低脂肪ケフィア市場レポート：動向、予測、競合分析 (2031年まで)

世界の低脂肪ケフィア市場の将来性は有望で、オンライン販売とオフライン販売の市場にチャンスがありそうです。世界の低脂肪ケフィア市場は、2025年から2031年にかけてCAGR 6.6％で成長すると予想されます。この市場の主な促進要因は、より健康的な飲料に対する消費者の需要の増加、プロバイオティクスが豊富な食品の人気の高まり、腸内健康の利点に対する意識の高まりです。

• Lucintelの予測によると、種類別では、ユニークな味覚体験に対する需要の高まりから、特殊フレーバーが予測期間中に高い成長を遂げる見込みです。
• 用途別では、オンライン販売が高い成長を遂げると予想されます。
• 地域別では、アジア太平洋が予測期間中に最も高い成長が見込まれます。

低脂肪ケフィア市場の新たな動向

低脂肪ケフィア市場は、各地域での成長と拡大に影響を与えるいくつかの新たな動向とともに進化しています。こうした動向は、消費者の嗜好が低脂肪で栄養価が強化された健康的な機能性食品へとシフトしていることを反映しています。市場の成熟が進むにつれて、こうした動向は技術革新を推進し、ケフィアの世界の販売、生産、消費のあり方を形作っていくと思われます。以下は、現在の低脂肪ケフィア市場を変革している最も重要な5つの動向です。

• プロバイオティクス強化食品に対する需要の高まり：健康な腸内環境と免疫システムの確保におけるプロバイオティクスの重要性を認識する人が増えています。そのため、低脂肪ケフィアのようなプロバイオティクス強化食品の需要が増加しています。ケフィアはプロバイオティクス・レベルが高く、消化と健康全般を助けるため、完璧な食品と見なされています。より多くの消費者が、栄養上の必要性以上に健康を増進する機能性食品を求めるため、この動向は今後も続くと思われます。
• 植物性原料を使った乳製品不使用の代替食品：植物由来の食生活を実践する消費者が増えるにつれて、アーモンド、豆乳、ココナッツミルクの原料を使った植物由来の乳製品ケフィアの代替品が台頭しています。こうした乳製品不使用のケフィアは、乳糖不耐症やビーガンの消費者、あるいは単に乳製品不使用のものを探している消費者にアピールします。この動向は、習慣的に乳製品を避ける消費者の増加を招き入れ、市場の成長に貢献しています。
• 健康志向の食生活：低脂肪ケフィアは、高脂肪乳製品と比較してより健康的な選択肢を提示しているため、こうした嗜好に対応するのに最適です。健康志向が高まるにつれて、健康志向に適合する食品を求める人が増え、低脂肪ケフィアの需要がさらに高まっています。
• 外出先での消費の開発：多忙なライフスタイルを送る人が増えるにつれ、手軽に持ち運べる飲食品への需要が高まっています。低脂肪ケフィアは携帯用のボトルやカップで飲むことができ、消費者は健康的でプロバイオティクスが豊富な飲料やスナックをどこでも簡単に摂取できるため、汎用性が高く、この動向に最適の選択肢となります。各社がこのような要望に応えるパッケージを開発すれば、利便性はさらに高まると思われます。
• 倫理的調達と持続可能性：持続可能性を重要視する消費者が増えるにつれ、生産者は倫理的な調達活動や環境志向のパッケージングを支持する必要に迫られています。低脂肪ケフィア市場全体を通じて、持続可能な方法で製造されたケフィアやオーガニックケフィア、リサイクル可能な容器や生分解性容器の使用を求める声が高まっていることがその例です。消費者はますます、個人の価値観に関連した製品を選ぶようになっており、企業がより持続可能な製品を生み出すためのプラットフォームが存在しています。

このような新しい動向は、技術革新を通じて低脂肪ケフィア市場を変貌させ、消費者の意識を高め、購買行動に影響を与えています。より健康的で、より持続可能で、より便利な製品を求める消費者の嗜好の変化に伴い、市場もそれに応じて変化しています。低脂肪ケフィア市場の成長は、メーカーがこのような動向にどのように対応し、技術革新と差別化の機会を探るかによって影響を受けると思われます。

