The lactic acid bacteria market was entered at the product variety of USD 1,163.6 million in 2024. By 2025, the global market size of lactic acid bacteria reached USD 1,228.8 million, with a significant increase. Globally, the sale is expected to showcase a CAGR of 6.1% from 2025 to 2035, which will trigger the sale crossing the USD 2,219.1 million mark through the end of the year 2035.
This opportunity is mainly driven by the increasing need of probiotics, functional food and probiotics in food, beverage and nutraceuticals. Lactic acid bacteria (LAB) are one of the most important groups of microorganisms whose fermentation applications are widely utilized and are reported to have many possible advantages such as gut microbiome preservation, digestive health, food preservation, etc.
| Attributes | Description |
|---|---|
| Estimated Global Lactic Acid Bacteria Industry Size (2025E) | USD 1,228.8 million |
| Projected Global Lactic Acid Bacteria Industry Value (2035F) | USD 2,219.1 million |
| Value-based CAGR (2025 to 2035) | 6.1% |
Now as the state of gut health and immune function weighs increasingly on the minds of many, such strains as Lactobacillus acidophilus, Bifidobacterium bifidum and Lactococcus lactis are happily ensconced in foods including yogurt, kefir, sauerkraut and kimchi as well as in supplements.
Market leaders like Chr. Leading companies such as Hansen, DuPont (IFF), Probi AB and Lallemand are bringing strain specificity and stability to another level, furthering the potential for, plant-based, dairy-free and shelf-stable products.
Other major factors include increasing incorporation of lactic acid bacteria in animal feed additives and bio-preservation applications. LAB, well known as enhancers of animal gut health and inhibitors of pathogen proliferation, improve feed conversion ratio and decrease mortality rates of animals reared in aquaculture and livestock systems. The clean label trend and regulatory restrictions on the use of antibiotics are driving increased use of them for animal nutrition.
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Table below provides a comparison for 2024 &2025 for the global lactic acid bacteria industry in terms of change in CAGR over six months. This analysis provides essential changes in performance and shows revenue realisation trends which helps stakeholders with a clearer view of their growth path for the year.H1, or first half of the year, refers to January through June. H2 covers the second half of the year from July to December.
| Particular | Value CAGR |
|---|---|
| H1(2024 to 2034) | 5.7% |
| H2(2024 to 2034) | 5.9% |
| H1(2025 to 2035) | 6.0% |
| H2(2025 to 2035) | 6.1% |
The lactic acid bacteria market growth is projected to flourish over the growing series of phases, posting a higher CAGR of 6.0% in H1 of the decade of 2025 to 2035 and up to 6.1% in H2. These gains reflect increased interest in gut health, plant-based fermentation and functional nutrition.
In H1 there was positive growth of 30 BPS and in H2, there was growth of 20 BPS on the market front that reflects consistent momentum in both food and Health segments.
In Tier 1, existing players account for the highest revenue share in the lactic acid bacteria (LAB) market, with sophisticated production facilities, extensive R&D capabilities, and a robust distribution network. LAB-based products offered by these companies are mainly functional foods and probiotic products.
Danone is a significant Tier 1 player, particularly with its Activia and Actimel brands, which incorporate LAB strains for gut health and digestive wellness. With its global reach and aggressive investment in health-centric dairy, Danone is instrumental in helping legitimize LAB-based products.
Another heavyweight, Yakult is famous for its trademark probiotic beverage made with Lactobacillus casei Shirota. Yakult’s brand equity, scientific backing and targeted marketing has made it a global benchmark in the LAB beverage segment. Japanese Meiji leverages its dairy and pharmaceutical competencies to create a variety of LAB-enriched products including yogurt and supplements. These Tier 1 players are at the forefront of clinical research, strain development, and consumer trust.
