Anhydrous milk fat (AMF), often referred to as butter oil, has quietly become a cornerstone ingredient in food manufacturing, bakery, confectionery, and dairy-based formulations. As consumer preferences evolve toward high-quality dairy inputs and processed foods with extended shelf lives, AMF’s appeal is rising. Its superior oxidative stability, versatility, and rich flavor make it an essential component in global food systems. More than just a dairy derivative, AMF plays a pivotal role in enhancing the texture, mouthfeel, and nutritional profile of numerous products. Its adaptability across culinary applications — from processed cheese to ready-to-eat meals — positions it as a valuable commodity in both industrial and retail sectors. According to Marketintelo, “The global Anhydrous Milk Fat Market size was valued at approximately USD 3.41 billion in 2024 and is projected to reach USD 5.84 billion by 2032, growing at a compound annual growth rate (CAGR) of 6.8% during the foreca...
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