Global A2 Dairy Market Expected to Reach $15.8 Billion by 2034
Source: The DairyNews
According to a recent study by Prophecy Market Insights, the global market for A2 dairy products is projected to experience robust growth over the next decade.
The market, which stood at a revenue of USD 2.1 billion in 2024, is anticipated to surge at a compound annual growth rate (CAGR) of 24.8%, reaching approximately USD 15.8 billion by 2034.
A2 dairy products are derived from cows that produce milk containing only A2 beta-casein, a type of milk protein. While these products offer a taste and nutritional profile similar to regular dairy products, they are not lactose-free, which may still pose digestive challenges for individuals with lactose intolerance. Despite the misconception that A2 products are completely lactose-free, they command a premium price in the market, underscoring the need for further research to fully understand their health benefits and potential side effects.
The distinction between A2 and traditional dairy products lies in the protein composition. Traditional A1 milk contains both A1 and A2 beta-casein, whereas A2 dairy focuses solely on providing the A2 type, which is linked to fewer digestion issues. Marketed similarly to conventional dairy offerings, A2 dairy products are available in various forms, including fresh, flavored, and powdered, with options extending to infant formula. The burgeoning interest in A2 dairy underscores its potential to become a significant niche in the dairy industry.
A2 dairy products are derived from cows that produce milk containing only A2 beta-casein, a type of milk protein. While these products offer a taste and nutritional profile similar to regular dairy products, they are not lactose-free, which may still pose digestive challenges for individuals with lactose intolerance. Despite the misconception that A2 products are completely lactose-free, they command a premium price in the market, underscoring the need for further research to fully understand their health benefits and potential side effects.
The distinction between A2 and traditional dairy products lies in the protein composition. Traditional A1 milk contains both A1 and A2 beta-casein, whereas A2 dairy focuses solely on providing the A2 type, which is linked to fewer digestion issues. Marketed similarly to conventional dairy offerings, A2 dairy products are available in various forms, including fresh, flavored, and powdered, with options extending to infant formula. The burgeoning interest in A2 dairy underscores its potential to become a significant niche in the dairy industry.
