The yoghurt market - France (2024)

1.2 Positive growth in the global market

In ****, the global yogurt market is estimated at $***.** billion, and is expected to grow over the following years at a CAGR of *.**% to ****[***] . These figures enable us to estimate the size of the market over the coming years:

Evolution of global yogurt market size World, ****-****, in billions of dollars Source: Mordor Intelligence The global market is evolving positively, and is expected to reach $***.** billion in ****. Growing awareness of yogurt's health benefits, including its role in weight management, gut health and nutrition, as well as its wide range of flavors and versatile consumption options, are driving increasing demand for yogurt worldwide.

Breakdown of global dairy consumption by region World, ****, % (***) Source : Clal The global breakdown of dairy consumption in **** shows a predominance of the European region of the European Union (***), which accounts for **% of total consumption. Europe's dominance in dairy consumption can be attributed to various factors, such as traditional eating habits, the availability of local dairy products and the development of dairy industries in this region. Oceania follows with **% of global dairy consumption. This substantial proportion can be linked to the strong presence of the dairy industry in Australia and New Zealand, as well as to a culture of dairy consumption ...

1.3 The European market

In ****, the size of the European yoghurt market was estimated at $**.* billion. This market is expected to grow at a CAGR of *.**% over the next few years, up to ****[***] . Estimates of the size of the European yogurt market can be made using these data:

Trend in the size of the European yoghurt market Europe, ****-****, in billions of dollars Source: ****

The European yogurt market is thus expected to reach $**.** billion in ****.

Breakdown of European yogurt production Europe, ****, % of total Source : Clal Germany stands out as the leading producer, with a market share of **%. This dominant position can be attributed to the size of its domestic market and strong demand for dairy products. France follows with **% of European yogurt production, withSpain in third place with **%.

1.4 The French market

Yogurt is firmly rooted in French culinary culture At European level, the French are the second biggest consumers of yogurt, after the Germans. [***]

Yogurt market size trends France, ****-****, in thousands of euros Source: ****

Over the period ****-****, the yogurt market has grown steadily, from a value of *,***,*** thousand euros in **** to *,***,*** thousand euros in ****, an increase of **.**%.

The general trend shows a steady increase in the value of the yogurt market over the years, with notable growth observed between **** and ****, when the market value rose significantly to reach *,***,*** thousand euros in ****. This increase can be attributed to a variety of factors, such as product innovation, effective marketing campaigns and changes in consumer preferences for dairy products. However, from **** onwards, there will be a slight fluctuation in the growth trend, with the market value reaching its highest level in *,***,*** thousand euros in ****, despite a slight decline in **** compared to the previous year.

Yogurt sales volumes France, ****-****, in tons Source: ****

Between **** and ****, the volume of yogurt sales fell very slightly. In ****, the peak in sales volume is reached, with over ***,*** tonnes of yoghurt sold. However, sales in the following years fell sharply, with a decline of almost *% between **** and ****.

Sales by ...

1.5 International trade

For this part, the data used are those of UN Comtrade code "****** - Dairy products; yoghurt, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa".

Yogurt market trade balance France, ****-****, in millions of $ and as a % of sales The trade balance for the yogurt market in France between **** and **** is in surplus: the value of exports exceeds that of imports. These figures are also reflected in a high coverage rate, which represents the ability of exports to cover imports. This coverage rate has remained well above ***% throughout the period studied, reaching its highest point in **** at ***.*% and ranging between ***% and ***% in subsequent years. Over this period, the value of yoghurt imports rose by **. *% from $**,*** million in **** to $**,*** million in ****. In contrast, the value of exports fluctuated more sharply, with an initial increase from ***,*** million dollars in **** to a peak of ***,*** million dollars in ****, after reaching a low point in ****. These data indicate that France is a major player in the global yogurt market, exporting significantly more than it imports.

France's main suppliers France, ****, in millions of dollars Source: ****

In ****,Germany will be the main supplier of yoghurts to ...

2.1 French consumer profile

Breakdown of yogurt purchases in volume by household income class France, ****, %, %, %, %, %, %, %, %, %, %, %, % Source: ****

The lower-middle income class accounts for the largest share of yogurt purchases by volume, with a percentage of **.*%. This suggests that consumers in this income bracket are the main contributors to demand for yoghurts on the French market.

Next, the upper-middle income class follows with **. *% of yogurt purchases by volume, indicating a significant contribution to overall yogurt consumption.

Breakdown of yogurt purchases in volume by age of purchaser France, ****, % (***) Source: France Agrimer The **-** age group represents the largest share of people buying yogurt, with a percentage of **.*%. This suggests that consumers in this age bracket are the main contributors to demand for yoghurts on the French market. Next in line are the **-** and Over ** age groups, contributing **. *% and **. *% respectively of yogurt purchases by volume. These two age categories also account for significant shares of yogurt consumption, showing that older consumers are also notable buyers in this market segment. The chart above highlights the importance of the middle-aged and older segments in overall yogurt demand.

