The Kefir market size reached USD 1304.6 million in 2022, worldwide demand for Kefir shows year-on-year growth of 3.0% in 2023 and thus, the target product sales are expected to reach USD 1,305.38 million in 2024. Over the projection period (2024 to 2034), global Kefir sales are projected to rise at an 3.6% compound annual growth rate (CAGR) and reach a market size of USD 1,859.24 million by 2034-end.
Nowadays, individuals are increasingly becoming conscious of their health and are giving priority to their food and drinks which offer additional health benefits beyond basic nutrition. Kefir is a fermented food product produced from milk of different sources blended with kefir grains, a symbiotic culture of yeast and bacteria. Fermented foods that have good bacteria for the guts are now being preferred by consumers who want wellness.
Kefir becomes the perfect fit for consumers who all want to keep their health well due to its high probiotic content, which helps gut health, and aids digestion, which in turn improves the immune system of the end user. This explains why kefir comes in various types such as dairy made from various sources like cow’s milk buffalo’s milk goat’s milk etc., and non-dairy sources such as soy milk, and coconut milk, among others.
Consumers are opting for products that taste appealing at the same time provide nutritional benefits in daily consumption. Traditionally, kefir comes with a tart and tangy flavor which may or may not suited for everyone. So the manufacturer focuses on the development of kefir with different flavours due to its increased palatability.
The latest innovation in the kefir flavor drives the kefir market because some consumers do not really like dairy products due to their inherent taste and smell.
Key market leaders found it as an opportunity and developed various flavors of kefir infused with some fruits such as strawberry, blueberry, and mango to more exotic and sophisticated options such as coconut, vanilla, and even matcha and other natural artificial flavors to make it much tastier and healthier for the consumers.
Through this flavor diversification, market players can reach widespread consumers, improve consumer satisfaction with the health effects and become more competitive in the market.
The number of people who are becoming vegan is increasing globally. They are opting for food products that are not originating or sourced from any animals. This increasing population opting for plant-based food and beverages due to any of the ethical concerns, health benefits, and preferences, demands the non-dairy kefir which is manufactured from plant-based milk such as soy milk, almond milk, coconut milk, etc.
This non-dairy kefir is also able to give the same probiotic effects as that of dairy kefir which is much suitable for the lactose intolerant consumer due to non-dairy ingredients.
| Attributes | Description |
|---|---|
| Estimated Global Kefir Market Value (2024E) | USD 1,305.4 million |
| Projected Global Kefir Market Value (2034F) | USD 1,859.2 million |
| Value-based CAGR (2024 to 2034) | 3.6 % |
An increasing number of lactose intolerant populations across the globe, do not opt for the traditional normal dairy products that contain much lactose. These people are not able to digest the lactose content in dairy products. As kefir is a fermented product, through its fermentation process, lactose content is significantly reduced making it more comfortable to consume by the lactose sensitive consumers.
Manufacturing companies are inventing ways and sources of milk to develop kefir which can be consumed by a large chunk of the population without any side effects. This product with the added flavor makes it more palatable for all consumers and drives its sales across the globe.
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The below table presents a comparative assessment of the variation in CAGR over six months for the base year (2023) and current year (2024) for the global kefir industry.
This analysis reveals crucial shifts in business performance and indicates revenue realization patterns, thus providing stakeholders with a better vision of the domain growth trajectory over the year. The first half of the year, or H1, spans from January to June. The second half, H2, includes the months from July to December.
| Particular | Value CAGR |
|---|---|
| H1 | 2.5% (2023 to 2033) |
| H2 | 3.0% (2023 to 2033) |
| H1 | 3.3% (2024 to 2034) |
| H2 | 3.6% (2024 to 2034) |
The above table presents the expected CAGR for the global kefir sales growth over several semi-annual periods spanning from 2024 to 2034. In the first half (H1) of the decade from 2023 to 2033, the business is predicted to surge at a CAGR of 2.5%, followed by a slightly higher growth rate of 3.0% in the second half (H2) of the same decade.
