세계의 식물성 발효 유제품 시장 : 장래 예측 - 제품 유형별, 원료별, 발효 유형별, 포장 형태별, 유통 채널별, 최종 사용자별, 지역별 분석(-2032년)

According to Stratistics MRC, the Global Fermented Plant-Based Dairy Market is accounted for $3.05 billion in 2025 and is expected to reach $5.66 billion by 2032 growing at a CAGR of 9.2% during the forecast period. Fermented plant-based dairy are non-dairy alternatives derived from plant sources such as soy, almond, oat, coconut, or cashew, which undergo controlled microbial fermentation. This process enhances nutritional value, texture, and shelf life while imparting probiotic benefits and a tangy flavor profile. These products mimic traditional fermented dairy items like yogurt or kefir, catering to vegan, lactose-intolerant, or health-conscious consumers. They are increasingly adopted in functional food markets for their gut-friendly properties and sustainable production attributes.

According to MDPI Foods Journal fermented plant-based beverages made from soy, oat, and rice showed viable lactic acid bacteria counts exceeding 7 log CFU/mL, meeting the minimum threshold for probiotic functionality in functional foods.

Market Dynamics:

Driver:

Rising lactose intolerance and dairy allergies

Consumers are actively seeking alternatives that offer digestive comfort without compromising on taste or nutrition. Fermented plant-based products, such as yogurts and kefirs made from almond, oat, or coconut bases, are gaining traction due to their probiotic benefits. These products cater to both health-conscious individuals and those with dietary restrictions. Additionally, the rise in veganism and flexitarian diets is amplifying demand for dairy-free fermented options across global markets.

Restraint:

Limited shelf life

Unlike traditional dairy, plant-based formulations often lack natural preservatives, making them more susceptible to spoilage. Maintaining probiotic viability while ensuring taste and texture over time requires advanced cold chain logistics and packaging innovation. This increases operational costs and limits distribution reach, especially in regions with underdeveloped infrastructure. Moreover, retailers may hesitate to stock short-shelf-life items, impacting market penetration.

Opportunity:

Rising middle-class health consciousness

The expanding middle class in emerging economies is driving demand for functional and clean-label foods, including fermented plant-based dairy. As disposable incomes rise, consumers are prioritizing wellness-oriented products that support gut health and immunity. Brands are responding with fortified offerings infused with prebiotics, vitamins, and adaptogens to appeal to this segment. Educational campaigns and influencer-led marketing are also shaping consumer perceptions, making fermented plant-based dairy a lifestyle choice rather than a niche substitute.

Threat:

Taste and texture challenges

Consumers accustomed to conventional yogurt or cheese may find plant-based versions lacking in sensory appeal. Achieving consistency across batches, especially with natural ingredients and live cultures, remains a technical hurdle. Negative first-time experiences can deter repeat purchases, affecting brand loyalty. Furthermore, cultural preferences for dairy-rich diets in certain regions may slow adoption of fermented plant-based alternatives.

Covid-19 Impact:

The COVID-19 pandemic had a dual impact on the fermented plant-based dairy market. On one hand, supply chain disruptions and labor shortages affected production and distribution, leading to temporary stockouts. On the other, heightened health awareness and the shift toward immunity-boosting foods accelerated demand for probiotic-rich products. Consumers embraced home cooking and functional nutrition, driving trial and adoption of fermented plant-based yogurts and beverages. The pandemic also catalyzed e-commerce growth, enabling direct-to-consumer models for niche brands.

The plant-based yogurts segment is expected to be the largest during the forecast period

The plant-based yogurts segment is expected to account for the largest market share during the forecast period due to their widespread consumer acceptance and versatility. These products offer a familiar format for probiotic intake and are available in diverse bases like almond, soy, oat, and coconut. Innovations in flavor profiles and texture enhancement are further boosting their appeal across age groups and dietary preferences.

The lactic acid fermentation segment is expected to have the highest CAGR during the forecast period

Over the forecast period, the lactic acid fermentation segment is predicted to witness the highest growth rate driven by its ability to enhance taste, texture, and shelf life in plant-based dairy. This method supports the development of tangy, creamy products that mimic traditional dairy while delivering probiotic benefits. Technological advancements in microbial strains and fermentation control are enabling scalable production and product differentiation.

Region with largest share:

During the forecast period, the Asia Pacific region is expected to hold the largest market share fueled by rising lactose intolerance rates, urbanization, and growing health awareness. Countries like China, India, and Japan are witnessing increased demand for dairy alternatives, supported by government initiatives and retail expansion. The region's rich tradition of fermented foods also aligns well with plant-based innovations.

