Low-Fat Yogurt Market Size Worth $28.2 Bn By 2025

Monday 20 November 2017, Amsterdam

The globa low fat yogurt is anticipated to reach USD 28.2 billion by 2025, according to a new report by Grand View Research, Inc. Various health benefits associated with the consumption of low-fat dairy products and the rise in production of organic flavored products are expected to boost the industry growth.

Players operating in the industry are investing in research and development activities to innovate new products and gain a competitive edge over their competitors. These players are adopting process automation to increase the production rate and reduce overall production cost of the product.

The global demand for organic dairy products is growing significantly as these products are prepared from natural sources. Additives, stabilizers, sweeteners, and flavors added during the production process are also obtained from natural sources. Probiotic bacteria are the most common beneficial cultures used for making yogurt.

These bacteria help in balancing the friendly bacteria found in the human digestive tract, which improve immune system of the body. Streptococcus thermophilus is a commonly used lactic acid probiotic bacterium for producing yogurt, which helps in regulating the functioning of digestive tract and the immune system response. Furthermore, maintaining proper gut health helps improve the overall immunity.