The North America anhydrous milk fat market reached a volume of 48,048 tons in 2019. Anhydrous milk fat (AMF), containing 99.8% of pure milk fat, is obtained by separating oil fat from cream or milk via the centrifugation process. The milk/cream extractions are available in three different varieties namely anhydrous milk fat, anhydrous butter oil and butter oil. The anhydrous milk fat includes several minerals and vitamins such as vitamins A, D, E and K2. It is creamy in texture and has a long shelf life ranging between 12-24 months. The anhydrous milk fat is widely used in the food industry as it serves as an essential ingredient in the production of several dairy products.
Being one of the largest consumers of anhydrous milk fat, North America is currently focusing on expanding the production capacity in the region. Rapid urbanization has led to high consumption of food products such as whole milk, cheese, spreads, ice cream, etc. which use anhydrous milk fat as a key ingredient. In addition to this, globalization has fueled the demand for standardized and high-quality dairy products in the region. Rising awareness has changed the dietary habits of majority of population leading to growing demand of anhydrous milk fat or butter oil. Long shelf life, easy availability and health benefits will boost the demand of anhydrous milk fat in the region. Looking forward, IMARC Group expects the market to reach a volume of 68,932 Tons by 2025, registering a CAGR of 6.2% during 2020-2025.
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