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2023-2030 年全球乳脂肪市场
市场调查报告书
商品编码
1176564

2023-2030 年全球乳脂肪市场

Global Milk Fat Fractions Market - 2023-2030
出版日期: | 出版商: DataM Intelligence | 英文 170 Pages | 商品交期: 约2个工作天内

价格

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简介目录

市场概览

在预测期内 (2023-2030)，乳脂肪市场预计将以 6.45% 的复合年增长率增长。

乳脂部分是使用熔融乳脂通过分级结晶工艺生产的。 一些具有不同固体脂肪含量的乳製品是通过称为牛奶分馏的过程製造的。 从牛奶中提取的馏分具有不同的物理和化学性质，可用于生产不同的乳製品。 乳脂含量包括乳製品和乳脂。

乳脂富含维生素，由乳脂和其他乳製品组成。 它们营养丰富，含有水溶性维生素K2、维生素E等多种维生素，在人类饮食中占有重要地位。 乳脂肪分馏物有助于治疗糖尿病、减肥、消化系统疾病和结肠癌等健康问题，导致食品行业的需求增加和全球市场应用的改进。这是一种自然。

市场动态：由于对烘焙产品的需求增加，乳脂肪市场的增长

黄油和无水乳脂等脂肪成分在烘焙产品中具有多种功能。 提供起酥油、丰富度、柔软度和风味，以及通气以改善再包装和体积。 乳脂可促进理想的结构和质地品质，例如膨化糕点、馅饼皮和丹麦糕点的鬆脆度。 乳脂起到润滑剂的作用，防止小麦麵筋粘在一起，减缓淀粉的形成。 乳脂还具有保湿作用，可延长保质期。 黄油因其风味而成为糖果和麵包製作中最常用的脂肪，但其功能往往会因製造方法的不同而有很大差异。 因此，已经发现通过进行乳脂肪分离和製造定制的乳脂肪成分，麵包店的功能得到改善和稳定。

分馏乳脂是黄油的极佳替代品，可全年提供一致的产品质量并促进产品渗透。 由于其高钙和维生素含量，它还用于强化烘焙食品。 由于消费模式的改变，消费者对糕点、饼干、核仁巧克力饼、甜甜圈、蛋糕和饼干等烘焙产品的需求增加，预计将对乳脂分馏市场产生积极影响。

但是，黄油等多种乳脂替代品的可用性阻碍了市场扩张。

市场细分：乳脂组分全球市场份额最高的烘焙行业

近年来，消费者更加註重营养和健康，对生活方式的兴趣也越来越大。 因此，人们对改善食品的兴趣越来越大。 由于麵包提供每日热量需求（能量摄入的 50% 或更多），烘焙产品最适合强化。 一种解决方案是用其他富含营养的成分代替部分麵粉。 复合麵粉技术是将小麦粉和非小麦粉混合，含有烘焙技术所需的高蛋白成分的技术。 苋菜等伪谷类比谷物更有营养，作为原料也是不可或缺的。

根据对烘焙产品的需求，製造商正在开发和扩展他们的产品。 例如，据 Arla Foods Ingredients 的 CEO 介绍，从牛奶中分离出不同的蛋白质和乳清曾经依赖于奶酪製作。 因为乳清是它的产物。 现在，通过绕过奶酪製作步骤，Arla 的新专利牛奶分馏技术允许更大的潜在原料库，使蛋白质流能够在独特的、完全受控的过程中进行加工，从而显着减少加工步骤。 通过对牛奶进行温和处理，有机婴儿配方奶粉的需求预计将在 2022 年和 2023 年增长 14.1%，Arla Foods Ingredients 乳品厂将分馏乳製品，开发该工艺。 Arla Foods Ingredients 使用新技术生产其有机 Baby&MeR 品牌。 Arla Foods Ingredients 预计在 2022 年推出第一个基于该技术的有机自有品牌婴儿配方奶粉解决方案。

