Fermented Plant Milk Market Size – By Raw Material, By Product Format, By End Use Analysis, Share, Growth Forecast 2026–2035

Fermented Plant Milk Market Size

The global fermented plant milk market was valued at USD 2.4 billion in 2025. The market is expected to grow from USD 2.5 billion in 2026 to USD 5.3 billion in 2035, at a CAGR of 8.4% according to latest report published by Global Market Insights Inc.

• Fermented plant milk includes various plant-based drinks which have undergone fermentation to produce soy milk, almond milk, oat milk, coconut milk and rice milk with enhanced probiotic content and improved taste and added nutritional value. The products provide health advantages through their improved digestibility which makes them an appealing choice for people who want to avoid conventional dairy products. Lactose intolerance and dairy allergies now affect a greater number of people which leads to significant changes in global consumer preferences. The National Institute of Health reports that around 68% of people worldwide experience some degree of lactose intolerance which results in them choosing plant-based products instead of regular dairy items. Fermented plant milks function as a dairy-free solution which contains probiotics that promote gut health while minimizing allergic reactions.
   

• The increasing number of people who follow vegan and vegetarian diets around the world drives higher market demand. People choose this path because they want to achieve better health results while practicing their ethical values and preserving the environment. Consumers now prefer plant-based dietary options because fermented plant milks deliver these benefits through their nutrient content which includes additional vitamins and minerals and probiotics.
   

• The rising demand for probiotic and functional foods has opened up a major market opportunity for fermented plant milks. Through public health programs multiple countries establish a healthy dietary framework which promotes functional food consumption to create a demand for probiotic products. North America currently leads due to its advanced manufacturing infrastructure and consumer awareness, while Asia Pacific is recognized as the fastest-growing market, driven by increasing health consciousness and urbanization trends. 

Fermented Plant Milk Market Trends

• Fermentation technology innovations lead to better quality and taste of fermented plant milks while maintaining their probiotic content. Controlled fermentation environments together with microbial strain optimization enable producers to create products which maintain essential nutrients while delivering constant quality. The advancements in technology create opportunities for developing advanced fermented plant milks which provide better health advantages through increased probiotic diversity and improved nutrient absorption capacity to meet consumer requirements for functional foods.
   

• The market now offers more product choices which include flavored and fortified and functional types of fermented plant milks. Companies introduce products which contain vitamins and minerals and plant extracts to attract health-conscious consumers. The introduction of shelf-stable fermented products together with single-serve packaging solutions meets the demand for convenient products.
   

• Worldwide governments together with regulatory bodies are implementing stricter regulations for organic certification and ingredient traceability and health claim verification. The new regulations require manufacturers to switch to cleaner product labeling methods and organic fermentation methods and non-GMO ingredient usage. The new regulations create consumer trust while supporting the growing demand for natural foods which require minimal processing, which leads to market growth.
   

• Consumers now understand how food ingredients are sourced and processed, which leads them to seek transparent ingredient labeling on clean label fermented plant milks. Government health campaigns together with food safety initiatives power this shift. Brands now focus on minimal processing and natural fermentation methods together with allergen-free products to satisfy changing consumer preferences.
   

Fermented Plant Milk Market Analysis

Based on raw material, the market is segmented into legume-based, nut-based, cereal-based and others. Nut-based dominated the market with an approximate market share of 40.2% in 2025 and is expected to grow with a CAGR of 8.6% by 2035.
 

• Nut-based fermented plant milks currently dominate the segment because they offer exceptional taste and complete nutritional value and people already know about them. The smooth texture of almond and cashew milks combined with their ability to be used in different recipes leads to increased consumption of these milks. Nut-based products receive recognition as high-quality items which results in their manufacturers setting higher prices while they fund research to develop new products that secure their market dominance. The increasing number of people who follow plant-based diets and gluten-free dairy-free diets has made nut-based milks highly popular among health-conscious consumers who prefer this beverage option.
   
• Cereal-based fermented plant milks, which include oat and rice milk, are becoming more popular because these products offer low prices and their users can drink them safely without experiencing allergic reactions and because these products are easy to find.
   
