Impact of COVID-19 Outbreak on Low-Fat Yogurt Market Analysis - Drivers, Opportunities and Forecast to 2027
Market Overview: Low-Fat Yogurt Market Analysis is a dairy product, which is prepared from fruits, sweeteners, artificial flavors, thickeners and stabilizers. These yogurts have low-fat content with enhanced taste and smell. The most frequently used bacteria for yogurt preparation are Lactobacillus delbrueckii and Streptococcus thermophiles. It serves as a better alternative to plain yogurts owing to high amount of vitamins, minerals, and carbohydrates. Market Forecast: Growing health-conscious population and their awareness towards cardiac health are increasing the low-fat dairy products market growth. Also, health benefits connected with the consumption such as regulation of hypertension, high blood cholesterol, and weight management have strengthened the use of low-fat yogurt in the dairy industry. Additionally, increasing preference for organic dairy products has surged the demand for low-fat yogurt in the global market. Increasing prevalence of obesity, hypertension, and high