Kefir’s Numerous Benefits Pushes Market To Reach US$2.15 Billion

  • Friday, 28 July 2017 00:00
  • Published in Business News
  • Read 620 times

The global kefir market was valued at US$1.3 billion in 2016, according to market intelligence agency Transparency Market Research.

The market is growing at a CAGR of 5.9 percent from 2017 to 2025, and expected to reach US$2.15 billion by 2025. The main factors driving the market are the essential health benefits of the ingredient, coupled with its wide variety of applications on food and beverage products.

Kefir is a fermented probiotic drink that has essential nutrients and properties which are beneficial for consumers. Being a milk product, the beverage is rich in calcium that aids in the building of bone density and boosting body immunity. It is high in nutrients and probiotics, making it highly advantageous for digestion and increasing metabolism rate. Moreover, the beverage is rich in anti-carcinogenic properties that prevent tumour growth among consumers.

Kefir is very similar to yogurt and contains many useful bacteria that aid in lactose digestion. The fermentation process it goes through changes the chemical composition of the milk and lowers the lactose content. When the ingredient is consumed, the bacterial cells in the intestinal tract die then release the enzymes that help in better digestion of the lactose.

The global kefir market is segmented into frozen kefir, organic kefir, low-fat content kefir and Greek kefir. Organic kefir held the largest share in the market due to its health benefits, and is lactose- and gluten-free, and made with organic, non-GMO ingredients.

The frozen kefir segment is forecast to witness the most rapid growth rate during the forecast period. Frozen kefir is creamy, high in protein and calcium, gluten-free, made from all natural ingredients, and 99 percent lactose-free.

Flavour-wise, the market has been segmented into regular kefir and flavoured kefir, with the regular type holding the dominant market share in 2016. Regular kefir is plain milk or water kefir that is cultured and has friendly microorganisms. It acts as a more nutritious supplement than yogurt.

APFI About Us

Asia Pacific Food Industry (APFI) is Asia’s leading trade magazine for the food and beverage industry. Established in 1985, APFI is the first BPA-audited magazine and the publication of choice for professionals throughout the industry with its editorial coverage on the latest research, innovative technologies, health and nutrition trends, and market reports.

Asia Pacific Food Industry is published by Eastern Trade Media Pte Ltd. The company owns numerous trade and consumer titles, including Asia Pacific Metalworking Equipment News and Industrial Automation Asia.


View Now