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乳製品油肥与脂肪

市场调查报告书

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1240033

全球乳脂馏分市场——市场规模、按成分分类、COVID-19 影响分析、区域展望、增长潜力、市场竞争份额和预测，2023-2032 年

Milk Fat Fractions Market Size By Ingredient, Regional Outlook, Growth Potential, Competitive Market Share & Forecast, 2023 - 2032

出版日期: 2023年02月27日 | 出版商:

Global Market Insights Inc. | 英文 324 Pages | 商品交期: 2-3个工作天内

价格

简介目录

由于消费者乳糖不耐症和乳製品过敏病例的增加，预计到 2032 年，乳脂肪市场将显着增长。

此外，由于不断的技术创新和生活方式的改变，对营养补充剂的需求不断增加，尤其是在 COVID-9 大流行之后，人们对维持健康和提高免疫力的兴趣日益浓厚，导致营养补充剂的推出具有积极意义影响

此外，具有市场竞争力的大公司的进入，主要在亚洲和北美，以及提高竞争力的战略努力有望推动行业的扩张。

总体而言，乳脂肪行业在产品、技术、形式、应用和地理方面是细分的。

按产品划分，到 2032 年，中溶性馏分领域的产值预计将超过 90 亿美元。该细分市场的增长归因于中溶性组分在饼干、饼干、蛋糕和麵包等烘焙产品中的广泛应用。它还赋予羊角麵包和糕点一种片状质地，这种质地很可能在未来几年变得更受欢迎。

从技术上讲，到 2032 年，超临界流体萃取领域的产值预计将超过 40 亿美元。该工艺提供的主要优势，例如能够控制温度和压力等提取参数的能力、更高的提取率、改进的传输特性和更短的提取时间，将对未来十年的细分市场扩张产生积极影响。

就形态而言，固体形态部分将在 2023-2032 年之前占据重要份额。该产品的增长归因于不断变化的消费模式以及对核仁巧克力饼、蛋糕、糕点和甜甜圈等烘焙产品的需求增加。

从应用来看，由于巧克力中乳脂成分的使用范围扩大，预计到 2032 年底，糖果领域的乳脂部分市场将显着增长。此外，全球对糖果、奶油捲和鬆饼等糖果的需求不断增加也推动了市场需求。此外，膳食补充剂行业中固体部分乳脂消耗量的增加将进一步帮助该行业在未来十年取得显着收益。

按地区划分，由于乳製品行业的持续扩张以及原材料的现成和丰富，预计到 2032 年北美乳脂分离行业的价值将超过 50 亿美元。此外，由于主要公司的进驻以及移动和存储的便利性，预计到2032年的区域前景将进一步扩大。

内容

第 1 章研究方法和范围

第 2 章执行摘要

第 3 章乳脂肪馏分市场的行业洞察

按行业细分
工业生态系统分析
- 原材料供应商
- 製造商
- 分销渠道分析
- 供应商矩阵
原材料趋势
- 製造过程
  - 从融化的乳脂中结晶（干法）
  - 使用溶剂结晶（湿法）
  - 超临界流体萃取 (SFE)
成本结构分析，2021 年
监管状况
- 北美
  - 美国
  - 21 CFR 131 食品和药物管理局卫生与公共服务部
  - 21 USC 343：贴错标籤的食品
- 欧洲
  - 第 1334/2008 号 (EC) 条例关于食品中使用的调味剂和具有调味特性的某些食品成分。
  - 欧洲议会和欧洲理事会 2008 年 12 月 16 日关于食品添加剂的第 1333/2008 号条例 (EC)

总而言之，法规解释了食品添加剂的用量应根据应用和产品类别来保持。此外，我们还考虑了经济、社会和环境等因素来确定食品添加剂的最大含量。

亚太地区
- 中国
  - 中国食品添加剂标准 - GB2760-2014
  - 2011 年食品安全标准（食品标准和食品添加剂）条例
- 印度
  - F. No. Stds/Additives-1/Notification/FSSAI/2018
- 日本
  - 8 美国农业部/FAS，2000 年和 2004 年
拉丁美洲
- 墨西哥
  - PROY-NOM-181-SCFI/SAGARPA-2017，酸奶 - 命名法、物理化学和微生物规格、商业信息和测试方法
  - PROY-NOM-223-SCFI/SAGARPA-2017，奶酪名称、规格、产品信息、测试方法
  - 墨西哥食品和农产品进口法规和标准，2013 年版
多边环境协定
- 重新包装食品的标籤 GSO 9:1995
- 关于食品、化妆品和消毒剂标籤和广告的规定南非法案 1972

