players analyzed in the study include Parmalat SpA, Nestlé, Britannia Industries Limited, FrieslandCampina, Yoplait, Danone, Yakult, Arla Foods, Chobani LLC and Muller.

Table of Contents:
CHAPTER 1 INTRODUCTION

1.1. Report Description
1.1. Important Findings
1.1.1. Important market segments
1.2. research methodology

1.2.1. primary research
1.2.2. secondary research
1.2.3. Analysis tools and models

CHAPTER 2: SUMMARY

2.1. SUMMARY
2.2. CXO perspective
2.3. TOP EFFECTIVE FACTOR
2.4. TOP ATTACHMENT BAGS

CHAPTER 3: MARKET OVERVIEW

3.1. Market Definition and Scope
3.2. PARENT/PEER MARKET OVERVIEW
3.3. Key forces shaping the fermented milk market

3.3.1. Low to high bargaining power of suppliers
3.3.2. Moderate to high threat from new entrants
3.3.3. Moderate threat of substitutes
3.3.4. Moderate intensity of rivalry
3.3.5. Low to medium bargaining power of buyers

3.4. PAIN POINT ANALYSIS OF THE INDUSTRY
3.5. price analysis
3.6. List of fermented food products around the world
3.7. Value Chain Analysis for Fermented Milk Market
3.8. market dynamics

3.8.1. driver

3.8.1.1. Raising health awareness in fermented milk market
3.8.1.2. Raising people’s awareness of losing weight
3.8.1.3. Increasing demand for milk drinks

3.8.2. limitations

3.8.2.1. Harmful additives and ingredients in yogurt
3.8.2.2. Raising awareness of vegan products

3.8.3. opportunities

3.8.3.1. Increase in demand for fermented milk in developing countries
3.8.3.2. Trending organic yoghurt

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