Milk kefir grains produce a tart, sour-tasting drinking yoghurt. It contains the highest number of bacteria and yeasts found in any of our cultures. Most people do not enjoy drinking milk kefir. It is best to consider it as a medicinal product. It can be mixed with fruit, syrup, or made into a smoothie to mask the sour taste. Organic milk kefir grains produce a cultured, fermented milk drink, originally from the mountainous region that divides Asia and Europe. It is similar to yoghurt – but a drink, with a tart, sour taste and a slight ‘fizz’. This is due to carbon dioxide – the end product of the fermentation process. The length of the fermentation time will affect the taste. Milk Kefir is a good source of calcium and is rich in bacteria. A vast variety of bacteria have been isolated and identified in kefir grains. Known species are among four genus groups; Lactobacilli, Streptococci Lactococci, Acetobacter and Yeasts. So far over 50 strains of bacteria and yeasts have been identified from milk kefir around the world, making it one of the best sources known. Our European milk kefir is known to contain over 20 strains of bacteria and yeast. A vast variety of bacteria have been isolated and identified in kefir grains. Known species are among four genus groups; Lactobacilli, Streptococci Lactococci, Acetobacter and Yeasts. So far over 50 strains of bacteria and yeasts have been identified from milk kefir around the world, making it one of the best sources known. Our European milk kefir is known to contain over 20 strains of bacteria and yeast. The milk kefir grains also transform dairy sugars into a few other things, including lactic acid, CO2 and small amounts of alcohol. We have never noticed or felt any effects from the minimal amounts of alcohol produced in the fermented milk kefir. We thought it was worth mentioning though, if you’re sensitive to alcohol or been advised to avoid it altogether, it might be something to consider.
Due to the COVID-19 pandemic, the global Milk Kefir Grain market size is estimated to be worth US$ million in 2021 and is forecast to a readjusted size of US$ million by 2028 with a CAGR of % during the forecast period 2022-2028. Fully considering the economic change by this health crisis, the Europe Milk Kefir Grain market is estimated at US$ million in 2022, while the United States and China are forecast to reach US$ million and US$ million by 2028, respectively. The proportion of the United States is % in 2022, while Chinese percentage is %, and it is predicted that China market share will reach % in 2028, trailing a CAGR of % through the analysis period. As for the Europe Milk Kefir Grain landscape, Germany is projected to reach US$ million by 2028. and in Asia, the notable markets are Japan and South Korea, CAGR is % and % respectively for the next 6-year period.
Dehydrated accounting for % of the Milk Kefir Grain global market in 2021, is projected to value US$ million by 2028, growing at a revised % CAGR from 2022 to 2028. While Online Sales segment is altered to an % CAGR throughout this forecast period and will hold a share about % in 2028.
The global major manufacturers of Milk Kefir Grain include Cultures for Health, Freshly Fermented, Kombucha Kamp, Happy Kombucha, Symbiota, Crafty Cultures and Poseymom, etc. In terms of revenue, the global 3 largest players have a % market share of Milk Kefir Grain in 2021.
This report focuses on Milk Kefir Grain volume and value at the global level, regional level, and company level. From a global perspective, this report represents overall Milk Kefir Grain market size by analysing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China and Japan, etc.
Global Milk Kefir Grain Market: Segment Analysis
The research report includes specific segments by region (country), by company, by Type and by Application. This study provides information about the sales and revenue during the historic and forecasted period of 2017 to 2028. Understanding the segments helps in identifying the importance of different factors that aid the market growth.
Segment by Type
Dehydrated
Non-Dehydrated
Segment by Application
Online Sales
Offline Sales
By Region
North America
United States
Canada
Europe
Germany
France
U.K.
Italy
Russia
Asia-Pacific
China
Japan
South Korea
India
Australia
China Taiwan
Indonesia
Thailand
Malaysia
Latin America
Mexico
Brazil
Argentina
Middle East & Africa
Turkey
Saudi Arabia
UAE
By Company
Cultures for Health
Freshly Fermented
Kombucha Kamp
Happy Kombucha
Symbiota
Crafty Cultures
Poseymom