地理渗透：亚太地区将主导预测期

亚太地区是乳脂肪市场最大的地区之一。 丰富的原材料和不断扩大的乳製品行业正在推动该地区的产品需求。 预计未来食品製造商的存在以及通过集成网络轻鬆访问存储和运输设施将增加区域市场的发展。

根据联合国粮食及农业组织的数据，由于除产量下降的欧洲和大洋洲以外的所有地区都增加了产量，预计 2021 年全球牛奶产量将比 2020 年增长 1.3%，达到 9.28 亿吨。 牛奶产量增幅最大的是亚洲，其次是美洲。 2021 年的产量增长是 2013 年以来的最低水平。 该地区的市场可能会增长，因为乳脂部分被广泛用于牛奶和乳製品的生产。

内容

第1章调查方法及范围

  • 调查方法
  • 市场范围

第2章主要趋势与发展

第 3 章执行摘要

  • 按产品细分的市场
  • 按类型细分的市场
  • 按技术划分的市场细分
  • 按应用划分的市场细分
  • 按地区划分的市场细分

第4章市场动态

  • 市场影响因素
    • 司机
    • 约束因素
    • 商机
  • 影响分析

第5章行业分析

  • 波特的五力分析
  • 供应链分析
  • 专利分析
  • 监管分析

第 6 章 COVID-19 分析

  • COVID-19 市场分析
    • COVID-19 之前的市场情景
    • COVID-19 的当前市场情景
    • COVID-19 后或未来情景
  • COVID-19 期间的价格动态
  • 供需范围
  • 大流行期间与市场相关的政府举措
  • 製造商的战略举措

第 7 章副产品

  • 高熔点分数 (HMF)
  • 中熔点 (MMF)
  • 低熔点 (LMF)

第8章按形状

  • 固体
  • 液体

第9章技术

  • 短程蒸馏
  • 超临界流体萃取
  • 溶剂分馏
  • 干法製备

第 10 章应用

  • 麵包店
  • 营养保健品
  • 糖果
  • 其他

第11章按地区

  • 北美
    • 美国
    • 加拿大
    • 墨西哥
  • 南美洲
    • 巴西
    • 阿根廷
    • 其他南美洲
  • 欧洲
    • 德国
    • 英国
    • 法国
    • 西班牙
    • 意大利
    • 其他欧洲地区
  • 亚太地区
    • 中国
    • 印度
    • 日本
    • 澳大利亚
    • 其他亚太地区
  • 中东和非洲

第12章竞争格局

  • 竞争场景
  • 竞争战略分析
  • 市场情况/份额分析
  • 併购分析

第13章公司简介

  • 恆天然
    • 公司概况
    • 产品组合和说明
    • 主要亮点
    • 财务摘要
  • The Tatua Co-operative Dairy Company Ltd
  • Glanbia Ireland
  • Friesland Campina
  • Royal VIV Buisman
  • Uelzena Ingredients
  • Flechard
  • CORMACO Group
  • MCT Dairies
  • Oleo Fats

第14章 DataM

简介目录
Product Code: DMFB6058

Market Overview

Milk Fat Fractions Market was valued at USD YY million in 2022. It is forecasted to reach USD YY million by 2030, growing at a CAGR of 6.45% during the forecast period (2023-2030).

Milk fat fractions are made through the fractional crystallization process using melted milk fat. Several milk products that feature different solid fat content are manufactured by a process known as the milk fractionation process. The fractions obtained from the milk have other physical and chemical properties, which enable the manufacturing of different milk products. Milk fat fractions comprise milk-derived products and milk fats.

Milk fat fractions are rich in vitamins and comprises milk fats and other milk-derived products, which play a vital role in the human diet as these are nutritious and contain vitamins such as K2 soluble vitamins, vitamin E, etc. Milk fat fraction helps cure other health issues such as diabetes, weight loss, digestive disorders, and colon cancer, resulting from increasing the demand in the food industry, which is likely to improve the application in the global market.

