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全球无水乳脂市场规模、份额和行业趋势分析报告:2022-2028 年按分销渠道、性质、应用和地区分列的展望和预测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 |
预计 2028 年无水乳脂市场规模将达到 43 亿美元,预测期内復合年增长率为 6.6%。
消费者选择更健康产品的方式正在发生变化。 人们不再只关注功能性成分,而是越来越重视更天然的产品,并避免使用含有许多添加剂、防腐剂和稳定剂的产品。 无水乳脂因其稳定的风味、质地、口感、结构和抗起霜特性而越来越受欢迎。 此外,由于消费者的健康意识和口味偏好,对黄油味产品的需求正在增加。
市场需求主要受无水牛奶易于储存的推动。 因此,防腐剂越来越多地用于製造一些乳製品和糖果产品,例如包装酸奶、蛋糕和巧克力。 此外,无水乳脂的全球市场受到奶味饮料和糖果的流行的推动。
COVID-19 影响分析
由于这场全球贸易动盪,乳製品供应中断,已在开发的项目被推迟,资本投资 (CAPEX) 增加。 由于供求关係的剧烈变化,生产笔记本电脑的经营者出现了问题,难以製定长期战略。 结果,原材料成本暴涨,乳製品製造商感到恐慌。 因此,COVID-19 的传播使无水乳脂肪酸市场陷入困境。
市场增长因素
顾客对营养食品的认识正在提高。
如今,随着消费者对健康的关注日益增加以及饮食对健康有直接影响的信念,营养丰富的食物的增加在鼓励良好行为方面发挥着重要作用。 随着世界福祉和人口增长,对营养食品的需求正在迅速增长。 高营养趋势正在蓄势待发,并将继续引起人们的兴趣。 消费者越来越意识到蛋白质和其他营养素对促进积极生活方式的好处。 因此,对这些商品的需求旺盛,进而扩大无水乳脂市场。
对有机和功能性乳製品的需求不断增长
功能性乳製品是含有益生菌、维生素、矿物质、能量增强物质等的营养丰富的乳製品。 由于消费者追求更健康的生活方式,包括酸奶在内的功能性食品需求量很大,在整个预测期内对市场产生了积极影响。 功能性和有机乳製品不断涌现,以满足对营养均衡产品日益增长的需求。 这支持了本地市场的增长。
市场製约因素
对植物性乳製品的偏好上升
纯素饮食在全球越来越受欢迎,植物性乳製品替代品的销量也在增长。 与生活方式相关的慢性疾病和对动物蛋白敏感的频率增加是需求的主要驱动力之一。 此外,随着全球乳糖不耐症病例数量的增加,人们对植物性食品的偏好正在发生变化。 消费者对虐待动物的意识不断增强,对植物性食品的偏好也越来越大。 这些因素正在推动该地区市场的扩张。
自然观
无水乳脂市场根据性质分为有机和常规。 到 2021 年,有机部分将在无水乳脂市场中占据相当大的收入份额。 有机牛奶加工过程中产生的另一种不需要的产品是有机无水乳脂。 它不含水,因此是适用于各种食品应用的普通无水黄油和人造黄油的良好替代品。 此外,由于其纯度高,可用于不需要水分的食品和饮料,如干燥食品,正在获得世界范围内的认可。
应用展望
按应用,无水乳脂市场可分为乳製品、麵包店、糖果店等。 2021 年,乳製品行业在无水乳脂市场中的收入份额最大。 AMF 还可用于生产低脂乳製品和混合涂抹酱。 AMF 的低熔点馏分最明显的应用是在黄油的生产中。 乳脂在低温下更容易扩散。 加入高熔点部分可能会增加黄油在热带地区青睐的高温下的稳定性。
销售渠道前景
按分销渠道,无水乳脂市场分为线上和线下。 2021年,线下细分市场在无水乳脂市场的收入份额最大。 消费者受益于这些商店的一站式购物,这些商店提供相当多的日用品和乳製品选择。 这种快速扩张与全渠道零售商的扩张和数字化水平的提高有很大关係。
区域展望
按地区分析了北美、欧洲、亚太地区和 LAMEA 的无水乳脂市场。 2021 年,亚太地区将以最大的收入份额引领无水乳脂市场。 该地区的无水乳脂生产商有许多潜在的商机。 随着新西兰向中国和澳大利亚出口无水乳脂产品的增加,市场正在发生变化。 酥油是一种无水乳脂,在印度被广泛使用。 除了用于烹饪外,它还用于印度的各种宗教传统。
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