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2023-2030 年全球乳脂肪市場
市場調查報告書
商品編碼
1176564

2023-2030 年全球乳脂肪市場

Global Milk Fat Fractions Market - 2023-2030
出版日期: | 出版商: DataM Intelligence | 英文 170 Pages | 商品交期: 約2個工作天內

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簡介目錄

市場概覽

在預測期內 (2023-2030)，乳脂肪市場預計將以 6.45% 的複合年增長率增長。

乳脂部分是使用熔融乳脂通過分級結晶工藝生產的。 一些具有不同固體脂肪含量的乳製品是通過稱為牛奶分餾的過程製造的。 從牛奶中提取的餾分具有不同的物理和化學性質，可用於生產不同的乳製品。 乳脂含量包括乳製品和乳脂。

乳脂富含維生素，由乳脂和其他乳製品組成。 它們營養豐富，含有水溶性維生素K2、維生素E等多種維生素，在人類飲食中佔有重要地位。 乳脂肪分餾物有助於治療糖尿病、減肥、消化系統疾病和結腸癌等健康問題，導致食品行業的需求增加和全球市場應用的改進。這是一種自然。

市場動態：由於對烘焙產品的需求增加，乳脂肪市場的增長

黃油和無水乳脂等脂肪成分在烘焙產品中具有多種功能。 提供起酥油、豐富度、柔軟度和風味，以及通氣以改善再包裝和體積。 乳脂可促進理想的結構和質地品質，例如膨化糕點、餡餅皮和丹麥糕點的鬆脆度。 乳脂起到潤滑劑的作用，防止小麥麵筋粘在一起，減緩澱粉的形成。 乳脂還具有保濕作用，可延長保質期。 黃油因其風味而成為糖果和麵包製作中最常用的脂肪，但其功能往往會因製造方法的不同而有很大差異。 因此，已經發現通過進行乳脂肪分離和製造定制的乳脂肪成分，麵包店的功能得到改善和穩定。

分餾乳脂是黃油的極佳替代品，可全年提供一致的產品質量並促進產品滲透。 由於其高鈣和維生素含量，它還用於強化烘焙食品。 由於消費模式的改變，消費者對糕點、餅乾、核仁巧克力餅、甜甜圈、蛋糕和餅乾等烘焙產品的需求增加，預計將對乳脂分餾市場產生積極影響。

但是，黃油等多種乳脂替代品的可用性阻礙了市場擴張。

市場細分：乳脂組分全球市場份額最高的烘焙行業

近年來，消費者更加註重營養和健康，對生活方式的興趣也越來越大。 因此，人們對改善食品的興趣越來越大。 由於麵包提供每日熱量需求（能量攝入的 50% 或更多），烘焙產品最適合強化。 一種解決方案是用其他富含營養的成分代替部分麵粉。 複合麵粉技術是將小麥粉和非小麥粉混合，含有烘焙技術所需的高蛋白成分的技術。 莧菜等偽穀類比穀物更有營養，作為原料也是不可或缺的。

根據對烘焙產品的需求，製造商正在開發和擴展他們的產品。 例如，據 Arla Foods Ingredients 的 CEO 介紹，從牛奶中分離出不同的蛋白質和乳清曾經依賴於奶酪製作。 因為乳清是它的產物。 現在，通過繞過奶酪製作步驟，Arla 的新專利牛奶分餾技術允許更大的潛在原料庫，使蛋白質流能夠在獨特的、完全受控的過程中進行加工，從而顯著減少加工步驟。 通過對牛奶進行溫和處理，有機嬰兒配方奶粉的需求預計將在 2022 年和 2023 年增長 14.1%，Arla Foods Ingredients 乳品廠將分餾乳製品，開發該工藝。 Arla Foods Ingredients 使用新技術生產其有機 Baby&MeR 品牌。 Arla Foods Ingredients 預計在 2022 年推出第一個基於該技術的有機自有品牌嬰兒配方奶粉解決方案。

