Market Overview:

The global low-fat yogurt market reached a value of US$ 17.81 Billion in 2021. Looking forward, IMARC Group expects the market to reach a value of US$ 33.56 Billion by 2027, exhibiting a CAGR of 10.70% during 2022-2027. Keeping in mind the uncertainties of COVID-19, we are continuously tracking and evaluating the direct as well as the indirect influence of the pandemic. These insights are included in the report as a major market contributor.

Low-fat yogurt is prepared by fermenting low-fat or skim milk. It is low in calories and rich in calcium, potassium, and probiotics, which aids in maintaining bone and tooth health and the proper functioning of muscles and nerves. It also helps regulate the balance of electrolytes in the body, improve digestion and respiratory function, and offer resistance to diseases. At present, there is a rise in the popularity of low-calorie food products, which is catalyzing the demand for low-fat yogurt across the globe.

Low-Fat Yogurt Market Trends:

There is presently a considerable increase in the consumption of functional fermented dairy food products with improved nutritional qualities worldwide. This, coupled with the rising health consciousness among individuals, represents one of the key factors propelling the growth of the market. Moreover, excessive intake of dietary fat can cause disorders, such as obesity and cardiovascular diseases (CVDs). In line with this, low-fat yogurts are considered ideal dietary products for lactose intolerant people, particularly young children and the elderly population. Besides this, different methods are being used to improve the characteristics of low-fat yogurt, such as the inclusion of whey protein, utilization of suitable starter strains, enhanced total solids content, and thickeners. In addition, current dietary guidelines in numerous countries recommend low fat and sugar dairy products on account of obesity-related concerns. Key market players are financing research and development (R&D) activities to introduce unique flavors. They are also investing in promotional campaigns to generate brand awareness and increase their yearly revenue. Apart from this, low-fat yogurt can be used as a substitute for mayonnaise, cream, and sour cream in desserts and other dishes. This, in confluence with the burgeoning food and beverage (F&B) industry, is strengthening the growth of the market. 

Key Market Segmentation:

IMARC Group provides an analysis of the key trends in each sub-segment of the global low-fat yogurt market, along with forecasts at the global, regional and country level from 2022-2027. Our report has categorized the market based on type, nature and distribution channel.

Breakup by Type:

• Flavored
  • Cherry
  • Strawberry
  • Mango
  • Others
• Unflavored
   

Breakup by Nature:

• Organic
• Conventional
   

Breakup by Distribution Channel:

• Supermarkets and Hypermarkets
• Convenience Stores
• Specialty Stores
• Online Stores
• Others
   

Breakup by Region:

• North America
  • United States
  • Canada
• Asia-Pacific
  • China
  • Japan
  • India
  • South Korea
  • Australia
  • Indonesia
  • Others
• Europe
  • Germany
  • France
  • United Kingdom
  • Italy
  • Spain
  • Russia
  • Others
• Latin America
  • Brazil
  • Mexico
  • Others
• Middle East and Africa
   

Competitive Landscape:

The competitive landscape of the industry has also been examined along with the profiles of the key players being Chobani LLC, CP-Meiji Company Ltd., Danone S.A., Fage International S.A., General Mills Inc., Juhayna Food Industries, Lausanne Dairies, Muller UK & Ireland Group, Nestlé S.A., Parmalat S.p.A. (Lactalis American Group Inc) and Tillamook.

Report Coverage: