The latest Global Dairy Trade auction reported an overall rise in dairy prices, driven by gains in cheese and milk powder categories. Dairy fats, however, experienced declines. The upward trend indicates stronger demand or constrained supply, supporting higher market prices.
The Karnataka government raised the price paid to milk producers by a modest amount, effective November 1. The hike is expected to lift retail milk prices and overall dairy costs in the state.
In North America, yogurt market movement in H1’26 remained stable to slightly soft, supported by balanced milk supply and normal retail offtake. The decline was mainly linked to softer dairy retail indexes rather than weak consumption, as food-at-home rose only 0.1% MoM, while food-away-from-home rose 0.3% MoM in May. Feedstock conditions were mixed, with producer milk receipts lower YoY, but Class II and broader dairy manufacturing demand stayed supported by active export channels. USDA raised 2026 dairy export forecasts to 20.3 billion lb on a milk-fat basis and 49.3 billion lb on a skim-solids basis, helped by cheese and dry whey demand. The Iran war and Strait of Hormuz closure added indirect cost risk through freight, refrigeration, fertilizer, feed, and packaging, as crude, LNG, and fertilizer flows were sharply disrupted.
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According to Procurement Resource, in the near term, yogurt movement is expected to remain steady, with cost risk tied more to energy and logistics than milk supply.
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Yogurt prices trended higher during the second half of 2025, shaped by a convergence of trade policy shifts, ingredient cost pressures, and evolving supply-demand dynamics across the domestic market. The introduction of steep tariffs on imported organic sugar, alongside a near-elimination of duty-free import quotas, drove a sharp increase in organic sugar costs for food manufacturers. Since organic sugar is a common ingredient in yogurt production, particularly within the organic segment, producers faced a meaningful rise in input expenses that transmitted into higher finished product prices.
Smaller organic yogurt manufacturers were disproportionately affected, as limited domestic organic sugar availability left producers with few viable sourcing alternatives. Some companies indicated they were weighing production adjustments in response to the cost burden. The absence of scalable domestic organic sugar supply added further strain, as converting conventional farmland to certified organic production remained a multi-year process. On the trade front, the broader dairy sector maintained a positive export balance, supported by competitive U.S. pricing relative to other major exporters. Demand for high-protein dairy products, including yogurt, continued to support market activity through the period.
Yogurt is a food prepared by bacterial fermentation of milk. The bacteria that is utilised to make Yogurt are known as Yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, that acts on milk protein to give Yogurt its texture and characteristic tart flavour.
Food preparations, Confectionary, Desserts and sweets
Lactalis Group, General Mills Inc, Nestlé SA, FrieslandCampina, Dean Foods Company, Danone, Yili Group
CurrencyUS$ (Data can also be provided in local currency)
Supplier Database AvailabilityYes
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Yogurt is produced by heating milk to a certain temperature that denatures its proteins (scalding), which are essential for making Yogurt. Later it is also cooled down to a certain temperature so that the high temperature doesn't completely eliminate or kill the live microorganisms that turn the milk into Yogurt.
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This report provides the cost structure of Greek yoghurt from the fermentation process. Milk is first heated and then cooled to make suitable conditions for fermentation before bacteria cultures are added.
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