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乳製品油肥與脂肪

市場調查報告書

商品編碼

1240033

全球乳脂餾分市場——市場規模、按成分分類、COVID-19 影響分析、區域展望、增長潛力、市場競爭份額和預測，2023-2032 年

Milk Fat Fractions Market Size By Ingredient, Regional Outlook, Growth Potential, Competitive Market Share & Forecast, 2023 - 2032

出版日期: 2023年02月27日 | 出版商:

Global Market Insights Inc. | 英文 324 Pages | 商品交期: 2-3個工作天內

價格

簡介目錄

由於消費者乳糖不耐症和乳製品過敏病例的增加，預計到 2032 年，乳脂肪市場將顯著增長。

此外，由於不斷的技術創新和生活方式的改變，對營養補充劑的需求不斷增加，尤其是在 COVID-9 大流行之後，人們對維持健康和提高免疫力的興趣日益濃厚，導致營養補充劑的推出具有積極意義影響

此外，具有市場競爭力的大公司的進入，主要在亞洲和北美，以及提高競爭力的戰略努力有望推動行業的擴張。

總體而言，乳脂肪行業在產品、技術、形式、應用和地理方面是細分的。

按產品劃分，到 2032 年，中溶性餾分領域的產值預計將超過 90 億美元。該細分市場的增長歸因於中溶性組分在餅乾、餅乾、蛋糕和麵包等烘焙產品中的廣泛應用。它還賦予羊角麵包和糕點一種片狀質地，這種質地很可能在未來幾年變得更受歡迎。

從技術上講，到 2032 年，超臨界流體萃取領域的產值預計將超過 40 億美元。該工藝提供的主要優勢，例如能夠控制溫度和壓力等提取參數的能力、更高的提取率、改進的傳輸特性和更短的提取時間，將對未來十年的細分市場擴張產生積極影響。

就形態而言，固體形態部分將在 2023-2032 年之前佔據重要份額。該產品的增長歸因於不斷變化的消費模式以及對核仁巧克力餅、蛋糕、糕點和甜甜圈等烘焙產品的需求增加。

從應用來看，由於巧克力中乳脂成分的使用範圍擴大，預計到 2032 年底，糖果領域的乳脂部分市場將顯著增長。此外，全球對糖果、奶油捲和鬆餅等糖果的需求不斷增加也推動了市場需求。此外，膳食補充劑行業中固體部分乳脂消耗量的增加將進一步幫助該行業在未來十年取得顯著收益。

按地區劃分，由於乳製品行業的持續擴張以及原材料的現成和豐富，預計到 2032 年北美乳脂分離行業的價值將超過 50 億美元。此外，由於主要公司的進駐以及移動和存儲的便利性，預計到2032年的區域前景將進一步擴大。

內容

第 1 章研究方法和範圍

第 2 章執行摘要

第 3 章乳脂肪餾分市場的行業洞察

按行業細分
工業生態系統分析
- 原材料供應商
- 製造商
- 分銷渠道分析
- 供應商矩陣
原材料趨勢
- 製造過程
  - 從融化的乳脂中結晶（干法）
  - 使用溶劑結晶（濕法）
  - 超臨界流體萃取 (SFE)
成本結構分析，2021 年
監管狀況
- 北美
  - 美國
  - 21 CFR 131 食品和藥物管理局衛生與公共服務部
  - 21 USC 343：貼錯標籤的食品
- 歐洲
  - 第 1334/2008 號 (EC) 條例關於食品中使用的調味劑和具有調味特性的某些食品成分。
  - 歐洲議會和歐洲理事會 2008 年 12 月 16 日關於食品添加劑的第 1333/2008 號條例 (EC)

總而言之，法規解釋了食品添加劑的用量應根據應用和產品類別來保持。此外，我們還考慮了經濟、社會和環境等因素來確定食品添加劑的最大含量。

亞太地區
- 中國
  - 中國食品添加劑標準 - GB2760-2014
  - 2011 年食品安全標準（食品標準和食品添加劑）條例
- 印度
  - F. No. Stds/Additives-1/Notification/FSSAI/2018
- 日本
  - 8 美國農業部/FAS，2000 年和 2004 年
拉丁美洲
- 墨西哥
  - PROY-NOM-181-SCFI/SAGARPA-2017，酸奶 - 命名法、物理化學和微生物規格、商業信息和測試方法
  - PROY-NOM-223-SCFI/SAGARPA-2017，奶酪名稱、規格、產品信息、測試方法
  - 墨西哥食品和農產品進口法規和標準，2013 年版
多邊環境協定
- 重新包裝食品的標籤 GSO 9:1995
- 關於食品、化妝品和消毒劑標籤和廣告的規定南非法案 1972

