Kefir, the fermented milk drink, is emerging as one of the most dynamic categories in cultured dairy, driven by consumers looking for foods that combine natural fermentation, functional nutrition and authentic provenance.
“Demand for kefir is growing as consumers seek foods that combine digestive wellness with protein, fibre and other functional benefits in a single product,” Vanessa Bergamini Martins Mendes, Global Category Marketing Director for Food Biosciences at IFF Health & Biosciences, tells Food Formulator.
Her colleague, Elise Proust, IFF Health & Biosciences’ Global Product Category Marketing Manager for Fresh Dairy, Food Biosciences, adds: “For many consumers, kefir has become synonymous with gut health, live cultures and natural fermentation.”
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