The global Low Temperature Yogurt market size is predicted to grow from US$ 33980 million in 2025 to US$ 40350 million in 2031; it is expected to grow at a CAGR of 2.9% from 2025 to 2031.

Low Temperature Yogurt made from milk kept below 170 F / 77 C is thinner and tastes fresh, a little fruity and more tart. Yogurt is a dairy product which produced by milk via fermentation process. Cows milk is most commonly used to make yogurt even the world as a whole. At the same time some yogurt is made by the milk from water buffalo, goats, ewes, mares, camels, yaks or cows milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tang.

According to QYResearchs new survey, global Yogurt market is projected to reach US$ 90250 million in 2029, increasing from US$ 70250 million in 2022, with the CAGR of 3.6% during the period of 2023 to 2029. Influencing issues, such as economy environments, COVID-19 and Russia-Ukraine War, have led to great market fluctuations in the past few years and are considered comprehensively in the whole Yogurt market research.

Infinity Market Research newest research report, the Low Temperature Yogurt Industry Forecast looks at past sales and reviews total world Low Temperature Yogurt sales in 2024, providing a comprehensive analysis by region and market sector of projected Low Temperature Yogurt sales for 2025 through 2031. With Low Temperature Yogurt sales broken down by region, market sector and sub-sector, this report provides a detailed analysis in US$ millions of the world Low Temperature Yogurt industry.

This Insight Report provides a comprehensive analysis of the global Low Temperature Yogurt landscape and highlights key trends related to product segmentation, company formation, revenue, and market share, latest development, and M&A activity. This report also analyzes the strategies of leading global companies with a focus on Low Temperature Yogurt portfolios and capabilities, market entry strategies, market positions, and geographic footprints, to better understand these firms unique position in an accelerating global Low Temperature Yogurt market.

This Insight Report evaluates the key market trends, drivers, and affecting factors shaping the global outlook for Low Temperature Yogurt and breaks down the forecast by Type, by Application, geography, and market size to highlight emerging pockets of opportunity. With a transparent methodology based on hundreds of bottom-up qualitative and quantitative market inputs, this study forecast offers a highly nuanced view of the current state and future trajectory in the global Low Temperature Yogurt.

This report presents a comprehensive overview, market shares, and growth opportunities of Low Temperature Yogurt market by product type, application, key manufacturers and key regions and countries.

Segmentation by Type:

    Plain Yogurt
    Fruit Yogurt
    Unsweetened Yogurt
    Others

Segmentation by Application:

    Children
    Adult

This report also splits the market by region:

    Americas
        United States
        Canada
        Mexico
        Brazil
    APAC
        China
        Japan
        Korea
        Southeast Asia
        India
        Australia
    Europe
        Germany
        France
        UK
        Italy
        Russia
    Middle East & Africa
        Egypt
        South Africa
        Israel
        Turkey
        GCC Countries

The below companies that are profiled have been selected based on inputs gathered from primary experts and analysing the companys coverage, product portfolio, its market penetration.

    Danone
    Unternehmensgruppe Theo Mller
    Mengniu Dairy
    Yili
    General Mills
    Lactalis
    Meiji
    Chobani
    Bright Dairy & Food
    Nestl
    Fage International
    Lepur
    New Hope Group
    armilk

Key Questions Addressed in this Report

What is the 10-year outlook for the global Low Temperature Yogurt market?
What factors are driving Low Temperature Yogurt market growth, globally and by region?
Which technologies are poised for the fastest growth by market and region?
How do Low Temperature Yogurt market opportunities vary by end market size?
How does Low Temperature Yogurt break out by Type, by Application?