地理滲透：亞太地區將主導預測期

亞太地區是乳脂肪市場最大的地區之一。 豐富的原材料和不斷擴大的乳製品行業正在推動該地區的產品需求。 預計未來食品製造商的存在以及通過集成網絡輕鬆訪問存儲和運輸設施將增加區域市場的發展。

根據聯合國糧食及農業組織的數據，由於除產量下降的歐洲和大洋洲以外的所有地區都增加了產量，預計 2021 年全球牛奶產量將比 2020 年增長 1.3%，達到 9.28 億噸。 牛奶產量增幅最大的是亞洲，其次是美洲。 2021 年的產量增長是 2013 年以來的最低水平。 該地區的市場可能會增長，因為乳脂部分被廣泛用於牛奶和乳製品的生產。

內容

第1章調查方法及範圍

  • 調查方法
  • 市場範圍

第2章主要趨勢與發展

第 3 章執行摘要

  • 按產品細分的市場
  • 按類型細分的市場
  • 按技術劃分的市場細分
  • 按應用劃分的市場細分
  • 按地區劃分的市場細分

第4章市場動態

  • 市場影響因素
    • 司機
    • 約束因素
    • 商機
  • 影響分析

第5章行業分析

  • 波特的五力分析
  • 供應鏈分析
  • 專利分析
  • 監管分析

第 6 章 COVID-19 分析

  • COVID-19 市場分析
    • COVID-19 之前的市場情景
    • COVID-19 的當前市場情景
    • COVID-19 後或未來情景
  • COVID-19 期間的價格動態
  • 供需範圍
  • 大流行期間與市場相關的政府舉措
  • 製造商的戰略舉措

第 7 章副產品

  • 高熔點分數 (HMF)
  • 中熔點 (MMF)
  • 低熔點 (LMF)

第8章按形狀

  • 固體
  • 液體

第9章技術

  • 短程蒸餾
  • 超臨界流體萃取
  • 溶劑分餾
  • 干法製備

第 10 章應用

  • 麵包店
  • 營養保健品
  • 糖果
  • 其他

第11章按地區

  • 北美
    • 美國
    • 加拿大
    • 墨西哥
  • 南美洲
    • 巴西
    • 阿根廷
    • 其他南美洲
  • 歐洲
    • 德國
    • 英國
    • 法國
    • 西班牙
    • 意大利
    • 其他歐洲地區
  • 亞太地區
    • 中國
    • 印度
    • 日本
    • 澳大利亞
    • 其他亞太地區
  • 中東和非洲

第12章競爭格局

  • 競爭場景
  • 競爭戰略分析
  • 市場情況/份額分析
  • 併購分析

第13章公司簡介

  • 恆天然
    • 公司概況
    • 產品組合和說明
    • 主要亮點
    • 財務摘要
  • The Tatua Co-operative Dairy Company Ltd
  • Glanbia Ireland
  • Friesland Campina
  • Royal VIV Buisman
  • Uelzena Ingredients
  • Flechard
  • CORMACO Group
  • MCT Dairies
  • Oleo Fats

第14章 DataM

簡介目錄
Product Code: DMFB6058

Market Overview

Milk Fat Fractions Market was valued at USD YY million in 2022. It is forecasted to reach USD YY million by 2030, growing at a CAGR of 6.45% during the forecast period (2023-2030).

Milk fat fractions are made through the fractional crystallization process using melted milk fat. Several milk products that feature different solid fat content are manufactured by a process known as the milk fractionation process. The fractions obtained from the milk have other physical and chemical properties, which enable the manufacturing of different milk products. Milk fat fractions comprise milk-derived products and milk fats.

Milk fat fractions are rich in vitamins and comprises milk fats and other milk-derived products, which play a vital role in the human diet as these are nutritious and contain vitamins such as K2 soluble vitamins, vitamin E, etc. Milk fat fraction helps cure other health issues such as diabetes, weight loss, digestive disorders, and colon cancer, resulting from increasing the demand in the food industry, which is likely to improve the application in the global market.

