市場調查報告書
商品編碼
1261119
全球無水乳脂市場規模、份額和行業趨勢分析報告:2022-2028 年按分銷渠道、性質、應用和地區分列的展望和預測Global Anhydrous Milk Fat Market Size, Share & Industry Trends Analysis Report By Distribution Channel, By Nature, By Application, By Regional Outlook and Forecast, 2022 - 2028 |
預計 2028 年無水乳脂市場規模將達到 43 億美元,預測期內復合年增長率為 6.6%。
消費者選擇更健康產品的方式正在發生變化。 人們不再只關注功能性成分,而是越來越重視更天然的產品,並避免使用含有許多添加劑、防腐劑和穩定劑的產品。 無水乳脂因其穩定的風味、質地、口感、結構和抗起霜特性而越來越受歡迎。 此外,由於消費者的健康意識和口味偏好,對黃油味產品的需求正在增加。
市場需求主要受無水牛奶易於儲存的推動。 因此,防腐劑越來越多地用於製造一些乳製品和糖果產品,例如包裝酸奶、蛋糕和巧克力。 此外,無水乳脂的全球市場受到奶味飲料和糖果的流行的推動。
COVID-19 影響分析
由於這場全球貿易動盪,乳製品供應中斷,已在開發的項目被推遲,資本投資 (CAPEX) 增加。 由於供求關係的劇烈變化,生產筆記本電腦的經營者出現了問題,難以製定長期戰略。 結果,原材料成本暴漲,乳製品製造商感到恐慌。 因此,COVID-19 的傳播使無水乳脂肪酸市場陷入困境。
市場增長因素
顧客對營養食品的認識正在提高。
如今,隨著消費者對健康的關注日益增加以及飲食對健康有直接影響的信念,營養豐富的食物的增加在鼓勵良好行為方面發揮著重要作用。 隨著世界福祉和人口增長,對營養食品的需求正在迅速增長。 高營養趨勢正在蓄勢待發,並將繼續引起人們的興趣。 消費者越來越意識到蛋白質和其他營養素對促進積極生活方式的好處。 因此,對這些商品的需求旺盛,進而擴大無水乳脂市場。
對有機和功能性乳製品的需求不斷增長
功能性乳製品是含有益生菌、維生素、礦物質、能量增強物質等的營養豐富的乳製品。 由於消費者追求更健康的生活方式,包括酸奶在內的功能性食品需求量很大,在整個預測期內對市場產生了積極影響。 功能性和有機乳製品不斷湧現,以滿足對營養均衡產品日益增長的需求。 這支持了本地市場的增長。
市場製約因素
對植物性乳製品的偏好上升
純素飲食在全球越來越受歡迎,植物性乳製品替代品的銷量也在增長。 與生活方式相關的慢性疾病和對動物蛋白敏感的頻率增加是需求的主要驅動力之一。 此外,隨著全球乳糖不耐症病例數量的增加,人們對植物性食品的偏好正在發生變化。 消費者對虐待動物的意識不斷增強,對植物性食品的偏好也越來越大。 這些因素正在推動該地區市場的擴張。
自然觀
無水乳脂市場根據性質分為有機和常規。 到 2021 年,有機部分將在無水乳脂市場中佔據相當大的收入份額。 有機牛奶加工過程中產生的另一種不需要的產品是有機無水乳脂。 它不含水,因此是適用於各種食品應用的普通無水黃油和人造黃油的良好替代品。 此外,由於其純度高,可用於不需要水分的食品和飲料,如乾燥食品,正在獲得世界範圍內的認可。
應用展望
按應用,無水乳脂市場可分為乳製品、麵包店、糖果店等。 2021 年,乳製品行業在無水乳脂市場中的收入份額最大。 AMF 還可用於生產低脂乳製品和混合塗抹醬。 AMF 的低熔點餾分最明顯的應用是在黃油的生產中。 乳脂在低溫下更容易擴散。 加入高熔點部分可能會增加黃油在熱帶地區青睞的高溫下的穩定性。
銷售渠道前景
按分銷渠道,無水乳脂市場分為線上和線下。 2021年,線下細分市場在無水乳脂市場的收入份額最大。 消費者受益於這些商店的一站式購物,這些商店提供相當多的日用品和乳製品選擇。 這種快速擴張與全渠道零售商的擴張和數字化水平的提高有很大關係。
區域展望
按地區分析了北美、歐洲、亞太地區和 LAMEA 的無水乳脂市場。 2021 年,亞太地區將以最大的收入份額引領無水乳脂市場。 該地區的無水乳脂生產商有許多潛在的商機。 隨著新西蘭向中國和澳大利亞出口無水乳脂產品的增加,市場正在發生變化。 酥油是一種無水乳脂,在印度被廣泛使用。 除了用於烹飪外,它還用於印度的各種宗教傳統。
The Global Anhydrous Milk Fat Market size is expected to reach $4.3 billion by 2028, rising at a market growth of 6.6% CAGR during the forecast period.
Triacylglycerols, or glycerol readily converted to three fatty acids, are a range of compounds that make up anhydrous milk fat, each with a distinct physical property. Anhydrous milk fat, for instance, melts at a range of temperatures and has a high melting point. Anhydrous milk fat has a normal melting point higher than 40 °C. The anhydrous milk now changes into a transparent liquid with a little yellow color due to the presence of carotene.
