How to treat the present situation and future development trend of yogurt industry

20 15-2020 China yogurt industry market prospects and investment planning analysis report From the market segments, yogurt has remained relatively stable since 20 1 1. The sales share of yogurt in the market is increasing year by year. The market share of lactic acid bacteria drinks has been very small, and there is a downward trend. Yogurt plays a very prominent role in yogurt/yogurt, and it is still the leader among many fast-moving consumer goods, and its market concentration has been significantly improved. Although the development speed of yogurt slowed down at the beginning of 20 14, it is still developing rapidly in the category of fast-moving consumer goods, and the growth rate of sales amount is faster than that of sales volume, indicating that the average price of this category tends to rise. The main reason is that high-priced products, such as large fruit grains and high-grade sub-brands, have a good performance.

From June 2065438 to May 2004, the output value of China's fermented milk industry reached1065438+47 million yuan, a year-on-year increase of 16.9%. In 20 13 years, the output value of China fermented milk industry reached1965438+37 million yuan, up 10.8% year-on-year.

The future development trend of fermented dairy products is low-fat, fat-free, lipid-lowering functional and nutritional fortified dairy products, so the future research and development direction of fermented dairy products in China should work hard on functionality and nutrition, such as vigorously developing Bifidobacterium fermented dairy products. It is generally believed in the medical field that using Bifidobacterium to ferment dairy products to regulate the function of human digestive tract is the most important and promising part of developing functional food. In Europe, Bifidobacterium products are also the fastest growing part of fermented dairy products, but in China, both product output and market share need to be vigorously developed. In addition, the application of high-tech biotechnology in the production of fermented dairy products should be accelerated, such as adding enzymes wrapped in liposomes and transgenic lactic acid bacteria to accelerate cheese ripening and shorten cheese ripening time.

With the progress of society and the emergence of modern "civilization disease", people are increasingly pursuing health and longevity. Concern for life makes special foods that can prolong life and grow healthily become the focus of food research and food production industry at present and in the future. Fermented dairy products have become a functional food with the functions of enhancing immunity, regulating physiology, preventing diseases and protecting health. Fermented dairy products have bright prospects and need further development, and will have greater vitality in the next few decades.