The sour cream market is segmented by category into organic and conventional. The organic segment accounts for the maximum share owing to the natural methods of cream formation. The cows used for the extraction of dairy are raised organically without the use of antibiotics. The milk from organic cows contains heart-healthy fatty acids that result in the production of better-quality sour cream. Organic sour creams are gaining high demand as they are healthier than the conventional ones, owing to omega three fatty acids, CLA (Conjugated Linoleic Acid), and more antioxidant and vitamin content. CLA is a natural fatty acid that has grown popularity for its application in weight loss supplements.
Some of the key players in the global sour cream market are Laiterie Chalifoux, Inc. (Canada), Organic Valley (US), Cabot Creamery Cooperative, Inc. (US), Uelzena Ingredients (Germany), Daisy Brand LLC (US), Meggle (Bosnia and Herzegovina), Dean Foods (US), HP Hood LLC (US), Kraft Heinz Company (US), and Saputo Inc. (Canada).
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The global sour cream market has been segmented into category, packaging type, distribution channel, and region. The market based on category has been segmented into organic and conventional. The market, by packaging type, has been segmented into bottles, tubs/cups, squeezers, and others. The market, by distribution channel, has been segmented into store based and non-store based.
Europe is holding the maximum share in the Sour Cream Market due to a high inclination of consumers towards dairy products and baked goods in this region. Sour cream originated in the Eastern Europe, which has encouraged the consumption of sour cream as a traditional food product in this region.
Sour cream is a dairy product that is obtained by fermenting regular or pasteurized cream with certain kinds of lactic acid bacteria, usually benign bacteria is used. The bacteria in the fermentation process is introduced either deliberately or naturally that sours and thickens the cream. Sour creams undergo certain nutritional composition check before being distributed and retailed in public. According to FDA (Food & Drug Administration) standards, fat content lesser than 18% should not be labeled as sour cream. FDA also mentions that sour cream should have a titratable acidity of not less than 0.5 percent.
Browse the market data and information spread across 100 pages with 48 data tables and 12 figures of the report “Sour Cream Market Research Report – Forecast to 2023” in-depth alongside table of content (TOC) at: https://www.marketresearchfuture.com/reports/sour-cream-market-6418
September 2018 Market Research Future has published a half-cooked research report on the Global Sour Cream Market.