Tier 2 have more significant regional or category authority, making them industry innovators and market-responsive brands. Chobani, which dominates the Greek yogurt category in the United States, uses LAB as a part of its natural fermentation process, and it has branched out into probiotic drinks. Marigold, based in Southeast Asia, manufactures dairy-based probiotic drinks and yogurts based on LAB strains adapted for local taste preferences. GT's Living Foods is a household name in the world of kombucha and other fermented beverages, offering a variety of LAB-rich products for health-conscious individuals.
Farmery, out of Malaysia, and Whatabooch, a USA brand emphasizing craft kombucha, are also included in this tier because even though they’re recently gaining traction, they’re both in niche probiotic beverage spaces. These companies depend on a strong local presence, proprietary formulations and branding that resonates with wellness-centric consumers.
Tier 3 represents the artisanal or upstart brands that are finding traction through craft production, local sourcing or direct-to-consumer models. Miss Kefir - East Coast and Craft & Culture serve as examples of this third tier with their small-batch kefir and probiotic beverages, designed to satisfy niche urban markets.
NISSIN FOODS, a company primarily associated with instant noodles, has added functional beverages and probiotic supplements with LAB to its portfolio in a sign of growing crossover interest. Many of these players use storytelling, social media and transparency about their fermentation processes to establish trust and gain traction.
Focus on Gut Health and Immunity-Boosting Formulations
Shift:Then there is the post-pandemic consumer who is signalling disproportionately to probiotic products that support gut and immune health. According to you data, LAB numbers from specific strains such as Lactobacillus casei, L. plantarum, and Bifidobacterium bifidum are gaining popularity, based on research showing that it plays a role in immune modulation, digestion, and reducing inflammation.
Overall, this demand is most pronounced in Japan, South Korea and certain parts of Europe, where aging populations are turning to food for daily wellness support. Functional yogurts, probiotic beverages and even chewables are increasingly fortified with multi-strain LAB.
Strategic Response:South Korea's Yakult, which includes the double strain fermentation in its classic LAB formula, saw its sales surge of 8.5% year on year. Danone’s Actimel Immuno+ drink, which claims immunity-boosting benefits from the bacterium, Lactobacillus casei, increased retail sales by 7.3 percent in the UK and Germany.
GTs Kombucha added adaptogenic herbs and live probiotics to their popular Synergy line, and was part of a 12.1% rise in USA. probiotic beverage sales. In Tokyo and Osaka, Meiji introduced high-potency LAB yogurt drinks, driving a 9.1% rise in segment sales.
Growing Interest in Plant-Based Delivery Formats and LAB
Shift:As the global plant-based movement progresses, consumers are requesting non-dairy probiotic products that can offer similar benefits to LAB without depend on conventional dairy vehicles. Plant-based yogurts and kefirs based on almond, oat, soy, and coconut milk are now being fortified with LAB strains, with oat and coconut as the leaders, as they display better compatibility with the texture. The trend is most evident in North America and Europe, where the flexitarian and vegan movements are pushing for gut-friendly, animal-free food options.
Strategic Response:Chobani’s oat-based probiotic yogurts, with the added bonus of L. rhamnosus and L. bulgaricus, created a 6.7% bump in USA plant-based segment sales. In Southeast Asia, Marigold launched coconut milk probiotic drinks and achieved 7.8% market share in Malaysia and 7.8% of same segment in Singapore.
Craft & Culture debuted a cashew-based kefir line in partnership with regional organic grocers, expanding their West Coast USAretail footprint by 10.2%. Whatabooch launched a vegan kombucha line containing tropical fruits, enabling them to increase e-commerce revenue by 9.5%.
Shift in Consumers to Low-Sugar & Clean-Label Products with Probiotics
Shift:With growing health consciousness, consumers are looking for low-sugar, clean-label LAB products that do not contain artificial sweeteners, preservatives, or fillers. Clear labels, fewer ingredients, and natural fruit-based flavors are now competitive differentiators, particularly in the cities of the USA, France, Australia, and Canada. These clean-label demands are changing the face of R&D pipelines and reformulation strategies across the category.
