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Dairy Ingredients Market By Form (Milk, Whey), By Type (Milk Powder, Whey Ingredients, Milk Protein Concentrates, Milk Protein Isolates, Lactose & Derivatives, Casein & Caseinates, Milk Protein Hydrolysates), By Application (Bakery & Confectionery, Dairy Products, Convenience Foods, Infant Milk Formula, Sports & Clinical Nutrition), And By Region - Global Industry Analysis, Size, Share, Growth, Trends, And Forecast To 2024
Dairy Ingredients Market Introduction:
Dairy ingredients are substances extracted from dairy products and are used to give texture and flavor to food and beverages. These are stored in dry, concentrated and liquid form. Dairy ingredients provide emulsification, fat retention, and viscosity creation and gel formation. They are considered essential tools for the food developer to create desirable attributes in food.
Dairy ingredients, derived from milk, are used to develop different types of products with various applications. For example, these ingredients provide health and nutrition benefits, taste and other attributes to food products. The traditional method of heat treatment is used to produce dairy ingredients, then to cool and flavor, while the modern membrane separation technique is also used for the same purpose.
Dairy ingredients are food products that can meet nutritional, organoleptic and functional needs. Initially, its development aimed to stabilize the components of milk (proteins and fats).
Dairy Ingredients Market Growth:
Increase of health problems in people; increased R&D activities related to innovative solutions that use dairy ingredients; growth in application sectors such as confectionery and dairy products; and greater urbanization, are driving market growth. However, the availability of dairy ingredient substitutes and the appearance of lactose intolerance and milk allergies inhibit this growth. Milk protein concentrates (MPC) were developed by CO2 injection. They have similar functional properties to those of acid casein and are likely to replace the casein and caseinate ingredients.
Recent developments in advanced technologies, such as adsorption chromatography, produce ingredients with prebiotic benefits. It is expected that changes in consumer eating habits for many reasons, including the increasing number of working hours, the growing number of active women and the ease of availability of processed foods, play an essential role in the demand for dairy ingredients. Dairy ingredients are widely used in processed foods, baked goods, confectionery, infant formula, sports nutrition and drinks, as they provide nutrients and a rich and creamy flavor to the final formulation.
Potentially dairy ingredients
Artificial or natural aromas/flavors: these are vague ingredients that can be derived from a dairy source. Butter, coconut cream and eggs are especially worrisome.
Fat substitutes: brands such as Dairy-Lo® and Simplesse® are made with milk proteins.
Galactose: it is often a byproduct of lactose, but it can also come from sugar beets and other gums.
High protein or protein content: the ingredients mentioned without further details can be derived from milk proteins (casein or whey). This is especially true in "high energy" foods.
Hydrolyzed vegetable protein: the treatment phase can use casein, but probably only traces.
Initial lactic acid culture: these cultures can be prepared using milk as the original growth medium.
Lactobacillus: This term is often indicated as probiotic. It is a bacterium, not a food byproduct. It is named for its ability to convert lactose and other simple sugars into lactic acid. Although it is often used in dairy products to create lactic acid, this ingredient is not always a problem. However, in some cases, it may have been grown or produced in dairy products and, therefore, may contain traces.
Margarine: milk protein is present in most brands, but not all.
Prebiotics: newcomers to the digestive health scene, these are non-digestible carbohydrates. They are quite different from probiotics, which are live microorganisms. Prebiotics, such as galactooligosaccharides, lactosucrose, lactulose and lactitol, can be derived from milk-based foods.
Milk and its co-products remain the object of numerous studies to identify the biological activities and the technological functionalities of their components. The aim is to obtain high added value products from the general composition of milk, which consists of:
Growing awareness of healthy foods
It is anticipated that the increasing importance of nutritional fortification in food and beverages as a result of more excellent knowledge of the maintenance of a healthy lifestyle in humans will have a positive impact on the dairy ingredients market. The market is also supported by regulatory support from the US FDA and the UK government, which intends to incorporate protein into food and beverages. The increase in consumer disposable income, combined with a higher propensity to pay more for food products with various health benefits, is a critical factor in the dairy ingredients market. The increased demand for protein supplements in foods has led to the launch of new products by companies in the food and beverage sector, which are expected to meet the demand for whey and powdered milk.
The Asia Pacific is the largest segment of the dairy ingredients market, followed by Europe and North America. European and North American markets will also experience growth over the forecast period. High concentrate ingredients, such as whey protein and milk protein isolates, are mainly used in developed countries, such as the United States, Germany and France. Besides, weakly concentrated ingredients predominate in developing countries. It is expected that an increase in disposable income, as well as a steady increase in the population of infants in the Asia-Pacific region, will benefit the global market for these ingredients.