Low-Fat Sour Cream: Market Outlook
Consumers are preferring quality products rather than quantity. People who eliminate refined grains, highly processed and added sugar products and focus on consuming low-fat and natural foods are shown to lose substantially more weight.
Rising demand for low-fat sour cream is growing tremendously among healthier consumers and is increasingly adopted as an important replacement for other items such as Greek yoghurt, cheese and other food products.
The global market for low-fat sour cream is mainly driven by the rising demand for low-fat dairy products. The strong evolving dynamics of the global dairy industry, such as the acceptance of a healthy lifestyle, probiotic foods and organic, the consumption of increased shelf life dairy products and others are helping to further increase the global demand for low-fat sour cream market.
In addition, the growing quick - service restaurant centers are among the top consumers of low-fat sour cream and also one of the important factors for the growth statistics of the global market for low-fat sour cream market.
Low-fat sour cream contains healthy bacteria that promote gut health, thereby increasing demand. Increased demand for topping consumption, compact packaging style, low-fat cream, and organic whipped cream has driven the growth of the low-fat sour cream market worldwide.
Consumers are demanding different flavors, such as roasted, spicy, and exotic combinations of sour cream. Low-fat sour cream is often eaten with chips as a topping, dip, or combined with other food ingredients to be used as a spread. Savory and spicy flavors are the most preferred by customers, as they blend well with salty snacks.
Increased Cases of Obesity Triggering the Demand for Low-Fat Sour Cream
In response to the rapidly growing epidemic of obesity, the World Health Organization called for health policies that encourage high-fiber, low-fat foods and the food industry also respond to low-fat goods are now big business. The increased demand for low-fat food products is propelling the development of the low-fat sour cream industry.
Organic low-fat sour creams are getting tremendous demand as they are healthier than traditional sour creams due to omega-3 fatty acids, CLA (Conjugated Linoleic Acid) and more vitamin and antioxidant content. CLA is a natural fatty acid that has risen in importance for its use in weight loss supplements.
Sour cream manufacturers seeking to overcome the challenge of producing low-fat goods have been given a new culture from Chr Hansen, aimed at restoring the sensation of mouth and viscosity that may vanish in buttermilk and sour cream when fat is extracted.
The key players operating in low-fat sour cream market focusing on new product development by investing in Research & Development facilities.
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Low-Fat Sour Cream Market: Key Players
Some of the key players operating in the global low-fat sour cream includes,
- Organic Valley
- Gay Lea Foods Co. Ltd.
- Eat This Much
- Daisy Brands LLC
- ASDA Groceries
- Cabot Cheese
Low-Fat Sour Cream Market: Regional Analysis
Europe holds the significant share of the global low-fat sour cream market due to a strong consumer preference for dairy products and baked goods in this area. Sour cream originated in European Countries, which has promoted the use of low-fat sour cream as a popular food commodity in the region.
The Low-fat Sour Cream market report offers a comprehensive evaluation of the market. It does so via in-depth qualitative insights, historical data, and verifiable projections about market size.
The projections featured in the report have been derived using proven research methodologies and assumptions. By doing so, the research report serves as a repository of analysis and information for every facet of the Low-fat Sour Cream market, including but not limited to: regional markets, nature, packaging, application and distribution channel.
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The Study is a Source of Reliable Data on:
- Low-fat Sour Cream market segments and sub-segments
- Market trends and dynamics
- Supply and demand
- Market size
- Current trends/opportunities/challenges
- Competitive landscape
- Technological breakthroughs
- Value chain and stakeholder analysis
The Regional Analysis Covers:
- North America (U.S. and Canada)
- Latin America (Mexico, Brazil, Peru, Chile, and others)
- Western Europe (Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, and Luxembourg)
- Eastern Europe (Poland and Russia)
- Asia Pacific (China, India, Japan, ASEAN, Australia, and New Zealand)
- Middle East and Africa (GCC, Southern Africa, and North Africa)
The Low-fat Sour Cream market report has been compiled through extensive primary research (through interviews, surveys, and observations of seasoned analysts) and secondary research (which entails reputable paid sources, trade journals, and industry body databases).
The report also features a complete qualitative and quantitative assessment by analyzing data gathered from industry analysts and market participants across key points in the industry’s value chain.
A separate analysis of prevailing trends in the parent market, macro- and micro-economic indicators, and regulations and mandates is included under the purview of the study. By doing so, the Low-fat Sour Cream market report projects the attractiveness of each major segment over the forecast period.
An Adaptive Approach to Modern-day Research Needs
Highlights of the Low-Fat Sour Cream Market Report:
- A complete backdrop analysis, which includes an assessment of the parent market
- Important changes in market dynamics
- Market segmentation up to the second or third level
- Historical, current, and projected size of the market from the standpoint of both value and volume
- Reporting and evaluation of recent industry developments
- Market shares and strategies of key players
- Emerging niche segments and regional markets
- An objective assessment of the trajectory of the Low-fat Sour Cream market
- Recommendations to companies for strengthening their foothold in the Low-fat Sour Cream market
Low-Fat Sour Cream: Market Segmentation
On the basis of nature, the global low-fat sour cream market can be segmented as:
- Organic Low-fat Sour Cream
- Conventional Low-fat Sour Cream
On the basis of packaging, the global low-fat sour cream market can be segmented as:
- Carton Packaging
On the basis of application, the global low-fat sour cream market can be segmented as:
- Bakery Products
- Salad Dressings
- Ice Cream
- Other Industrial Segment
On the basis of sales channel, the global low-fat sour cream market can be segmented as:
- Convenience Stores
- Specialty Stores
- Online Retail Stores
NOTE - All statements of fact, opinion, or analysis expressed in reports are those of the respective analysts. They do not necessarily reflect formal positions or views of the company.
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