Market Dynamics: Growth in the milk fat fractions market, due to an increasing demand for bakery products

Fat ingredients such as butter and anhydrous milk fat have multiple functions in bakery products. They impart shortening, richness, tenderness and flavor while providing aeration for improved leavening and volume. They promote desirable structure and texture qualities such as flakiness in puffed pastries, pie crust and Danish pastry. Milkfat delivers lubrication to prevent the wheat gluten from adhering together, delaying staling. Milkfat also provides moisture retention for shelf-life improvement. Though butter is by far the fat source of choice for baking because of its flavor, it tends to have more variability in its functionality due to the method of manufacture. For this reason, milkfat fractionation to produce customized milkfat ingredients has shown better and more consistent functionality for baking.

Fractionated milk fat is a highly suitable butter substitute that provides stable product quality year-round, accelerating product penetration. It is also used to boost the nutritional value of bakery food products due to its high calcium and vitamin content. Due to moving consumption patterns, rising consumer desire for bakery products such as pastries, cookies, brownies, doughnuts, cakes, and biscuits would positively influence the milk-fat fractions market.

However, the availability of a considerable variety of milk fat fractions replacement, such as butter, is stifling the expansion of the market.

Market Segmentation: The bakery segment had the highest global milk fat fractions market share

In recent years, consumers have focused on their nutrition and health, giving increased attention to lifestyle. Thereby, interest in improving the foods has increased. Bakery products are considered the best for enhancing the nutritional process due to the daily caloric requirement given by bread (more than 50% of energy intake). One of the solutions is partially replacing wheat flour with other raw materials rich in nutritional ingredients. Composite flour technology represents mixing wheat with non-wheat flour, which contains high protein components for bakery technology. An essential class of raw materials is pseudocereals like amaranth, which have higher nutritional quality than cereals.

The manufacturers are developing and expanding their products due to the demand for bakery products. For instance, according to the CEO of Arla Foods Ingredients, the separation of milk's different proteins from whey previously relied on cheese making as whey is a by-product of this process. Now, by bypassing the cheese-making process, Arla's new patented milk fractionation technology allows for a more significant potential raw material pool and creates protein streams in a unique and fully controlled process with significantly reduced processing steps. A much more gentle processing of the milk, The milk fractionation process is being pioneered for infant formula at Arla Foods Ingredients' dairy to fulfill a growing demand for organic infant formula, a market estimated to increase by 14.1% in 2022 and 2023. Arla Foods Ingredients is using new technology to manufacture the organic Baby&Me® brand. Arla Foods Ingredients expected to launch its first organic private-label infant formula solutions based on the technology in 2022.

Geographical Penetration: Asia Pacific the dominating region during the forecast period

Asia Pacific is one of the largest regions in the milk fat fractions market. It is estimated to witness notable revenue growth to surpass USD YY million value by 2029. The abundance of raw materials and the expanding dairy industry are propelling product demand in the region. The increasing presence of food manufacturers, along with access to easy storage & transportation facilities due to integrated networks, is speculated to augment regional market development in the future.

According to Food and Agriculture Organisation, global milk production reached nearly 928 million tonnes in 2021, up 1.3 percent from 2020, driven by output increases in all geographical regions except Europe and Oceania, where production decreased. Milk volume increases were highest in Asia, followed by the Americas. The production growth rate in 2021 was the lowest registered since 2013. Since, milk fat fractions are widely used in the production of milk and milk based products, the market is likely to grow int this region.

Competitive Landscape:

Milk fat fractions market is a fragmented market owing to the presence of various local and global companies regulating industry growth. Some key players in the milk fat fractions market are Fonterra, TATUA, Glanbia Ireland, Friesland Campina, Royal VIV Buisman, Uelzena Ingredients, Flechard, CORMACO, MCT Dairies and Oleo Fats are implementing various marketing strategies, such as new product launches, geographical expansion, merger and acquisitions, partnerships and collaboration, to identify potential buyers. For instance, in May 2021, Ehrmann and FrieslandCampina signed an agreement for the acquisition by Ehrmann of Friesland Campina's Russian subsidiary Campina LLC. Both companies hold strong positions in different segments of the Russian dairy market. This strategic transaction accelerates Ehrmann's work in Russia and allows FrieslandCampina to focus on consumer markets elsewhere.

