Whole milk powder (WMP) contains highest nutrient value in the powdered form of liquid milk, along with the fat content. Whole milk powder comprises of specified nutrient levels and are also over-heated for most applications. In addition to calcium, protein and other nutrient values, a variety of other properties are obtained by adding whole milk powder to diet. Whole milk powder is often used as a replacement in oil/ water interfaces to help formulate fat emulsions.
Whole milk is generally recommended for consumption of children and teenagers as well as body builders. It provides calcium that is necessary for the growth of healthy bones and teeth, and protein to help create and rebuild muscle tissues and on the other hand, contains on average 36-38% carbohydrates, 25-27% protein, 5-7% ash (minerals) and 26-40% fat. These beneficial factors are anticipated to boost the growth of Whole Milk Powder market over the forecast period.
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Increasing Demand for Whole Milk Powder is gaining traction in Food & Beverage Industry:
Whole milk powder is commonly consumed globally because of its nutritional advantages, which have found its use in formulas for children, confectionaries, baked sweets and savoury products. Whole milk powder, a convenient type of liquid milk and an economical source of dairy products, is easily reconstituted. Whole milk powder can also be used as a source of fat and non-fat milk solids in baked goods, confectionery and dairy products including yoghurt and milk drinks.
In addition to concentrated calcium, protein as well as other essential nutritional values, several desirable properties are enhanced by utilizing whole milk powder to formulations of the food. Whole milk powder is used for appealing purposes in baked goods or sauces, dairy proteins react during cooking or baking with lactose and other reducing sugars to achieve an attractive browning effect.
Proteins in whole milk powder serve as interfaces between the oil and water, helping to shape and stabilize fat emulsions. These properties are particularly useful in baked goods, soups, salad dressing and beverages. Dairy proteins have a clean neutral taste and usually don’t add off-flavours to formulations, though whole milk powder is also used to improve the food’s dairy taste.
Whole milk powder also helps to disperse protein across an air / water interface, reducing surface tension and partly unfolding the protein. Encapsulated air bubbles forms an elastic and film which can be used to make desserts and cakes. The water holding capacity of whole milk powder is being used in the viscous food products such as custards and soups to create desired textures. This binding capability helps to extend shelf life in bread dough.
It is generally recommended that whole milk powder be eaten by children and adolescents, as well as body builders. This includes calcium necessary for the growth of healthy bones and teeth, and protein to help build and regenerate muscle tissue. The factors increase the consumption of whole milk powder with the presence of several nutrients, such as vitamin B12, vitamin C, thiamin, and high quantities of protein, which will drive the entire global whole milk powder market for the forecasted period.
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Longer Shelf Life due to Packaging is boosting the Sales of Whole Milk Powder Market:
The size and design of the product packaging depends on the type of milk powder, the surface area: the packaging volume ratio, the required shelf life, the condition for ambient storage and transportation and the expected market condition. Whole milk powder is often packed under N2 gas in order to safeguard the product from fat oxidation, maintain its taste and increase its storage life upto 6 months.
Furthermore the requirements of packaging performance differ and rely on variations in product characteristics, atmospheric distribution condition and business environment. However, whole milk powder packaging systems should safeguard the powder against exposure to moisture, O2 and light and predict the likely impact of external factors, including temperature, light, physical hazards, time and relative humidity.
The use of whole milk powder in place of liquid milk aims to minimise the expense of storage and transport. Significantly lower storage space and uncooled shipping and storage of dry whole milk powder turn into cost savings that drive the entire milk powder market.
Global Whole Milk Powder: Key Players
Some of the market participants operating in the global whole milk powder market are
- Lactalis International
- Nestlé S.A.
- Fonterra Co-operative Group Limited
- Royal FrieslandCampina N.V. and Danone S.A.
- Agri-Dairy Products, Inc.
- All American Foods, Inc.
- Adiplus S.A.C.
- Others
Increasing Opportunities for Whole Milk Powder Manufacturers in Regions of Low Milk Availability
Owing to the numerous benefits of whole milk powder in the food industry, the global milk powder market is estimated to have significant growth potential. Many food producers in regions like North America and Latin America mainly use whole milk powder as compared to certain other whey products.
There is a lot of consumption of whole milk powder in U.S. by the food manufacturers. Food scientists and food producers are new ways of economically using whole milk powder without damaging the environment these days.
Countries including U.K., France, Poland, Spain, South Africa, and Thailand amongst the others, making spaces for the local manufacturers to produce whole milk powder, as there is scarcity of raw milk, hence promoting the use of whole milk powder. Whole milk powder production can be achieved by two processes, roller drying and spray drying. Spray dried whole milk powder is often used broadly than dried roller milk. However, this is creating great opportunities for the new entrants to compete in the domestic as well as in the global whole milk powder market.
The study is a source of reliable data on:
- Whole milk powder market segments and sub-segments
- Market trends and dynamics
- Supply and demand
- Market size
- Current trends/opportunities/challenges
- Competitive landscape
- Technological breakthroughs
- Value chain and stakeholder analysis
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The whole milk powder market report has been compiled through extensive primary research (through interviews, surveys, and observations of seasoned analysts) and secondary research (which entails reputable paid sources, trade journals, and industry body databases).
The report also features a complete qualitative and quantitative assessment by analysing data gathered from industry analysts and market participants across key points in the industry’s value chain.
A separate analysis of prevailing trends in the parent market, macro- and micro-economic indicators, and regulations and mandates is included under the purview of the study. By doing so, the Whole Milk Powder market report projects the attractiveness of each major segment over the forecast period.
Global Whole Milk Powder: Market Segmentation
On the basis of source :
- Cow
- Buffalos
- Sheep
- Goats
- Donkey
On the basis of end use :
- Food & Beverages
- Dairy Products
- Beverages
- Ice Cream
- Yogurt
- Confectionery
- Chocolates
- Candies
- Aerated Confections
- Bakery
- Cakes
- Pastries
- Bread
- Biscuits
- Infant Formula
- Dairy Products
On the basis of distribution channel :
- Direct/B2B
- Indirect/B2C
- Hospital Pharmacy
- Retail Pharmacy
- Hypermarkets/Supermarkets
- Convenience Store
- Online Retail
- Others
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