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Milk fat fractions market will show exponential growth via bakery & confectionery industry

Author : Rahul Sankrityayan | Published Date : 2019-04-05 

Milk fat fractions market of late has acquired a remarkable share in the food vertical, given the extensive proliferation of the confectionery & bakery industries. Reports in fact claim that the global milk fat fractions market has been experiencing impressive growth prospects with overall revenue share expected to almost double in coming seven years from the base valuation having stood at USD 8 billion in 2016. Shifting consumer trends toward natural production of healthy unsaturated lipids in fractionized milk fat has been further driving the industry growth. Ample supply of omega 3 fatty acids along with benefits in body weight reduction has also made milk fat fraction an ideal ingredient for several applications such as confectionery products, chocolate fillings, pastries, cakes, ice creams, and butter cookies.

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Given the rising consumer consciousness toward understanding the nutritional benefits of rich source of unsaturated lipids, milk fat fractions industry – rightly endorsed with the tag of being an extremely consumer-driven vertical, has emerged as one of the most versatile and opportunistic business spheres of the food & nutrition industry.

Changing nutritional perspectives on milk fat to drive market share

Milk fat is one of the most complex dietary fats and contains 65% to 70% of saturated fatty acids. According to reliable reports, dietary fat raises the plasma low-density lipoprotein cholesterol (LDL-C) which is thought to increase the risk of cardiovascular diseases, while higher-fat dairy products raised the risk of other health concerns such as Type 2 diabetes and obesity. However, although not conclusive, emerging research has shown that consumption of fatty dairy products may not be associated with any obesity, diabetes or CVD risk. In fact, the growing body of scientific evidences support reassessing the important role of whole & natural fat dairy foods instead of opting for fat-free products in health eating.

Latest research studies have verified that milk fat contains a number of biologically active and potentially beneficial components that play a central role in healthy dietary patterns. Overall, the research on dairy products represents a paradigm shift in thinking, which has had a positive impact on the growth prospects of milk fat fractions industry share.

Speaking of milk fat fractions gaining considerable traction as vital ingredients in health foods, the mention of butter and Anhydrous milk fat (AMF) products is not to be forgotten. These products have attained significant revenue share for milk fat fractions market. Cultures all over the world have made used of butter and AMF for centuries in traditional food preparation and cooking. For instance, ‘Ghee’ (butter oil) an anhydrous milk fat product, occupies a prominent place in the Indian subcontinent and the Middle East milk fat fractions industry. Increasing consumer preference for ghee or olein butter products, owing to its health benefits such as cholesterol reduction will drive milk fat fractions industry growth.

Milk fat fractions have further come to be used substantially in cardiovascular disease medicinal formulation, infant nutrition, and other healthcare related treatment methods. The unconventional application landscape has indeed, quite unexpectedly uplifted the milk fat fractions market trends. With governments and various health organizations now recommending these products as dietary supplements, analysts deem the overall milk fat fractions market to continue traversing along a lucrative growth path in the years ahead. A report put forth by Global Market Insights, Inc., estimates milk fat fractions market to register a CAGR of 7% over 2017-2024.

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Delving deeper into the application landscape, milk fat fraction market was led by the bakery applications contributing to more than 50% of the industry share in 2016. Changing lifestyles propelling the demand for products such as pastries, croissants, biscuits, cakes, and brownies will favor the expansion of milk fat fractions industry from bakery applications. Estimates claim that the milk fat fractions market size from bakery products will be pegged at more than 700 kilotons by 2024.

The strong outlook of butter in bakery applications and the increasing influence of a Western diet culture have considerably propelled its demand across the global landscape. Reports further claim that the favorable properties of butter such as wide range melting points from 15°C to 30°C coupled with recent technological advancements in crystallization process will remarkably enhance the product scope, in turn driving milk fat fractions industry share.

About Author

Rahul Sankrityayan

Rahul Sankrityayan

Fortified with a post-graduate degree in Computer Applications, Rahul Sankrityan writes for Fractovia, where he pens down news and articles spanning across segments of technology industry that excite him on a day-to-day basis. Rahul comes with a rich experience in technical field as well as writing. He can be contacted at- [email protected] | https://twitter.com/sankritsays

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