{"id":52110,"date":"2026-08-04T03:34:33","date_gmt":"2026-08-04T07:34:33","guid":{"rendered":"https:\/\/www.iff.com\/?p=52110"},"modified":"2026-08-04T03:36:30","modified_gmt":"2026-08-04T07:36:30","slug":"the-kefir-renaissance","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/the-kefir-renaissance\/","title":{"rendered":"The kefir renaissance"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>Kefir has moved from regional specialty to one of dairy&#8217;s fastest-growing categories. Global launches rose 15.7% in the first half of 2025 (Mintel GNPD), driven by gut health, demand for traditional fermentation and a wave of new formats. For manufacturers, the opportunity now sits in how consistently that experience can be delivered.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/the-kefir-renaissance\/#Why_one_of_the_worlds_oldest_fermented_drinks_is_becoming_one_of_dairys_biggest_opportunities\" >Why one of the world\u2019s oldest fermented drinks is becoming one of dairy\u2019s biggest opportunities&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/the-kefir-renaissance\/#A_category_driven_by_multiple_consumer_trends\" >A category driven by multiple consumer trends&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/the-kefir-renaissance\/#Innovation_is_expanding_the_boundaries_of_kefir\" >Innovation is expanding the boundaries of kefir&nbsp;&nbsp;&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/the-kefir-renaissance\/#Kefir_growth_creates_new_manufacturing_challenges\" >Kefir growth creates new manufacturing challenges&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/the-kefir-renaissance\/#From_opportunity_to_competitive_advantage\" >From opportunity to competitive advantage&nbsp;&nbsp;<\/a><\/li><\/ul><\/nav><\/div>\n<h2 id=\"h-why-one-of-the-world-s-oldest-fermented-drinks-is-becoming-one-of-dairy-s-biggest-opportunities-nbsp\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_one_of_the_worlds_oldest_fermented_drinks_is_becoming_one_of_dairys_biggest_opportunities\"><\/span>Why one of the world\u2019s oldest fermented drinks is becoming one of dairy\u2019s biggest opportunities&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Few fermented <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/dairy\/\" data-type=\"page\" data-id=\"5104\">dairy<\/a> products have\u00a0traveled\u00a0a journey quite like <a href=\"https:\/\/www.iff.com\/es\/media\/stories\/kefir-or-kefir-like-differences\/\" data-type=\"post\" data-id=\"52131\">kefir<\/a>. Originating in the Caucasus Mountains, where kefir grains were\u00a0traditionally\u00a0used to ferment milk into what became known as the \u2018drink of bliss\u2019,\u00a0kefir\u00a0remained\u00a0a regional\u00a0specialty\u00a0for centuries.\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Today, however, it is&nbsp;emerging&nbsp;as one of the most dynamic categories in cultured dairy, driven by consumers looking for foods that combine fermentation&nbsp;heritage, functional&nbsp;nutrition&nbsp;and authentic provenance.&nbsp;<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">For <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/dairy\/\" data-type=\"page\" data-id=\"5104\">dairy<\/a> manufacturers, the resurgence of kefir&nbsp;represents&nbsp;far more than another product trend. It reflects a convergence of long-term consumer shifts that continue to reshape the cultured dairy category and create new opportunities for innovation.&nbsp;<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">That momentum is increasingly visible on supermarket shelves around the world. According to Mintel GNPD<strong>, global kefir launches increased by 15.7% during the first half of 2025 <\/strong>compared with the same period in 2024, while&nbsp;established&nbsp;brands and retailers continue to expand their portfolios across Europe, North&nbsp;America&nbsp;and Asia. In the UK, a range of companies have introduced new kefir products in response to growing consumer demand for fermented dairy and digestive wellness.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 id=\"h-a-category-driven-by-multiple-consumer-trends-nbsp\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_category_driven_by_multiple_consumer_trends\"><\/span><strong><strong>A category driven by multiple consumer trends<\/strong>&nbsp;<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Interest in gut health&nbsp;remains&nbsp;one of the strongest drivers of functional food innovation, with consumers increasingly&nbsp;recognizing&nbsp;the relationship between digestive health and overall wellbeing. At the same time, demand continues to&nbsp;grow for&nbsp;products perceived as minimally processed, familiar&nbsp;and made using traditional production methods. Kefir occupies a unique position at the intersection of these trends, offering a product with centuries of heritage alongside a fermentation process that consumers increasingly associate with authenticity and wellness.