Parent Product
Yogurt
Raw Materials
Cow Milk, Lactobacillus
HS Code
040320
Last Updated
2026-06-09
Key takeaways for search and sourcing teams
- Probiotic Yogurt market coverage spans 133 countries.
- 30 exporter companies and 25 importer companies are indexed in the global supply chain intelligence network for this product.
- 18 supplier-linked transactions are summarized across the top 5 countries.
- 0 premium suppliers and 0 catalog items are currently listed.
- Wholesale sample entries: 0; farmgate sample entries: 0.
- Latest reference year in this page dataset is 2024.
- Page data last updated on 2026-06-09.
Global Supplier Transactions, Export Activity, and Price Benchmarks for Probiotic Yogurt
Analyze 18 supplier-linked transactions across the top 5 countries, with monthly unit-price benchmarks to track export competitiveness and sourcing risk for Probiotic Yogurt.
Probiotic Yogurt Country YoY Change in Supplier Transactions and Export Momentum
Compare positive and negative YoY shifts in Probiotic Yogurt to identify accelerating supplier markets and weakening export corridors.
Top YoY shifts for Probiotic Yogurt: Denmark (-5.9%), Kazakhstan (-3.3%).
Probiotic Yogurt Country-Level Supplier Transaction and Unit Price Summary
As of 2025-07, benchmark Probiotic Yogurt country transaction counts with monthly unit price and volume to prioritize supplier and export markets.
In 2025-12, countries with visible Probiotic Yogurt transaction unit prices: Kazakhstan (0.96 USD / kg).
| Country | YoY Change | Transaction Count | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 | 2026-06 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Denmark | -5.9% | 12 | - (-) | 207.44 USD / kg (163.8 kg) | - (-) | 206.30 USD / kg (327.6 kg) | 123.38 USD / kg (163.8 kg) | - (-) | ||||||
| Kazakhstan | -3.3% | 2 | - (-) | - (-) | - (-) | - (-) | - (-) | 0.96 USD / kg (15 kg) | ||||||
| Vietnam | - | 2 | - (-) | - (-) | - (-) | 5.63 USD / kg (145 kg) | - (-) | - (-) | ||||||
| Italy | - | 1 | - (-) | - (-) | 1.52 USD / kg (560 kg) | - (-) | - (-) | - (-) | ||||||
| France | - | 1 | 285.60 USD / kg (5 kg) | - (-) | - (-) | - (-) | - (-) | - (-) |
Probiotic Yogurt Global Supply Chain Coverage
55 companies
30 exporters and 25 importers are mapped for Probiotic Yogurt.
Exporters and importers can use Tridge Supply Chain Intelligence company profiles and analytics to identify counterparties for Probiotic Yogurt, benchmark reach, and prioritize outreach by market.
Probiotic Yogurt Export Supplier Intelligence, Trade Flows, and Price Signals
30 exporter companies are mapped in Tridge Supply Chain Intelligence for Probiotic Yogurt. Exporters and importers can use company profiles and analytics to evaluate supplier coverage, trading activity, and route opportunities.
Probiotic Yogurt Top Exporters and Supplier Profiles
Review leading exporter profiles while benchmarking against 30 total exporter companies in the Probiotic Yogurt supply chain intelligence network. Exporters and importers can unlock company profiles and analytics to qualify partners faster.
(India)
Latest Export Transaction: 2026-01-11
Employee Size: 11 - 50 Employees
Sales Revenue: USD 5M - 10M
Industries: Food ManufacturingOthers
Value Chain Roles: Food ManufacturingOthers
Exporting Countries: Bhutan
Supplying Products: Yogurt, Yogurt Powder, Probiotic Yogurt +1
(Ecuador)
Latest Export Transaction: 2026-05-09
Industries: Animal Production
Value Chain Roles: Farming / Production / Processing / PackingTrade
Exporting Countries: United States, Panama
Supplying Products: Yogurt, Curd Cheese, Flavored Yogurt +2
(United States)
Latest Export Transaction: 2026-05-09
Employee Size: 11 - 50 Employees
Sales Revenue: USD 1M - 5M
Industries: Beverage ManufacturingFood ManufacturingOthers
Value Chain Roles: Distribution / WholesaleFood Manufacturing
Exporting Countries: South Korea
Supplying Products: Yogurt, Probiotics, Yogurt Powder +5
(France)
Latest Export Transaction: 2026-04-21
Employee Size: 51 - 100 Employees
Sales Revenue: USD 10M - 50M
Industries: Animal ProductionBeverage ManufacturingFood Manufacturing
Value Chain Roles: Farming / Production / Processing / PackingFood ManufacturingTrade
Exporting Countries: South Korea
Supplying Products: Probiotics, Yogurt, Lactobacillus +2
(United States)
Latest Export Transaction: 2026-02-04
Employee Size: Over 1000 Employees
Sales Revenue: USD 50M - 100M
Industries: Food ManufacturingFood PackagingOthers
Value Chain Roles: Distribution / WholesaleFood ManufacturingTrade
Exporting Countries: South Korea
Supplying Products: Jelly and Gummy Candy, Yogurt, Chilled Yogurt Drink +2
(United Arab Emirates)
Latest Export Transaction: 2026-05-09
Industries: Others
Value Chain Roles: Trade
Exporting Countries: Pakistan
Supplying Products: Aloe Vera Juice, Garlic Concentrate Juice, Yogurt +4
Probiotic Yogurt Global Exporter Coverage
30 companies
Exporter company count is a key signal for Probiotic Yogurt supply depth and sourcing optionality.