2017-2028 年價格分析
- 北美
- 歐洲
- 亞太地區
- 拉丁美洲
- 中東和非洲
- 司機
  - 歐洲 - 麵包店和糖果店的增長將增加對乳脂部分的需求
  - 亞太地區 - 越來越多的消費者對乳製品過敏和乳糖不耐症
  - 北美：生活方式的改變和產品開發對營養保健品的需求增加
- 行業潛在的風險和挑戰
  - 消費者對乳脂肪成分的有益特性缺乏認識
創新與可持續性
- 新產品開發
全球乳製品市場概覽
- 2017-2021 年各地區的世界黃油消費量
- 有機趨勢
- 全球牛奶消費前景
- 全球原料奶生產前景
2022 年增長潛力分析
波特分析
PESTEL 分析
COVID-19 對乳脂分餾市場的影響（按應用）
- 麵包店
- 糖果
- 冷塗抹黃油
- 營養與保健品

第 4 章競爭格局，2021 年

介紹
2021 年各地區公司份額分析
主要市場參與者的競爭分析
供應商採用矩陣
戰略視角矩陣

第 5 章乳脂肪市場：副產品

主要產品趨勢
低熔點 (LMF)
中熔體分數 (MMF)
高熔點 (MMF)

第 6 章乳脂肪市場：區域細分

主要區域趨勢
北美
- 美國
- 加拿大
歐洲
- 德國
- 英國
- 法國
- 意大利
- 西班牙
- 俄羅斯
亞太地區
- 中國
- 印度
- 日本
- 韓國
- 澳大利亞
拉丁美洲
- 巴西
- 墨西哥
- 阿根廷
多邊環境協定
- 沙特阿拉伯
- 阿聯酋
- 南非

第七章公司簡介

Uelzena Ingredients
Friesland Campina
Glanbia Ingredients
Royal VIV Buisman
FIT Company
Wilmar International
MCT Dairies
Oleo Fats
Flechard. S.A.
Fonterra Cooperative Group

簡介目錄

Product Code: 2486

Milk Fat Fractions Market is expected to grow substantially through 2032 owing to the increasing cases of lactose intolerance and dairy allergies among consumers. Besides, the growing demand for nutraceuticals due to constant tech innovations and changing lifestyles, coupled with the increasing attention towards remaining fit and boosting immunity, especially after the COVID-9 pandemic, has positively influenced the adoption of nutrition and nutraceutical products.

Additionally, the penetration of leading market players, especially in Asia and North America, along with strategic efforts to gain a competitive edge in the space are anticipated to drive the industry expansion.

Overall, the milk fat fractions industry is segmented in terms of products, technology, form, application, and region.

Based on the product, the medium-melting fractions segment is anticipated to be valued at over USD 9 billion by 2032. The segmental growth will result from the wide application of medium melting fractions in bakery goods such as biscuits, cookies, cakes, and bread. In addition, it also provides a flaky texture to croissants and pastries, which will most likely increase its penetration in the ensuing years.

In the context of technology, the supercritical fluid extraction segment is slated to be valued at over USD 4 billion by 2032. The key benefits offered by this process, such as the ability to control the extraction parameters like temperature and pressure, better extraction yield, improved transport properties, and shorter extraction time, will positively influence the segmental expansion during the next decade.

In terms of form, the solid form segment will register considerable share through 2023-2032. The product growth can be accredited to the changing consumer patterns and rising demand for bakery products such as brownies, cakes, pastries, and doughnuts.

Based on application, the milk fat fraction market from the confectionary segment is slated to grow substantially by 2032 end owing to the rising application of milk-fat components in chocolates. In addition, the rising demand for confectionery products such as candies, cream rolls, and muffins across the globe will promote the market demand. Besides, the increasing consumption of solid-formulated fractionated milk fat in the nutraceuticals industry will further assist the industry in registering notable gains during the next ten years.

In the regional context, the North America milk fat fraction industry will be valued at over USD 5 billion by 2032, owing to the constant expansion in the dairy industry and the easy and massive availability of raw materials. Besides, the presence of some of the leading players and easy travel and storage facilities will boost the regional outlook by 2032.