Market Dynamics: Growth in the milk fat fractions market, due to an increasing demand for bakery products

Fat ingredients such as butter and anhydrous milk fat have multiple functions in bakery products. They impart shortening, richness, tenderness and flavor while providing aeration for improved leavening and volume. They promote desirable structure and texture qualities such as flakiness in puffed pastries, pie crust and Danish pastry. Milkfat delivers lubrication to prevent the wheat gluten from adhering together, delaying staling. Milkfat also provides moisture retention for shelf-life improvement. Though butter is by far the fat source of choice for baking because of its flavor, it tends to have more variability in its functionality due to the method of manufacture. For this reason, milkfat fractionation to produce customized milkfat ingredients has shown better and more consistent functionality for baking.

Fractionated milk fat is a highly suitable butter substitute that provides stable product quality year-round, accelerating product penetration. It is also used to boost the nutritional value of bakery food products due to its high calcium and vitamin content. Due to moving consumption patterns, rising consumer desire for bakery products such as pastries, cookies, brownies, doughnuts, cakes, and biscuits would positively influence the milk-fat fractions market.

However, the availability of a considerable variety of milk fat fractions replacement, such as butter, is stifling the expansion of the market.

Market Segmentation: The bakery segment had the highest global milk fat fractions market share

In recent years, consumers have focused on their nutrition and health, giving increased attention to lifestyle. Thereby, interest in improving the foods has increased. Bakery products are considered the best for enhancing the nutritional process due to the daily caloric requirement given by bread (more than 50% of energy intake). One of the solutions is partially replacing wheat flour with other raw materials rich in nutritional ingredients. Composite flour technology represents mixing wheat with non-wheat flour, which contains high protein components for bakery technology. An essential class of raw materials is pseudocereals like amaranth, which have higher nutritional quality than cereals.

The manufacturers are developing and expanding their products due to the demand for bakery products. For instance, according to the CEO of Arla Foods Ingredients, the separation of milk's different proteins from whey previously relied on cheese making as whey is a by-product of this process. Now, by bypassing the cheese-making process, Arla's new patented milk fractionation technology allows for a more significant potential raw material pool and creates protein streams in a unique and fully controlled process with significantly reduced processing steps. A much more gentle processing of the milk, The milk fractionation process is being pioneered for infant formula at Arla Foods Ingredients' dairy to fulfill a growing demand for organic infant formula, a market estimated to increase by 14.1% in 2022 and 2023. Arla Foods Ingredients is using new technology to manufacture the organic Baby&Me® brand. Arla Foods Ingredients expected to launch its first organic private-label infant formula solutions based on the technology in 2022.

Geographical Penetration: Asia Pacific the dominating region during the forecast period

Asia Pacific is one of the largest regions in the milk fat fractions market. It is estimated to witness notable revenue growth to surpass USD YY million value by 2029. The abundance of raw materials and the expanding dairy industry are propelling product demand in the region. The increasing presence of food manufacturers, along with access to easy storage & transportation facilities due to integrated networks, is speculated to augment regional market development in the future.

According to Food and Agriculture Organisation, global milk production reached nearly 928 million tonnes in 2021, up 1.3 percent from 2020, driven by output increases in all geographical regions except Europe and Oceania, where production decreased. Milk volume increases were highest in Asia, followed by the Americas. The production growth rate in 2021 was the lowest registered since 2013. Since, milk fat fractions are widely used in the production of milk and milk based products, the market is likely to grow int this region.

Competitive Landscape:

Milk fat fractions market is a fragmented market owing to the presence of various local and global companies regulating industry growth. Some key players in the milk fat fractions market are Fonterra, TATUA, Glanbia Ireland, Friesland Campina, Royal VIV Buisman, Uelzena Ingredients, Flechard, CORMACO, MCT Dairies and Oleo Fats are implementing various marketing strategies, such as new product launches, geographical expansion, merger and acquisitions, partnerships and collaboration, to identify potential buyers. For instance, in May 2021, Ehrmann and FrieslandCampina signed an agreement for the acquisition by Ehrmann of Friesland Campina's Russian subsidiary Campina LLC. Both companies hold strong positions in different segments of the Russian dairy market. This strategic transaction accelerates Ehrmann's work in Russia and allows FrieslandCampina to focus on consumer markets elsewhere.

