The global anhydrous milk fat market was worth US$ 3.2 Billion in 2019, registering a CAGR of 13.4% during 2014-2019. Anhydrous milk fat (AMF) is extracted by separating oil fat from cream or milk through the process of centrifugation. The water is removed and the fat concentrate thus obtained contains at least 99.8% pure milk fat. Whitish yellow in colour, it has a very buttery and creamy texture and is free from any additives, preservatives and fatty-acids. It is very nutritious and contains high quantity of calcium, and vitamins A, D, E and K2 which are essential to maintain a healthy body. Anhydrous milk fat is used in culinary preparations as an alternative to butter or other fats, at both the industrial and domestic levels. Looking forward, IMARC Group expects the global anhydrous milk fat market to exhibit strong growth during 2020-2025.
Global Anhydrous Milk Fat Market Drivers/Constraints:
Breakup by End-Use:
Based on end-use, the report finds that dairy represents the leading end-use segment of the global anhydrous milk fat market, followed by bakery and confectionary. In the dairy industry, anhydrous milk fat is widely used in the manufacturing of reconstituted milk and other dairy products including whole milk, cheese, spreads, ice cream, etc.
On a geographical front, Oceania is the largest market for anhydrous milk fat, accounting for the majority of the total market. Other major regions include Europe, North America, Asia, Latin America, and Middle East and Africa.
The global anhydrous milk fat industry is fragmented due to the presence of a large number of global and regional players. However, over the past few years, the industry has seen several large companies expanding through merger and acquisition activities. Some of the leading players operating in the market are:
This report provides a deep insight into the global anhydrous milk fat industry covering all its essential aspects. This ranges from macro overview of the market to micro details of the industry performance, recent trends, key market drivers and challenges, SWOT analysis, Porter’s five forces analysis, value chain analysis, etc. The report also provides a comprehensive analysis for setting up an anhydrous milk fat manufacturing plant. The study analyses the processing and manufacturing requirements, project cost, project funding, project economics, expected returns on investment, profit margins, etc. This report is a must-read for entrepreneurs, investors, researchers, consultants, business strategists, and all those who have any kind of stake or are planning to foray into the anhydrous milk fat industry in any manner.
Key Questions Answered in This Report:
The global anhydrous milk fat (butter oil) market was worth US$ 3.2 Billion in 2019.
The global anhydrous milk fat (butter oil) market has registered a CAGR of 13.4% during 2014-2019.
Anhydrous milk fat (butter oil) can be stored for several months at ambient temperature and easily transported due to its longer shelf-life and low moisture content, which represents one of the primary factors driving the growth of the market.
The key market trends include the increasing utilization of anhydrous milk fat in fusion cuisines and as an alternative to butter and other fats.
Despite the strong demand for dairy products, like butter oil, amid the coronavirus disease (COVID-19), the supply chain has witnessed a host of disruptions that are preventing dairy farmers from getting their products to the market.
Based on the end use, the market has been categorized into dairy, bakery, confectionery and others. At present, dairy represents the largest end use segment.
Region-wise, Oceania exhibits a clear dominance in the market. Other major regions include Europe, North America, Asia, Latin America, and Middle East and Africa.
Leading players operating in the industry are Fonterra Co-operative Group Limited, Dairy Farmers of America(DFA), Inc., Hilmar Cheese Company, Murray Goulburn Co-operative Co. Ltd., Westland Milk Products, and Synlait Milk Limited.
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