Breakdown of volume purchases by consumer life cycle France, ****, % (***) Source: France Agrimer Middle-aged couples account for the largest share of volume purchases, with ...

2.2 French yogurt consumption habits

Distribution of purchases of ultra-fresh products France, ****, % of total Source: ****

Non-natural yogurts represent the most predominant category of ultra-fresh product purchases, with a percentage of **.*%. This high prevalence of non-nature yogurts can be attributed to the diversity of flavors and options available on the market. Fresh desserts follow closely behind, accounting for **.*% of total purchases. This category encompasses a diverse range of products such as dessert creams, chocolate mousses and custards, which are appreciated for their freshness and convenience. Cottage cheeses and plain yoghurts also make up a significant proportion of ultra-fresh purchases, with **.*% and **.*% respectively. These products are often perceived as healthier options. In contrast, Petit Suisse is the least purchased category, accounting for just *.*% of total ultra-fresh product purchases.

Evaluation of yoghurts according to several criteria France, ****, score out of ** Source: ****

The graph above shows that consumers give relatively high marks to yoghurts in terms of enjoyment, with an average score of *.* out of **, and their contribution to a healthy diet, with an average score of *.* out of **. These results suggest that consumers generally appreciate the taste and nutritional benefits of yoghurts in their daily diet. Yogurts scored slightly lower on the other two rating criteria. The criterion"essential ...

2.3 France's favorite yogurt brands

Preferred yogurt brands France, March ****, in Source: ****

The graph above is based on data from OpinionWay's survey of French consumers' favorite brands. It shows respondents' answers to the question "Do you like this brand?" for different yogurt brands. La Laitière is the favorite yogurt-dessert brand of the French, with **.*% of respondents saying they like this brand.

Comparison of liking levels for * yogurt brands by gender France, March ****, in Source: ****

Overall, we can see that all the yogurt brands presented are more appreciated by women than by men. However, there are variations in the level of appreciation between brands for each demographic group.

Preferred yogurt brands by SPC France, ****, in Source: ****

The survey results above show yogurt brand preferences according to socio-professional class. It shows that people from lower socio-professional classes are more likely to like different yogurt brands. The La Laitière brand is the one for which there is the least difference, with a CSP + who likes this brand at **.*%, and a CSP - who likes it at **% .

Comparison of the number of yogurt brands appreciated by region France, ****, in units Source: Opinionway French Favourite Brand Survey The number of yogurt brands with a rating of over **% is fairly ...

2.4 Declining demand for organic yogurts

The growth of organic products has been a major trend in the food industry in recent years, with organic yoghurts occupying a prominent place among these products. However, recent observation has revealed a noticeable drop in demand for organic yoghurts. This decline in interest in organic yoghurts is not an isolated phenomenon, but part of a wider context of declining sales of organic products in general.

Sales volume of organic products in total FLS FMCG vs N-* France, ****-****, % Source: ****

With inflation, it is interesting to look at sales trends in volume and not just in value, to avoid an analysis biased by price increases over **** and ****. Sales volumes are down significantly over all periods compared with the same period the previous year. Between **** and ****, there is a general downward trend in volume sales of organic products compared to the previous year (***). This decline extends over several consecutive months, with variations ranging from -*.*% to -**. *% compared to the same period the previous year. This situation may be linked, among other things, to the rationalization of assortments and a drop in the number of organic references on shelves. This downward trend is even more pronounced from P* **** to P* ****, when sales ...

2.5 Ultra-fresh produce: private label consumption on the rise

The rise of private labels in the ultra-fresh category is a major driving force behind sales volumes in this category. Yogurts are one of the key products in the ultra-fresh category, so it is interesting to analyze the evolution of brand types within this product group.

Sales volume trends in FLS FMCG vs N-* France, ****-****, % Source: ****

Sales volume trends for FLS FMCG (***).

MN sales fell significantly over the period, with negative figures ranging from -*.*% to -*. *% year-on-year. Private labels, on the other hand, showed a more positive trend. After the first * slightly negative periods of ****, private labels are showing positive trends (***), while MNs are experiencing significant negative trends over the same periods.

This analysis suggests a growing consumer preference for private label over MN, although sales dynamics may be influenced by high inflation in **** and ****.

Market share trends by brand type for ultra-fresh products France, ****-****, in Source: ****

Between **** and ****, national brands maintained a dominant position, accounting for over half of market share throughout the period. Classic and thematic private labels also have a significant share of the market.

Economy private labels (***) are on an upward trend, with a **% increase in market share. This competition between different brand categories ...

3.1 Value chain

Source: ****

The yogurt value chain begins with the production of milk (***), or they may sell them directly to yogurt manufacturers.