2017-2028 年价格分析
- 北美
- 欧洲
- 亚太地区
- 拉丁美洲
- 中东和非洲
- 司机
  - 欧洲 - 麵包店和糖果店的增长将增加对乳脂部分的需求
  - 亚太地区 - 越来越多的消费者对乳製品过敏和乳糖不耐症
  - 北美：生活方式的改变和产品开发对营养保健品的需求增加
- 行业潜在的风险和挑战
  - 消费者对乳脂肪成分的有益特性缺乏认识
创新与可持续性
- 新产品开发
全球乳製品市场概览
- 2017-2021 年各地区的世界黄油消费量
- 有机趋势
- 全球牛奶消费前景
- 全球原料奶生产前景
2022 年增长潜力分析
波特分析
PESTEL 分析
COVID-19 对乳脂分馏市场的影响（按应用）
- 麵包店
- 糖果
- 冷涂抹黄油
- 营养与保健品

第 4 章竞争格局，2021 年

介绍
2021 年各地区公司份额分析
主要市场参与者的竞争分析
供应商采用矩阵
战略视角矩阵

第 5 章乳脂肪市场：副产品

主要产品趋势
低熔点 (LMF)
中熔体分数 (MMF)
高熔点 (MMF)

第 6 章乳脂肪市场：区域细分

主要区域趋势
北美
- 美国
- 加拿大
欧洲
- 德国
- 英国
- 法国
- 意大利
- 西班牙
- 俄罗斯
亚太地区
- 中国
- 印度
- 日本
- 韩国
- 澳大利亚
拉丁美洲
- 巴西
- 墨西哥
- 阿根廷
多边环境协定
- 沙特阿拉伯
- 阿联酋
- 南非

第七章公司简介

Uelzena Ingredients
Friesland Campina
Glanbia Ingredients
Royal VIV Buisman
FIT Company
Wilmar International
MCT Dairies
Oleo Fats
Flechard. S.A.
Fonterra Cooperative Group

简介目录

Product Code: 2486

Milk Fat Fractions Market is expected to grow substantially through 2032 owing to the increasing cases of lactose intolerance and dairy allergies among consumers. Besides, the growing demand for nutraceuticals due to constant tech innovations and changing lifestyles, coupled with the increasing attention towards remaining fit and boosting immunity, especially after the COVID-9 pandemic, has positively influenced the adoption of nutrition and nutraceutical products.

Additionally, the penetration of leading market players, especially in Asia and North America, along with strategic efforts to gain a competitive edge in the space are anticipated to drive the industry expansion.

Overall, the milk fat fractions industry is segmented in terms of products, technology, form, application, and region.

Based on the product, the medium-melting fractions segment is anticipated to be valued at over USD 9 billion by 2032. The segmental growth will result from the wide application of medium melting fractions in bakery goods such as biscuits, cookies, cakes, and bread. In addition, it also provides a flaky texture to croissants and pastries, which will most likely increase its penetration in the ensuing years.

In the context of technology, the supercritical fluid extraction segment is slated to be valued at over USD 4 billion by 2032. The key benefits offered by this process, such as the ability to control the extraction parameters like temperature and pressure, better extraction yield, improved transport properties, and shorter extraction time, will positively influence the segmental expansion during the next decade.

In terms of form, the solid form segment will register considerable share through 2023-2032. The product growth can be accredited to the changing consumer patterns and rising demand for bakery products such as brownies, cakes, pastries, and doughnuts.

Based on application, the milk fat fraction market from the confectionary segment is slated to grow substantially by 2032 end owing to the rising application of milk-fat components in chocolates. In addition, the rising demand for confectionery products such as candies, cream rolls, and muffins across the globe will promote the market demand. Besides, the increasing consumption of solid-formulated fractionated milk fat in the nutraceuticals industry will further assist the industry in registering notable gains during the next ten years.

In the regional context, the North America milk fat fraction industry will be valued at over USD 5 billion by 2032, owing to the constant expansion in the dairy industry and the easy and massive availability of raw materials. Besides, the presence of some of the leading players and easy travel and storage facilities will boost the regional outlook by 2032.

