According to IMARC Group’s latest report, titled. “”, the market is expected to exhibit stable growth during 2021-2026. Whole milk powder is produced by evaporating water content from pasteurized and homogenized milk through spray-drying. It is rich in magnesium, zinc, calcium, potassium, and vitamins A, D, E, and K. As compared to regular milk, whole milk powder is lighter and has a longer shelf life, which eliminates the need for refrigeration. On account of these properties, whole milk powder is utilized as a base ingredient of various food products and beverages, such as tea, coffee, yogurt, sauces, milkshakes, and chocolates.
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The North America whole milk powder market is primarily being driven by the growth in the food and beverage (F&B) industry. They exhibit numerous functional properties, such as foaming, thickening, emulsification, and dispersibility, which is increasing their application in various baked goods across the region. Additionally, whole milk powders are cost-effective as they offer convenient storage and transportation, which is further fueling the market growth. Other than this, the escalating demand for lactose-free and organic dairy products is creating a positive outlook for the market. Looking forward, IMARC Group expects the North America whole milk powder market to continue its robust growth during the forecast period (2021-2026).
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North America Whole Milk Powder Market Segmentation:
- North America Whole Milk Powder Market
- Key Regions Analysed
- United States
- Analysis for Each Country
- Market by End-Use
- Infant Formulae
- Value Chain Analysis
- Key Drivers and Challenges
- Porters Five Forces Analysis
- Competitive Landscape
- Competitive Structure
- Key Player Profiles
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Key highlights of the report:
- Market Performance (2015-2020)
- Market Outlook (2021-2026)
- Market Trends
- Market Drivers and Success Factors
- Impact of COVID-19
- Value Chain Analysis
- Comprehensive mapping of the competitive landscape
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