Use Supply Chain Intelligence analytics to narrow Probiotic Yogurt opportunities by country, product, and value-chain role, then open company profiles to validate fit.
Top Exporting Countries for Probiotic Yogurt (HS Code 040320) in 2024
For Probiotic Yogurt in 2024, compare export volume and value across the top 10 supplier countries to map core supply structure.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | Germany | 458,526,528 kg | 800,576,821.254 USD |
| 2 | Greece | 169,635,394 kg | 424,403,387.264 USD |
| 3 | Spain | 84,301,583.231 kg | 163,045,449.925 USD |
| 4 | Belgium | 75,933,694.67 kg | 125,231,191.132 USD |
| 5 | Thailand | 107,226,478.888 kg | 114,130,757.95 USD |
| 6 | Poland | 48,009,616 kg | 104,199,918 USD |
| 7 | Canada | 26,622,495 kg | 90,043,400.207 USD |
| 8 | United States | 27,876,398 kg | 83,583,487 USD |
| 9 | Czechia | 39,927,433.763 kg | 82,651,227 USD |
| 10 | Netherlands | 44,776,653.529 kg | 81,022,837.318 USD |
Probiotic Yogurt Export Trade Flow and Partner Country Summary
Track Probiotic Yogurt exporter-to-importer flows by value, volume, and share to uncover high-potential export routes.
Probiotic Yogurt Import Buyer Intelligence, Demand Signals, and Price Benchmarks
25 importer companies are mapped for Probiotic Yogurt demand intelligence. Use Supply Chain Intelligence company profiles and analytics to prioritize buyers, distributors, and downstream demand partners by market.
Probiotic Yogurt Top Buyers, Importers, and Demand Partners
Review leading buyer profiles and compare them against 25 total importer companies tracked for Probiotic Yogurt. Exporters and importers can use Supply Chain Intelligence company profiles and analytics to evaluate buyer quality and demand concentration.
(Ecuador)
Latest Import Transaction: 2026-05-09
Industries: Others
Value Chain Roles: -
(Ecuador)
Latest Import Transaction: 2026-05-09
Industries: Food WholesalersOthers
Value Chain Roles: -
(Bhutan)
Latest Import Transaction: 2026-01-11
Industries: Others
Value Chain Roles: -
(Kazakhstan)
Latest Import Transaction: 2026-05-09
Employee Size: 11 - 50 Employees
Sales Revenue: USD 10M - 50M
Industries: Food Wholesalers
Value Chain Roles: -
(Egypt)
Latest Import Transaction: 2026-05-09
Employee Size: 501 - 1000 Employees
Industries: Food ManufacturingFood Wholesalers
Value Chain Roles: -
(Turkiye)
Latest Import Transaction: 2026-05-09
Employee Size: Over 1000 Employees
Sales Revenue: USD 50M - 100M
Industries: Food ManufacturingFood Packaging
Value Chain Roles: -
Global Importer Coverage
25 companies
Importer company count highlights the current depth of demand-side visibility for Probiotic Yogurt.
Use Supply Chain Intelligence analytics and company profiles to identify active Probiotic Yogurt buyers, compare partner density by country, and refine GTM priorities.
Top Import Demand Countries for Probiotic Yogurt (HS Code 040320) in 2024
For Probiotic Yogurt in 2024, compare import volume and value across the top 10 demand countries to identify priority markets.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | United Kingdom | 226,015,551 kg | 515,572,643.497 USD |
| 2 | Italy | 197,508,956.559 kg | 417,190,055.352 USD |
| 3 | Spain | 137,690,639.727 kg | 246,512,383.536 USD |
| 4 | Netherlands | 121,039,350.374 kg | 220,732,574.807 USD |
| 5 | Germany | 136,522,112.011 kg | 220,471,193.996 USD |
| 6 | Belgium | 85,810,016.598 kg | 164,797,318.282 USD |
| 7 | United States | 47,229,179 kg | 150,538,512 USD |
| 8 | Sweden | 66,594,017.221 kg | 102,946,945.558 USD |
| 9 | Ireland | 33,831,128 kg | 60,619,767.571 USD |
| 10 | Romania | 31,514,385.82 kg | 55,366,542.48 USD |
Probiotic Yogurt Import Trade Flow and Origin Country Summary
Analyze Probiotic Yogurt origin-to-destination trade flows by value, volume, and share to monitor demand-side sourcing channels.
