According to FAO and the OECD, fermented dairy products recorded in 2024 one of the most stable levels of demand in the dairy market, with increases of +2–3% in the EU. Yogurt and kefir are the main drivers, due to their perceived benefits for digestion and the microbiome.

INS reports consecutive increases in sales of plain yogurt and kefir, especially in the urban segment. The best-performing categories are those packaged in small formats (100–200 g), where sales advanced by more than +5% in 2024. Growth is also supported by the interest in products with 3–4 ingredients and no additives.

Eurobarometer 2024 indicates that over 55% of European consumers choose fermented products because they consider them “easy to consume and predictable” in terms of price and nutritional value. These characteristics favor processors who can ensure consistent control of acidity and lactic flora.

In 2025, the fermented dairy category will remain one of the safest markets for processors, due to stable demand, predictable production costs, and adaptability to consumer preferences.

(Photo: Freepik)