Surging Demand: U.S. Yogurt Market to Grow by $6.6 Billion Amid Rising Health Consciousness
Source: The DairyNews
The U.S. yogurt market is poised for substantial growth, projected to expand by USD 6.60 billion from 2024 to 2028, achieving a compound annual growth rate (CAGR) of 6.55%, as per a recent report by Technavio.
This upswing is largely fueled by a heightened consumer emphasis on health. Amid rising concerns over diabetes, obesity, and allergies, there is a marked trend toward nutrient-rich, healthful eating habits. Consumers are gravitating towards more natural, value-added products.
Greek yogurt, enhanced with superfruits like acai, goji berry, noni, pomegranate, and grapes, is gaining popularity for its rich antioxidants, vitamins, and minerals. The demand spans a variety of preferences and needs, including frozen yogurts, diverse dietary specifications, and even alternatives to traditional ice cream. Additionally, non-dairy yogurts made from almond, coconut, soy, and cashew milks are becoming increasingly popular among those with lactose intolerance, milk allergies, and dietary vegan choices, further fueled by the growing number of flexitarians and those adhering to plant-based diets.
Navigating the stringent regulatory landscape remains a challenge in the U.S. yogurt market. Since the FDA’s amendment of yogurt standards in June 2021, the industry has faced new compliance pressures for low-fat and non-fat products. Both dairy and non-dairy yogurt producers must manage extensive documentation and adhere to strict permit, import-export, and product labeling rules. Despite these hurdles, the demand for plant-based yogurts continues to rise, driven by a shift towards vegan and flexitarian lifestyles and the associated health benefits these products offer, including improved digestive health, reduced calorie intake, and bone-strengthening nutrients.
Greek yogurt, enhanced with superfruits like acai, goji berry, noni, pomegranate, and grapes, is gaining popularity for its rich antioxidants, vitamins, and minerals. The demand spans a variety of preferences and needs, including frozen yogurts, diverse dietary specifications, and even alternatives to traditional ice cream. Additionally, non-dairy yogurts made from almond, coconut, soy, and cashew milks are becoming increasingly popular among those with lactose intolerance, milk allergies, and dietary vegan choices, further fueled by the growing number of flexitarians and those adhering to plant-based diets.
Navigating the stringent regulatory landscape remains a challenge in the U.S. yogurt market. Since the FDA’s amendment of yogurt standards in June 2021, the industry has faced new compliance pressures for low-fat and non-fat products. Both dairy and non-dairy yogurt producers must manage extensive documentation and adhere to strict permit, import-export, and product labeling rules. Despite these hurdles, the demand for plant-based yogurts continues to rise, driven by a shift towards vegan and flexitarian lifestyles and the associated health benefits these products offer, including improved digestive health, reduced calorie intake, and bone-strengthening nutrients.