低脂肪ケフィア市場の最近の動向

低脂肪ケフィア業界の最近の動向は、健康志向の食品消費の拡大傾向、プロバイオティクスに対する意識の高まり、機能性食品に対する需要の高まりを示します。こうした動向は、製品のイノベーション、流通チャネル、マーケティング手法によって後押しされてきました。以下は、ここ数年の低脂肪ケフィア業界に強力な影響を与えた5つの主要開発です。

• 製品の革新と風味の多様性：各社は、消費者のさまざまな嗜好に合うよう、低脂肪ケフィアの風味や配合のバリエーションを増やすべく技術革新を進めてきました。これには、ケフィアにフルーツ、スパイス、ハーブを加えたり、ココナッツ、バニラ、トロピカルフルーツなどの新しいフレーバーを導入したりすることが含まれます。こうした開発により、ケフィアの魅力は、特に若い消費者や、従来の乳製品に代わる、より革新的で風味豊かな製品を求める人々の間で広がっています。
• 植物由来のケフィア製品の開発：植物由来の食品産業の発展により、多くのメーカーが植物由来の低脂肪ケフィアを開発しました。アーモンドミルク、豆乳、ココナッツミルクをベースにしたこれらのケフィアは、ケフィアのプロバイオティクスの価値と栄養的利点を保ちながら、乳製品を使わないケフィアの代替品を提供します。植物性ケフィアの発売によりマーケットプレースは拡大し、メーカーは増加する乳糖不耐症、菜食主義者、健康志向の消費者に対応できるようになります。
• 包装の持続可能性への取り組み：環境意識が高まる中、低脂肪ケフィア市場のメーカーは、持続可能な包装ソリューションを採用することで、環境に配慮しています。リサイクルや生分解が可能な包装材に目を向け、プラスチックの使用を削減するところも増えています。この動向は、環境的な動機によるものだけでなく、環境に優しい製品を求める消費者の嗜好によるものでもあります。持続可能性を受け入れる企業は、環境志向の消費者を取り込むことで、競争上の優位性を獲得しています。
• 小売とeコマースによる流通の拡大：低脂肪ケフィアは現在、従来の小売店でもオンラインショップでも購入できるようになり、消費者にとってより身近な存在となっています。eコマースの台頭により、多くのブランドがデジタル化を進め、より幅広い消費者層にケフィア製品を提供できるようになり、消費者は自宅にいながらケフィア製品を購入できるようになりました。この動向は、オンライン・ショッピングで利便性を重視する健康志向の消費者にリーチする上で特に重要です。
• 機能的利点と健康ポジショニングへの注目：メーカーは、低脂肪ケフィアを腸の健康、免疫、総合的な健康をサポートする機能性食品と位置づけるようになってきています。このような健康に焦点を当てたポジショニングにより、ケフィアは単なる飲料ではなく、健康を促進する製品として認知されつつあります。低脂肪ケフィアは、そのプロバイオティクスの性質に焦点を当て、健康的なライフスタイルの不可欠な要素として販売され、より多くの消費者をこの製品に向かわせています。

これらは、低脂肪ケフィア市場の成長と変革に貢献している主な発展です。企業は、より健康的で、持続可能で、より革新的な製品を求める顧客の要求からヒントを得ています。こうした開発に合わせて進化し続けることで、企業は新たな成長の可能性をつかみ、変化する消費者のニーズに対応する態勢を整えています。

目次

第1章 エグゼクティブサマリー

第2章 世界の低脂肪ケフィア市場：市場力学

• イントロダクション、背景、分類
• サプライチェーン
• 業界の促進要因と課題

第3章 市場動向と予測分析 (2019年～2031年)

• マクロ経済動向 (2019～2024年) と予測 (2025～2031年)
• 世界の低脂肪ケフィア市場の動向 (2019～2024年) と予測 (2025～2031年)
• 世界の低脂肪ケフィア市場：種類別
  • レギュラーフレーバー
  • 特殊フレーバー
• 世界の低脂肪ケフィア市場：用途別
  • オンライン販売
  • オフライン販売

第4章 地域別の市場動向と予測分析 (2019年～2031年)

• 世界の低脂肪ケフィア市場：地域別
• 北米の低脂肪ケフィア市場
• 欧州の低脂肪ケフィア市場
• アジア太平洋の低脂肪ケフィア市場
• その他地域の低脂肪ケフィア市場