Strategic Response:Danone’s breakout moment came when it reformulated its entire range of probiotic yogurt products under the Light & Free label, reducing sugar by 40% and sweetening with stevia and monk fruit, which saw USA and UK sales rise by 6.4%.
GTs Kombucha introduced a zero-added-sugar line, further expanded retail placement in Whole Foods and Target and drove a 9.8% turnaround of the product. This shift saw Meiji develop a minimal-ingredient kefir drink in Japan driving 7.2% growth with older demographics looking for more straightforward nutrition.
Expansion into Grab-and-Go and Functional Beverage Formats
Shift:Modern consumers are moving from spoonable yogurt to on-the-go, convenient, ready-to-drink LAB beverages. These formats are attractive to time-pressed urbanites and younger consumers who want daily probiotic support in formats that fit into their fast-paced lives. This trend is most pronounced in metro markets in the United States, Singapore, South Korea and Germany, where on-the-go breakfast and snacking behavior reigns supreme.
Strategic Response:Danone introduced probiotic yogurt shots for its Actimel Go line in recyclable PET bottles, driving 6.9% growth in Germany and Spain. Chobani extended its drinking probiotic yogurt range in North America, resulting in a 8.4% revenue gain in the grab-and-go refrigerated aisles.
Farmery dived into single-serve kefir pounch with resealable tops, resulting in 9.2% growth in market share in Malaysia. Whatabooch’s LAB-infused kombucha (in cans) ships in 4-packs nationwide in the USA driving 10.5% sales growth in online retail since October 2023.
Regional LAB Strains and Heritage Ferments Gaining Traction
Shift:Consumers are increasingly interested in culturally connected, locale-based ferments such as Japanese shio-koji, Korean kimchi juice, Indian lassi, and Middle Eastern labneh, all comprised of indigenous LAB strains. These products play into nostalgia for the original essence of food, and also a sense of scrubbed-up healthiness, helping to expand the market for fermented products beyond just Western-style yogurts and kombuchas.
Strategic Response:Meiji launched a fermented rice drink based on a traditional Japanese drink containing Lactobacillus sakei, whose sales in the rural and senior segments rose by 7.7%, sales. Miss Kefir - a supermarket on the East Coast - grew on heritage-based kefir recipes, including local fruit ferments, into farmer’s market, driving 12.4% regional sales growth.
In multicultural neighborhoods, Danone collaborated with culinary influencers on LAB-rich lassi and ayran beverage initiatives, delivering 6.6% revenue growth in urban centers including Toronto and London.
The following table shows the estimated growth rates of the top five territories projected to exhibit high consumption through 2035.
| Country | CAGR 2025 to 2035 |
|---|---|
| USA | 4.3% |
| Germany | 3.7% |
| China | 6.5% |
| Japan | 2.3% |
| India | 7.1% |
Lactic acid bacteria has become prevalent in functional foods, dietary supplements, dairy and even pet nutrition in the USA. A burgeoning consumer interest in gut health, immunity, and clean-label wellness products is spurring robust demand for LAB strains including Lactobacillus acidophilus and Lactobacillus rhamnosus.
The growing probiotics market, particularly in the beverage business, yogurt, and capsule has led to investments in microencapsulation and strain stabilization technologies. Startups and multinationals are innovating with synbiotic combinations (probiotics + prebiotics), and clearer regulation by the FDA is blunting the path to commercialization. LAB is also increasingly featured in fermented plant-based dairy alternatives to fit vegan and flexitarian diets.
Germany’s LAB market is fueled by a strong dairy sector, consumer preference for natural ingredients and rising interest in fermented foods such as kefir, sauerkraut and sourdough. Local food producers are developing modern fermentation cultures to enhance texture, flavor and shelf life in yogurts, cheeses and baked goods.
