The yoghurt market in France

Yogurt is a coagulated dairy product produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as thermophilic lactic acid bacteria. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk proteins to give yoghurt its characteristic acid texture and taste. The yogurt market is highly varied, with a multitude of segments: flavored yogurts, plain yogurts, organic yogurts, vegetable yogurts, Greek yogurts...

on a global scale, the market is evolving positively, and is expected to grow at a CAGR of 5.39% until 2030. Europe is the region of the world with the highest consumption of dairy products, and is therefore having a positive impact on the global yogurt market.

The French market is following the same positive trend, with its market size growing by 30.4% between 2018 and 2023. This increase can be attributed to various factors, such as product innovation, effective marketing campaigns and shifts in consumer preferences towards dairy products. Yogurts are preferred by the lower-middle income class, by the over-35s , and families with children account for a high proportion of yogurt consumers. The majority of French people eat yogurt at least once a day.

What's more, France is Europe's second-largest yogurt producer. This gives France a trade surplus, with exports outstripping imports. It imports mainly from Germany , and exports most to the UK($139.480 million in exports in 2021).

French market professionals are well established, with large food companies such as Lactalis, Danone and Yoplait dominating the market. These companies are having to adapt to changes in demand, notably a decline in organic products and an increase in demand for private labels. In the future, players will be looking for organic growth, notably through innovation, as well as the multiplication of products offered in the high-protein and plant-based yogurt segment. What's more, yogurt manufacturers are having to adapt their production to milk harvests , which seem to have diminished in recent months.