第5章 競合分析

• 製品ポートフォリオ分析
• 運用統合
• ポーターのファイブフォース分析

第6章 成長機会と戦略分析

• 成長機会分析
  • 世界の低脂肪ケフィア市場の成長機会：種類別
  • 世界の低脂肪ケフィア市場の成長機会：用途別
  • 世界の低脂肪ケフィア市場の成長機会：地域別
• 世界の低脂肪ケフィア市場の新たな動向
• 戦略的分析
  • 新製品の開発
  • 世界の低脂肪ケフィア市場の生産能力拡大
  • 世界の低脂肪ケフィア市場における企業合併・買収 (M&A)、合弁事業
  • 認証とライセンシング

第7章 主要企業のプロファイル

• Bakoma
• Best of Farms
• Biotiful Dairy
• Danone
• Hain Celestial
• Krasnystaw
• Les Produits De Marque Liberte
• Lifeway Foods
• Nestle
• Valio

The future of the global low fat kefir market looks promising with opportunities in the online sale and offline sale markets. The global low fat kefir market is expected to grow with a CAGR of 6.6% from 2025 to 2031. The major drivers for this market are the increasing consumer demand for healthier drinks, the rising popularity of probiotic-rich foods, and the growing awareness of gut health benefits.

• Lucintel forecasts that, within the type category, special flavor is expected to witness higher growth over the forecast period due to the growing demand for unique taste experiences.
• Within the application category, online sale is expected to witness higher growth.
• In terms of region, APAC is expected to witness the highest growth over the forecast period.

Emerging Trends in the Low Fat Kefir Market

The low fat kefir market is evolving with several emerging trends that are influencing its growth and expansion across different regions. These trends reflect consumer preferences shifting toward healthier, functional foods with lower fat content and enhanced nutritional value. As the market continues to mature, these trends will drive innovation and shape the way kefir is marketed, produced, and consumed worldwide. Following are five of the most important trends that are transforming the low fat kefir market at present.

• Rising Demand for Probiotic-Fortified Foods: People are increasingly realizing the importance of probiotics in ensuring a healthy gut and immune system. Therefore, the demand for probiotic-enriched foods such as low fat kefir is increasing. Kefir is viewed as a perfect food because of its high probiotic level, which aids digestion and general health. This trend will persist because more consumers look for functional foods that enhance health beyond nutritional needs.
• Dairy-Free Alternatives Made from Plant-Based Ingredients: As more and more consumers take to plant-based diets, plant-based dairy kefir alternatives created using almond, soy, and coconut milk ingredients are gaining ground. These dairy-free kefirs appeal to consumers who happen to be lactose intolerant, vegan, or simply searching for dairy-free versions. The trend is helping the market to grow by luring in an increasing number of consumers who, by habit, avoid dairy foods.
• Health-Conscious Dietary Preferences: Consumers are increasingly looking for foods that have less fat, sugar, and calories but still provide nutritional value. low fat kefir is perfectly placed to accommodate these preferences since it presents a healthier option compared to high-fat dairy products. As more individuals become health-conscious, they are hunting for foods that fit into their wellness agenda, further propelling the demand for low fat kefir.
• Development of On-the-Go Consumption: As more people have busy lifestyles, there is increasing demand for easy-on-the-go food and beverages. The versatility of low fat kefir makes it a perfect choice for this trend because it can be consumed in a mobile bottle or cup, and consumers can easily take a healthy, probiotic-rich drink or snack anywhere. Convenience is likely to grow as companies create packaging that accommodates this desire.
• Ethical Sourcing and Sustainability: As more consumers make sustainability an important concern, producers face pressure to support ethical sourcing activities and environmentally oriented packaging. Throughout the low fat kefir market, it is exemplified in increased requests for sustainably made or organic kefir as well as by using recyclable or biodegradable containers. Consumers increasingly choose products with personal values associated, and there exists a platform through which businesses may create more sustainable products.

Such new trends are transforming the low fat kefir market through innovation, growing awareness among consumers, and affecting purchasing behavior. With changing consumer preferences for healthier, more sustainable, and convenient products, the market is transforming accordingly. The low fat kefir market growth will be impacted by how the manufacturers will respond to such trends and explore opportunities for innovation and differentiation.

Recent Developments in the Low Fat Kefir Market

Recent trends in the low fat kefir industry indicate a wider trend of health-oriented food consumption, rising awareness of probiotics, and growing demand for functional foods. These trends have been fueled by product innovation, distribution channels, and marketing techniques. The following are five major developments that have had a powerful influence on the low fat kefir industry over the last few years.