The increasing demand for organic and non-GMO probiotics is fuelling the growth of tailor-made LAB strains. LAB have also been increasingly used in nutraceuticals, particularly in the manufacture of products targeted towards digestion and immunity. The country’s precision fermentation ecosystem is maturing, too, underpinning next-gen bioactive LAB production for med and cosmetic applications, broadening domestic uses.
The demand for LAB in China is booming, primarily driven by the rising popularity of functional foods, gut health, and infant nutrition. Not surprisingly, yogurt drinks, probiotic gummies and digestive capsules have made LAB a household name among health-seeking urbanites.
Additionally, government initiatives to improve child and elderly nutrition, combined with growing fears about antibiotic resistance, push consumers towards the natural, microbiome-supporting solutions. New and global brands will compete to localize production and win consumer trust with proprietary China strains. Publicity through e-commerce and social media is particularly effective among youth, who are also the largest consumers of fashion.
Japan’s LAB market is mature but changes partway steadily because of its long-standing tradition of fermented foods miso, natto and pickled foods and a growing interest in functional nutrition. Applications for LABs from aging demographics are opening doors for new products that support digestion, cognition, and bone health.
Clinical research institutions are also working with manufacturers to develop specific strains of LAB, depending on the condition, for high end supplements. As a result, LAB is increasingly being used in cosmeceuticals and functional beverages, creating niche, yet profitable, segments within the industry. While growth is subdued, Japan’s established biotech framework and health-conscious consumer base keep the market living and innovation-led.
The Indian market for lactic acid (probiotics) bacteria is booming, led by growing awareness about probiotics, urbanization of diets, and a growing dairy industry. Curd and lassi, traditional fermented foods, are commercially available with extra LAB strains for improved health benefits. At the same time, demand for probiotic supplements targeting gut health, immunity and women’s health is on the rise.
LAB adoption is also being driven by the infant formula segment and nutraceuticals for seniors. Support from the government on “Make in India” initiatives along with a rise in startups focused on health are enabling development of strains within the country while also facilitating localized production, which puts India in emerging markets for LAB.
| Segment | Value Share (2025) |
|---|---|
| Lactobacillus Plantarum (By Strain Type) | 17.4% |
Among all lactic acid bacteria of commercial relevance, lactobacillus plantarum is one of the most versatile strains offered today based on documented probiotic health benefits as well as its use in multiple formulations. It is most notably recognized for its unique ability to survive the gastrointestinal tract, adhere to and penetrate the gastric epithelial layer, and thus, was one of the most widely utilized strains in functional foods, dietary supplements, or fermented vegetable foods such as kimchi or sauerkraut.
It thus has highly prized antioxidant, anti-inflammatory and antibacterial properties and still remains popular among health-focused brands seeking to promote digestive health and immunity. Moreover, L. plantarum is introduced complementary in plant matrix systems as it can grow well in non-dairy matrices, in accordance with the current vegan and lactose-free trends.
Our strain is native to the human gut and is now being added to probiotic shots, ready-to-drink beverages and kombucha by leading companies in the functional foods and probiotics space, in response to skyrocketing demand by consumers for natural and clinically validated wellness solutions. This will help Lactobacillus plantarum to continue to build momentum in global markets as a gut-friendly probiotic, backed by significant clinical data.
| Segment | Value Share (2025) |
|---|---|
| Probiotic Smo othies (By End-use Application) | 21.9% |
Probiotic smoothies have a good presence on the functional beverages segment as they bring together the qualities of a tasty, ready-to-drink beverage with the benefits offered by lactic acid bacteria. Consumers are turning more toward these products for their gut-friendly formulations, energy-boosting nutrients and convenience.
Recorded session, October 2023Fruits, vegetables and live, healthy bacterial strains, such as Lactobacillus rhamnosus or Bifidobacterium lactis, are all potential probiotics that may benefit gut flora and metabolic health, making probiotic smoothies a topical localised treatment. Long tasted in North America and Europe, these drinks are now gaining traction in Asia as a part of a broader wellness trend.
