North American Yogurt Market To Expand At 8.2 Percent CAGR

Albany – NY — The yogurt market in North America is fuelled by an upsurge in the number of young adults having this food item for breakfast, lunch, and dinner. The distribution channels also have expanded as yogurt is now sold in departmental stores, hypermarkets, and supermarkets among others. Another factor that is boosting the yogurt market is that it is considered as a healthy food option with weight loss benefits. However, high manufacturing costs and fears among consumers about harmful effects of dairy products such as links to cancer and allergies, may hamper the yogurt market.

Segmentation of the yogurt market is done by type and geography. On the basis of type the yoghurt market in North America is bifurcated into frozen yogurt and set yogurt. The geographical segments of the market are Mexico, Canada, and U.S. According to the report, Mexico is predicted as the next largest yogurt market in North America. The reasons cited for this are disposable incomes, changing lifestyles, increasing population, and improving diet choices.Additionally, the U.S. is the biggest producer of dairy products in this region. In North America, the frozen yogurt segment is foreseen to witness a boost due to the fact that this type of yogurt is favored as a dessert with probiotic qualities of health food.

Frozen yogurt is eaten as a dessert and set yogurt is used in recipes. Greek yogurt is popular in North America and frozen yogurt is growing in popularity as a dessert food item in Canada. According to estimates, both frozen and set yogurt is anticipated to rise in demand in Mexico and the yogurt market in this region is expected to gain double digit growth rate from 2013 to 2019. The private label brands of yogurt are expected to gain strong share in North America over the coming six years due to economical pricing factors. The key players analyzed in the report are General Meals, U.S., Chobani Inc., Sodiaal S.A. Groupe Danone S.A., Ultima Foods Inc., and Parmalat.

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