Anhydrous Milk Fat Market Size Predicted to Hit USD $6.0 billion by 2031 | CAGR of 7.2%

Allied Market Research published a report, titled, "Anhydrous Milk Fat Market by Nature (Organic, Conventional), by Application (Dairy, Bakery, Confectionary, Others), by Distribution Channel (Online, Offline): Global Opportunity Analysis and Industry Forecast, 2021-2031." According to the report, the global anhydrous milk fat industry generated $3.0 billion in 2021 and is estimated to generate $6.0 billion by 2031, witnessing a CAGR of 7.2% from 2022 to 2031. The report offers a detailed analysis of changing market trends, top segments, key investment pockets, value chain, regional landscape, and competitive scenario.

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Drivers, Restraints, and Opportunities

Rise in disposable income of people, surge in expenditure on high-quality food products, expansion of food and beverage industry, growth in consumer preference for western cuisine, rise in investments in the dairy sector drive the global anhydrous milk fat market. On the other hand, high percentage of saturated fatty acids & cholesterol, and high cost of anhydrous milk fat in comparison to vegetable fats hinder the market growth. However, technological advancements in production methods and container designs will present new growth opportunities for the global anhydrous milk fat market in the coming years.

Key Players Are:

The major players analyzed for the global anhydrous milk fat industry are Royal FrieslandCampina N.V., Asha Ram & Sons Pvt. Ltd, Lactalis Group, Interfood Holding BV, Vitusa Corp, Royal VIVBuisman, Polmlek Group, Gloria Argentina SA, United Global Agencies, and Eurial Ingredients & Nutrition.

Regional Analysis:

Asia Pacific to achieve the largest revenue by 2031

Based on region, the market in Asia-Pacific was the largest in 2021, accounting for nearly two-fifths of the global anhydrous milk fat market and is likely to maintain its dominance during the forecast timeframe. This is because manufacturers of anhydrous milk fat have a lot of potential opportunities in the region. Anhydrous milk fat products from New Zealand are increasingly being exported to China and Australia, which is changing the market. However, the market in Europe is projected to witness a fastest CAGR of 7.9% from 2022 to 2031. This is due to the rising demand for clean label and sustainable milk and dairy products.

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By application, the market is divided into the dairy, bakery, confectionery, and others. The dairy segment is expected to grow at a moderate rate during the forecast period. Along with bread and confectionery, dairy is the market's dominant application segment for anhydrous milk fat. In the dairy sector, anhydrous milk fat is widely used in the production of reconstituted milk and other dairy products such as whole milk, cheese, spreads, and ice cream.

Reason to Buy:

✅ Save and reduce time carrying out entry-level research by identifying the growth, size, leading players, and segments in the global Anhydrous Milk Fat Market.
✅ Highlights key business priorities in order to guide the companies to reform their business strategies and establish themselves in the wide geography.
✅ The key findings and recommendations highlight crucial progressive industry trends in the Anhydrous Milk Fat Market, thereby allowing players to develop effective long-term strategies in order to garner their market revenue.
✅ Develop/modify business expansion plans by using substantial growth offering developed and emerging markets.
✅ Scrutinize in-depth global market trends and outlook coupled with the factors driving the market, as well as those restraining the growth to a certain extent.
✅ Enhance the decision-making process by understanding the strategies that underpin commercial interest with respect to products, segmentation, and industry verticals.

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On the other hand, the organic segment is growing at the fastest rate in the market. The process of processing organic milk results in the by-product of organic anhydrous milk fat. Since it contains no water, it can be used in many food applications in place of regular anhydrous butter or margarine as it is waterless. The product is growing in popularity all over the world due to its high level of purity, which makes it perfect for use in many foods and beverages that need little water or are dry.

Check out more related studies published by AMR Research:

A2 Milk Market - https://www.alliedmarketresearch.com/a2-milk-market-A06359

Fermented Milk Market - https://www.alliedmarketresearch.com/fermented-milk-market-A05952

Goat Milk Market - https://www.alliedmarketresearch.com/goat-milk-market

Organic Dairy Food and Drinks Market - https://www.alliedmarketresearch.com/organic-dairy-food-and-drinks-market

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