Chapter 1 Methodology & Scope

1.1 Market definitions
1.2 Base estimates and calculations
1.3 Forecast calculation
1.4 Data Sources
- 1.4.1 Primary
- 1.4.2 Secondary
  - 1.4.2.1 Paid Sources
  - 1.4.2.2 Public Sources

Chapter 2 Executive Summary

2.1 Milk fat fractions industry 360 degree synopsis, 2018-2032
- 2.1.1 Business trends
- 2.1.2 Product trends
- 2.1.3 Technology trends
- 2.1.4 Form trends
- 2.1.5 Application trends
- 2.1.6 Regional trends

Chapter 3 Milk Fat Fractions Market Industry Insights

3.1 Industry segmentation
3.2 Industry ecosystem analysis
- 3.2.1 Raw material suppliers
- 3.2.2 Manufacturers
- 3.2.3 Distribution channel analysis
- 3.2.4 Vendor matrix
3.3 Raw material trends
- 3.4.1 Manufacturing process
  - 3.4.1.1 Crystallization from melted milk fat (Dry method)
  - 3.4.1.2 Crystallization using solvents (Wet method)
  - 3.4.1.3 Supercritical Fluid Extraction (SFE)
3.5 Cost structure analysis, 2021
3.6 Regulatory landscape
- 3.6.1 North America
  - 3.6.1.1 U.S.
  - 3.6.1.2 21CFR 131 FOOD AND DRUG ADMINISTRATION DEPARTMENT OF HEALTH AND HUMAN SERVICES
  - 3.6.1.3 21 USC 343: Misbranded food
- 3.6.2 Europe
  - 3.6.2.1 Regulation (EC) No 1334/2008 on flavorings and certain food ingredients with flavoring properties for use in & on food items.
  - 3.6.2.2 REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 on food additives

Conclusion: The regulation explains that the amount of food additive level should be maintained in the application and product category. Further, it takes into account factors such as economic, societal, and environmental for the maximum level of food additives.

3.6.3 Asia Pacific
- 3.6.3.1 China
  - 3.6.3.1.1 Chinese Standards for Food Additives - GB2760-2014
  - 3.6.3.1.2 Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011
- 3.6.3.2 India
  - 3.6.3.2.1 F. No. Stds/Additives-1/Notification/FSSAI/2018
- 3.6.3.3 Japan
  - 3.6.3.3.1 8 USDA/FAS, 2000 and 2004
3.6.4 Latin America
- 3.6.4.1 Mexico
  - 3.6.4.1.1 PROY-NOM-181-SCFI/SAGARPA-2017, Yogurt-Denomination, Physical-Chemical, and Microbiological Specifications, Commercial Information, and Testing Methods
  - 3.6.4.1.2 PROY-NOM-223-SCFI/SAGARPA-2017, Cheese-Denomination, Specifications, Commercial Information, and Testing Methods
  - 3.6.4.1.3 Food and Agricultural Import Regulations and Standards, Mexico 2013
3.6.5 MEA
- 3.6.5.1 Labeling of repackaged foodstuffs GSO 9:1995
- 3.6.5.2 Regulations Relating to The Labeling and Advertising of Foodstuffs, Cosmetics and Disinfectants Act, 1972 South Africa

3.7 Pricing Analysis, 2017-2028
- 3.7.1 North America
- 3.7.2 Europe
- 3.7.3 Asia pacific
- 3.7.4 Latin America
- 3.7.5 Middle East & Africa
- 3.8.1 Growth drivers
  - 3.8.1.1 Europe- The growing bakery & confectionery sector generates demand for milk fat fraction
  - 3.8.1.2 Asia Pacific- The increasing prevalence of dairy allergies and lactose intolerance among consumers
  - 3.8.1.3 North America- Rising nutraceutical demand due to changing lifestyles and product developments
- 3.8.2 Industry pitfalls & challenges
  - 3.8.2.1 Lack of awareness among consumers about beneficial properties of milk fat fraction
3.9 Innovation & Sustainability
- 3.9.1 New product developments
3.10 Global dairy market overview
- 3.10.1 Global butter consumption, by region, 2017-2021
- 3.10.2 Organic trends
- 3.10.3 Global milk consumption outlook
- 3.10.4 Global milk production outlook
3.11 Growth Potential Analysis 2022
3.12 Porter's analysis
- 3.12.1 Supplier Power
- 3.12.2 Buyer Power
- 3.12.3 Threat of new entrants
- 3.12.4 Threat of substitutes
3.13 PESTEL Analysis
3.14 COVID-19 Impact on milk fat fractions market, by application
- 3.14.1 Bakery
- 3.14.2 Confectionery
- 3.14.3 Cold Spreadable Butter
- 3.14.4 Nutritional & Nutraceuticals

Chapter 4 Competitive Landscape, 2021

4.1 Introduction
4.2 Company market share analysis by region, 2021
4.3 Competitive analysis of major market players
4.4 Vendor adoption matrix
4.5 Strategic outlook matrix