• Legume-based fermented plant milks which include soy milk continue to have importance in the market. They provide high protein content at affordable prices which makes them accessible to multiple consumer groups.   
   

Based on product format, the fermented plant milk market is segmented into stirred/spoonable yogurt, greek-style/concentrated yogurt, drinking/drinkable yogurt, kefir-style cultured beverages and others. Stirred/spoonable yogurt held the largest market share of 36% in 2025.
 

• The product segment of stirred/spoonable yogurt exists as the leading format because customers choose its creamy texture which they can use for both breakfast and snack purposes. Health-focused buyers prefer its probiotic advantages while its easy use for outdoor activities drives its increasing demand. Functional dairy alternatives with extra nutrients show growing demand because this format allows easy addition of vitamins and probiotics and flavorings which attract wide consumer markets.
   
• Greek-style/concentrated yogurt is becoming more popular because its thick texture provides higher protein content and people consider it a high-end product. People who want better nutrient-rich food choices who want to lose weight find this product more appealing.
   
• The market dominance of drinking/drinkable yogurt depends on its practical use which benefits people who lead active lifestyles and need portable food options. The liquid product attracts all age groups through its ability to provide water and immediate nutritional benefits to children and working adults. 
   
• Kefir-style cultured beverages emerged as health trend favorites because they offer probiotic benefits and people enjoy their distinct sour taste. The product attracts health-conscious consumers who want to maintain gut health benefits through its specialty design. 
   

Based on end use, the fermented plant milk market is segmented into direct consumption, culinary/cooking applications, food service/ HoReCa, industrial/ingredient use and others. 
 

• Direct consumption sector dominates because customers prefer ready-to-drink products which provide convenient daily usage options while health trends and flavor requirements and the rising popularity of plant-based diets push customers to select those products.  
   
• The culinary sector experiences growth because people use fermented plant milk to create recipes for smoothies and baked goods while culinary innovation and the demand for nutritious cooking ingredients both drive their increasing usage.  
   
• The food service sector, which includes cafes and restaurants and catering services is experiencing growth because these businesses now use fermented plant milks to create beverages and food items which serve the market need for dairy-free products and special drinks.  
   
• The industrial sector experiences rising demand because manufacturers use fermented plant milks as ingredients for their processed food and snack and functional product lines to meet consumer demand for clean-label products which provide extra nutritional advantages.
   

The fermented plant milk market in North America will grow at a CAGR from approximately 8.4% between 2026 and 2035.  
 

• The market expansion is driven by increasing consumer awareness of health benefits and the rising popularity of dairy alternatives which depend on advancements in fermentation technology and flavouring methods. 
   

The fermented plant milk markets in Europe, especially in a few countries like Germany, are expected to grow with a rapid pace in the coming years.
 

• The rising consumer preference for products that display their ingredients and do not contain allergens and use sustainable materials which meet both health standards and environmental regulations is driving industries to implement green fermentation and processing techniques.
   

The fermented plant milk market in China and India is expected to have lucrative growth between 2026 and 2035, with CAGR 8.6% in the Asia Pacific region.
 

• The increasing urban population together with higher disposable incomes is creating a market need for new fermentation technologies and plant-based ingredients which include soy and oat and nut-based fermented milks that can be used in food products and healthcare items and packaging materials. 
   
• The pharmaceutical and nutraceutical sectors require sustainable bio-based processing solutions to develop new manufacturing methods which produce innovative functional products.
   

Between 2026 and 2035, the market for fermented plant milk in the Middle East is projected to grow significantly during this period.
 

• The implementation of energy-efficient sustainable fermentation systems results in decreased operating expenses while their utilization extends to the food health and personal care industries which benefit from technological developments in thermal and UV-based extraction processes.
   

Between 2025 and 2035, a promising expansion of the fermented plant milk sector is foreseen in the Latin America. 
 

• Waste recycling policies and growing environmental awareness lead to the adoption of fermented plant milks in plant-based beverages and functional foods and cosmetics which contributes to sustainable development objectives. 
   