Moving into the subsequent period, from H1 2024 to H2 2034, the CAGR is projected to increase slightly to 3.3% in the first half and remain relatively moderate at 3.6% in the second half. In the first half (H1) the sales witnessed a decrease of 36 BPS while in the second half (H2), the target sales witnessed an increase of 28 BPS
Kefir is growing fast as a functional food due to its probiotic and nutritional benefits
For consumers that need something more than just fundamental nutrition; they prefer kefir because it comprises helpful yeast & good bacteria, essential nutrients, and also bioactive compounds. This is part of a wider shift towards functional foods which are consumed not only for their basic nutritional value but are also believed to have a positive impact on health.
Kefir is popular with many people because of its high probiotic content. Yeasts, lactic acid bacteria and polysaccharides that make up kefir grains ferment milk into the live microorganism-swarmed drink. There are various probiotics such as Lactobacillus Bifid bacterium and Saccharomyces species that help in maintaining healthy gut microbiome.
Equilibrium in the gut’s microbiome greatly affects digestion, nutrient uptake and immune system response. Regular consumption of kefir can help to redress this balance especially in patients with gastrointestinal disorders like Irritable Bowel Syndrome (IBS) or Inflammatory Bowel Disease (IBD). It contains important nutrients such as proteins, vitamins (B1,B12&K), minerals (calcium, magnesium and phosphorus), etc.
These are essential components required for: energy metabolism, formation of red blood cells through to bone health/muscle function among others.
Local and regional brands are entering the market, offering artisanal and unique kefir products
Because kefir is a traditional dairy that originated in the North Caucasus region of Russia. Local and regional brands generally enjoy high levels of trust and authenticity among consumers. These brands often develop strong relationships with their customers, creating a sense of community and loyalty.
Consumers are increasingly attracted to products that reflect local traditions and craftsmanship, often perceived as a guarantee of quality This preference for authenticity extends to the kefir market, where regional producers offer their local origins and craft techniques serve to distinguish itself from larger mass-produced competitors Can The main advantage of regional and local kefirs is their ability to offer unique and diverse flavors with regional using local tastes and preferences Incorporating locally sourced ingredients, these ingredients are products that match regional palates.
For example, a local kefir brand might include fruits, vegetables, or spices of their products indigenous to their region, to give them a distinctive and memorable taste This not only increases the appeal of the products but also supports local agriculture and promotes local biodiversity.
Increasing Demand for Organic and Clean-Label Kefir Products
Today, purchasers are extra fitness-conscious than ever, and are searching out foods that provide not most effective basic nutrition but also extra fitness provider. Probiotic-rich kefir is already popular for its immune health benefits. But the demand for organic kefir takes this one step in addition.
Organic kefir is made out of the milk of cows that aren't handled with artificial hormones or antibiotics, supplying non-GMO ingredients This assures purchasers that they are consuming a product freed from dangerous chemical components unknown, regular with their fitness and nicely-being desires is The clean labelling motion emphasizes the transparency and simplicity of meals labels.
Consumers are more and more checking labels, searching out products with seen hint elements, and heading off components, preservatives, and genetically changed organisms (GMO) smooth-label Kefir meets these requirements using the use of natural ingredients and heading off artificial components. This fashion is pushed through a preference for transparency and confidence in food production, and customers want to know exactly what they're eating.
Focus on expanding production capacities and investing in R&D activities
The key industry leader is focusing and investing huge amounts of money from their budget to research and develop new product, with different flavors and processing methods to scale up to the trade demand. Their shift to the expanding product portfolio and production capabilities with modern technology due to a surge in the natural and organic products across the globe.
Key industry leaders also collaborate with academic institutions and research institutes across the globe to share knowledge and technology for further development. Manufacturers focus on the various raw materials or alternative sources that give products with a widespread consumer base with the safety and healthy output.
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Global kefir sales increased at a CAGR of 3% from 2019 to 2023. For the assessment period of 2024 to 2034, the projections showcase that the sales value will expand at a CAGR of 3.6%.
A slow and steady increase in the sales of kefir in recent years can be attributed to the rising awareness and widespread growing of consumers for probiotic food products across the globe due to rising consciousness about health and wellness among consumers expanding the kefir industry.
