Kefir Consumption Surges in Spain Driven by Health Focus and Innovation

The Spanish refrigerated dairy sector is experiencing significant dynamism, largely propelled by a heightened consumer orientation toward health and wellness, positioning kefir as a key growth category. This surge in popularity is quantified by a 324% consumption increase between 2020 and 2024, culminating in sales valued at 128 million euros, with forecasts indicating a sustained upward trajectory. This market evolution reflects a strategic shift where manufacturers are intensely innovating in production methodologies and product presentation to transition kefir from a specialized niche item into a mainstream functional food staple.

Industry pioneers are actively redefining product parameters within this expanding landscape. For instance, El Cantero de Letur introduced a distinct offering by launching the first organic goat milk Greek kefir, showcasing a commitment to premium, specialized dairy alternatives. Simultaneously, major multinational corporations are dedicating significant resources to this segment. Nestlé has undertaken comprehensive branding renewals for its kefir offerings, while Danone is strategically emphasizing its established Activia line through the introduction of novel formats, including both drinkable and spoonable tub presentations.

Scientific validation is further cementing kefir's role in the functional food domain. Researchers at the Consejo Superior de Investigaciones Científicas (CSIC), specifically from the Institute of Agrochemistry and Food Technology (IATA-CSIC), have provided in vitro evidence demonstrating that kefir's complex microbial community actively modulates intestinal immune signaling pathways. This investigation, which compared eleven commercial kefirs against four pharmaceutical probiotics, highlighted that kefir's immunomodulatory capacity stems from the intricate interaction between its coexisting bacteria and yeasts, suggesting a potentially superior effect compared to simpler probiotic supplements. The study noted high variability in the microbial composition across different commercial kefirs, with some samples showing a predominance of bacteria like Lactococcus lactis and Streptococcus thermophilus, while others exhibited higher levels of yeasts such as Saccharomyces cerevisiae.

Major dairy entities are leveraging their historical expertise and innovation pipelines to capitalize on this trend. Danone, whose founder Isaac Carasso first distributed kefir in Barcelona pharmacies in 1919 as a remedy for gut disorders, is now strategically re-engaging with the category across Europe, including Spain, with new Activia ranges designed to overcome consumer taste skepticism. Furthermore, Danone Spain is investing 12 million euros annually in R&D, focusing on microbiota health and launching approximately 40 new products yearly to maintain a competitive edge against private labels.

Market analysis projects continued robust expansion for kefir in Spain, with forecasts suggesting the market will grow from an estimated 39 million USD in 2024 to 61.05 million USD by 2033, achieving a Compound Annual Growth Rate (CAGR) of 5.09% over the 2025–2033 period. While dairy-based kefir currently holds the largest share of the product type market, non-dairy kefir is anticipated to be the primary growth driver, aligning with broader consumer trends toward plant-based and lactose-free options. This confluence of scientific backing, major corporate investment, and strong consumer demand solidifies kefir's position as a central pillar in the advancement of Spain's functional food market.