Chapter 1 Methodology & Scope

1.1 Market definitions
1.2 Base estimates and calculations
1.3 Forecast calculation
1.4 Data Sources
- 1.4.1 Primary
- 1.4.2 Secondary
  - 1.4.2.1 Paid Sources
  - 1.4.2.2 Public Sources

Chapter 2 Executive Summary

2.1 Milk fat fractions industry 360 degree synopsis, 2018-2032
- 2.1.1 Business trends
- 2.1.2 Product trends
- 2.1.3 Technology trends
- 2.1.4 Form trends
- 2.1.5 Application trends
- 2.1.6 Regional trends

Chapter 3 Milk Fat Fractions Market Industry Insights

3.1 Industry segmentation
3.2 Industry ecosystem analysis
- 3.2.1 Raw material suppliers
- 3.2.2 Manufacturers
- 3.2.3 Distribution channel analysis
- 3.2.4 Vendor matrix
3.3 Raw material trends
- 3.4.1 Manufacturing process
  - 3.4.1.1 Crystallization from melted milk fat (Dry method)
  - 3.4.1.2 Crystallization using solvents (Wet method)
  - 3.4.1.3 Supercritical Fluid Extraction (SFE)
3.5 Cost structure analysis, 2021
3.6 Regulatory landscape
- 3.6.1 North America
  - 3.6.1.1 U.S.
  - 3.6.1.2 21CFR 131 FOOD AND DRUG ADMINISTRATION DEPARTMENT OF HEALTH AND HUMAN SERVICES
  - 3.6.1.3 21 USC 343: Misbranded food
- 3.6.2 Europe
  - 3.6.2.1 Regulation (EC) No 1334/2008 on flavorings and certain food ingredients with flavoring properties for use in & on food items.
  - 3.6.2.2 REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 on food additives

Conclusion: The regulation explains that the amount of food additive level should be maintained in the application and product category. Further, it takes into account factors such as economic, societal, and environmental for the maximum level of food additives.

3.6.3 Asia Pacific
- 3.6.3.1 China
  - 3.6.3.1.1 Chinese Standards for Food Additives - GB2760-2014
  - 3.6.3.1.2 Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011
- 3.6.3.2 India
  - 3.6.3.2.1 F. No. Stds/Additives-1/Notification/FSSAI/2018
- 3.6.3.3 Japan
  - 3.6.3.3.1 8 USDA/FAS, 2000 and 2004
3.6.4 Latin America
- 3.6.4.1 Mexico
  - 3.6.4.1.1 PROY-NOM-181-SCFI/SAGARPA-2017, Yogurt-Denomination, Physical-Chemical, and Microbiological Specifications, Commercial Information, and Testing Methods
  - 3.6.4.1.2 PROY-NOM-223-SCFI/SAGARPA-2017, Cheese-Denomination, Specifications, Commercial Information, and Testing Methods
  - 3.6.4.1.3 Food and Agricultural Import Regulations and Standards, Mexico 2013
3.6.5 MEA
- 3.6.5.1 Labeling of repackaged foodstuffs GSO 9:1995
- 3.6.5.2 Regulations Relating to The Labeling and Advertising of Foodstuffs, Cosmetics and Disinfectants Act, 1972 South Africa

3.7 Pricing Analysis, 2017-2028
- 3.7.1 North America
- 3.7.2 Europe
- 3.7.3 Asia pacific
- 3.7.4 Latin America
- 3.7.5 Middle East & Africa
- 3.8.1 Growth drivers
  - 3.8.1.1 Europe- The growing bakery & confectionery sector generates demand for milk fat fraction
  - 3.8.1.2 Asia Pacific- The increasing prevalence of dairy allergies and lactose intolerance among consumers
  - 3.8.1.3 North America- Rising nutraceutical demand due to changing lifestyles and product developments
- 3.8.2 Industry pitfalls & challenges
  - 3.8.2.1 Lack of awareness among consumers about beneficial properties of milk fat fraction
3.9 Innovation & Sustainability
- 3.9.1 New product developments
3.10 Global dairy market overview
- 3.10.1 Global butter consumption, by region, 2017-2021
- 3.10.2 Organic trends
- 3.10.3 Global milk consumption outlook
- 3.10.4 Global milk production outlook
3.11 Growth Potential Analysis 2022
3.12 Porter's analysis
- 3.12.1 Supplier Power
- 3.12.2 Buyer Power
- 3.12.3 Threat of new entrants
- 3.12.4 Threat of substitutes
3.13 PESTEL Analysis
3.14 COVID-19 Impact on milk fat fractions market, by application
- 3.14.1 Bakery
- 3.14.2 Confectionery
- 3.14.3 Cold Spreadable Butter
- 3.14.4 Nutritional & Nutraceuticals

Chapter 4 Competitive Landscape, 2021

4.1 Introduction
4.2 Company market share analysis by region, 2021
4.3 Competitive analysis of major market players
4.4 Vendor adoption matrix
4.5 Strategic outlook matrix