Milk Fat Fractions Market size to hit $22 Bn by 2032

Milk Fat Fractions Market size is expected to cross USD 22 billion by 2032, according to a new research report by Global Market Insights Inc.
 

The market growth is driven by the rise in the number of people suffering from milk allergies and lactose intolerance. As per estimates, over 90% of Asian-Americans are lactose intolerant, with this condition least common among Americans with Northern European heritage. Fractionated milk fats reduce the risk of allergies making it a popular choice among manufacturers. New technological improvements and growing consumer knowledge of the connection between lactose and the human body will augment the market demand.
 

Robust demand for low-melting milk fractions in the food and beverage sector

The milk fat fractions market from low-melting fractions segment is predicted to observe over 5.5% CAGR from 2023 to 2032. Low-melting milk fractions have high levels of unsaturated fatty acid content and strong antioxidant capabilities, which enables a longer shelf life. A low melting fraction has a melting temperature range of 10 to 25 Celsius and is added to foods like ice creams to enhance nutritional content and desirable qualities. The use of fructooligosaccharides (FOS) to enhance calcium absorption, which is crucial for pre-and post-menopausal women, may expand product uptake in the food and beverage sector.
 

Affordability of dry fractionation technology

The milk fat fractions market from dry fractionation segment is estimated to surpass USD 10 billion by 2032. Dry fractionation, also known as crystallization from melting, is a straightforward process that is utilized to produce a variety of goods. In the dry separation of fats & oils, highly soluble triglycerides are separated into less soluble triglycerides. It is also a very cheap and pure process as compared to other chemical conversion processes, such as hydrogenation and interesterification, which convert triglycerides.
 

Browse key industry insights spread across 324 pages with 461 market data tables and 25 figures & charts from the report, “Milk Fat Fractions Market Size By Ingredient (Low Melting Fractions (LMF) [By Technology {Dry Fractionation, Solvent Fractionation, Supercritical Fluid Extraction, Short-Path Distillation}, By Form [Solid, Liquid], By Application [Bakery, Confectionery, Cold Spreadable Butter, Nutritional & Nutraceuticals], Medium Melting Fractions (MMF) [By Technology {Dry Fractionation, Solvent Fractionation, Supercritical Fluid Extraction, Short-Path Distillation}, By Form [Solid, Liquid], By Application [Bakery, Confectionery, Cold Spreadable Butter, Nutritional & Nutraceuticals], High Melting Fractions (HMF) [By Technology {Dry Fractionation, Solvent Fractionation, Supercritical Fluid Extraction, Short-Path Distillation}, By Form [Solid, Liquid], By Application [Bakery, Confectionery, Cold Spreadable Butter, Nutritional & Nutraceuticals]), COVID-19 Impact Analysis, Regional Outlook, Growth Potential, Competitive Market Share & Forecast, 2023 – 2032” in detail along with the table of contents:
https://www.gminsights.com/industry-analysis/milk-fat-fractions-market
 

Demand for quality bakery products to boost milk fat fractions use

Milk fat fractions market from bakery segment is anticipated to exceed USD 12 billion by 2032. Milk fat is utilized to make nutrient-dense foods like butter, cream, and cheese, making it a component of baked goods including cakes, bread, cream rolls, and pastries. It is highly utilized for making puff pastries during the rolling and folding procedures and is used for providing a crusty and flaky texture to bakery products. Similarly, it is also used in the production of dark chocolate as it functions as a bloom inhibitor.
 

Rising consumption of bakery products across APAC

Asia Pacific milk fat fractions market will reach USD 5.7 billion by 2032, owing the rising population and increasing disposable incomes across the region. The production of bakery and confectionery products and other end-to-end consumer goods is increasing. The consumption of cakes has increased across the region due to the growing impact of western eating culture. Rising middle class population, ongoing improvements in lifestyles and diets, and increasing demand for convenient food options, the bakery sector of China has expanded in recent years. According to estimates, retail sales of baked goods in China reached $34 billion in 2020.
 

New product launches by companies in the milk fat fractions sector

Major players involved in the milk fat fractions market include Glanbia Ingredients, Royal VIV Buisman, MCT Dairies, Uelzena Ingredients, FIT Company, Friesland Campina, Wilmar International, Oleo Fats, Fonterra Cooperative Group, and Flechard. S.A. Companies are launching new products, merging to create a stronger front, and other strategic initiatives to improve the market growth. For instance, in 2022, Fonterra has recently launched a new nutrition solution brand, Nutiani, to lead the nutrition science industry.