The Anhydrous Milk Fat Market size was valued at $3 billion in 2021, and is estimated to reach $6 billion by 2031, growing at a CAGR of 7.2% from 2022 to 2031. Butter or 35%–45% cream, depending on the time of year, can be used to make anhydrous milk fat. Almost all the water and non-fat solids are eliminated throughout the production process using centrifuges. Since less water is present as a result, the product is simpler to preserve and store.
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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.
Key Findings of the Study
- By nature, the conventional segment was the highest revenue contributor to the market, and is estimated to grow with a CAGR of 7.0%.
- By application, the dairy segment was the highest revenue contributor to the market, in 2021, and is estimated to grow with a CAGR of 6.8%.
- Depending on the distribution channel, the offline segment was the highest revenue contributor to the market in 2021, and is estimated to grow with a CAGR of 7.0%. Region-wisea-Pacific was the highest revenue contributor and is estimated to grow with a CAGR of 6.7%.
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.
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