Classification
Product TypeProcessed Food
Product FormChilled
Industry PositionValue-Added Dairy Product
Market
Probiotic yogurt is a fermented milk product positioned in global trade as a chilled, value-added dairy food where live starter cultures define “yoghurt” and additional microorganisms may be added to support “probiotic” positioning. International trade statistics typically capture yogurt and related fermented milks under HS heading 0403 (with yogurt under HS 040310), but cross-border flows are often constrained by cold-chain dependence and relatively short refrigerated durability compared with shelf-stable dairy. Market access and labeling are strongly shaped by divergent rules for health-related statements, with some regulators treating references to “probiotic” bacteria as a health-claim context requiring substantiation/authorization. A key structural distinction in the category is between live-culture fermented milks and “heat-treated after fermentation” products, where Codex no longer requires viable microorganisms.
Specification
Major VarietiesYoghurt (Codex-defined starter cultures), Alternate culture yoghurt (Codex-described variant), Concentrated/strained yoghurt-style fermented milks (e.g., labneh/stragisto-style products)
Physical Attributes
- Fermented milk with reduced pH, with or without coagulation/gel formation (set) and/or a viscous body (stirred/drinkable)
- Yoghurt is characterized by symbiotic starter cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Codex)
- Probiotic-positioned yogurts commonly add additional live microorganisms beyond the characteristic yoghurt starters (consistent with Codex allowing added microorganisms)
Compositional Metrics
- Viable microorganisms are expected to be active and abundant to the date of minimum durability unless the product is heat-treated after fermentation (Codex)
- Verification testing may include identification of characteristic yoghurt microorganisms per ISO/IDF methods (e.g., ISO 9232|IDF 146)
Packaging
- Single-serve cups with foil lids and secondary multipacks for retail
- Multi-serve tubs for household consumption
- Drinkable formats (bottles) for on-the-go consumption
ProcessingHeat treatment after fermentation removes the Codex requirement for viable microorganisms, which can materially change probiotic positioning and shelf-life strategyCulture selection and fermentation control are central to texture, acidity development, and post-acidification behavior during chilled storage
Supply Chain
Value Chain
- Raw milk reception and testing -> standardization -> heat treatment -> homogenization -> cooling -> culture inoculation -> fermentation/incubation -> cooling -> (optional) fruit/flavor blending -> packaging -> refrigerated storage -> refrigerated distribution
Demand Drivers
- Digestive-health and microbiome-oriented positioning where regulations allow (probiotic framing)
- Convenience formats (single-serve and drinkable) enabling frequent consumption occasions
- Protein-forward strained/Greek-style positioning and texture preference in some markets
- Sugar-reduction reformulation and clean-label stabilization strategies in response to shopper scrutiny
Temperature
- Cold-chain continuity is commercially critical to maintain sensory quality and manage post-acidification during distribution
- Temperature abuse increases spoilage risk and can reduce the expected viability of live cultures over the stated durability period
Shelf Life
- Refrigerated durability is typically managed in weeks (varies by formulation, packaging, and whether the product is live-culture or heat-treated after fermentation)
- Live-culture products are expected (Codex) to maintain viable starter microorganisms to the date of minimum durability unless heat-treated after fermentation
Risks
Cold Chain Failure HighProbiotic yogurt’s global tradability and brand promise depend on continuous refrigeration; temperature excursions can accelerate spoilage, shift acidity/texture, and undermine the viability expectations of live cultures for products marketed around “live/probiotic” benefits. Because milk products can carry human pathogens and can support microbial growth if mishandled, cold-chain breakdown is both a commercial loss driver and a food-safety risk amplifier.Use HACCP-based controls and time-temperature monitoring from filling through distribution; validate shelf-life under realistic logistics profiles; apply robust hygiene controls and rapid cooling post-fermentation.
Regulatory Compliance MediumRules for what can be said about “probiotic” bacteria and health effects differ widely across jurisdictions; in some markets, references to probiotic bacteria are treated within health-claim frameworks requiring substantiation/authorization. This creates label, claim, and evidence-risk for global brand rollouts and private-label sourcing.Maintain market-by-market claim libraries, substantiation dossiers, and compliant alternative wording; align strain identity, dose, and durability evidence with local requirements.
