Level-up Dairy and Alternative Dairy Products with Probiotics
Growth in the global market for dairy and dairy alternatives is evident, with an estimated 2021 market value of $585 billion USD, as reported by Euromonitor Passport.[1] Driving this growth is interest in products that support digestive health. Among consumers surveyed by Kerry in 2019:
- Nearly half of global consumers recently surveyed said they would be interested in purchasing products like yogurts or yogurt-based drinks if they contained ingredients that promoted digestive health benefits.[2]
- One-third expressed interest in milk and non-dairy drinks with benefits.[3]
Adding probiotics to dairy and alternative dairy products is an opportunity to enhance the traditionally healthy reputation of these products. Probiotics can also add the benefits consumers want to alternative dairy products like yogurt that may lack some of the other healthful benefits of traditional dairy products. But critical to the success of dairy and alternative dairy products with probiotic benefits is formulating with well-researched ingredients that can survive a variety of manufacturing challenges to deliver the benefits consumers demand.
Demand for Better Options
Because dairy was historically used to promote digestive health, yogurts and fermented drinks were some of the first product categories to emerge. With such products typically found in the refrigerated case, vegetative probiotics, which also require refrigeration, could be used. However, branded, science-backed ingredients, and highly stable spore-forming probiotic strains have created new possibilities to expand the range of products to meet consumer demand.
Download the Infographic, Level-up Dairy and Alternative Dairy Products with Probiotics, to learn more about trends and opportunities in the emerging dairy and alternative dairy markets.
Sources
[1] Euromonitor Passport, August 2020
[2] Kerry Global Consumer Survey – Digestive & Immune Health, 2019
[3] Kerry Global Consumer Survey – Digestive & Immune Health, 2019
