Site içinde arama yapın | Scenario.press

avishka bir ses eklendi Networking
2025-01-23 09:25:24 -

Global Organic Yogurt Market Size, Share, Key Players, Trends, Sales, Supply, Demand, Analysis and Forecast 2032
The global Organic Yogurt Market is expected to reach USD 21.85 Biliion by the end of 2032, with a valuation of USD 11.54 Biliion in 2023, according to a report released by Zion Market Research. Over the course of the projected period, the market is anticipated to expand at a CAGR of 7.35%. The study examines the factors driving and limiting the global Organic Yogurt Market's growth as well...

0 Yorumlar 0 hisse senetleri 3K Views

Please log in to like, share and comment!
Pranalifmi bir ses eklendi Food
2025-09-04 06:43:38 -

Vegan Yogurt Market Latest Trends, Demand, Growth, Opportunity and Forecast to 2035
The global vegan yogurt market is undergoing a dynamic transformation driven by changing consumer preferences, increased awareness of plant-based diets, and growing concerns over animal welfare and environmental sustainability. In 2025, the global vegan yogurt market size is assessed at USD 7,449.7 million and is forecasted to witness robust expansion, reaching USD 12,569.8 million by 2035,...

0 Yorumlar 0 hisse senetleri 329 Views

Please log in to like, share and comment!
dip1232 bir ses eklendi Other
2025-08-12 12:07:14 -

Yogurt Market Report: Trends & Forecast 2025–2033
According to the latest report by IMARC Group, titled “Yogurt Market Report by Product Type (Set Yogurt, Greek Yogurt, Yogurt Drinks, Frozen Yogurt, and Others), Flavor (Strawberry Blend, Vanilla, Plain, Strawberry, Peach, and Others), Distribution Channel (Supermarkets and Hypermarkets, Convenience Stores, Specialty Stores, Online Stores, and Others), and Region...

0 Yorumlar 0 hisse senetleri 419 Views

Please log in to like, share and comment!
tripathiraju bir ses eklendi Other
2025-08-13 11:53:55 -

Yogurt Market Growth, Trends, Share, Analysis and Segment 2034
A fermented dairy product, yogurt is created by introducing particular bacterial cultures—typically Lactobacillus bulgaricus and Streptococcus thermophilus—to milk. Lactic acid, which is produced when these bacteria ferment lactose (milk sugar), thickens milk and gives yogurt its unique creamy texture and acidic flavor. It is high in probiotics that promote digestive...

0 Yorumlar 0 hisse senetleri 612 Views

Please log in to like, share and comment!