The market is growing at a CAGR of 5.9 percent from 2017 to 2025, and expected to reach US$2.15 billion by 2025. The main factors driving the market are the essential health benefits of the ingredient, coupled with its wide variety of applications on food and beverage products.
Kefir is a fermented probiotic drink that has essential nutrients and properties which are beneficial for consumers. Being a milk product, the beverage is rich in calcium that aids in the building of bone density and boosting body immunity. It is high in nutrients and probiotics, making it highly advantageous for digestion and increasing metabolism rate. Moreover, the beverage is rich in anti-carcinogenic properties that prevent tumour growth among consumers.
Kefir is very similar to yogurt and contains many useful bacteria that aid in lactose digestion. The fermentation process it goes through changes the chemical composition of the milk and lowers the lactose content. When the ingredient is consumed, the bacterial cells in the intestinal tract die then release the enzymes that help in better digestion of the lactose.
The global kefir market is segmented into frozen kefir, organic kefir, low-fat content kefir and Greek kefir. Organic kefir held the largest share in the market due to its health benefits, and is lactose- and gluten-free, and made with organic, non-GMO ingredients.
The frozen kefir segment is forecast to witness the most rapid growth rate during the forecast period. Frozen kefir is creamy, high in protein and calcium, gluten-free, made from all natural ingredients, and 99 percent lactose-free.
Flavour-wise, the market has been segmented into regular kefir and flavoured kefir, with the regular type holding the dominant market share in 2016. Regular kefir is plain milk or water kefir that is cultured and has friendly microorganisms. It acts as a more nutritious supplement than yogurt.