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

PUBLISHED: February 27, 2023

PAGES: 324 Pages

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Description

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.

Product Code: 2486

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