The Brazilian fermented milk industry: Products, regulations, consumer trends and innovation opportunities
Year: 2026
Type: article
Abstract: Background The fermented milk industry represents a dynamic and value‐added segment of the Brazilian dairy sector, driven by technological advances, evolving consumer preferences and growing interest in health‐promoting foods. Products such as yoghurt, fermented dairy beverages, probiotic fermented milks, kefir and Greek‐style yoghurt have gained prominence due to their nutritional attributes, sensory appeal and functional potential. Therefore, understanding the scientific, regulatory and market aspects of this sector is essential for researchers and industry professionals seeking to innovate and remain competitive. Aim(s) This review aimed to provide an overview of the Brazilian fermented milk industry, focusing on the product categories, regulatory aspects, technological characteristics, consumer trends and innovation strategies. Methods A literature review was conducted using peer‐reviewed scientific articles published between 2011 and 2026, in scientific databases. Official Brazilian regulations and technical reports were also analysed. Sources were selected based on relevance to fermented dairy products, probiotic applications, market trends, regulatory aspects and technological developments in Brazil. Major Findings The Brazilian fermented milk market shows sustained growth, supported by consumer demand for products associated with health, convenience and sensory quality. Yoghurt remains the most consumed product, while fermented dairy beverages and kefir present expanding niches. Innovation strategies include the incorporation of probiotic cultures, high‐protein formulations, lactose‐free products, local fruit additions, by‐product valorisation (e.g. whey and buttermilk) and the exploration of autochthonous strains from artisanal cheeses. Regulatory aspects play a decisive role in product classification and technological development. Scientific or Industrial Implications The findings highlight opportunities for technological innovation, diversification and value addition in the Brazilian fermented milk sector. Integrating scientific research, consumer insights and regulatory compliance is essential to foster sustainable growth and competitiveness in both domestic and international markets.
Institution: Universidade Tecnológica Federal do Paraná
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,950
OpenAlex ID: W7204124032