Some manufacturers have to buy in from semi-finished product manufacturers, if they don't have the capacity to make certain products needed for yogurt production themselves, such as the flavorings used for flavored yogurts.

Once finished, the yogurts are sold via retail (***) or via out-of-home catering.

Focus on the production stage :

Pasteurization: milk is pasteurized to prevent bacterial deactivation. It also denatures the whey proteins. Adjustment of milk composition and blending ingredients: sweeteners, stabilizers and skim milk powder are added to prevent milk proteins from coagulating. Homogenization: this measure is designed to guarantee a stable consistency, but does not apply to all yogurts Heating: this stage determines the thickness of the yogurt. Cooling and inoculation: at this stage, the hot mixture is inoculated with the live bacterial culture. Incubation: incubation ensures optimal bacterial balance. Yogurt is firm at a pH of *.*. Longer incubation times result in higher acidity and a more sour taste. Cooling: When the desired pH is reached, the yogurt is cooled to end the fermentation process. Adding fruit and flavor: For take-home yogurt, fruit is added to the bottom ...

3.2 Number of companies and number of employees

NAF code **.**A, "Manufacture of liquid milk and fresh dairy products" includes various sub-categories:

**.**.** - Liquid milk **.**.** - Milk and cream containing more than *% fat, not concentrated or sweetened **.**.** - Yoghurts and other fermented or acidified milk products **.**.** - Subcontracted operations involved in the manufacture of dairy products

The subject of the study therefore corresponds to the sub-category yoghurts and other fermented or acidified milk products, since data on the number of companies and the number of employees are only available for category **.**A as a whole. We will therefore use these data for this part of the study.

Trend in the number of establishments registered under activity ****A "Manufacture of liquid milk and fresh products" France, ****-****, in number of establishments Source: ****

The graph above shows a trend towards stability in the number of establishments over this period. From **** to ****, there will be a slight increase in the number of establishments, from *** to ***, an increase of **.*%. Then, from **** onwards, the number of establishments remains stable at ***, with no further increase recorded in **** and ****. On the whole, this trend points to a certain robustness in the liquid milk and fresh dairy products manufacturing sector in France, with initial growth followed ...

3.3 Yogurt distribution dominated by mass retailers

Volume market share of ultra-fresh products distribution channels France, ****, % of total Source: ****

Hypermarkets and supermarkets clearly dominate the distribution of these products, holding a **% market share by volume of ultra-fresh products. This predominance suggests that the majority of purchases of ultra-fresh products, including yoghurts, are made in these supermarkets, underlining the importance of these distribution channels in the marketing of these products.

Own-brand chains (***) andother channels account for smaller market shares in volume terms, at **. *% and **.*% respectively. Although these shares are significant, they are significantly lower than those of hypermarkets and supermarkets. This indicates a certain diversification in the choice of distribution channels for ultra-fresh products, but also a major concentration in supermarkets.

Breakdown of yogurt sales by distribution channel France, ****, % of sales Source: ****

In ****, the breakdown of yogurt sales in France by distribution channel reveals a clear predominance of generalist channels, with a market share of **.*%. This dominance of generalist channels, which mainly include hypermarkets, supermarkets, other supermarkets (***) and drive-in services, underlines the importance of these distribution channels in the marketing of yoghurts. These channels offer consumers extensive visibility and maximum accessibility, making them the preferred choice for most yogurt purchases in France. By contrast, specialized channels such as small ...

3.4 Production impacted by reduced availability of cow's milk

Cow's milk collection France, ****- ****, in billion liters Source: ****

Between **** and ****, cow's milk collection in France showed a stable trend overall, but with a slight decrease. Between **** and ****, there was a *% decrease in cow's milk collection. Dairy cow herd France, ****-****, in millions of cows Source: ****

The number of dairy cows in France between **** and **** showed an overall downward trend, with a steady decline year on year. In ****, the herd stood at *.* million cows, before gradually declining to *.* million in ****, *.* million in ****, * million in ****, and finally to *.* million in ****. Between **** and ****, the dairy cow chaptel fell by **.*% This steady decline in the dairy cow herd raises several important considerations for the French dairy industry. Firstly, it may reflect structural changes in the agricultural sector, such as economic pressures on dairy farms, evolutions in breeding practices, or changes in agricultural and environmental policies. In addition, this trend may also be influenced by demographic factors, such as the ageing of farmers and the lack of generational succession in the sector. In terms of implications for the dairy industry, this decline in the dairy cow herd may have repercussions on national milk production and the availability of dairy products on the French market.

Trend ...

4.1 The different types of yogurt

Source FSI On average, a pot of "standard" French yoghurt weighs around *** grams. [***]However, many variations are possible. The format can be adapted to the target: La Laitière has changed the format of its "Le Grand Pot" product from *** grams to two **-gram products, so that they can be consumed at different times of the day However, container sizes may vary according to product type. Plain and Greek yogurts can be closer to *** grams.

