Kefir, the future of fermented milks

The Market for Fermented Milks in France
  • Slight Decline in Volume (-2.8%): The consumption of fermented milks is decreasing slightly in volume, but this figure masks a value increase (+13.7%) due to inflation.
  • Still Popular: Despite this slight decline, fermented milks remain an important segment of the ultra-fresh milk market, representing 26.4% of volumes and 30.5% of sales.
  • Kefir Domination: Only kefir is experiencing volume growth (+15%), standing out as the most dynamic product in this segment.
Types of Fermented Milks
  • Laban: Originating from the Maghreb, laban is the most consumed type of fermented milk in France, with a peak in sales during Ramadan. Its smooth and creamy texture makes it enjoyable as a drink or as an accompaniment to dishes, especially sweet ones. Lactel laban is notable for its low fat content (1%).
  • Ribot Milk: A Breton specialty, ribot milk is mainly marketed by Paysan Breton, the leader in this segment. Its traditional use in pancakes is extending to other culinary fields, such as cooking and pastry.
  • Kefir: Originating from the Caucasus, kefir is experiencing strong growth due to its healthy image. Produced by fermenting milk with "grains" of lactobacilli and yeasts, it is appreciated for its benefits on intestinal flora and the immune system. Lactel offers a 50 cl bottle version.
Key Points
  • Kefir's Dynamism: Kefir stands out as the most dynamic product in the fermented milk market, with volume growth of 15%.
  • Kefir's Assets: Its natural and healthy image is a major asset for its consumption. Consumers appreciate its benefits on intestinal flora and the immune system.
  • Distributor Appreciation: Kefir is also appreciated by distributors for its high added value.
  • Consumption Development: Kefir consumption is spreading beyond Paris and large cities, reaching a wider audience.

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