• Product Innovation and Flavor Variety: Companies have been innovating to provide a greater range of flavors and formulations for low fat kefir to suit different consumer preferences. This involves the addition of fruit, spices, or herbs to the kefir, as well as the introduction of new flavors like coconut, vanilla, and tropical fruits. These developments are serving to widen kefir's appeal, not least among young consumers and others seeking more innovative, flavorful replacements for conventional dairy products.
• Development of Plant-Based Kefir Variants: The development of the plant-based food industry has led numerous manufacturers to introduce plant-based low fat kefir variants. Based on almond, soy, or coconut milk, these variants provide a dairy-free alternative to kefir while preserving its probiotic value and nutritional benefits. The launch of plant-based kefir is expanding the marketplace, enabling manufacturers to reach the increasing number of lactose-intolerant, vegan, and health-focused consumers.
• Packaging Sustainability Initiatives: With environmental awareness increasing, producers in the low fat kefir market are going green by adopting sustainable packaging solutions. More are turning towards recyclable or biodegradable packaging materials and cutting down on plastic use. The trend is not only prompted by environmental motives but also due to consumer preferences for green products. Firms embracing sustainability are reaping competitive advantages by tapping into environmentally oriented consumers.
• Greater Distribution via Retail and E-commerce: Low fat kefir is now available in both conventional retail outlets and online, making it more accessible to the consumer. With the rise of e-commerce, numerous brands are now going digital to make themselves available to a wider consumer base, enabling consumers to buy kefir products in the comfort of their homes. This trend is particularly critical in reaching health-conscious consumers who value convenience through online shopping.
• Focus on Functional Benefits and Health Positioning: Manufacturers are increasingly positioning low fat kefir as a functional food that supports gut health, immunity, and overall wellness. This health-focused positioning is helping kefir gain recognition as a more than just a beverage but as a health-promoting product. With a focus placed on its probiotic nature, low fat kefir is being sold as an integral element of a lifestyle of health, which is driving more consumers toward the product.

These are the key developments that are contributing to the growth and transformation of the low fat kefir market. Companies are taking cues from customers' demands for healthier, sustainable, and more innovative products. By continuing to evolve in sync with these developments, companies are poised to capture new growth possibilities and address the needs of the changing consumer world.

Strategic Growth Opportunities in the Low Fat Kefir Market

Low fat kefir market has various opportunities to grow in numerous applications as driven by customer requirements for healthy, functional, and convenient food items. As more consumers focus on wellness and gastrointestinal health, business opportunities to grow are growing. Producers who can access these opportunities using new products, marketing, and distribution will be able to take a greater share of the expanding kefir market. Following are five important opportunities for growth by application in the low fat kefir market.

• Expansion in Plant-Based Kefir Alternatives: With the increasing demand for plant-based diets, the low fat kefir market can be increased by creating dairy-free alternatives. Plant-based kefir produced from almond, coconut, and soy milk can appeal to the growing number of lactose-intolerant, vegan, and dairy-free consumers. This segment will expand as more consumers look for dairy alternatives with comparable probiotic benefits.
• Addition of Functional Ingredients: There is also a possibility of adding more functional ingredients, for example, prebiotics, protein, or vitamins, into low fat kefir in order to promote its health benefit. This can enable manufacturers to market kefir as a superfood with further greater health benefits, enabling it to compete as a functional food. By introducing extra benefits such as enhanced immune support or muscle recovery, companies can attract healthy consumers seeking multi-purpose foods.
• On-the-Go Packaging Solutions: Consumers with busy lifestyles are increasingly seeking convenient, portable food and beverage products. There is a potential for manufacturers to develop single-serve, on-the-go packaging for low fat kefir so that consumers can conveniently carry it as a healthy snack or beverage. Demand for convenient packaging will be on the rise, so this will be a profitable opportunity for brands that wish to target busy professionals, students, and health-conscious individuals.
• Health and Wellness Marketing Strategies: Highlighting the health advantages of low fat kefir, including maintaining gut health, enhancing immunity, and overall well-being, can help manufacturers take advantage of the increasing health and wellness trend. Marketing kefir as a functional food with many health benefits provides opportunities to appeal to health-oriented consumers. Brands that effectively convey these benefits in their marketing strategies will be able to grab a greater market share.
• Global Expansion: With rising global awareness of low fat kefir, producers can expand distribution channels and venture into new markets abroad. In nations with a developing interest in probiotic and functional foods, such as India, Japan, and China, there is vast market penetration potential. Firms that are able to successfully launch low fat kefir into new markets, especially in Asia and the Middle East, will be able to capitalize on the increasing demand for health-oriented food products.

