The global reduced fat non-salted butter market is expected to grow at a significant CAGR during the forecast period (2021-2027). Reduced-fat butter is made by lowering the fat content to 40% or less and has the same flavour and texture as conventional butter. Reduced-fat butter includes plant sterols and stanols, which block the absorption of harmful cholesterol and support to prevention of heart disease. It’s also better than normal butter. It has no dietary cholesterol and is low in saturated fat. It is frequently adjusted to have a lower salt level and is good for people who have bone problems. There is no salt added to unsalted butter. Unsalted butter has a more noticeable mellow sweetness than salted butter in terms of flavor. It’s excellent for baking and other circumstances where varying ingredient proportions may make or break a dish.
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The growing number of health-conscious customers has raised the demand for healthy food items, which is expected to drive market growth in the coming years. Furthermore, the rising prevalence of obesity and cardiac arrests is boosting demand for the product. In addition, firms are developing new product forms, such as spreads and non-spread, which will likely contribute to the growth of the reduced-fat non-salted butter market.
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- Market Coverage
- Market number available for – 2022-2028
- Base year- 2021
- Forecast period- 2022-2028
- Segment Covered- By Source, By Product Type, By Applications
- Competitive Landscape- Archer Daniels Midland Co., Ingredion Inc., Kerry Group Plc, Cargill Inc., and others
Global Reduced-Fat Non-Salted Butter Market Report Segmentation
By Form
- Spreadable
- Non-Spreadable
By Shape
- Block
- Sticks
By Fat Content
- 15-40% Fat Content
- 41-60% Fat Content
Global Reduced-Fat Non-Salted Butter Market By Region
North America
- United States
- Canada
Europe
- UK
- Germany
- Italy
- Spain
- France
- Rest of Europe
Asia-Pacific
- China
- India
- Japan
- South Korea
- Rest of Asia-Pacific
Rest of the World
- Latin America
- Middle East & Africa
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