The Anhydrous Milk Fat (Butter Oil) Market is segmented by Distribution Channel (Offline and Online), Product (Conventional and Organic), and Geography (APAC, Europe, North America, South America, and Middle East and Africa). As per the Global Forecast research report 2024-2028 published by Technavio, the market size is estimated to grow by USD 1573.22 million, at a CAGR of 7.51% during the forecast period. There are several companies that are contributing to the market as per this report. Increasing demand for clean label and natural products .
The anhydrous milk fat (butter oil) market has witnessed significant revenue growth through offline distribution channels. Factors such as the demand for immediate product access, personalized customer service, and consumer preference for in-person transactions are fueling this trend. Key players in the industry, like Fonterra and Dairy Farmers of America, are capitalizing on this trend by expanding their presence in traditional retail outlets. The proliferation of hypermarkets and supermarkets globally is anticipated to boost the growth of the offline segment. For instance, Tesco, a leading UK-based supermarket, intends to establish 750 convenience stores in Thailand by 2022.
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In the Asia-Pacific (APAC) region, the anhydrous milk fat (butter oil) market has experienced significant growth in recent years. Key growth drivers include the increasing demand for processed foods, consumer preferences for dairy products, and the expansion of the food and beverage industry. Notable market participants, such as Fonterra and Groupe Lactalis, hold strong regional presences, bolstering market expansion. Anhydrous milk fat is indispensable in the burgeoning confectionery and baking industries of countries like China and India. Additionally, it is essential for the growing food service industry in APAC, encompassing fast-food franchises and restaurants, for various culinary applications, including baking, frying, sautéing, flavoring, and enriching recipes.
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Anhydrous Milk Fat, also known as Butter Oil, is a valuable dairy ingredient used extensively in various food applications. It is rich in nutrients like Calcium, Vitamins A, D, E, and K2, making it an excellent choice for immunity boosting and bone health. In baking, it is used to make shortbread and other baked goods due to its ability to provide excellent texture and yellow color. In sauce-making, grilling, roasting, and deep frying, anhydrous milk fat enhances the flavor and improves the shelf life of the final product. For recombined dairy products, it acts as a fat concentrate with a low water content. Anhydrous milk fat is also used in soups and sauces, adding richness and creaminess. Its nutritional benefits extend beyond food applications, with research suggesting it may aid in arthritis prevention. The production process involves refining, vacuum treating, churning, aging, pasteurizing, standardizing, chilling, centrifugation, and compounding. Capital investment in machinery for its production can be high, but the versatility and product differentiation make it a worthwhile investment. Raw materials include fresh milk or cream, and the final product can be stored for an extended period due to its long shelf life.
According to Technavio, the global Anhydrous Milk Fat (Butter Oil) Market is positioned within the larger context of the Global Packaged Foods and Meats Market, which falls under the Food Products segment of the Food, Beverage, and Tobacco Market. This market encompasses food processing vendors engaged in extending product shelf life and eliminating microorganisms. The market's size is determined by the consolidated revenue of the participating vendors, excluding those producing food processing equipment or packaged alcoholic and non-alcoholic beverages, including mineral waters. - The Anhydrous Milk Fat (Butter Oil) Market is experiencing significant growth, fueled by the . Industries are leveraging the products belonging to the market for customer engagement, transactional notifications, and promotional offers.
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