Region with highest CAGR:

Over the forecast period, the North America region is anticipated to exhibit the highest CAGR driven by strong consumer demand for clean-label, functional foods and a robust plant-based ecosystem. The presence of leading brands, advanced R&D capabilities, and supportive regulatory frameworks are accelerating product launches. Additionally, the rise of flexitarianism and sustainability-driven purchasing is reshaping dairy consumption patterns.

Key players in the market

Some of the key players in Fermented Plant-Based Dairy Market include Danone S.A., Nestle S.A., Oatly Group AB, Chobani LLC, Forager Project, Kite Hill, Califia Farms, Good Karma Foods, Lavva, Nancy's Probiotic Foods, The Coconut Collaborative, Yeo Valley, Valio Ltd., Blue Diamond Growers, Ripple Foods, Daiya Foods Inc., Miyoko's Creamery, and Plant Veda Foods Ltd.

Key Developments:

In October 2025, Chobani LLC raised $650M to fund expansions in Twin Falls, ID and Rome, NY. The capital supports increased capacity and innovation in plant-based and dairy segments. Valuation now stands at $20B.

In September 2025, Oatly Group AB issued SEK 1.7B in Nordic Bonds to prepay Term Loan B and cancel U.S. convertible notes. The move strengthens its balance sheet and supports future growth. It also secured a SEK 750M revolving credit facility.

In August 2025, Forager launched a multi-year initiative in Cote d'Ivoire to support organic cashew farming. Focus areas include sustainable agriculture, financial literacy, and gender empowerment.

Product Types Covered:

• Plant-Based Yogurts
• Cultured Cheeses
• Fermented Beverages & Kefir Analogues
• Sour Cream Analogues
• Other Product Types

Sources Covered:

• Soy
• Almond
• Coconut
• Oats
• Cashew
• Rice
• Pea
• Other Sources

Fermentation Types Covered:

• Lactic Acid Fermentation
• Alcoholic Fermentation
• Acetic Acid Fermentation
• Other Fermentation Types

Packaging Formats Covered:

• Cups & Tubs
• Bottles
• Pouches
• Cartons
• Other Packaging Formats

Distribution Channels Covered:

• Supermarkets/Hypermarkets
• Health Food Stores
• Online Retail
• Convenience Stores
• Specialty Stores
• Other Distribution Channels

End Users Covered:

• Household
• Foodservice
• Institutional
• Other End Users

Regions Covered:

• North America
  • US
  • Canada
  • Mexico
• Europe
  • Germany
  • UK
  • Italy
  • France
  • Spain
  • Rest of Europe
• Asia Pacific
  • Japan
  • China
  • India
  • Australia
  • New Zealand
  • South Korea
  • Rest of Asia Pacific
• South America
  • Argentina
  • Brazil
  • Chile
  • Rest of South America
• Middle East & Africa
  • Saudi Arabia
  • UAE
  • Qatar
  • South Africa
  • Rest of Middle East & Africa

What our report offers:

• Market share assessments for the regional and country-level segments
• Strategic recommendations for the new entrants
• Covers Market data for the years 2024, 2025, 2026, 2028, and 2032
• Market Trends (Drivers, Constraints, Opportunities, Threats, Challenges, Investment Opportunities, and recommendations)
• Strategic recommendations in key business segments based on the market estimations
• Competitive landscaping mapping the key common trends
• Company profiling with detailed strategies, financials, and recent developments
• Supply chain trends mapping the latest technological advancements

Free Customization Offerings:

All the customers of this report will be entitled to receive one of the following free customization options:

• Company Profiling
  • Comprehensive profiling of additional market players (up to 3)
  • SWOT Analysis of key players (up to 3)
• Regional Segmentation
  • Market estimations, Forecasts and CAGR of any prominent country as per the client's interest (Note: Depends on feasibility check)
• Competitive Benchmarking
  • Benchmarking of key players based on product portfolio, geographical presence, and strategic alliances

Table of Contents

1 Executive Summary

2 Preface

• 2.1 Abstract
• 2.2 Stake Holders
• 2.3 Research Scope
• 2.4 Research Methodology
  • 2.4.1 Data Mining
  • 2.4.2 Data Analysis
  • 2.4.3 Data Validation
  • 2.4.4 Research Approach
• 2.5 Research Sources
  • 2.5.1 Primary Research Sources
  • 2.5.2 Secondary Research Sources
  • 2.5.3 Assumptions

