As the proportion of Korean consumers suffering from lactose intolerance is estimated to exceed half the population, a variety of dairy products utilising A2 milk, which is suitable for those with lactose intolerance, are emerging across the dairy industry. A2 milk contains only A2 beta-casein, unlike regular milk, which contains the primary protein A1 beta-casein, making it a safer and more digestible option for lactose-intolerant consumers.
As modern lifestyles evolve, consumers are spending greater time outside of the home, which will influence various trends, including changes to plain yoghurt formats. Traditionally, plain yoghurt was packaged for at-home consumption, but with the increasing demand for convenience from on-the-go consumers, more portable and user-friendly versions of plain yoghurt are expected to emerge.
With the diversification of menus at cafés and beverage outlets, along with the increasing variety of RTD drinks available at convenience stores and other retail distribution channels, the demand for flavoured yoghurt and drinking yoghurt is set to continue declining. Local consumers now have easier access to a wide range of drink options, which has impacted traditional drinking yoghurt.
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This is the aggregation of sour milk products and yoghurt. Note: Plant-based yoghurt and sour milk products should be excluded from this category and tracked under plant-based yoghurt.
See All of Our DefinitionsThis report originates from Passport, our Yoghurt and Sour Milk Products research and analysis database.
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