5. Current developments in fermented milk production
Worldwide, the market for fermented milks is growing, particularly on the American and Asian continents. By contrast, the French market has been stagnating or even declining for several years. Classic" products are the most affected, while niche markets such as organic fermented milks, goat's milk fermented milks and small-brand fermented milks are growing.
Overall, five main trends linked to different social factors are driving current developments:
the "practicality" trend, reflected mainly in the development of products with a longer lifespan;
a "pleasure" trend, with products geared towards smoothness, creaminess and a diversity of tastes and aromas;
health" trend, including the development of natural ingredients and low-fat or weight-control foods;...
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Current developments in fermented milk production
Conclusion
Bibliography
Bibliography
Standards
- Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria – Joint FAO/WHO expert consultation - FAO/WHO - 2001
- Codex Alimentarius: codex standards for fermented milks 243-2003. In FAO/WHO (ed.) Milk and milk products, 2nd ed., p. 6-16. Rome - FAO/WHO - 2011
- Codex Alimentarius : codex standards for food additives 192-1995. In FAO/WHO (ed.), révisé en 2018. 475 pages...
Regulations
Decree no. 88/1203 of December 30, 1988, on fermented milks and yogurt. Consolidated version as of October 30, 2019
Decree no. 2011-949 of August 10, 2011, amending the Consumer Code with regard to additives, enzymes and flavorings intended for human consumption.
European Directive 79/112/EEC of December 18, 1978 on the approximation of the laws of the Member States relating...
Patents
Corrieu G., Spinnler H.E., Jomier Y. and Picque D. (1988). Automated system to follow up and control the acidification activity of lactic acid bacteria. French patent 2 629 612
Websites
CNIEL (2018) http://www.filiere-laitiere.fr/fr/chiffres-cles/filiere-laitiere-francaise-en-chiffres
Statistical and economic data
In France, consumption of fermented milks is high (around 20 kg per capita per year), but has been declining since 2010 (– 1 à – 3 % par an). It represents just over 7% of total dairy product consumption.
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