When chilled, anhydrous milk fat crystallizes and transforms into a soft, somewhat gritty, and pale white-yellow solid. Due to its longer shelf life and low moisture content, anhydrous milk fat is frequently stored for several months at room temperature and then easily shipped throughout the globe. Also, it has a varied range of applications in the fast food sector, which is predicted to expand significantly over the coming few years. Anhydrous milk fat will become highly in demand worldwide as a result.
The way that consumers select healthier products is changing. Rather than concentrating only on functional ingredients, they are emphasizing more natural products and avoiding those that contain many additives, preservatives, and stabilizers. Anhydrous milk fats have become increasingly common because they have constant flavor, texture, mouthfeel, structure, and anti-bloom qualities. Also, customers are prioritizing their health and refusing to compromise on taste, driving up demand for goods with buttery flavors.
Demand in the market has been significantly influenced by how easily anhydrous milk can be preserved. As a result, the use of preservatives in producing several dairy and pastry goods, including packaged yogurt, cakes, and chocolates, has increased. In addition, the rise of the world market for anhydrous milk fat has also been boosted by the popularity of milk-flavored drinks and confections.
COVID-19 Impact Analysis
The supply of dairy products was stopped as a result of these disruptions to global trade, which also caused the projects that were already under development to be delayed and incurred higher capital expenditures (CAPEX). Because of the upheaval in supply and demand, businesses that produce diaries have had issues, making it challenging to develop a long-term strategy. As a result, raw material costs rose dramatically, sending manufacturers of dairy products into a panic. Considering all of these aspects, the market for anhydrous milk fat has suffered due to COVID-19's widespread distribution.
Market Growth Factors
Rise in customer awareness about nutritional food.
Due to increased consumer concern about their health and the idea that diet has a direct impact on health, the growth of nutrient-rich foods has recently played a significant part in the development of good behaviors. The need for nutrient-dense food is growing rapidly with expanding global welfare and population. The high-nutrition trend is picking up steam and will keep generating interest in the future. Consumers are now more aware of the advantages of protein and other nutrients in promoting an active lifestyle. This results in a strong demand for these goods and, as a result, the expansion of the anhydrous milk fat market.
Growing demand for organic & functional dairy products
Functional dairy products are nutritious dairy items that contain probiotics, vitamins, and minerals, as well as substances that improve energy. Food with functional features, including sour milk, are in high demand due to consumer trends toward healthier lifestyles, which positively impacts the market throughout the projection period. To satisfy the growing demand for goods with a balanced nutritional profile, functional & organic dairy products have been introduced. This supports the growth of the regional market.
Market Restraining Factors
Growing preference to plant based dairy alternatives
Vegan diets are becoming increasingly popular globally, which is also boosting sales of plant-based dairy replacements. The increasing frequency of lifestyle-related chronic diseases or hypersensitivity to animal protein is one of the primary causes driving demand. In addition, as lactose intolerance instances increase globally, there is a shift in people's tastes toward plant-based foods. Consumer preferences for plant-based foods have grown as consumer awareness of animal cruelty has improved. These elements are assisting the market's expansion in the region.
Nature Outlook
Based on nature, the anhydrous milk fat market is segmented into organic, and conventional. In 2021, the organic segment covered a considerable revenue share in the anhydrous milk fat market. An unwanted by-product of the processing of organic milk is organic anhydrous milk fat. Since it contains no water, it is suitable for a variety of food applications in place of regular anhydrous butter or margarine. Due to the product's high level of purity, that makes it acceptable for use in many foods and beverages that need little water or are dry, it is becoming increasingly well-known across the world.
Application Outlook
On the basis of application, the anhydrous milk fat market is categorized into dairy, bakery, confectionary and others. In 2021, the dairy segment witnessed the largest revenue share in the anhydrous milk fat market. AMF can also be utilized to produce low-fat dairy and blended spreads; the most obvious application for AMF's low-melting fractions is to make butter. Dairy fat spreads more spreadable at low temperatures. Including high-melting fractions might be considered to make the butter more stable at high temperatures, which may be desirable in tropical regions.
Distribution Channel Outlook
By distribution channel, the anhydrous milk fat market is bifurcated into online and offline. In 2021, the offline segment registered the maximum revenue share in the anhydrous milk fat market. Consumers benefit from one-stop shopping at these stores, providing a considerably greater variety of household goods and dairy products. This type's rapid expansion is mostly related to the expansion of omnichannel retailers and rising levels of digitalization.
Regional Outlook
Region wise, the anhydrous milk fat market is analyzed across North America, Europe, Asia Pacific and LAMEA. In 2021, the Asia Pacific region led the anhydrous milk fat market with the maximum revenue share. There are numerous potential opportunities in the region for producers of anhydrous milk fat. The market is shifting due to the increased export of anhydrous milk fat products from New Zealand to China and Australia. Ghee, an anhydrous milk fat, is extensively used in India. In addition to being utilized in cooking, it is also used in the nation's various religious traditions.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Royal VIVBuisman (The Van Ballegooijen), Interfood Holding BV, Eurial Services (Agrial Group), Polmlek Group, Asha Ram & Sons Pvt. Ltd., Meadow Foods Limited, Royal FrieslandCampina N.V., Lactalis Group, and United Global Agencies Group.
Market Segments covered in the Report:
By Distribution Channel
By Nature
By Application
By Geography
Companies Profiled
Unique Offerings from KBV Research
List of Figures