하위 제품
향미 요거트 파우더, 동결건조 요거트 파우더, 전지방 요거트 파우더, 저지방 요거트 파우더, +7
원재료
요거트
최종 업데이트
2026-05-10
서치 및 소싱 팀을 위한 핵심 요약
- 요거트 분말 마켓 커버리지는 47개 국가에 걸쳐 있습니다.
- 이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 299개와 수입업체 294개가 색인되어 있습니다.
- 569건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
- 현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
- 도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
- 페이지 데이터 최종 업데이트일: 2026-05-10.
요거트 분말에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 569건을 분석하고, 월간 단가 벤치마크로 요거트 분말의 수출 경쟁력과 소싱 리스크를 추적하세요.
요거트 분말 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
요거트 분말의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
요거트 분말의 YoY 변동 상위 국가는 터키 (+287.3%), 미국 (+263.7%), 이탈리아 (+140.9%)입니다.
요거트 분말 국가별 공급업체 거래 및 단가 요약
2025-06 기준으로 요거트 분말 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-11 기준, 노출 가능한 요거트 분말 거래 단가가 있는 국가는 프랑스 (706.81 USD / kg), 덴마크 (690.55 USD / kg), 일본 (42.47 USD / kg), 미국 (34.91 USD / kg), 네덜란드 (28.24 USD / kg), 외 10개국입니다.
| 국가 | 전년 대비 변화 | 거래 건수 | 2025-06 | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 이탈리아 | +140.9% | 111 | 13.02 USD / kg (9,674.68 kg) | 9.14 USD / kg (11,987.06 kg) | 13.04 USD / kg (5,096.7 kg) | 15.15 USD / kg (11,596.09 kg) | 13.86 USD / kg (5,427.9 kg) | 13.36 USD / kg (7,219.27 kg) | ||||||
| 미국 | +263.7% | 74 | 21.53 USD / kg (22,197.84 kg) | 9.18 USD / kg (10,053.74 kg) | 20.66 USD / kg (2,197.64 kg) | 140.22 USD / kg (22,602.67 kg) | 9.78 USD / kg (8,430.6 kg) | 34.91 USD / kg (11,709.86 kg) | ||||||
| 일본 | -4.2% | 73 | 31.53 USD / kg (2,118.4 kg) | 36.22 USD / kg (653.8 kg) | 32.50 USD / kg (2,042 kg) | 36.08 USD / kg (1,230 kg) | 46.19 USD / kg (1,963.52 kg) | 42.47 USD / kg (1,768.4 kg) | ||||||
| 프랑스 | +31.5% | 60 | 601.08 USD / kg (20,170.5 kg) | 522.99 USD / kg (23,387.6 kg) | 897.97 USD / kg (17,145.21 kg) | 187.03 USD / kg (29,378.26 kg) | 269.21 USD / kg (28,010.07 kg) | 706.81 USD / kg (16,417.8 kg) | ||||||
| 싱가포르 | +2.1% | 49 | 33.01 USD / kg (205 kg) | 56.79 USD / kg (460 kg) | 32.96 USD / kg (475 kg) | 31.28 USD / kg (625 kg) | 34.68 USD / kg (10,185 kg) | 26.86 USD / kg (250 kg) | ||||||
| 네덜란드 | +1.6% | 34 | 32.10 USD / kg (900 kg) | 32.48 USD / kg (630 kg) | 31.61 USD / kg (2,235 kg) | 28.27 USD / kg (1,320 kg) | 44.80 USD / kg (750 kg) | 28.24 USD / kg (1,020 kg) | ||||||
| 독일 | -0.4% | 31 | 12.27 USD / kg (4,500 kg) | 7.70 USD / kg (12,603.5 kg) | 7.99 USD / kg (1,625 kg) | 10.55 USD / kg (14,000 kg) | 8.90 USD / kg (700 kg) | 6.33 USD / kg (2,560 kg) | ||||||
| 덴마크 | +17.5% | 24 | - (-) | 686.75 USD / kg (40 kg) | - (-) | 697.22 USD / kg (112.5 kg) | 690.05 USD / kg (22 kg) | 690.55 USD / kg (20 kg) | ||||||
| 중국 | +41.8% | 17 | 6.57 USD / kg (4,369.32 kg) | 1.95 USD / kg (100 kg) | 18.26 USD / kg (1,096 kg) | 1.35 USD / kg (50,100 kg) | 15.08 USD / kg (50 kg) | 5.48 USD / kg (1,935.96 kg) | ||||||
| 호주 | +21.3% | 17 | 9.02 USD / kg (48,650 kg) | - (-) | - (-) | 5.21 USD / kg (992 kg) | 5.74 USD / kg (2,027.6 kg) | 6.62 USD / kg (20,507.2 kg) |
요거트 분말 Global Supply Chain Coverage
593개 기업
요거트 분말에 대해 수출업체 299개와 수입업체 294개가 매핑되어 있습니다.