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_544654801-1024x683.jpeg\" alt=\"\" class=\"wp-image-52119\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_544654801-1024x683.jpeg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_544654801-300x200.jpeg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_544654801-768x512.jpeg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_544654801-400x267.jpeg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_544654801-200x133.jpeg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_544654801.jpeg 1620w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manufacturers are also&nbsp;benefiting&nbsp;from consumers seeking products that deliver multiple benefits within a single purchase decision. Alongside digestive wellness, brands are increasingly positioning kefir around protein,&nbsp;fiber&nbsp;and broader functional nutrition, with recent launches including <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/high-protein-biosciences-platform\/\" data-type=\"page\" data-id=\"48116\">high-protein<\/a> formulations, kefir shots, products&nbsp;containing&nbsp;added&nbsp;inulin, and even beverages supporting cognitive health. Rather than being confined to the dairy aisle, kefir is becoming part of a broader movement&nbsp;toward&nbsp;everyday functional nutrition.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 id=\"h-innovation-is-expanding-the-boundaries-of-kefir-nbsp-nbsp-nbsp\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Innovation_is_expanding_the_boundaries_of_kefir\"><\/span><strong><strong>Innovation is expanding the boundaries of kefir<\/strong>&nbsp;&nbsp;<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Innovation is also reshaping the category itself. Traditional plain kefir continues to perform strongly, particularly across Eastern Europe, but manufacturers are rapidly expanding into fruit variants, indulgent dessert-inspired&nbsp;flavors, sparkling&nbsp;beverages&nbsp;and frozen desserts. <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/plant-based\/\" data-type=\"page\" data-id=\"25070\">Plant-based<\/a> kefir, produced from alternative substrates including coconut and grains, is opening the category to entirely new consumer groups.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The result is that kefir is no longer&nbsp;a single product&nbsp;with a single consumer. It has become a versatile fermentation platform capable of addressing a wide range of health,&nbsp;lifestyle&nbsp;and sensory preferences.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_354940031-1024x768.jpeg\" alt=\"\" class=\"wp-image-52598\" style=\"aspect-ratio:1.3333401151553377;width:971px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_354940031-1024x768.jpeg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_354940031-300x225.jpeg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_354940031-768x576.jpeg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_354940031-400x300.jpeg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_354940031-200x150.jpeg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_354940031.jpeg 1440w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 id=\"h-kefir-growth-creates-new-manufacturing-challenges-nbsp\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Kefir_growth_creates_new_manufacturing_challenges\"><\/span>Kefir<strong> growth creates new manufacturing challenges<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">As consumer expectations continue to evolve, so too do the demands&nbsp;placed&nbsp;on manufacturers.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Although consumers increasingly&nbsp;value&nbsp;kefir for its&nbsp;fermentation heritage, very few appreciate the complexity&nbsp;required&nbsp;to produce it consistently at commercial scale. <\/p>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-8f761849 wp-block-group-is-layout-flex\">\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Traditional kefir is created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within kefir grains, creating a living microbial ecosystem that develops the product\u2019s characteristic&nbsp;flavor,&nbsp;texture&nbsp;and gentle carbonation. <\/p>\n<\/blockquote>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Unlike many cultured <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/dairy\/\" data-type=\"page\" data-id=\"5104\">dairy<\/a> products, those microorganisms continue to interact throughout production and storage, making kefir one of the most technically demanding fermented dairy products to manufacture consistently.