Cultured Buttermilk Market Segmented by Liquid and Powdered Form used in Confectionery, Frozen desserts, Bakery, Dairy, Beverages, Specialty foods and Household
Industry: Food and Beverages
Format: PPT*, PDF, EXCEL
Delivery Timelines: Contact Sales
Report Type: Ongoing
Report ID: PMRREP32452
Cultured buttermilk is known to provide a cooling effect when it comes to fighting from internal heat that the body generates. It helps to calm nerves down resulting in inhibition of vexation. Cultured buttermilk is consumed in high-temperature regions because of its heat relief benefits. It is obtained by the simple process of fermentation of milk. The leftover is buttermilk, which contains mostly water, sugar lactose, and protein casein. The buttermilk can be further temperature processed to obtain commercially viable cultured buttermilk. The most promising feature of cultured buttermilk is its shelf life, which can be as long or equivalent to 4 weeks. The cultured buttermilk has an aromatic, slightly acidic taste with a viscous texture making it look attractive to consumers.
The cultured buttermilk is a versatile soothing drink for torrid heat regions across the globe. Cultured buttermilk is utilized in pancakes, scones, biscuits, and other baked items given the tart flavor and delicate surface it grants. In some cultures, cultured buttermilk is referred to as “Grandma’s Probiotic” as it is filled with microbes that fill one’s gut with healthy bacteria. The human body is a generator of lots of bacteria and it requires more forms of bacteria to flourish.
The work-centric lifestyles have made major world populations re-engineer their food intake and due to this, the demand for foods and beverages like cultured buttermilk has gone up over time. Consumers today want food products that are minimally processed and contain the least amount of adulteration. The food products are widely available and are wholesome. The increasing awareness about healthy eating and healthy living styles and the demand for naturally derived food products are some of the potent factors that have resulted in a major shift in food preferences in global markets.
Moreover, the increasing literacy rate has made people have a more scientific mind-set, and today’s smart consumers do not simply grab a food item looking at the organic label but they prefer to check its composition before adding it to the bucket. These ever-evolving market trends can make a simple low-fat, protein-rich, and dairy-derived food drink like cultured buttermilk have an everlasting impression on its consumers.
According to the data disclosed by the centers for disease control and prevention USA.gov, in a developed nation like the USA, millions of adults (20 Years or older) have a total cholesterol level more than the minimum healthy limit. Moreover, countries like Norway and Sweden having state-of-the-arts medical infrastructure worldwide, still the rates of osteoporosis i.e. bone loss are highest even after a good intake of calcium and protein-rich diets.
In such a scenario, cultured buttermilk offers medical benefits such as lowering cholesterol and protects against bone loss. It also cures digestion issues and also works as a cooling agent. The cultured buttermilk with its health-promoting and anti-infection properties is highly recommended by doctors to the aged, the sick, and even nursing mothers. With all the curing capabilities it is a good resistance to increasing body heat. For centuries buttermilk has offered numerous utilisations on a dietary basis but cultured buttermilk is a refined form of classic buttermilk and even more versatile than buttermilk.
The challenges such as maintaining the product integrity over time as cultured buttermilk is dairy-derived and it offers challenges such as limited shelf life and refrigerated storage requirements. This adds up the processing as well as transportation cost for the manufacturers of cultured buttermilk. The cultured buttermilk is temperature sensitive and any increase in temperature may cause puffing of the cultured buttermilk. Adding to it if there is any interaction of gas be it air even after packaging may result in a bitter taste. These are some quality control factors that the manufacturers of cultured buttermilk have to work upon constantly to provide the best consumable product to its customers. Also, the increasing preference of the consumers on more protein-rich dietary needs to be subsidized for research and development in protein-rich cultured buttermilk.
Based on form, the cultured buttermilk market is segmented as
Based on application, the cultured buttermilk market is segmented as
Based on distribution channel, the cultured buttermilk market is segmented as
Based on region, the cultured buttermilk market is segmented as
Some of the potent players dominating the cultured buttermilk market are Crystal Creamery
These companies are constantly looking for ways to reach out to various users of their products.
Looking at the present drastically changing market trends, the need for nutritious fat-free dietary, and the global consumption of dairy-based products, the idea of a good marketplace expansion is not farsighted. Cogently the versatile nature of cultured buttermilk and its ongoing applicability in not just food & beverages but for medical purposes also makes it a good product to be made available to consumers. Although the market already has the liquid and powdered version of cultured buttermilk, the new manufacturers have an opportunity to invest in flavoured cultured buttermilk research and development. The conventional marketplaces and the new marketplaces are both suitable for a new flavoured cultured buttermilk product line.
Increasing awareness about numerous health benefits that cultured buttermilk has to offer among the consumers like improving digestion, enhancing the immune system, and inclining these with disease-free lifestyles, are some of the tactics that manufacturers are relying on to boost their market. Also, its uses in food manufacturing, as well as the foodservice industry by proper marketing strategy, are sure to bloom its marketplace. Investing in research and development to focus on increasing the shelf life and integrity are some of the points that the manufacturers of cultured buttermilk need to emphasize.
According to the global trade, the revenue generated globally from buttermilk and buttermilk powder consumption rose remarkably in European Union in two years with maximum consumption in the U.K. itself. Such surplus consumption ensures a product-thirsty consumer base and also ensures a robust expansion of the marketplace. Also, the import and export prices in the UK on average shows a more modest pace of growth. This makes it a lucrative business for manufacturers of cultured buttermilk to come and market their product in the U.K.
After the successful implementation of the white revolution a developing nation like India, in which farming and agriculture support the Indian economy to a noticeable scale produces the maximum amount of milk globally. India alone accounts for more than 20% of the global milk production and also the largest manufacturer of butter. This makes India a sustainable supplier of raw material for making cultured buttermilk. And also, the annual consumption of dairy-based products in India is the highest in the world. This makes India a very good location for manufacturing, packaging, marketing, distributing, and retailing cultured buttermilk. India is offering investment-worthy opportunities for the manufacturers of cultured buttermilk.
This unforeseen pandemic has brought world economies to a standstill with lockdowns worldwide and the closing of borders harmed the global dairy market. The disruption of the supply chains has forced mammoth organizations in the dairy business to stop their processing plants and has also lead to less utilization of milk as raw material to make butter and cultured buttermilk. According to World Economic Forum, despite the shortage and high demand for dairy products during the lockdown, U.S. farmers were asked to dump their milk products due to disruption of the supply chain. The short shelf life and perishable nature of dairy products have taken a bigger and wider footprint of this pandemic. The pandemic created worldwide havoc and even after the operational food & beverages industry, there could be seen less availability of the dairy products even though the demand for dairy was very high.
NOTE - All statements of fact, opinion, or analysis expressed in reports are those of the respective analysts. They do not necessarily reflect formal positions or views of the company.
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