Milk Fat Fractions Market Size is expected to surpass USD 18.4 Billion by 2028. Increasing consumption of bakery products owing to consumer changing dietary habits will drive the market demand.
High melting fractions are the second largest product of the Milk Fat Fractions market with market size more than USD 4.0 billion in 2021. High utilization of product in wide range of confectionery and bakery food items is promoting product demand thus accelerating business growth. High melting fractions are majorly used in chocolates, candies, and other confectionery food items. Further, it is used in the bakery industry for processing of puff pastries, during rolling and folding of dough for layering in pastries.
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Milk fat fractions market from solvent fractionation technology constitutes significant share of market size with more than USD 3.2 billion in 2021. Ability to obtain much purer solid fractions as compared to other techniques is key factor driving the demand. Solvent fractionation technology involves use of acetone and hexane that allows high melting components to crystallize in low viscosity solvent. However, provision of purer solid fractions, technique is comparatively more expensive, thus hampering the demand.
Milk fat fractions market from solid and liquid form will surpass over USD 12.0 billion by 2028. Solid formulation is accounted for more than 50% share with CAGR of more than 6.2%. Rising utilization of solid formulated fractionated milk fat in confectionaries, bakery, nutraceuticals industry will boost market penetration. High usage in end use applications including chocolates and spreads as key ingredients will further accelerate the market growth.
Liquid form of milk fat fractions to register a significant growth during the forecast period with anticipated market size of USD 5.0 billion up to 2028. Increasing consumer adoption of olein butter products due to its health beneficial property such as cholesterol reduction will foster the milk fat fractions business growth.
Confectionery will emerge as one of the fastest growing applications of milk fat fractions market with 6.5% CAGR up to 2028. Shifting consumer focus towards flavored products along with growing chocolate usage in customized food items will propel business growth. Further, favorable demographic trends such as larger children population and new innovations in confectioneries will augment the product penetration.
North America is the third largest market for milk fat fractions after Europe and Asia Pacific and expected to surpass USD 4.0 billion by 2028. Availability of abundant raw material and expansion in dairy industry is fueling the product demand in the region. Presence of large number of food manufacturers coupled with easy storage and transportation facility owing to integrated networks will further accelerate market growth.
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The milk fat fractions market share is moderately fragmented with presence of multinational corporations and growing regional manufacturers such Uelzena Ingredients, Friesland Campina, Glanbia Ingredients, Royal VIV Buisman, Oleo, Wilmar International, MCT Dairies, Flechard S.A., FIT Company, and Fonterra Cooperative Group. Key players are anticipated to invest in new product launches, acquisition, and expansion to gain a competitive advantage and enhancement of the consumer base. In May 2021, Ehrmann and FrieslandCampina have signed an agreement for the acquisition by Ehrmann of FrieslandCampina’s Russian subsidiary Campina LLC for further development of company in the region.
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