COVID-19 Impact: Positive impact on the global milk fat fractions market

There has been a slowdown in the wholesale food service markets due to the shutdown of hotels, restaurants, and schools. In some areas, their closure has curved the consumption and sales of dairy products such as milk, butter, curd, and cheese. The milkmen were also facing difficulties, as no one were ready to purchase milk from them due to the fear of getting infected by the coronavirus. There has been a disruption in the supply chain, causing various issues for the milk fat fractions manufacturing companies. Despite all these disruptions, the demand for dairy products like cheese, butter, and cream has increased for various reasons, one of which is the growing interest in home baking. Due to lockdown measures, there has been an increase in the demand for shelf-stable milk products, such as milk powder, Ultra-high Temperature (UHT) milk, and others.

For instance, According to Food and Agriculture Organization, Cheese purchases by China surged 30 percent in 2021, to 232 000 tonnes, mainly driven by the population's rapid growth in cheese consumption and the popularity of fast-food restaurants. Following a drop in 2020 due to COVID-19 market disruptions, imports recovered in the United States, reaching 188 000 tonnes in 2021. The United States sourced much of the substances from the European Union and concentrated on cheddar, mozzarella and parmesan, reflecting consumer preference and demand from the fast-food services sector. In Mexico, imports recovered and increased by 16 percent, reaching pre-pandemic levels mainly due to the reopening of the hospitality sector. Following a 12.4 percent increase in 2020, Russian Federation purchases reached 326 000 tonnes, up 4 percent year-on-year, sourced mainly from Belarus.

The global milk fat fractions market report would provide access to approximately 61 market data tables, 53figures and 170 pages.

Table of Contents

1. Scope and Methodology

  • 1.1. Research Methodology
  • 1.2. Scope of the Market

2. Key Trends and Developments

3. Executive Summary

  • 3.1. Market Snippet by Product
  • 3.2. Market Snippet by Form
  • 3.3. Market Snippet by Technology
  • 3.4. Market Snippet by Application
  • 3.5. Market Snippet by Region

4. Market Dynamics

  • 4.1. Market impacting factors
    • 4.1.1. Drivers
    • 4.1.2. Restraints
    • 4.1.3. Opportunities
  • 4.2. Impact analysis

5. Industry Analysis

  • 5.1. Porter's five forces analysis
  • 5.2. Supply Chain Analysis
  • 5.3. Patent Analysis
  • 5.4. Regulatory Analysis

6. COVID-19 Analysis

  • 6.1. Analysis of Covid-19 on the Market
    • 6.1.1. Before COVID-19 Market Scenario
    • 6.1.2. Present COVID-19 Market Scenario
    • 6.1.3. After COVID-19 or Future Scenario
  • 6.2. Pricing Dynamics Amid Covid-19
  • 6.3. Demand-Supply Spectrum
  • 6.4. Government Initiatives Related to the Market During the Pandemic
  • 6.5. Manufacturers Strategic Initiatives

7. By Product

  • 7.1. Introduction
    • 7.1.1. Market size analysis, and y-o-y growth analysis (%), By Product Segment
    • 7.1.2. Market attractiveness index, By Product Segment
  • 7.2. High Melting Fractions (HMF)
    • 7.2.1. Introduction
    • 7.2.2. Market Size Analysis, US$ Million, 2020-2029 And Y-O-Y Growth Analysis (%), 2021-2029
  • 7.3. Medium Melting Fractions (MMF)
  • 7.4. Low Melting Fractions (LMF)

8. By Form

  • 8.1. Introduction
    • 8.1.1. Market size analysis, and y-o-y growth analysis (%), By Form Segment
    • 8.1.2. Market attractiveness index, By Form Segment
  • 8.2. Solid*
    • 8.2.1. Introduction
    • 8.2.2. Market Size Analysis, US$ Million, 2020-2029 And Y-O-Y Growth Analysis (%), 2021-2029
  • 8.3. Liquid