Food Safety MediumMilk and milk products can be contaminated from animals, the environment, or during handling and pooling; failures in hygienic practice can lead to recalls and import detentions, especially for chilled products with long distribution chains.Apply Codex-aligned hygienic practice across milk collection and processing; strengthen environmental monitoring and sanitation verification in fermented-dairy lines.
Climate MediumUpstream dairy climate impacts (including methane) and climate-driven volatility in feed and milk production conditions can shift input costs and intensify ESG scrutiny of dairy-based products, affecting procurement and brand risk in global markets.Increase traceability to farm practices; prioritize suppliers with credible emissions-reduction roadmaps; optimize energy use in processing and cold chain.
Sustainability
- Dairy supply chains are a material source of greenhouse gas emissions in life-cycle assessments, with methane a key contributor (FAO dairy sector LCA)
- Refrigerated logistics and retail cold storage increase energy intensity versus ambient-stable foods, elevating exposure to energy price shocks and decarbonization pressures
- Single-serve plastic packaging intensity and multilayer components create circularity/recycling challenges in many markets
FAQ
What makes a product “yoghurt” under Codex standards?Codex describes yoghurt as a fermented milk characterized by symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Codex also states that starter microorganisms should be viable, active, and abundant to the date of minimum durability, unless the product is heat-treated after fermentation (in which case the viability requirement does not apply).
What does “probiotic” mean in a food context?A joint FAO/WHO expert consultation described probiotics as “live microorganisms which when administered in adequate amounts confer a health benefit on the host,” and discussed this definition specifically in the context of live microorganisms consumed as part of food.
Which HS code is commonly used to classify yogurt in global trade statistics?UN Statistics Division HS classification shows yogurt and other fermented/acidified milk products under HS heading 0403, with yogurt specifically under HS subheading 040310.
Why can probiotic-related label claims be harder to use consistently across markets?Regulators can treat statements about “probiotic” bacteria as health-claim context rather than a simple descriptive term. For example, EFSA’s health-claims materials describe health claims as statements suggesting benefits from consuming components such as ‘probiotic’ bacteria, which signals why substantiation and authorization requirements can affect labeling in some jurisdictions.
Probiotic Yogurt Country Coverage for Suppliers, Export Flows, and Prices
Explore country-level Probiotic Yogurt market pages for supplier coverage, trade flows, and price benchmarks.
All country market pages: Germany, Italy, United Kingdom, Greece, France, Netherlands, Spain, Austria, Belgium, Saudi Arabia, Portugal, Thailand, Poland, Czechia, Philippines, Sweden, Vietnam, South Africa, Japan, Cambodia, Costa Rica, Canada, United States, Colombia, United Arab Emirates, Romania, Hungary, Singapore, Finland, Slovenia, Ireland, Australia, Denmark, Luxembourg, Kuwait, Oman, Switzerland, China, Hong Kong, Croatia, Slovakia, Norway, Serbia, Estonia, Bulgaria, El Salvador, Kazakhstan, Montenegro, Latvia, Bahrain, Tunisia, South Korea, Botswana, Mexico, Moldova, Nicaragua, Bosnia and Herzegovina, Ukraine, Egypt, Indonesia, Lithuania, Chile, Jordan, Senegal, Maldives, Turkiye, Malta, Malaysia, New Zealand, Andorra, Albania, Armenia, Azerbaijan, Barbados, Burkina Faso, Burundi, Benin, Bermuda, Brunei, Bolivia, Brazil, Bahamas, Belize, Democratic Republic of the Congo, Ivory Coast, Cuba, Cyprus, Dominican Republic, Ecuador, Ethiopia, Fiji, Gabon, Gambia, Guatemala, Honduras, Israel, India, Iran, Iceland, Jamaica, Kenya, Kyrgyzstan, Laos, Sri Lanka, Liberia, Lesotho, Morocco, Madagascar, Macedonia, Myanmar [Burma], Mongolia, Macao, Mauritius, Malawi, Mozambique, Namibia, Niger, Nigeria, Nepal, Panama, Peru, Pakistan, Paraguay, Qatar, Swaziland, Togo, Tanzania, Uganda, Uruguay, Uzbekistan, Saint Vincent and the Grenadines, Zambia, Zimbabwe
Related Probiotic Yogurt Product Categories
Browse parent, sub, derived, and raw-material product market pages related to Probiotic Yogurt.
Parent product: Yogurt
Raw materials: Cow Milk, Lactobacillus
By clicking “Accept Cookies,” I agree to provide cookies for statistical and personalized preference purposes. To learn more about our cookies, please read our Privacy Policy.