The low fat kefir market offers several opportunities for growth in different applications, ranging from plant-based substitutes to on-the-go packaging options. By exploiting these opportunities and tapping into increasing demand for healthy, functional foods, manufacturers can gain a competitive edge and increase their market share worldwide.

Low Fat Kefir Market Driver and Challenges

The market for low fat kefir is influenced by various key drivers like the dietary requirements of healthier food, developments in food technology, and the rising importance of well-being. Still, drivers such as competition within the market, education of customers, and regulatory barriers are also involved in forming the market conditions. Identification of these drivers and challenges is required for those organizations seeking to gain success in the low fat kefir market. Following are the major drivers and restraints affecting the market.

The factors responsible for driving the low fat kefir market include:

1. Health-Conscious Consumption Pattern: The increasing health-conscious consumption pattern is one of the major drivers for the low fat kefir market. People are demanding more and more low-fat, probiotic-based foods that can promote gut health, immunity, and overall well-being. Kefir has been rated as a functional food with several health advantages, and due to this reason, it is gaining popularity among health-conscious consumers.

2. Growing Demand for Probiotics: With customers becoming increasingly enlightened about the effects of probiotics on digestion improvement and immunity levels, the use of probiotic foods such as low fat kefir is on the rise. Kefir is one of the probiotic sources of nature, providing it with increasing appeal to the customer looking forward to enhancing digestive health and the overall well-being.

3. Increasing Need for Functional Foods: People are finding food increasingly that provides benefit in addition to general nutrition. Low fat kefir is being positioned as a functional food that encourages digestive health and overall well-being. The trend for functional foods is driving the growth in the low fat kefir market, with people increasingly using kefir for its probiotic levels and health benefit.

4. Food Technology Developments: Advances in food processing and packaging technology are making low fat kefir more convenient and attractive to consumers. New production methods ensure that the probiotic value of kefir is not compromised, and advances in packaging offer easy, on-the-go convenience. These advances are making it simpler for manufacturers to provide consumers with healthier, functional foods.

5. Greater Emphasis on Sustainability: Sustainability has become a critical consideration for manufacturers and consumers, prompting demand for green packaging and responsibly sourced ingredients. The low fat kefir market is enjoying the boon from this movement as manufacturers opt for more sustainable measures, like using recyclable packages and sourcing responsibly.

Challenges in the low fat kefir market are:

1. Intense Competition in the Dairy Industry: The market for low fat kefir is subjected to intense competition from existing dairy products and probiotic-rich drinks. Although kefir is becoming increasingly popular, it has to compete with other fermented dairy foods, including yogurt, and non-dairy substitutes like almond and coconut milk-based beverages. To make a point of differentiation, the manufacturers have to stress innovation, product quality, and strong marketing campaigns.

2. Regulatory Challenges: The low fat kefir market faces regulatory challenges, particularly concerning product labeling and health claims. Regulations vary by country, and manufacturers must navigate these rules to ensure their products meet the required standards. Additionally, as the functional food market grows, stricter regulations on health claims may emerge, impacting how kefir is marketed.

3. Education of Consumers: Although kefir is picking up, consumers are still unaware of the product and its benefits. Educating consumers regarding the health benefits of low fat kefir and how to include it in their diet is a challenge. Proper marketing and educational campaigns must be initiated to create awareness and push the adoption among the masses.

The low fat kefir market is being influenced by numerous drivers, including the increasing interest in health and wellness and improvements in food technology. Yet, competition, regulatory challenges, and consumer education continue to pose the biggest hurdles to market development. Firms that succeed in overcoming these challenges and taking advantage of the growth drivers will be well-placed to thrive in the growing low fat kefir market.

