Raw milk prices likely up 4-5%
CRISIL Ratings expects raw milk production growth to slow to 4% due to El Niño and high fodder costs. Higher production costs will push milk prices up 4-5% this fiscal, with dairy companies passing costs to consumers.
Yogurt Price Trend Analysis 2026: Historical Prices, Supply Demand Analysis, Market Insights, Latest News & Price Drivers
Written BySiddharth David
Yogurt Latest Development
Yogurt Price Trend H1 2026
- The global dairy market was mixed over the period, but North America stayed stable as export channels remained active despite Middle East shipping disruptions.
- Milk availability was adequate but not loose, with U.S. pooled producer milk receipts slightly lower year over year.
- Downstream demand stayed steady, as dairy indexes softened modestly over the period and year over year, while foodservice demand still moved upward.
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.
Analyst Insight
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.
About Yogurt
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.
Yogurt Product Detail
Industrial Uses
Food preparations, Confectionary, Desserts and sweets
Supplier Database
Lactalis Group, General Mills Inc, Nestlé SA, FrieslandCampina, Dean Foods Company, Danone, Yili Group
Regional Coverage
Asia Pacific
China, India, Indonesia, Pakistan, Bangladesh, Japan, Philippines, Vietnam, Iran, Thailand, South Korea, Iraq, Saudi Arabia, Malaysia, Nepal, Taiwan, Sri Lanka, UAE, Israel, Hongkong, Singapore, Oman, Kuwait, Qatar, Australia, and New Zealand
Europe
Germany, France, United Kingdom, Italy,Spain, Russia, Turkey, Netherlands, Poland, Sweden, Belgium, Austria, Ireland Switzerland, Norway, Denmark, Romania, Finland, Czech Republic, Portugal and Greece
North America
United States and Canada
Latin America
Brazil, Mexico, Argentina, Columbia, Chile, Ecuador, and Peru
Africa
South Africa, Nigeria, Egypt, Algeria, Morocco
CurrencyUS$ (Data can also be provided in local currency)
Supplier Database AvailabilityYes
Customization ScopeThe report can be customized as per the requirements of the customer
Post-Sale Analyst Support360-degree analyst support after report delivery
Note: Our supplier search experts can assist your procurement teams in compiling and validating a list of suppliers indicating they have products, services, and capabilities that meet your company's needs.
Yogurt Production process
- Production of Yogurt via Heating and Cooling Process.
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.
Our Price Analysis Methodology
About the Author
Siddharth David
Manager - Market Research
Delivering market research and procurement intelligence at Procurement Resource with a focus on economic forecasting, commodity analysis, and client advisory to help sourcing teams make data-backed purchasing decisions.
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Other Related Reports
Greek Yogurt Production from Fermentation
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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