Low-Temperature Yogurt is Dominating the Probiotic Supplements Market

The consumption of fermented dairy products in China accounts for 78.4% of the overall probiotic market. Meanwhile, the low-temperature yogurt market is a high-growth concept in the dairy industry. According to a survey by CBNDATA, in terms of online consumption, low-temperature yogurt with active bacterial strains has become increasingly popular, with its consumption growth rate significantly higher than that of room-temperature yogurt. In comparison, the physical environment of low-temperature yogurt is most suitable for the survival of probiotics during shelf life due to cold chain transportation and low-temperature shelving. (Source: shuzhengkangxun)

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