List of Low Fat Kefir Companies

Companies in the market compete on the basis of product quality offered. Major players in this market focus on expanding their manufacturing facilities, R&D investments, infrastructural development, and leverage integration opportunities across the value chain. With these strategies low fat kefir companies cater increasing demand, ensure competitive effectiveness, develop innovative products & technologies, reduce production costs, and expand their customer base. Some of the low fat kefir companies profiled in this report include-

• Bakoma
• Best of Farms
• Biotiful Dairy
• Danone
• Hain Celestial
• Krasnystaw
• Les Produits De Marque Liberte
• Lifeway Foods
• Nestle
• Valio

Low Fat Kefir Market by Segment

The study includes a forecast for the global low fat kefir market by type, application, and region.

Low Fat Kefir Market by Type [Value from 2019 to 2031]:

• Regular Flavor
• Special Flavor

Low Fat Kefir Market by Application [Value from 2019 to 2031]:

• Online Sales
• Offline Sales

Low Fat Kefir Market by Region [Value from 2019 to 2031]:

• North America
• Europe
• Asia Pacific
• The Rest of the World

Country Wise Outlook for the Low Fat Kefir Market

The low fat kefir market is on the rise all over the world as people become increasingly health-aware and look for products that are good for digestive health, immunity, and overall wellness. This fermented milk product is increasing in popularity because of its probiotic value and reduced fat content, hence serving as a good substitute for common dairy products. United States, China, Germany, India, and Japan are the important markets where trends in consumer tastes, product development, and distribution channels are influencing the direction of the market. The recent trends in each of these countries indicate the global trend towards healthier, functional foods.

• United States: In the United States, the low fat kefir market has experienced robust growth due to the increasing demand for probiotic-enriched, low-calorie, and functional foods. The health-aware consumer group is driving the demand for kefir as a healthy substitute to high-fat, sweet dairy foods. The ease of use of kefir in smoothies, snack foods, and as an add-in to other foods is also driving its market growth. With consumers increasingly embracing plant-based lifestyles, kefir alternatives that are made from coconut, almond, and soy milk are also gaining ground. Packaging innovations, including single-serving and environmentally friendly packs, are also propelling market expansion.
• China: Low fat kefir has performed well in China, especially in the urban market where there is expanding interest in Western-style health concepts and dairy products. Growing health awareness about probiotics, particularly for gut health and digestion, is driving kefir demand. Chinese consumers are becoming increasingly open to fermented foods, led by a change in eating habits and growing disposable incomes. Popularity of kefir is also fueled by its image as a healthy snack, commonly sold as a low-calorie drinkable yogurt. Local producers are starting to launch more price-friendly kefir products that can appeal to price-conscious middle-class consumers.
• Germany: Germany, known for its strong dairy culture, has seen low fat kefir gain popularity due to its health benefits, particularly for digestion and immunity. The market has grown with increasing demand for functional foods that are low in fat and rich in probiotics. Kefir is becoming a staple in German households as part of a balanced, healthy diet. In addition, the increasing trend towards natural and organic foods has promoted the creation of organic low fat kefir varieties. Eco-friendliness is also an issue, where manufacturers are beginning to consider green packaging and domestic procurement of ingredients to appeal to green-conscious consumers.
• India: The Indian low fat kefir market remains nascent, but it holds strong promise based on increasing health consciousness and growing demand for probiotic foods. The health-aware middle class is increasingly seeking low-fat dairy foods with functional attributes. Although conventional yogurt is a well-liked product in India, kefir is emerging as a beverage with comparable health benefits but with a distinctive taste and texture. Local dairy companies are beginning to innovate kefir formulations that appeal to Indian tastes, with flavors such as mango and cardamom. Yet consumer education on the value of kefir is required on a broader scale for greater adoption.
• Japan: Low fat kefir is gaining popularity in Japan as a part of the rising demand for gut-wellness products. Japanese consumers are extremely interested in functional foods, especially those with digestive-wellness benefits. Kefir is presented as a beverage dairy food with probiotic value, fitting within the wellness- and longevity-emphasizing culture of Japan. The trend is also being driven by the increasing number of health-aware young consumers who are moving away from sweetened beverages towards healthier options. The versatility of kefir, such as its application in smoothies and desserts, is also contributing to its expansion in the Japanese market.

Features of the Global Low Fat Kefir Market

Market Size Estimates: Low fat kefir market size estimation in terms of value ($B).

Trend and Forecast Analysis: Market trends (2019 to 2024) and forecast (2025 to 2031) by various segments and regions.

Segmentation Analysis: Low fat kefir market size by type, application, and region in terms of value ($B).

