Report Code: A16159 | Nov 2023 | Pages: NA | ||
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Pandemic disrupted the entire world and affected many industries.
Get detailed COVID-19 impact analysis on the Lactic Butter Market
Request Now !Lactic butter is a sour butter created by fermenting milk with lactic acid and then churning it to remove the moisture. Lactic butter is also known as European-style butter or cultured butter. Lactic acid butter has a minimum fat content of 82 percent, which is favored in Europe for flakier pastries and fluffy cakes. Lactic butter comes in two flavors: salted and unsalted. Unsalted lactic butter is preferred over salted lactic butter because lactic butter is mostly utilized in the foodservice industry, with the exception of Europe, where lactic butter is also consumed in the home. Lactic butter is mostly used in bread and confectionery items around the world.
COVID-19 Impact analysis
Top Impacting Factors
Market Trends
Lactic Butter is becoming more popular among new foodservice operators specializing in bakery products
Lactic butter, along with sweet cream butter, has been popular in European countries and is the preferred type of butter for European pastries. Because of reasons such as increased demand for lactic butter in bakery products such as pastries, cakes, and other baked goods, the lactic butter market has seen significant expansion.As a result, lactic butter sales have dominated in Europe. However, due to the increased demand for European-style bakery items, a rise in foodservice operators specializing in bakery products has been noted in recent years.
Café culture has also grown in popularity in South Asia, East Asia, and the Middle East. As a result, demand for lactic butter has surged in these areas. Low fat butters (less than 82%) are preferred in the United States and Canada. As a result, foodservice operators in the North American region use less lactic butter than is indicated in the recipe.
Asia-Pacific to dominate the market
Lactic butter is becoming more popular in South Asia and the Middle East, where café culture is flourishing. Its availability is limited in these areas, forcing consumers to seek for substitutes for lactic butter in their recipes. Manufacturers are also concentrated in Europe, with only a few in North America. This creates white areas in the lactic butter industry for both established and new companies.
When launching lactic butter in the retail market in North America, the manufacturers should focus on lowering the fat content, as excessive fat content may deter consumers from purchasing lactic butter in favor of low-fat alternatives. In addition, lactic butter spreads will be more popular among retail customers in the region, since topping will be the favored application.
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Questions answered in the Report
Lactic Butter Market Report Highlights
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Key Market Players | Company5, Company7, Company1, Company8, Company3, Company6, Company9, Company10, Company4, Company2 |
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