The yoghurt market - France (2025)

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 *.**% until ****[***] . 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 by ****. 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 **** confirms the predominance of the European Union (***), which accounts for **% oftotal consumption. This high proportion is explained by well-established eating habits, widespread availability of local dairy products and a highly structured dairy sector. Oceania is in second place with **% of global consumption, driven by the importance of the dairy industry in Australia and New Zealand, as well as an established consumer culture. North America follows with **%, while other regions have more modest shares, such as non-EU Europe (***). Asia and Africa remain marginal in ...

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: ****

Between **** and ****, the yogurt market in France experienced sustained growth, rising from *.*** billion euros in **** to *.*** billion euros in ****, an increase of **.*%. Growth was particularly marked between **** and ****, when market value reached *.*** billion euros, driven by product innovation, the rise of healthier alternatives and effective marketing strategies. However, a slight decline was observed in **** (***), reflecting a possible stabilization of demand after the rise in consumption observed during the pandemic. The market then resumed growth, peaking in **** at *.*** billion euros. This trend suggests sustained consumer interest in dairy products and yoghurts, stimulated by the diversification of the offer and adaptation to new nutritional and environmental expectations.

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

Between **** and ****, the volume of yogurt sales in France followed a contrasting trend. After rising until ****, reaching a peak of ***,*** tonnes, sales then fell steadily, down *.*% between **** and **** to ***,*** tonnes. This decline in volume contrasts with sales growth in value, suggesting an effect linked to inflation and the rise in the average price of ...

1.5 International trade

French trade balance for yoghurts France, ****, in thousands of tons Source: France Agrimer In ****, France's yogurt trade balance remained in surplus, confirming the country's position as a major player in yogurt exports. With***,*** tonnes exported against **,*** tonnes imported, the coverage rate will reach ***%, an increase of *.*% on **** and a significant rise of **.*% since ****. For this section, 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".

Main suppliers to France France, ****, in millions of dollars Source: ****

In ****,Germany will be the main supplier of yoghurts to France, accounting for a significant share of imports with a value of $**,*** million. Greece and Spain follow as major suppliers, although their contribution is relatively lower than that of Germany. Greece comes second with an import value of $**,*** million, underlining the importance of Greek dairy products on the French market.Spain follows close behind with **,*** million dollars, also indicating a significant share of French yogurt imports.

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

In ****, the United Kingdom stands out as France's main customer for yogurt exports, with a total ...

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 yogurts 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: ****

In ****, non-nature yoghurts will dominate the ultra-fresh products market in France, accounting for **.*% of purchases by volume. This popularity is due to the diversity of flavors and textures, attracting a wide range of consumers in search of variety and gustatory pleasure. Fresh desserts follow close behind with **.*% of purchases, confirming their status as a must-have category. Comprising dessert creams, mousses and custards, these products appeal for their practicality and gourmet appeal. Cottage cheeses and plain yogurts also occupy a significant place, with **.*% and **.*% of purchase volumes respectively. Appreciated for their more natural appearance and nutritional qualities, they remain the preferred choice for consumers concerned about their diet. Finally, petits suisses is the least purchased category, accounting for *.*% of sales, slightly higher than in previous years, but still marginal compared to other ultra-fresh products.

Evaluation of yogurts 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 ...

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 French people's favorite yogurt-dessert brand, with **% of respondents saying they like it.

Comparison of the level of appreciation of * 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 CSP France, ****, in Source: ****

The above survey results highlight yogurt brand preferences according to socio-professional category (***). Generally speaking, CSP-ers show a stronger preference for different yogurt brands than CSP+ers. The La Laitière brand is the one with the smallest gap between the two groups, with **.*% of CSP-ers liking it versus **.*% of CSP+ers. On the other hand, there are more significant differences for certain brands, notably Danette, which is appreciated by **.*% of CSP- versus only **.*% of CSP+. Similarly, Danone and Perle de Lait show a notable difference, with a stronger preference among ...

