Market Research Future (Food and Beverages) Sour Cream Market Research Report | Page 3

Sour Cream Market Research Report – Forecast to 2023
2 Market Overview
Sour cream is a dairy product that is obtained by fermenting regular or pasteurized cream with certain kinds of lactic
acid bacteria, usually benign bacteria is used. The bacteria in the fermentation process is introduced either
deliberately or naturally that sours and thickens the cream. Sour creams undergo certain nutritional composition
check before being distributed and retailed in public. According to FDA (Food & Drug Administration) standards, fat
content lesser than 18% should not be labeled as sour cream. FDA also mentions that sour cream should have a
titratable acidity of not less than 0.5 percent.
The sour cream market is segmented by category into organic and conventional. The organic segment accounts for
the maximum share owing to the natural methods of cream formation. The cows used for the extraction of dairy are
raised organically without the use of antibiotics. The milk from organic cows contains heart-healthy fatty acids that
result in the production of better quality sour cream. Organic sour creams are gaining high demand as they are
healthier than the conventional ones, owing to omega three fatty acids, CLA (Conjugated Linoleic Acid), and more
antioxidant and vitamin content. CLA is a natural fatty acid that has grown popularity for its application in weight loss
supplements.
Segmentation:
The global sour cream market has been segmented into category, packaging type, distribution channel, and region.
The market based on category has been segmented into organic and conventional.
The market, by packaging type, has been segmented into bottles, tubs/cups, squeezers, and others.
The market, by distribution channel, has been segmented into store based and non-store based.
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