The “Global Kefir Market to 2027 – Analysis and Forecasts by Type (Greek-style Kefir, Low-fat Kefir, Frozen Kefir, Organic Kefir); Material (Coconut, Milk, Water); Flavor (Regular, Flavored); Application (Food Products, Beauty & Wellness); Distribution Channel (Convenience Stores & Retail Stores, Supermarkets/Hypermarkets, Online)” The scope of study involves understanding on the factors responsible for this growth of kefir market along with the estimates and forecasts of the revenue and market share analysis and also spots the significant kefir players in the market and their key developments.
Kefir is a mixture of milk and fermented kefir grains, is considered to be an excellent source of probiotics. It contains exceptional concentrations of vitamins and minerals and is also known as one of the significant sources of protein. It is also a noble source of vitamin K, calcium, vitamin B12, biotin, enzymes, vitamin B9, and other nutritive contents that are necessary for proper body functioning. It contains satisfactory amounts of bacteria, which aid in the right functioning of the digestive system. Kefir helps in encouraging the immune system and lowering the cholesterol levels. It also helps in monitoring the level of blood sugar and the reduction of body weight. Due to the various health benefits attributed to kefir, it is increasingly being used in multiple industries such as the dairy, pharmaceuticals, and dietary supplements industry.
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The global kefir market is accounted to US$ 1,374.2 Mn in 2018 and is expected to grow at a CAGR of 5.8% during the forecast period 2019 – 2027, to account to US$ 2,258.5 Mn by 2027. Europe accounted for the highest share in the global kefir market. The growth of the kefir market in this region is primarily attributed to the presence of large consumer base and high awareness about the health benefits of the kefir products in European countries. European continent comprises several developing economies such as Germany, France, UK, Italy, Russia, and Poland among others. Fermented milk originates from the Near East and subsequently became popular in Eastern and Central Europe. Kefir is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of hemophilic symbiotic culture. The drink originated in the North Caucasus, Eastern Europe, and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. Unlike yogurt, it is drinkable, and the kefir grains used to culture the milk contains a wider variety of starter culture microorganism.
The kefir market based on type is segmented as greek-style kefir, low-fat kefir, frozen kefir and organic kefir. The organic kefir segment dominated the global kefir market. The organic kefir that is produced contains no added sweeteners, preservatives, or chemicals and is entirely natural. This type of kefir is made up of 99% gluten-free, lactose-free non-GMO ingredients. The natural aspect of the kefir has led to an upsurge in the global market that has been a contributing factor for the kefir market besides it being attributed to various health benefits. The high protein and vitamin content coupled with natural ingredient present in organic kefir is expected to drive the growth for organic kefir segment during the forecasted period.
Kefir is the fermented milk drink that is traditionally produced using cow or goat milk; it can also be made from coconut milk, soy milk, and rice milk, among others. These milk types can be unpasteurized, pasteurized, low fat, skim, and whole fat, among others. The fermentation process of milk beverages includes adding lactic acid bacteria to the milk. The starter culture breaks down the milk proteins, which helps the people suffering from milk allergies to digest milk. Likewise, the bacteria also break down lactose. The primary function of dairy starter culture is to cultivate a desired amount of acidity in the fermented dairy beverages. Another function involves coagulation, texture formation, the expulsion of moisture, and flavor production. The starter culture plays an essential role in the production of fermented dairy beverages.
The fermentation process of kefir helps in enhancing the health benefits of food, mainly due to its varying range of probiotics and augmented bioavailability. The health benefits of kefir include improved gut health, bone health, skin health, and others. It also retains antifungal and antibacterial properties, which aid in battling foodborne pathogens as well as in treating and preventing vaginal and gastroenteritis infections. It also has ant carcinogenic properties, which help to prevent the progression of early-stage tumors.
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