2.4 Declining demand for organic yogurts

The rise 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 and price rises, it is essential to analyze sales volume trends to avoid interpretation biased by price rises in **** and ****. The data reveal a general downward trend in volume sales of organic products compared to the previous year (***). Between P* **** and P* ****, volume sales show successive declines, ranging from -*.*% to -*.*%. The periods P* to P* **** show the sharpest contractions, with declines ranging from -*.*% to -*.*%. However, there is a slight improvement from P* ****, when the decline tends to stabilize at around -*% to -*%. This trend is confirmed at the end of the year, with a more moderate decline of -*.*% in P** **** and a marked slowdown to -*.*% in P* ****. This erosion in organic 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. Yoghurts are the flagship products of 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 (***).

Sales of national brands fell sharply 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 labels over MNs, 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 themed 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 optimum 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 highlights the relative stability of the number of establishments over the period studied. Between **** and ****, there will be moderate growth, with an increase of **.*%, from *** to *** establishments. This marks a phase of development for the sector. from **** onwards, the number of establishments stabilizes at *** for three years, before rising slightly to *** establishments in ****. This development reflects a certain resilience in the French liquid milk and fresh produce manufacturing sector, combining a phase of expansion ...

3.3 Yogurt distribution dominated by mass retailers

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

Hypermarkets and supermarkets remain the main distribution channel for ultra-fresh products, with a market share by volume of **.*% in ****. This dominance underlines the central role played by these supermarkets in supplying consumers with yoghurts and other fresh products, confirming their unassailable position in the market.

Own-label brands (***) account for **.*% of sales, while other channels represent **.*% of total volume. Although these shares are significant, they remain well below those of supermarkets, reflecting the limited diversification of distribution channels. These figures illustrate a strong concentration of sales within the major chains, although other formats continue to capture a significant share of the market.

Breakdown of yogurt sales by distribution channel France, ****, % 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 yogurts. 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 shops, ...

3.4 Production impacted by reduced availability of cow's milk

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

Cow's milk collection in France between **** and **** shows a stable overall trend, but a slight decrease. Over this period, collection will fall from **.* billion liters in **** to **.* billion in ****, a decline of *.*%. Dairy cow herd France, ****-****, in millions of cows Source: France Agrimer The number of dairy cows in France between **** and **** follows a downward trend, with a gradual decrease each year. The herd will fallfrom *.* million cows in **** to *.* million in ****, a drop of **%. This steady decline reflects structural transformations in the agricultural sector, such as economic pressures on farms, changing breeding practices and growing environmental constraints. Aging farmers and a lack of generational succession could also play a role in this reduction in livestock numbers. This trend could have an impact on national milk production and the availability of dairy products in France, requiring the industry to adapt to ensure a balance between production, profitability and sustainability.

Yogurt production trends France, ****-****, in millions of tons Source: ****

Between **** and ****, yogurt production in France followed a slightly downward trend. After reaching *.** million tonnes in ****, production gradually declined to *.** million tonnes in ****, a drop of *.*% over the period.

Average price per ...

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 between **** and **** shows an overall upward trend, with moderate fluctuations until ****, followed by a more marked increase from **** onwards. After a slight drop in **** (***), the index remained relatively stable between **** and ****, hovering around ** to ***, reflecting low inflation over this period. from **** onwards, prices accelerate, with the index reaching ***.**, an increase of over *% in one year. This trend intensifies in ****, when the index rises sharply to ***.** (***), driven by widespread inflation on food products. In ****, the index continues to rise, reaching ***.**, although the increase is more moderate than in the previous year. This trend underlines the lasting impact of rising production and raw material costs on yogurt prices, with direct repercussions on consumer purchasing power.

Average price per kg of yoghurts France, ****-****, in € Source : France Agrimer Trends in the average price per kilogram of yoghurts in France between **** and **** show a gradual rise in prices. Initially set at €*.**/kg in ****, it reached €*.**/kg in ****, an increase of *.*% over the period. This trend suggests a lasting impact of production costs, rising raw material costs and food inflation on the yogurt market.

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 designations under 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, yoghurt must be inspected by the operator himself to check for 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 ...

5.2 Yogurt labeling rules

A pot of yoghurt can only be labelled "farmhouse" if it is made with ingredients from 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 France
• LaÏta Coopérative - Mamie Nova
• Lactalis Groupe
• Oikos (Groupe Danone)