수출업체와 수입업체는 Tridge 공급망 인텔리전스의 기업 프로필 및 분석을 활용해 요거트 분말 거래 상대를 식별하고, 시장 도달 범위를 벤치마킹하며, 시장별 아웃리치 우선순위를 정할 수 있습니다.
Classification
Product TypeIngredient
Product FormPowder
Industry PositionFood Ingredient
Market
Yogurt powder is a dried fermented-milk ingredient used to deliver dairy flavor, acidity, and cultured-note positioning in shelf-stable formulations. Commercial production is associated with major dairy-processing regions, and cross-border trade is typically captured within broader dairy ingredient and food preparation categories rather than a single, globally consistent “yogurt powder” statistical line. Demand is linked to growth in dry mixes, snack seasonings, bakery, and confectionery where tangy dairy notes are desired without refrigerated handling. Trade dynamics are therefore influenced by general dairy solids availability, milk price cycles, and buyers’ microbiological and allergen-control requirements for dry dairy ingredients.
Major Producing Countries
- 미국Large dairy-processing base; yogurt powder volumes are typically not reported as a distinct global statistical category.
- 뉴질랜드Major exporter of dairy ingredients; yogurt powder is generally traded within broader dairy ingredient supply chains.
- 독일Significant dairy ingredient manufacturing in the EU; yogurt powder commonly appears as a specialized ingredient rather than a standalone trade line.
- 프랑스Large dairy sector with ingredient manufacturing capacity; yogurt powder production often sits within broader cultured-dairy processing.
- 네덜란드Dairy processing and export hub; yogurt powder trade often moves via ingredient distributors and compound-food channels.
Major Exporting Countries
- 뉴질랜드Global dairy ingredient exporter; yogurt powder shipments may be grouped with dairy preparations depending on customs coding practices.
- 미국Exports a range of dairy ingredients; yogurt powder trade is typically embedded within broader ingredient exports.
- 네덜란드Re-export and distribution gateway within Europe; ingredient flows may transit via Dutch logistics hubs.
- 아일랜드Dairy export-oriented economy with ingredient processing; yogurt powder may be produced as a niche cultured-dairy ingredient.
Major Importing Countries
- 중국Major buyer of dairy ingredients; yogurt powder may be imported under broader dairy ingredient/preparation categories.
- 미국Imports specialty dairy ingredients for formulation; yogurt powder may be sourced for specific flavor/label needs.
- 일본Imports dairy ingredients for confectionery, beverages, and bakery; stringent quality expectations for dry dairy inputs.
- 대한민국Imports dairy ingredients for processed foods and mixes; demand influenced by product innovation in snacks and beverages.