4.2 Price analysis

Yogurt consumer price index FRance, ****-****, index base **** Source: ****

The consumer price index for yogurt in France, over the period ****-****, reveals a gradual upward trend, with some fluctuations from year to year.

Initially set at *** in ****, the index recorded a slight drop in **** before stabilizing at around ** to ** in **** and ****.

from **** onwards, there was a more marked upward trend, with the index exceeding ***, indicating an increase in prices compared to the base year.

This trend continued until ****, with successive increases each year. In ****,price increases were much higher than in other years, with the index reaching ***.**, meaning that yogurt prices had risen by **.**% compared with the base year. The high inflation seen in **** has had an impact on yogurt prices.

Evolution of average yogurt price per kg France, ****-****, in € Source : France Agrimer Trends in the average price per kilogram (***) of yoghurts in France, over the period ****-****, show a gradual upward trend. Initially set at €*.** in ****, the average price per kg of yoghurts has risen by *.**% over the years, reaching €*.** in ****. This steady increase suggests price inflation in the yogurt category over this period.

4.3 Suppliers innovate with plant-based yogurts and high-protein yogurts

The high-protein yogurt trend:

The high-protein yogurt trend is enjoying significant growth in the ultra-fresh market, with sales set to exceed ** million euros by ****.these products, which are distinguished by their high protein content, have become popular with French consumers, particularly those concerned about their health and sporting activities. Brands such as Danone, Nestlé and Arla were among the first to enter this segment, offering a variety of flavors and formats tailored to the needs of active consumers. This popularity is translating into a significant increase in sales, with one in ten French people consuming these yogurts by ****.

Value sales of high-protein yogurts France, ****-****, in millions of euros Source: ****

Value sales of high-protein yogurts in France grew significantly between **** and ****. In ****, they stood at **.* million euros, then rose to **.* million euros in ****, reaching **.* million euros in ****, an increase of ***% between **** and ****. This upward trend reflects the strong demand for this type of product on the French market, in response to the needs of health- and wellness-conscious consumers. The growing popularity of high-protein yogurts is driving companies to innovate and offer more products to meet this new demand.

Market share of high-protein yogurts France, ****, in Source: ****

In ****, the market share of ...

5.1 Regulatory framework for the use of the term "yogurt

A strict definition

In France, the marketing of yoghurt is regulated at several levels. The term "yogurt" is defined as fermented milk packaged in a pot. However, the terms "fermented milk" and "yoghurt" are protected by decree no. **-**** .

Fermented milk is a dairy product prepared from different types of milk (***), having undergone a heat treatment at least equivalent to pasteurization and inoculated with specific micro-organisms.

The name "yogurt" is reserved for fermented milk inoculated solely with Lactobacillus bulgaricus and Streptococcus thermophilus lactic acid bacteria. They must be alive at a rate of at least ** million bacteria per gram throughout the product's shelf life. In France, products heat-treated after fermentation do not qualify for the "yogurt" label. Milk fermented with other bacteria, such as bifidus , cannot be called "yogurt"

Yogurt may contain fruit pieces, sugar, honey and flavoring at a rate of less than **% of the final product, in accordance with technical specification no. B*-**-**.

To be marketed, yogurt must be inspected by the operator to verify the presence or absence of Listeria monocytogenes bacteria. If the bacteria is present in a **-gram sample, the product cannot be sold. The national agency for agricultural and seafood products, also known ...

5.2 Yogurt labeling rules

A pot of yoghurt can only be labelled "farmhouse" if it is made with ingredients sourced on the farm. If other ingredients are used, the label must state "prepared on the farm".

The label must include a list of ingredients from the moment they play a technological role in the manufacture of the yogurt. Colorants, preservatives and other additives must therefore be mentioned.

A "best before" and "use by" date must be visible on the yogurt packaging.

Nutritional labelling must be visible, except in the case of products sold by direct sales or products from micro-enterprises

Labeling of the origin of the milk is required if the yogurt is marketed and manufactured in France in accordance with the original decree of August **, ****. The label must then indicate the geographical origin (***)

Finally, the FDA labels yogurt-based products as follows:[***]

Regular yogurt: must contain at least *.**% fat and at least *.**% milk solids; Low-fat yogurt: must contain at least *.* to *% fat and at least *.**% milk solids Fat-free yogurt: must contain less than *.*% fat and at least *.**% milk solids.

6.1 Positioning the players

• Michel et Augustin
• Andros Groupe
• La Fermière
• Yoplait France (Sodiaal Groupe)
• Danone Groupe
• LaÏta Coopérative - Mamie Nova
• Lactalis Groupe
• Oikos (Groupe Danone)