3 Market Trend Analysis

• 3.1 Introduction
• 3.2 Drivers
• 3.3 Restraints
• 3.4 Opportunities
• 3.5 Threats
• 3.6 Product Analysis
• 3.7 End User Analysis
• 3.8 Emerging Markets
• 3.9 Impact of Covid-19

4 Porters Five Force Analysis

• 4.1 Bargaining power of suppliers
• 4.2 Bargaining power of buyers
• 4.3 Threat of substitutes
• 4.4 Threat of new entrants
• 4.5 Competitive rivalry

5 Global Fermented Plant-Based Dairy Market, By Product Type

• 5.1 Introduction
• 5.2 Plant-Based Yogurts
• 5.3 Cultured Cheeses
• 5.4 Fermented Beverages & Kefir Analogues
• 5.5 Sour Cream Analogues
• 5.6 Other Product Types

6 Global Fermented Plant-Based Dairy Market, By Source

• 6.1 Introduction
• 6.2 Soy
• 6.3 Almond
• 6.4 Coconut
• 6.5 Oats
• 6.6 Cashew
• 6.7 Rice
• 6.8 Pea
• 6.9 Other Sources

7 Global Fermented Plant-Based Dairy Market, By Fermentation Type

• 7.1 Introduction
• 7.2 Lactic Acid Fermentation
• 7.3 Alcoholic Fermentation
• 7.4 Acetic Acid Fermentation
• 7.5 Other Fermentation Types

8 Global Fermented Plant-Based Dairy Market, By Packaging Format

• 8.1 Introduction
• 8.2 Cups & Tubs
• 8.3 Bottles
• 8.4 Pouches
• 8.5 Cartons
• 8.6 Other Packaging Formats

9 Global Fermented Plant-Based Dairy Market, By Distribution Channel

• 9.1 Introduction
• 9.2 Supermarkets/Hypermarkets
• 9.3 Health Food Stores
• 9.4 Online Retail
• 9.5 Convenience Stores
• 9.6 Specialty Stores
• 9.7 Other Distribution Channels

10 Global Fermented Plant-Based Dairy Market, By End User

• 10.1 Introduction
• 10.2 Household
• 10.3 Foodservice
• 10.4 Institutional
• 10.5 Other End Users

11 Global Fermented Plant-Based Dairy Market, By Geography

• 11.1 Introduction
• 11.2 North America
  • 11.2.1 US
  • 11.2.2 Canada
  • 11.2.3 Mexico
• 11.3 Europe
  • 11.3.1 Germany
  • 11.3.2 UK
  • 11.3.3 Italy
  • 11.3.4 France
  • 11.3.5 Spain
  • 11.3.6 Rest of Europe
• 11.4 Asia Pacific
  • 11.4.1 Japan
  • 11.4.2 China
  • 11.4.3 India
  • 11.4.4 Australia
  • 11.4.5 New Zealand
  • 11.4.6 South Korea
  • 11.4.7 Rest of Asia Pacific
• 11.5 South America
  • 11.5.1 Argentina
  • 11.5.2 Brazil
  • 11.5.3 Chile
  • 11.5.4 Rest of South America
• 11.6 Middle East & Africa
  • 11.6.1 Saudi Arabia
  • 11.6.2 UAE
  • 11.6.3 Qatar
  • 11.6.4 South Africa
  • 11.6.5 Rest of Middle East & Africa

12 Key Developments

• 12.1 Agreements, Partnerships, Collaborations and Joint Ventures
• 12.2 Acquisitions & Mergers
• 12.3 New Product Launch
• 12.4 Expansions
• 12.5 Other Key Strategies

13 Company Profiling

• 13.1 Danone S.A.
• 13.2 Nestle S.A.
• 13.3 Oatly Group AB
• 13.4 Chobani LLC
• 13.5 Forager Project
• 13.6 Kite Hill
• 13.7 Califia Farms
• 13.8 Good Karma Foods
• 13.9 Lavva
• 13.10 Nancy's Probiotic Foods
• 13.11 The Coconut Collaborative
• 13.12 Yeo Valley
• 13.13 Valio Ltd.
• 13.14 Blue Diamond Growers
• 13.15 Ripple Foods
• 13.16 Daiya Foods Inc.
• 13.17 Miyoko's Creamery
• 13.18 Plant Veda Foods Ltd.