Latest Innovation Knocking-in Kefir

 


The global kefir market accounted for 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 for US$ 2,258.5 Mn by 2027.

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Kefir is made from any type of milk of goat, cow, milk, sheep, rice, soy, or coconut. Kefir has a refreshing flavor that resembles yogurt. It is produced using a starter culture, which is a combination of milk proteins, yeasts, and bacteria. It has a creamy flavor and possesses probiotic health benefits; thus, it is often consumed to improve digestion. It is a nutrient-dense fermented beverage containing plenty of protein, vitamins B and D, potassium, and calcium. Calcium helps to enhance the strength of the bones, whereas protein builds strong muscles, and potassium is essential for heart health.

Based on type, the kefir market has been segmented into Greek-style kefir, low-fat kefir, frozen kefir, and organic kefir. The Greek-style kefir segment dominated the kefir market in 2018. Greek-style kefir is gluten-free, which is up to 99% lactose-free and is made with all-natural, non-GMO (Genetically Modified Organisms) ingredients. There has been an upsurge for the demand of Greek-style kefir as it is rich in protein and calcium. The Greek-style kefir has been gaining attraction all over the globe due to its unique taste and the various health benefits associated with it. The Greek-style kefir has also been noted to be rich in vitamins such as vitamin D3 and vitamin A. Thus, the demand for Greek-style kefir is high in the global kefir market.

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