The growing demand for food products with clean labels, and organic claims significantly drives the kefir market. Also, the increased lactose intolerant population who all are opting for the diary free or products devoid of any lactose drives the sale of kefir made from plant-based sources such as soy milk, or coconut milk along with the added flavors.
The manufacturer also focuses on mergers, acquisitions, partnerships, and collaboration with different companies, institutions, and research centres to hold the maximum revenue share.
The global kefir industry has many big players or MNCs such as Nestle SA, Danone Sa, The Hain Celestial Group, Inc, Fresh made dairy, Nihon Kefia co. ltd, Lifeway Foods, and many more that comprise a significant share of the global sales including in Tier1 of industry structure.
These tier 1 companies hold around 25-30% of the global revenue share. These companies have numerous manufacturing facilities that distinguish themselves based on production capacity, intellectual property rights for the products and process, widespread distribution networks that allow them to manufacture and supply their products worldwide.
They maintain stringent quality checks across the processing line and throughout the supply chain and reduce costs due to advanced manufacturing technology with high efficiency. These big players often engage in partnership and collaboration to develop solutions that meet specific consumer needs and industry trends.
Tier 2 comprises companies such as mid-tier manufacturing firms with a significant revenue share that are operating in specific and limited geographic locations. These ties 2 companies hold around 50-55% of the global revenue share.
Tier 2 companies equipped with processing plants and involved in private labeling with sound market knowledge of the target market. These companies formed strategic partnerships with other companies to expand their reach beyond their limit. Companies like Maple Hill Creamery, LLC., Green Valley, Red Wood Hill, Kefir Lab, etc. come under the tier 2 structure.
Tier 3 structure comprises a local company that operates on a small scale and has limitations based on their product type and the end–use application with the distribution and supply chain network. They operate with a local presence and serve a niche demand space.
Such players focus on product quality with traditional artisanal processing methods or technology and customer satisfaction rather than commercialization. Tier 3 companies hold around 30-35% of the global revenue share.
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The following table shows the estimated growth rates of the top three countries. China and India are set to exhibit kefir sales, recording CAGRs of 8.2% and 8.5%, respectively, through 2034.
| Countries | CAGR 2024 to 2034 |
|---|---|
| USA | 3.6% |
| Russia | 4.2% |
| Japan | 4.9% |
| India | 6.9% |
| Australia | 8.2% |
The sales for kefir in the United States are projected to exhibit a CAGR of 3.6% during the assessment period of 2024 to 2034. By 2034, revenue from the sales of the kefir sales in the country is expected to reach USD 658.17 million.
Kefir sales in the USA is growing due to increasing demand of plant-based food products especially kefir from consumers. These non-dairy kefir is manufactured from soy, almond, etc. which show the similar sensory and nutritional profile as the diry based kefir.
Also the leading manufacturing companies are find there base in USA due to more consumer awareness and demand for health products.
The sales in Japan for kefir are projected to exhibit a CAGR of 4.9% during the assessment period of 2024 to 2034. By 2034, revenue from the sales of the kefir sales in the country is expected to reach USD 260.3 million.
Increased health conscious and aged population in the Japan opting for the food products which gives immunity to support health and wellness along with the attractive sensory profile. This trend supports the sales of fermented food products such as kefir due to its low fat and sugar which gives less calories.
The sales in Australia for kefir are projected to exhibit a CAGR of 8.2% during the assessment period of 2024 to 2034. By 2034, revenue from the sales of the kefir sales in the country is expected to reach USD 186.7 million.
Increasing production of milk and the growing dairy industry due to the presence of key dairy leaders ensures the production of various dairy products with advanced technology. Industry in Australia differentiating products to meet heath conscious consumer demand leads to an increase in the sales of kefir products.
| Segment | Conventional (By Form) |
|---|---|
| Value Share (2024) | 81.6% |
The kefir in the conventional form is dominated segment which is anticipated to register a CAGR of 4.2% during the assessment period of 2024 to 2034, to reach a sales valuation of USD 1517.1 million in 2034.
