Yogurt is a coagulated dairy product that is created by fermenting milk with yoghurt cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. It's high in protein, calcium, B vitamins (B6 and B12), riboflavin, potassium, and magnesium. Yogurt has numerous health benefits due to its high nutritional value. It aids in the improvement of immunity, the prevention of type 2 diabetes, the strengthening of bones and teeth, the prevention of digestive problems, and the reduction of high blood pressure and bad cholesterol. Manufacturers have also introduced a wide range of probiotic, stirred, creamy, and pulp-laced yoghurt variants in recent years. Yogurt has a low fat and sugar content, so it is increasingly popular among health-conscious consumers. Manufacturers are responding by offering fortified yoghurt products with added vitamins, minerals, and fibre.
The global Yogurt Market was valued at approximately $ 88 billion in 2019 and is expected to exceed $ 123 billion by 2025 as a result of rising awareness about healthy food, an increasing young population base that is health conscious, and the growing trend of dual household income, which leads to increased disposable income and thus aids in the sale of discretionary food items such as yoghurt. Furthermore, the availability of yoghurt with high nutritional value, high protein content, and other such product innovations, as well as other such product innovations, are expected to drive the global yoghurt market through 2025. The global yoghurt market is divided into two types: flavoured yoghurt and non-flavored yoghurt. Among all, the flavoured yoghurt category contributed the most and is expected to maintain its lead throughout the forecast period.
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