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"574\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_713229280-1024x574.jpeg\" alt=\"\" class=\"wp-image-52117\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_713229280-1024x574.jpeg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_713229280-300x168.jpeg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_713229280-768x430.jpeg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_713229280-400x224.jpeg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_713229280-200x112.jpeg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_713229280.jpeg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-8f761849 wp-block-group-is-layout-flex\">\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">For manufacturers, every decision influences the final product:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fermentation temperature affects&nbsp;flavor&nbsp;intensity and gas formation,<\/li>\n\n\n\n<li>Maturation helps develop the characteristic sensory profile<\/li>\n\n\n\n<li>Cooling conditions, milk composition and processing methods all contribute to texture,&nbsp;acidity&nbsp;and shelf-life performance. Even seemingly small adjustments can produce noticeable differences in&nbsp;flavor,&nbsp;mouthfeel&nbsp;and consumer&nbsp;perception.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">These challenges become even more significant as manufacturers&nbsp;seek&nbsp;to innovate. Developing a high-protein kefir, reducing carbonation for consumers unfamiliar with traditional products, or creating formulations for different regional markets all require careful control of the fermentation process without losing the authenticity that makes kefir unique.&nbsp;<\/p>\n\n\n\n<h2 id=\"h-from-opportunity-to-competitive-advantage-nbsp-nbsp\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"From_opportunity_to_competitive_advantage\"><\/span><strong><strong>From opportunity to competitive advantage<\/strong>&nbsp;<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Successfully responding to these challenges requires much more than following market trends. It demands a deep <strong><a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/\" data-type=\"page\" data-id=\"8994\">understanding of fermentation science<\/a><\/strong> and the ability to translate that knowledge into products that consistently meet consumer expectations. This is where experience becomes a genuine competitive advantage. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With more than 80 years of&nbsp;expertise&nbsp;in fermentation and one of the industry\u2019s broadest portfolios of kefir cultures, <strong>IFF<\/strong> works with dairy manufacturers around the world to help translate consumer insights into commercially successful products. <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/\" data-type=\"page\" data-id=\"8994\">Our portfolio spans traditional cultures<\/a> produced from f<strong>reeze-dried kefir grains through to multi-species culture systems<\/strong> designed to deliver specific&nbsp;flavor, texture, shelf-life&nbsp;and processing characteristics, allowing manufacturers to create products tailored to local markets while&nbsp;maintaining&nbsp;consistent production performance.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As consumer interest in kefir continues to accelerate, the question is no longer whether there is an opportunity within the category, but how manufacturers can differentiate themselves while delivering the authentic sensory experience consumers increasingly expect.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"m-block blog-cta\"  >\n            <div class=\"blog-cta__content\">\n                                        <div class=\"blog-cta__title\">\n                    Ready to unlock the next generation of Kefir Innovation? Contact our experts to get started.\u00a0                <\/div>\n                    <\/div>\n                <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/#:~:text=and%20more%20sustainable.-,Partner%20With%20Us,-Curious%20about%20the\" target=\"_blank\" class=\"c-btn -normal -primary has-icon icon-right\"> <svg width=\"30\" height=\"30\" class=\"icon icon-lib-icon-arrow1\" aria-hidden=\"true\" role=\"img\"><use xlink:href=\"#lib-icon-arrow1\"><\/use><\/svg><\/a>    <\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><a>More about our <\/a><a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/\">Fresh Dairy Cultures &amp; Enzymes.<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Kefir has moved from regional specialty to one of dairy&#8217;s fastest-growing categories. Global launches rose 15.7% in the first half of 2025 (Mintel GNPD), driven by gut health, demand for traditional fermentation and a wave&#8230;<\/p>","protected":false},"author":25,"featured_media":52599,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[414,62],"tags":[332,121,358,330,439],"class_list":["post-52110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bioscience","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-food-biosciences","tag-kefir"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Blog I The Kefir Renaissance: Texture Through Fermentation<\/title>\n<meta name=\"description\" content=\"Learn how kefir fermentation is driving dairy innovation, enabling distinctive textures and opening new opportunities in today&#039;s market.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/the-kefir-renaissance\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The kefir renaissance\" \/>\n<meta property=\"og:description\" content=\"Texture is a quality cue consumers feel instantly. 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