Development of organic kefir requires high cost and follows several regulations from the authorities which leads to manufacturers focusing on the sales of conventional kefir due to its cost-effectiveness which attracts more consumers. The presence of small dairy which follows the traditional processing methods can manufacture the conventional kefir.
| Segment | Milk Kefir (By Type) |
|---|---|
| Value Share (2024) | 81.6% |
The milk kefir dominated the product segment which is anticipated to register a CAGR of 3.9% during the assessment period of 2024 to 2034, to reach a sales valuation of USD 1,368.40 million in 2034.
Advancement in the development of kefir from dairy and non-dairy sources leads the sales of kefir across the globe. Due to an increase in the population of vegan and lactose intolerant people opting for kefir made from non-dairy based such as soy milk, coconut milk, etc.
The key players in the kefir industry are continuously innovating to introduce new formulations from various dairy and non-dairy sources. Product development plays a crucial role in the market approach. Manufacturers continuously work to improve the quality, purity, and performance of kefir while maintaining the quality and sensory properties of traditional ones. Through ongoing research and development, manufacturers aim to differentiate their products in terms of quality, reliability, and suitability for widespread consumers.
For instance
This segment is further categorized into organic and conventional form
This segment is further categorized into Milk kefir (Dairy Based, non-dairy based), Water Kefir
This segment is further categorized into flavoured and unflavored
This segment is further categorized into the Pharmaceutical Industry, Food Industry
This segment is further categorized into Convenience Store, Speciality Store, Supermarkets/Hypermarkets, Others
Industry analysis has been carried out in key countries of North America, Latin America, Europe, East Asia, South Asia, Oceania, and the Middle East & Africa.
The global Kefir sales are estimated at a value of USD 1,305.4 million in 2024.
Sales of Kefir increased at 3% CAGR between 2019 and 2023.
Lifeway Foods, Inc, The Hain Celestial Group, Inc, Maple Hill Creamery, LLC., Nestle, Danone are some of the leading players in this industry.
The North American sales are projected to hold a revenue share of 31.2% over the forecast period.
The sales are projected to grow at a forecast CAGR of 3.6% from 2024 to 2034.
1. Executive Summary 2. Industry Introduction, Including Taxonomy and Market Definition 3. Market Trends and Success Factors, Including Macro-Economic Factors, Market Dynamics, and Recent Industry Developments 4. Global Market Demand Analysis 2019 to 2023 and Forecast 2024 to 2034, including Historical Analysis and Future Projections 5. Pricing Analysis 6. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034 6.1. Form 6.2. Category 6.3. Type 6.4. Application 6.5. Distribution Channel 6.6. Region 7. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by Form 7.1. Organic 7.2. Conventional 8. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by Category 8.1. Flavored 8.2. Non-flavored 9. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by Type 9.1. Milk Kefir 9.1.1. Dairy-Based 9.1.2. Non-dairy Based 9.2. Water Kefir 10. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by Application 10.1. Food and Beverages 10.2. Pharmaceuticals 11. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by Distribution Channel 11.1. Convenience Store 11.2. Specialty Store 11.3. Supermarkets/Hypermarkets 11.4. Others 12. Global Market Analysis 2019 to 2023 and Forecast 2024 to 2034, by Region 12.1. North America 12.2. Latin America 12.3. Western Europe 12.4. Eastern Europe 12.5. East Asia 12.6. South Asia and Pacific 12.7. Middle East and Africa 13. North America Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 14. Latin America Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 15. Western Europe Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 16. Eastern Europe Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 17. East Asia Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 18. South Asia & Pacific Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 19. Middle East and Africa Sales Analysis 2019 to 2023 and Forecast 2024 to 2034, by Key Segments and Countries 20. Sales Forecast 2024 to 2034 by Category A, Category B, and Category C for 30 Countries 21. Competition Outlook, including Market Structure Analysis, Company Share Analysis by Key Players, and Competition Dashboard 22. Company Profile 22.1. Lifeway Foods, Inc 22.2. The Hain Celestial Group, Inc 22.3. Maple Hill Creamery, LLC 22.4. Nestle 22.5. Danone 22.6. Green Valley 22.7. Fresh Made Dairy 22.8. Red Wood Hill 22.9. Biotiful Dairy 22.10. Nihon Kefia Co., Ltd 22.11. Kefir Cultures 22.12. Kefir Lab
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Kefir Market