Regional Analysis: Low fat kefir market breakdown by North America, Europe, Asia Pacific, and Rest of the World.

Growth Opportunities: Analysis of growth opportunities in different type, application, and regions for the low fat kefir market.

Strategic Analysis: This includes M&A, new product development, and competitive landscape of the low fat kefir market.

Analysis of competitive intensity of the industry based on Porter's Five Forces model.

This report answers following 11 key questions:

• Q.1. What are some of the most promising, high-growth opportunities for the low fat kefir market by type (regular flavor and special flavor), application (online sales and offline sales), and region (North America, Europe, Asia Pacific, and the Rest of the World)?
• Q.2. Which segments will grow at a faster pace and why?
• Q.3. Which region will grow at a faster pace and why?
• Q.4. What are the key factors affecting market dynamics? What are the key challenges and business risks in this market?
• Q.5. What are the business risks and competitive threats in this market?
• Q.6. What are the emerging trends in this market and the reasons behind them?
• Q.7. What are some of the changing demands of customers in the market?
• Q.8. What are the new developments in the market? Which companies are leading these developments?
• Q.9. Who are the major players in this market? What strategic initiatives are key players pursuing for business growth?
• Q.10. What are some of the competing products in this market and how big of a threat do they pose for loss of market share by material or product substitution?
• Q.11. What M&A activity has occurred in the last 5 years and what has its impact been on the industry?

Table of Contents

1. Executive Summary

2. Global Low Fat Kefir Market : Market Dynamics

• 2.1: Introduction, Background, and Classifications
• 2.2: Supply Chain
• 2.3: Industry Drivers and Challenges

3. Market Trends and Forecast Analysis from 2019 to 2031

• 3.1. Macroeconomic Trends (2019-2024) and Forecast (2025-2031)
• 3.2. Global Low Fat Kefir Market Trends (2019-2024) and Forecast (2025-2031)
• 3.3: Global Low Fat Kefir Market by Type
  • 3.3.1: Regular Flavor
  • 3.3.2: Special Flavor
• 3.4: Global Low Fat Kefir Market by Application
  • 3.4.1: Online Sales
  • 3.4.2: Offline Sales

4. Market Trends and Forecast Analysis by Region from 2019 to 2031

• 4.1: Global Low Fat Kefir Market by Region
• 4.2: North American Low Fat Kefir Market
  • 4.2.1: North American Market by Type: Regular Flavor and Special Flavor
  • 4.2.2: North American Market by Application: Online Sales and Offline Sales
• 4.3: European Low Fat Kefir Market
  • 4.3.1: European Market by Type: Regular Flavor and Special Flavor
  • 4.3.2: European Market by Application: Online Sales and Offline Sales
• 4.4: APAC Low Fat Kefir Market
  • 4.4.1: APAC Market by Type: Regular Flavor and Special Flavor
  • 4.4.2: APAC Market by Application: Online Sales and Offline Sales
• 4.5: ROW Low Fat Kefir Market
  • 4.5.1: ROW Market by Type: Regular Flavor and Special Flavor
  • 4.5.2: ROW Market by Application: Online Sales and Offline Sales

5. Competitor Analysis

• 5.1: Product Portfolio Analysis
• 5.2: Operational Integration
• 5.3: Porter's Five Forces Analysis

6. Growth Opportunities and Strategic Analysis

• 6.1: Growth Opportunity Analysis
  • 6.1.1: Growth Opportunities for the Global Low Fat Kefir Market by Type
  • 6.1.2: Growth Opportunities for the Global Low Fat Kefir Market by Application
  • 6.1.3: Growth Opportunities for the Global Low Fat Kefir Market by Region
• 6.2: Emerging Trends in the Global Low Fat Kefir Market
• 6.3: Strategic Analysis
  • 6.3.1: New Product Development
  • 6.3.2: Capacity Expansion of the Global Low Fat Kefir Market
  • 6.3.3: Mergers, Acquisitions, and Joint Ventures in the Global Low Fat Kefir Market
  • 6.3.4: Certification and Licensing

7. Company Profiles of Leading Players

• 7.1: Bakoma
• 7.2: Best of Farms
• 7.3: Biotiful Dairy
• 7.4: Danone
• 7.5: Hain Celestial
• 7.6: Krasnystaw
• 7.7: Les Produits De Marque Liberte
• 7.8: Lifeway Foods
• 7.9: Nestle
• 7.10: Valio