Scientific and commercial dairy and functional beverage companies are going all out with plant-based smoothie bases, exotic fruit infusions and low-sugar formulations to keep up with changing health-focused tastes. Digestive health is rapidly emerging as a focus of daily nutritional intake and probiotic smoothies are establishing a category of mainstream functional beverages.
Danone, Yakult, and Meiji these and other big players have taken leading footholds in the global LAB market for generations by spearheading scientific innovation, consumer-aimed product development, and boasting a powerhouse brand. These companies have successfully brought to market a variety of probiotic “health” including yogurts, kefir, and fermented beverages focused on digestive health, immunity, and general wellness.
As a result, they have propelled themselves to the forefront of fostering the health advantages of LAB in both developed and emerging markets by successfully pivoting from clinical research to accessible consumer products.All these factors have contributed to an increasing focus on strain-specific functionality amongst manufacturers, with many acquiring or undertaking R&D to develop specific LAB strains that are shown to combat conditions like IBS, lactose intolerance or have an immune system modulation effect.
So brands are launching plant-based and allergen-free options that still have probiotic functionality, allowing them to target vegan and health-focused shoppers.Global Strategy Strategic partnerships in clinical trials and localized marketing have been so important for expanding the brand presence. As knowledge of microbiome health increases, companies are also concentrating on more transparent labeling and education-centred campaigns to try to instill consumer trust.
For instance:
The global industry is estimated at a value of USD 1,228.8 million in 2025.
Some of the leaders in this industry include Danone, Yakult, Meiji, Chobani, Marigold, Farmery, GT’s, Whatabooch, Miss Kefir - East Coast, Craft & Culture, NISSIN FOODS, and other players.
Asia Pacific is anticipated to capture a significant share by 2025, driven by growing demand for fermented dairy and probiotic-rich functional foods.
The lactic acid bacteria industry is projected to grow at a forecast CAGR of 6.1% from 2025 to 2035.
In this segment, the industry has been categorized into Lactobacillus (Lactobacillus Rhamnosus, Lactobacillus Acidophilus, Lactobacillus Reuteri, Lactobacillus Paracasei, Lactobacillus Casei, Lactobacillus Plantarum, and Others such as Lactobacillus Gasseri, Latilactobacillus Sakei, Lactobacillus Bulgaricus), Bifidobacterium (Bifidobacterium Infantis, Bifidobacterium Lactis, Bifidobacterium Longum), Bacillus (Bacillus Licheniformis, Bacillus Subtilis, Bacillus Coagulans, Bacillus Amyloliquefaciens, and Others), Lactococcus Lactis, Streptococcus, Pediococcus Acidilactici, and Enterococcus Faecium.
By end-use application, the market includes Functional Beverages (Yogurt Drink, Kefir, Buttermilk, Probiotic Smoothies, Fermented Fruit Juices, Kombucha, Fermented Coconut Water, Fermented Vegetable Juices, Probiotic Sports Drinks, Probiotic Shots), Dairy (Spoonable Yogurt, Cheese, Sour Cream, Desserts, Ice-cream), Sauerkraut, Kimchi, Sourdough Bread, Alcoholic Beverages, Carbonated Soft Drinks, Baby Food/Infant Formula, Bakery, Confectionery, Savory Snacks, Fruit Preparations/Sweet Spreads, Meat & Seafood Products, Plant-based Products, Ready Meals/Instant Food, and Sauces, Dressings, Seasoning.
Key functionalities include Fermentation Enhancer, Preservative, Acidifier, Taste Enhancer, Probiotic Health Benefits, Textural Enhancements, Flavor Development, Improved Nutritional Profile, pH Control, Starter Cultures, Reduction of Antinutrients, and Production of Bioactive Compounds.
Industry analysis has been carried out in key countries of North America, Latin America, Europe, Middle East and Africa, East Asia, South Asia, and Oceania.
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