Goat Milk

The global evaporated goat milk market is on an upward trajectory, fueled by its nutrient-rich profile and growing popularity as a lactose-alternative.

The goat milk products industry worldwide is expected to reach a projected revenue of US$ 17,908.3 million by 2030. A compound annual growth rate of 4.7% is expected of the worldwide goat milk products industry from 2024 to 2030.

Global goat milk products market highlights:

• The global goat milk products market generated a revenue of US$ 12,956.3 million in 2023 and is expected to reach US$ 17,908.3 million by 2030.
• Market analysis by Research and Markets, featured on a premier research platform, projects a resilient growth from $5.75 billion in 2023 to an estimated $6.63 billion by 2028, supported by a compound annual growth rate (CAGR) of 3.0%.
• The market is expected to grow at a CAGR (2024 – 2030) of 4.7% by 2030.
• In terms of segment, liquid milk accounted for a revenue of US$ 8,244.6 million in 2023.
• Powdered Milk is the most lucrative product segment registering the fastest growth during the forecast period.
• In terms of region, Asia Pacific was the largest revenue generating market in 2023.
• Country-wise, Saudi Arabia is expected to register the highest CAGR from 2024 to 2030.

Key Growth Drivers:

• Health and Wellness Trends: Increasing consumer awareness regarding the health benefits of goat milk and its culinary versatility.
• Lactose Intolerance Prevalence: The rise in lactose-intolerant populations globally contributes to the growing acceptance of evaporated goat milk.
• Disposable Income Surge: Growing disposable income across regions propels the demand for premium and health-conscious products.
• Vegan and Dairy-Free Lifestyles: The shift towards vegan and dairy-free lifestyles is a significant factor influencing market expansion.

Factors Propelling Growth:

• Consumer Awareness: Rising understanding of the nutritional advantages of evaporated goat milk, especially suitable for children and those with dietary restrictions.
• Technological Advances: Ongoing efforts in product innovation and technological advancements by key industry players.
• Government Support: Favorable policies and government backing for dairy alternatives and lactose-intolerant friendly products.
• Functional Variations: Availability of functional and fortified goat milk options catering to modern consumer preferences.

Regional Dynamics and Market Segmentation:

Europe Dominance: Europe stands as a prominent player, followed by contributions from Asia-Pacific, North America, and the MEA region.

Category Segmentation: The market is categorized into whole evaporated milk and skimmed evaporated milk, each finding application in areas such as infant food, dairy products, confectionery, and bakeries.

Distribution Channels: Both online and offline channels contribute to the accessibility of evaporated goat milk products.

This comprehensive report provides valuable insights into the evolving landscape of the evaporated goat milk market, offering a strategic perspective for industry stakeholders navigating this dynamic and growing sector.

Whip this burger up for a veggie barbecue or a quick this coming Friday dinner.

This easy smoky halloumi burger will make you rethink burgers forever.

Preparation time less than 30 mins, Cooking time less than 10 mins Serves 2

Ingredients:

• 200g/7oz halloumi cheese#ad, thickly sliced
• 2 tbsp olive oil
• 2 portobello mushrooms, wiped clean and stalks removed
• 2 brioche buns, cut in half
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped tomato
• 2 tbsp finely chopped cucumber
• 2 tbsp finely chopped fresh mint
• 1 lime, juice only
• 4 tbsp hummus
• 1 large tomato, thickly sliced
• 4 romaine lettuce leaves, roughly torn
• salt and freshly ground black pepper

Directions:

• Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking.
• Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred.
• Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well.
• To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi.#ad Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away.

*Recipe Tips

If you can’t find brioche buns then normal burger buns will also work well with this recipe.

The most important step in making the perfect, traditional Greek chicken souvlaki is to marinade. For this chicken souvlaki recipe, the chicken is first marinated to soak up all the wonderful Mediterranean flavors and then grilled to high temperature, to get all crunchy, nicely colored and juicy.

The mouthwatering smell of souvlaki (a Greek word for ‘skewer’) cooking on an outdoor grill is so evocative of a summer evening in Greece. Here is how to recreate it at home.

Preparation time over 2 hours, Cooking time 10 to 30 mins Serves 4

Ingredients:

• 4 skinless chicken breasts, cut into 4cm/1½in pieces
• 3 tbsp olive oil
• ½ tbsp dried oregano
• ½ tsp sweet paprika
• 2 garlic cloves, grated
• 1 lemon, grated zest and juice only
• sea salt and freshly ground black pepper

For the mustard sauce

• 125g/4½oz Greek-style yoghurt
• 3 tbsp mayonnaise
• 1 tbsp honey
• 2 tbsp English mustard

To serve

• 4 pitta breads or flatbreads
• 1 onion, finely sliced
• ½ bunch flatleaf parsley, finely chopped
• sliced tomatoes, shredded white or red cabbage (optional)

Directions:

• Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight.
• Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through.
• While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard.
• To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like.

This is the traditionally used to make chicken souvlaki, and for you to make it to perfection from the very first time!