Persistence Market Research has identified that fractionated butter fats will increase their market value by 7.5 percent between 2018 and 2028, catering to infant nutrition and functional food product demands.

Fractionated butter fat is sterin and olein milk fat fractions that have different solid fat indexes (SFI) and melting points.The butter fat fractions are obtained by means of a physical process wherby melted fats are cooled in slow controlled way. The two main types are industrial fat fraction and value-added fraction.

The total world population is estimated to increase from 7.6 billion in 2017 to approximately 9.8 billion by 2050, according to the United Nations Department of Economic and Social Affairs. Feeding this population growth will likely increase demand for infant nutrition products. Infant mortality rates have also reduced considerably in these regions in recent years; the birth rate in India, for example, stood at 19.3 births/1,000 population in 2016, which is relatively high compared to developed Western countries.

Fractionated butter fat key ingredient in infant formula 

We are already seeing particularly high demand for infant formula in China and other Asia Pacific countries, owing to their large infant population and increasing urbanisation, and this is expected to similarly impact other infant nutrition products in the future.

Globally, we are also experiencing a significant rise in the disposable income and purchasing power of parents, which in turn is boosting the demand and adoption of premium infant formula products. Rising health consciousness and desire to provide the best available products for their children is changing the buying behaviour of these consumers.

Major key players in the premium infant formula market are Mead Johnson, Nestlé, and Abbott Laboratories, whose premium products include Enfamil PREMIUM Infant, NAN Starter Infant Formula, and Similac PRO – Advance Infant Formula, respectively.

Functional foods segment to impact

The functional food and beverage segment also offers ample growth opportunities for butter fat fraction, owing to the rising awareness among consumers of their associated health benefits such as neuronal and cognitive development and gut health. R&D efforts in the manufacturing of butter fat fractions are expected to scale up production in order to increase yields to sufficiently cater to this growing market.

By Mandy Parrett (New Food)