Lactose-Free Butter Market is Predicted to Increase at 9% CAGR by 2033

The global lactose-free butter market is valued at US$ 784.8 million in 2023 and is projected to reach US$ 1.8 billion by 2033. Worldwide lactose free butter demand is forecasted to increase rapidly at a CAGR of 9% over the next 10 years.

Lactose-free dairy products such as lactose free milk and lactose-free butter are in high demand due to the increasing prevalence of lactose intolerance worldwide. In light of this, a high increase in lactose-free butter demand is anticipated during the forecast period. The rising popularity of veganism and the ability of some populations to spend on lactose-free products are expected to boost the growth of the market for lactose-free butter during the next 10 years.

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Key Takeaways from Market Study:

• Global demand for lactose-free butter is predicted to increase swiftly at a CAGR of 9% from 2023 to 2033.

• North America and Europe are currently dominant markets for lactose-free butter, driven by the high prevalence of lactose intolerance in these regions.

• Asia Pacific is also emerging as a promising market for lactose-free butter suppliers with growing awareness of lactose-free dairy products and changing dietary patterns among consumers in the region.

• Demand for spreadable lactose-free butter is increasing due to its unique quality to remain softer at lower temperatures.

"Advancements in product formulations, such as texture & taste, are leading to high demand for lactose-free butter," says a Fact.MR analyst.

The lactose-free butter market has been gaining significant attention in recent years as more and more consumers are looking for dairy products that are suitable for those with lactose intolerance.

Lactose intolerance is a common condition where the body is unable to fully digest lactose, a natural sugar found in milk and dairy products. This can cause discomfort, bloating, and other digestive issues for those affected by it. As a result, there has been growing demand for lactose-free alternatives, including butter, to cater to the needs of individuals who are lactose intolerant.
Competitive landscape:

Key suppliers of lactose-free butter are focusing on regional expansion to gain a large consumer base. The growing demand for lactose-free butter among consumers who are lactose intolerant presents a chance for product development in regions with strong demand and for market expansion in regions where supply is still limited.

Key Segments of Lactose-free Butter Industry Research:

• By Product :
o Spreadable
o Non-spreadable

• By Type :
o Salted
o Unsalted

• By Nature :
o Organic
o Conventional

• By Source :
o Cream
o Milk
o Skimmed
o Whole

• By Application :
o Household
o Commercial

• By Distribution Channel :
o Supermarkets/Hypermarkets
o Specialty Stores
o Convenience Stores
o Online

• By Region :
o North America
o Latin America
o Europe
o East Asia
o South Asia & Oceania
o MEA

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More Valuable Insights on Offer:

Fact.MR, in its new offering, presents an unbiased analysis of the lactose-free butter market, presenting historical demand data (2018 to 2022) and forecast statistics for the period (2023 to 2033).
The study divulges essential insights on the market based on product (spreadable, non-spreadable), type (salted, unsalted), nature (organic, conventional), source (cream, milk, skimmed, whole), application (household, commercial), and distribution channel (supermarkets/hypermarkets, specialty stores, convenience stores, online), across five major regions of the world (North America, Europe, Asia Pacific, Latin America, and MEA).

Key Questions Covered in the Lactose-free Butter Market Report:

• What will be the estimated size of the Market in 2023?

• At what rate will the global Lactose-free Butter sales grow until 2033?

• Which are the factors hampering the Lactose-free Butter demand?

• Which region will spearhead the growth in the global industry during 2023-2033?

• Which are the factors driving sales in the Lactose-free Butter Market during the forecast period?

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This release was published on openPR.