9. By Technology

  • 9.1. Introduction
    • 9.1.1. Market size analysis, and y-o-y growth analysis (%), By Technology Segment
    • 9.1.2. Market attractiveness index, By Technology Segment
  • 9.2. Short-Path Distillation*
    • 9.2.1. Introduction
    • 9.2.2. Market Size Analysis, US$ Million, 2020-2029 And Y-O-Y Growth Analysis (%), 2021-2029
  • 9.3. Super Critical Fluid Extraction
  • 9.4. Solvent Fractionation
  • 9.5. Dry Factionation

10. By Application

  • 10.1. Introduction
    • 10.1.1. Market size analysis, and y-o-y growth analysis (%), By Application Segment
    • 10.1.2. Market attractiveness index, By Application Segment
  • 10.2. Bakery*
    • 10.2.1. Introduction
    • 10.2.2. Market Size Analysis, US$ Million, 2020-2029 And Y-O-Y Growth Analysis (%), 2021-2029
  • 10.3. Nutraceuticals
  • 10.4. Confectionery
  • 10.5. Others

11. By Region

  • 11.1. Introduction
    • 11.1.1. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Region
    • 11.1.2. Market Attractiveness Index, By Region
  • 11.2. North America
    • 11.2.1. Introduction
    • 11.2.2. Key region-specific dynamics
    • 11.2.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.2.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.2.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.2.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 11.2.7. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 11.2.7.1. U.S.
      • 11.2.7.2. Canada
      • 11.2.7.3. Mexico
  • 11.3. South America
    • 11.3.1. Introduction
    • 11.3.2. Key Region-Specific Dynamics
    • 11.3.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.3.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.3.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.3.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 11.3.7. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 11.3.7.1. Brazil
      • 11.3.7.2. Argentina
      • 11.3.7.3. Rest of South America
  • 11.4. Europe
    • 11.4.1. Introduction
    • 11.4.2. Key Region-Specific Dynamics
    • 11.4.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.4.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.4.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.4.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 11.4.7. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 11.4.7.1. Germany
      • 11.4.7.2. U.K.
      • 11.4.7.3. France
      • 11.4.7.4. Spain
      • 11.4.7.5. Italy
      • 11.4.7.6. Rest of Europe
  • 11.5. Asia Pacific
    • 11.5.1. Introduction
    • 11.5.2. Key Region-Specific Dynamics
    • 11.5.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.5.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.5.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.5.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application
    • 11.5.7. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Country
      • 11.5.7.1. China
      • 11.5.7.2. India
      • 11.5.7.3. Japan
      • 11.5.7.4. Australia
      • 11.5.7.5. Rest of Asia Pacific
  • 11.6. Middle East and Africa
    • 11.6.1. Introduction
    • 11.6.2. Key Region-Specific Dynamics
    • 11.6.3. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Product
    • 11.6.4. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Form
    • 11.6.5. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Technology
    • 11.6.6. Market Size Analysis, And Y-O-Y Growth Analysis (%), By Application

12. Competitive Landscape

  • 12.1. Competitive scenario
  • 12.2. Competitor strategy analysis
  • 12.3. Market positioning/share analysis
  • 12.4. Mergers and acquisitions analysis

13. Company Profiles

  • 13.1. Fonterra*
    • 13.1.1. Company Overview
    • 13.1.2. Product Portfolio and Description
    • 13.1.3. Key Highlights
    • 13.1.4. Financial Overview
  • 13.2. The Tatua Co-operative Dairy Company Ltd
  • 13.3. Glanbia Ireland
  • 13.4. Friesland Campina
  • 13.5. Royal VIV Buisman
  • 13.6. Uelzena Ingredients
  • 13.7. Flechard
  • 13.8. CORMACO Group
  • 13.9. MCT Dairies
  • 13.10. Oleo Fats

14. DataM

  • 14.1. Appendix
  • 14.2. About us and services
  • 14.3. Contact us