COVID-19 Impact: Positive impact on the global milk fat fractions market

There has been a slowdown in the wholesale food service markets due to the shutdown of hotels, restaurants, and schools. In some areas, their closure has curved the consumption and sales of dairy products such as milk, butter, curd, and cheese. The milkmen were also facing difficulties, as no one were ready to purchase milk from them due to the fear of getting infected by the coronavirus. There has been a disruption in the supply chain, causing various issues for the milk fat fractions manufacturing companies. Despite all these disruptions, the demand for dairy products like cheese, butter, and cream has increased for various reasons, one of which is the growing interest in home baking. Due to lockdown measures, there has been an increase in the demand for shelf-stable milk products, such as milk powder, Ultra-high Temperature (UHT) milk, and others.

For instance, According to Food and Agriculture Organization, Cheese purchases by China surged 30 percent in 2021, to 232 000 tonnes, mainly driven by the population's rapid growth in cheese consumption and the popularity of fast-food restaurants. Following a drop in 2020 due to COVID-19 market disruptions, imports recovered in the United States, reaching 188 000 tonnes in 2021. The United States sourced much of the substances from the European Union and concentrated on cheddar, mozzarella and parmesan, reflecting consumer preference and demand from the fast-food services sector. In Mexico, imports recovered and increased by 16 percent, reaching pre-pandemic levels mainly due to the reopening of the hospitality sector. Following a 12.4 percent increase in 2020, Russian Federation purchases reached 326 000 tonnes, up 4 percent year-on-year, sourced mainly from Belarus.

The global milk fat fractions market report would provide access to approximately 61 market data tables, 53figures and 170 pages.

Table of Contents

1. Scope and Methodology

  • 1.1. Research Methodology
  • 1.2. Scope of the Market

2. Key Trends and Developments

3. Executive Summary

  • 3.1. Market Snippet by Product
  • 3.2. Market Snippet by Form
  • 3.3. Market Snippet by Technology
  • 3.4. Market Snippet by Application
  • 3.5. Market Snippet by Region

4. Market Dynamics

  • 4.1. Market impacting factors
    • 4.1.1. Drivers
    • 4.1.2. Restraints
    • 4.1.3. Opportunities
  • 4.2. Impact analysis

5. Industry Analysis

  • 5.1. Porter's five forces analysis
  • 5.2. Supply Chain Analysis
  • 5.3. Patent Analysis
  • 5.4. Regulatory Analysis

6. COVID-19 Analysis

  • 6.1. Analysis of Covid-19 on the Market
    • 6.1.1. Before COVID-19 Market Scenario
    • 6.1.2. Present COVID-19 Market Scenario
    • 6.1.3. After COVID-19 or Future Scenario
  • 6.2. Pricing Dynamics Amid Covid-19
  • 6.3. Demand-Supply Spectrum
  • 6.4. Government Initiatives Related to the Market During the Pandemic
  • 6.5. Manufacturers Strategic Initiatives

7. By Product

  • 7.1. Introduction
    • 7.1.1. Market size analysis, and y-o-y growth analysis (%), By Product Segment
    • 7.1.2. Market attractiveness index, By Product Segment
  • 7.2. High Melting Fractions (HMF)
    • 7.2.1. Introduction
    • 7.2.2. Market Size Analysis, US$ Million, 2020-2029 And Y-O-Y Growth Analysis (%), 2021-2029
  • 7.3. Medium Melting Fractions (MMF)
  • 7.4. Low Melting Fractions (LMF)