Specification
Physical Attributes
- Free-flowing powder (subject to caking if exposed to humidity)
- Color typically off-white to light cream depending on fat level and process
- Tangy fermented dairy aroma/flavor notes expected; off-odors are non-conforming
Compositional Metrics
- Moisture (key for shelf stability and caking control)
- Milkfat level (e.g., skim vs whole yogurt powder specifications)
- Protein and lactose levels (influence nutrition and browning in applications)
- Acidity/pH or titratable acidity (drives flavor impact and formulation behavior)
- Microbiological criteria suitable for dry dairy ingredients (pathogen control and hygiene verification)
Grades
- Food grade (human consumption), aligned to buyer microbiological and compositional specifications
- Specialty grades by application (e.g., beverage-grade dispersibility, bakery-grade flavor intensity)
Packaging
- Multiwall paper bags with inner polyethylene liner for moisture barrier
- Bulk totes or big bags for industrial users with appropriate inner liners
- Optional nitrogen flushing/high-barrier packaging for higher-fat powders to reduce oxidation risk
ProcessingReconstitutes in water or milk systems; dispersibility and lumping tendency are key functional parametersHygroscopic behavior requires low-humidity handling to prevent caking during storage and useHeat history from drying can influence flavor intensity and solubility; buyers may specify sensory and dispersibility targets
Supply Chain
Value Chain
- Milk collection and chilling -> standardization (fat/protein) -> pasteurization -> fermentation (yogurt cultures) -> concentration (optional) -> drying (commonly spray drying) -> cooling -> sieving/blending -> packaging -> ambient distribution
Demand Drivers
- Need for shelf-stable cultured-dairy flavor and tang in dry mixes, snacks, and bakery
- Formulation convenience versus chilled yogurt (no cold chain required for the ingredient)
- Clean-label or “cultured” positioning where permitted by local labeling rules
- Growth of ready-to-mix beverages, seasonings, and convenience foods using dairy powders
Temperature
- Store in cool, dry conditions; temperature control is less critical than humidity control for preventing caking and quality loss
- Avoid warm, humid warehouses that accelerate moisture pickup and potential flavor deterioration
Atmosphere Control
- Low-oxygen packaging practices can be used for higher-fat variants to reduce oxidative rancidity risk
Shelf Life
- Shelf life is primarily limited by moisture ingress (caking) and, for higher-fat products, oxidation; performance depends on packaging barrier and storage humidity
Risks
Commodity Price Volatility HighYogurt powder economics are tightly linked to raw milk and dairy solids markets; feed costs, energy costs, and weather-driven milk supply variability can quickly shift availability and pricing, disrupting procurement for manufacturers that rely on stable input costs.Use multi-origin sourcing, index-linked contracts/hedging where feasible, and formulation flexibility (e.g., ability to switch between cultured dairy powders) to manage cost swings.
Food Safety MediumDry dairy ingredients can carry food-safety risk if post-process contamination occurs; low moisture inhibits growth but does not eliminate pathogen presence, creating downstream risk in ready-to-eat applications.Require validated hygienic design, environmental monitoring, and finished-product pathogen testing aligned with risk assessment; ensure robust supplier audits and traceability.
Regulatory Compliance MediumDefinitions of “yogurt,” culture claims, and additive/processing-aid disclosures vary by jurisdiction; misalignment can trigger labeling non-compliance or border rejections for finished foods using yogurt powder.Confirm local standards of identity/labeling rules for cultured dairy claims in target markets and maintain documentation on cultures, processing, and allergen statements.
Climate MediumHeat stress, drought, and forage yield variability can reduce milk output and alter milk composition in key producing regions, affecting both cost and functional consistency of dairy powders used as ingredients.Monitor milk-supply outlooks by region, diversify supplier base, and specify functional parameters (e.g., solubility, acidity) with allowable ranges to manage variability.
Sustainability
- Greenhouse gas footprint of dairy supply chains (enteric methane) and growing customer scrutiny of Scope 3 emissions
- Energy intensity of evaporation/drying steps in dairy ingredient manufacturing
- Packaging waste and recycling constraints for moisture-barrier laminates used to protect powders
- Manure and nutrient management impacts in major milk-producing regions
Labor & Social
- Worker safety and labor conditions in dairy farming and processing (including subcontracted and migrant labor in some regions)
- Animal welfare expectations and audits increasingly influencing buyer requirements in dairy supply chains
FAQ
What is yogurt powder used for in food manufacturing?Yogurt powder is used as a shelf-stable ingredient to add cultured-dairy flavor and tang in products like snack seasonings, bakery and confectionery, and dry beverage or dessert mixes, without needing refrigerated yogurt handling.
What are the most important handling risks for yogurt powder?Humidity control is critical: yogurt powder is hygroscopic, so moisture pickup can cause caking and quality loss. For higher-fat variants, limiting oxygen exposure can also help reduce oxidation-related off-flavors.
Why is it hard to find global trade statistics specifically for “yogurt powder”?Yogurt powder is often traded and reported within broader dairy ingredient or food preparation categories, and customs coding practices can differ by country, so official global datasets may not present a single consistent line item labeled “yogurt powder.”
요거트 분말 공급업체, 수출 흐름, 가격 데이터 국가 커버리지
공급업체 커버리지, 무역 흐름, 가격 벤치마크를 위해 요거트 분말의 국가별 마켓 페이지를 탐색하세요.
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