Anhydrous Milk Fat (Butter Oil) Market Outlook
According to the report by Expert Market Research (EMR), the global anhydrous milk fat (butter oil) market size reached a value of almost USD 3.86 billion in 2023. Aided by rising consumer demand for fast food and processed food products and growing awareness regarding the benefits of a vegan diet, the market is projected to further grow at a CAGR of 11.6% between 2024 and 2032 to reach a value of almost USD 7.47 billion by 2032.
Anhydrous milk fat, commonly known as butter oil, is essentially concentrated butter, divested of its water and non-fat solids. Renowned for its creamy texture and rich flavour profile, anhydrous milk fat serves as a pivotal ingredient in a range of food products including bakery goods, confectioneries, sauces, and spreads. Beyond its gustatory virtues, it is lauded for its versatility in culinary applications, serving both as a flavour enhancer and texture agent.
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The anhydrous milk fat (butter oil) market trends reflect a growing shift in consumer preferences towards high-quality dairy ingredients. In the culinary and gastronomic sectors, the market for anhydrous milk fat is witnessing a significant rise in demand. Chefs and home cooks alike are opting for anhydrous milk fat for its unparalleled richness and ability to elevate dishes to gourmet standards. The market growth is propelled, in part, by the trend among food enthusiasts to seek superior ingredients that enhance culinary outcomes.
The anhydrous milk fat (butter oil) market growth is driven by its expanding usage beyond the traditional realms of bakery and dairy. With technological advancements in food processing, anhydrous milk fat is finding applications in products that boast a long shelf-life without compromising on taste or texture. For instance, its high fat content and low moisture make it ideal for producing shelf-stable creams and spreads, meeting the increased consumer demand for convenience food without compromising on quality.
The sector is experiencing a surge in need for sustainably produced and high-quality products which is further bolstering the anhydrous milk fat (butter oil) market demand. Transparency in production processes and sustainability have become rallying points for consumer choices. Labels indicating “grass-fed” or “organic” are not merely tags but affirmations of quality that directly influence purchasing decisions. This growing awareness and preference for quality are broadening the market demand for premium anhydrous milk fat products.
The anhydrous milk fat (butter oil) market analysis reveals the impact of innovation, research activities, and new product launches on the market growth. The cosmetics industry, for example, is beginning to explore the potential of anhydrous milk fat as a natural emollient in creams and lotions. Additionally, the pharmaceutical industry is taking an interest in the potential of anhydrous milk fat as a natural fat source in certain formulations. This kind of cross-industry applicability stands as a testament to the ingredient’s versatility and augments its market potential substantially.
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Anhydrous Milk Fat (Butter Oil) Market Segmentation
The market can be divided based on end use and region.
Market Breakup by End Use
- Dairy
- Bakery
- Confectionery
- Others
Market Breakup by Region
- North America
- Europe
- Asia Pacific
- Latin America
- Middle East and Africa
Anhydrous Milk Fat (Butter Oil) Market Competitive Landscape
The EMR report looks into the market shares, plant turnarounds, capacities, investments, and mergers and acquisitions, among other major developments, of the leading companies operating in the global anhydrous milk fat (butter oil) market. Some of the major players explored in the report by Expert Market Research are as follows:
- Dairy Farmers of America
- NUMIDIA BV
- FrieslandCampina
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