• The food and pharmaceutical and personal care sectors experience growth because of two factors which are the increased demand for eco-friendly fermentation technologies and natural bio-based extracts and the rising disposable incomes together with scientific research.
   

Fermented Plant Milk Market Share

• Fermented plant milk industry is moderately consolidated with players like Danone, Oatly, Chobani, Kite Hill and Forager Project which accounts for 58.3% market share in 2025. 
   

• The fermented plant milk market consists of such leading companies operating mostly in their regional areas. Their long years of experience with fermented plant milk have allowed these companies to maintain a strong market position worldwide. Their product offerings are diverse and majorly supported by production capacities and distribution networks, which can serve the increasing demand for fermented plant milk in various regions.
   

Fermented Plant Milk Market Companies

Major players operating in the fermented plant milk industry includes:

•    Califia Farms
•    Chobani
•    Cocojune
•    Daiya Foods
•    Danone
•    Forager Project
•    Harmless Harvest
•    Kite Hill
•    Lavva
•    Oatly
•    Siggi's
•    So Delicious Dairy Free
 

Danone provides plant-based fermented products which include plant milks and yogurts while promoting probiotic advantages and clean-label components to health-conscious shoppers.
 

Oatly develops several fermented oat milk products which include beverages that achieve sustainability targets and excellent flavor and health advantages through their special fermentation methods.
 

Chobani produces an oat milk range which contains fermented plant-based drinks made from pure ingredients to showcase their probiotic benefits and provide non-dairy health solutions.
 

Kite Hill produces artisanal products which contain fermented plant-based materials that include almond milk and yogurt while showcasing conventional fermentation methods and plant-based nutritional value.
 

Forager Project produces organic dairy-free yogurts and drinks which use fermented methods to create products that contain plant-based ingredients which support wellness and sustainable practices.
 

Fermented Plant Milk Industry News

• In July 2023, The PLANTICIOUS project which began at Wageningen University & Research  seeks to create new hybrid fermented milk products through the establishment of industrial fermentation methods and custom fermentation strains which will enhance the taste and texture and safety and environmental performance of plant-based dairy products.
   

• In March 2023, Daiya announced its multi-million-dollar commitment to fermentation technology development to create advanced plant-based cheese products which will have improved taste and melting and stretching capabilities through traditional fermentation methods at the Burnaby facility.
   

This fermented plant milk market research report includes in-depth coverage of the industry, with estimates & forecasts in terms of revenue (USD Billion) and volume (Kilo Tons) from 2022 to 2035, for the following segments:

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Market, By Raw Material 

• Legume-based 
  • Soy
  • Pea
  • Lupin
  • Others
• Nut-based
  •  Almond
  • Cashew
  • Others
• Cereal-based
  • Oat
  • Rice
  • Others
• Others

Market, By Product Format

• Stirred/spoonable yogurt
• Greek-style/concentrated yogurt
• Drinking/drinkable yogurt
• Kefir-style cultured beverages
• Others 

Market, By End Use 

• Direct consumption
  • Breakfast & snacking
  • On-the-go beverages
  • Others
• Culinary/cooking applications
  • Baking & cooking substitute
  • Smoothie base & beverage ingredient
  • Others
• Food service/HoReCa
  • Hotels, restaurants & cafés
  • Bulk packaging
• Industrial/ingredient use
  • Bakery & confectionery
  • Food manufacturing applications
• Others

The above information is provided for the following regions and countries:

• North America 
  • U..S.
  • Canada
• Europe 
  • Germany
  • UK
  • France
  • Spain
  • Italy
  • Rest of Europe
• Asia Pacific 
  • China
  • India
  • Japan
  • Australia
  • South Korea
  • Rest of Asia Pacific
• Latin America 
  • Brazil
  • Mexico
  • Argentina
  • Rest of Latin America
• Middle East and Africa 
  • Saudi Arabia
  • South Africa
  • UAE
  • Rest of Middle East and Africa