8. By Form

  • 8.1. Introduction
    • 8.1.1. Market size analysis, and y-o-y growth analysis (%), By Form Segment
    • 8.1.2. Market attractiveness index, By Form Segment
  • 8.2. Solid*
    • 8.2.1. Introduction
    • 8.2.2. Market Size Analysis, US$ Million, 2020-2029 And Y-O-Y Growth Analysis (%), 2021-2029
  • 8.3. Liquid

9. By Technology

  • 9.1. Introduction
    • 9.1.1. Market size analysis, and y-o-y growth analysis (%), By Technology Segment
    • 9.1.2. Market attractiveness index, By Technology Segment
  • 9.2. Short-Path Distillation*
    • 9.2.1. Introduction
    • 9.2.2. Market Size Analysis, US$ Million, 2020-2029 And Y-O-Y Growth Analysis (%), 2021-2029
  • 9.3. Super Critical Fluid Extraction
  • 9.4. Solvent Fractionation
  • 9.5. Dry Factionation

10. By Application

  • 10.1. Introduction
    • 10.1.1. Market size analysis, and y-o-y growth analysis (%), By Application Segment
    • 10.1.2. Market attractiveness index, By Application Segment
  • 10.2. Bakery*
    • 10.2.1. Introduction
    • 10.2.2. Market Size Analysis, US$ Million, 2020-2029 And Y-O-Y Growth Analysis (%), 2021-2029
  • 10.3. Nutraceuticals
  • 10.4. Confectionery
  • 10.5. Others

11. By Region

  • 11.1. Introduction
    • 11.1.1. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Region
    • 11.1.2. Market Attractiveness Index, By Region
  • 11.2. North America
    • 11.2.1. Introduction
    • 11.2.2. Key region-specific dynamics
    • 11.2.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.2.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.2.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.2.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 11.2.7. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 11.2.7.1. U.S.
      • 11.2.7.2. Canada
      • 11.2.7.3. Mexico
  • 11.3. South America
    • 11.3.1. Introduction
    • 11.3.2. Key Region-Specific Dynamics
    • 11.3.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.3.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.3.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.3.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 11.3.7. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 11.3.7.1. Brazil
      • 11.3.7.2. Argentina
      • 11.3.7.3. Rest of South America
  • 11.4. Europe
    • 11.4.1. Introduction
    • 11.4.2. Key Region-Specific Dynamics
    • 11.4.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.4.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.4.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.4.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 11.4.7. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 11.4.7.1. Germany
      • 11.4.7.2. U.K.
      • 11.4.7.3. France
      • 11.4.7.4. Spain
      • 11.4.7.5. Italy
      • 11.4.7.6. Rest of Europe
  • 11.5. Asia Pacific
    • 11.5.1. Introduction
    • 11.5.2. Key Region-Specific Dynamics
    • 11.5.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.5.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.5.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.5.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 11.5.7. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 11.5.7.1. China
      • 11.5.7.2. India
      • 11.5.7.3. Japan
      • 11.5.7.4. Australia
      • 11.5.7.5. Rest of Asia Pacific
  • 11.6. Middle East and Africa
    • 11.6.1. Introduction
    • 11.6.2. Key Region-Specific Dynamics
    • 11.6.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.6.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.6.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.6.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application

12. Competitive Landscape

  • 12.1. Competitive scenario
  • 12.2. Competitor strategy analysis
  • 12.3. Market positioning/share analysis
  • 12.4. Mergers and acquisitions analysis

13. Company Profiles

  • 13.1. Fonterra*
    • 13.1.1. Company Overview
    • 13.1.2. Product Portfolio and Description
    • 13.1.3. Key Highlights
    • 13.1.4. Financial Overview
  • 13.2. The Tatua Co-operative Dairy Company Ltd
  • 13.3. Glanbia Ireland
  • 13.4. Friesland Campina
  • 13.5. Royal VIV Buisman
  • 13.6. Uelzena Ingredients
  • 13.7. Flechard
  • 13.8. CORMACO Group
  • 13.9. MCT Dairies
  • 13.10. Oleo Fats

14. DataM

  • 14.1. Appendix
  • 14.2. About us and services
  • 14.3. Contact us