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The growing demand for cream-filled and decorated desserts such as cakes, pastries, and puddings and innovative has fuelled innovations and new product developments in the dairy sector. The increasing demand for such indulgent products has led to the increased utilization of dairy cream in the foodservice sector. The rising demand for dairy creams with longer shelf life mainly drives the growth global of the ultra-pasteurized cream market. The ultra-pasteurization treatment uses extra-high temperatures to eliminate all pathogens responsible for milk spoilage, extending the shelf life of the product.
Ultra-pasteurized cream is treated at 280 degrees only for 2 seconds and then chilled, which gives it longer shelf life, unopened. The higher temperature not only kills the typical bacteria such as E. coli and salmonella, but also atypical bacteria that can cause spoilage. UHT (ultra-heat treatment) pasteurization imparts added stabilization to milk cream in various preparations. The increasing demand for vegan products due to their positive health attributes as well as rising animal welfare concerns drives the demand for non-dairy ultra-pasteurized creams in the food industry. Convenience, extended shelf life, and low preservation investment provided by ultra-pasteurized cream are expected to fuel the market growth in foreseeable years.
In recent years, knowledge regarding the microbial spoilage of dairy products has increased among consumers. People are willing to spend on milk products that are less susceptible to such spoilages. Ultraheat pasteurization treatment ensures the removal of almost the entire pathogenic load from dairy products, thereby increasing their shelf life. The low risk of spoilage and the longer shelf life are the key factors that primarily drive the growth of the ultra-pasteurized cream market. The growing demand for shelf-stable dairy creams across the foodservice sector and bakery sector further propels the market growth.
Key Market Driver -
Rising Demand for Shelf-stable Dairy Products
Key Market Restraint -
Taste & Flavour Changes in Cream due to Ultra-pasteurization Process
Ultraheat treatment generally gives a slightly cooked taste to dairy products such as cream. The taste and flavor are the key characters impart value to the cream as it is utilized in a range of indulgent beverages and desserts. Ultra-pasteurization also negatively impacts the whipping ability and whipping time of creams. The high cost and low flexibility and adaptability of UHT hamper the growth of the market.
The key players operating in the global ultra-pasteurized cream market are, Land O’ Lakes, Inc., Meijer, Inc., Dean Foods Company, Rockview Family Farms, The Kroger Co., WhiteWave Services, Inc., Lucrene Dairy Farms, The Farmer’s Cow, The California Milk Products Advisory Board, and Fonterra Food Services USA.
The bakery segment is expected to witness a substantial growth due to the increasing demand for innovative bakery desserts. Dairy cream is widely used for outer decoration in a range of cakes, pastries, and muffins. It makes an ideal filling for doughnuts. Cream produced by ultra-heat treatment ensures the longer shelf life of the product which makes it a perfect ingredient for bakery dessert. It is now utilized in various beverage preparations, ice-creams, and fruit salads to add thickness and creamy flavor.
North America is expected to witness strong growth owing to the increasing awareness regarding bacterial spoilage of dairy products among consumers. The rising demand for organic and high-quality dairy products, resulting from the healthier perception of such products among consumers also drives the market growth in the region. There is a growing demand for convenient products that require less investment for preservation. The increasing millennial population and their growing interest in trying various desserts have positively contributed to the growth of the market in North America.
Europe is anticipated to witness promising growth due to the emerging trend of plant-based dairy alternatives. The rising demand for low-calorie, non-dairy ice creams, cakes, and other desserts lead the manufacturers to utilize ultra-pasteurized plant-based whipped cream in these products. Ultra-pasteurization treatment enables processors to develop this vegan cream with an increased shelf life. Continuously rising demand for healthy desserts in the foodservice industry is fuelling the growth of the market in Europe.
In recent years, the demand for bakery and dairy desserts has increased drastically as there have been improvements in the economic conditions of the developing markets of Asia Pacific. The region is expected to exhibit substantial growth owing to the strong demand for ultra-pasteurized cream from the food processing industry due to increasing utilization in assorted dairy-based preparations. The rapidly expanding foodservice sector in the region is expected to drive the growth of the market.
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