The milk substitutes market is dominated by powdered creamers, which make up three quarters of the volume. The balance of the market consists of full cream milk powder volumes and equally skim milk powders and powdered milk blends.
The milk powders category is very volatile with an overall per capita volume decline in 2009 and 2010. However, growth of 11% is expected in 2011.
The powdered creamer market in 2011, for the first time in four years, saw a much better growth.
Note: Includes exports; percentages may not add up to 100%, due to rounding
Product | Definition |
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Full Cream Milk Powder | Full cream milk powder is defined as a milk substitute that is made by evaporating water from full cream milk. The milk powder is manufactured by a vacuum process and is then spray dried in a heated chamber. This results in milk solids, which are then packaged into airtight containers. Once reconstituted, this product can be used in the place of milk |
Powdered Creamers | This product is regarded as an imitation dairy product consisting almost entirely of vegetable fats, which imitate the taste and texture of milk. These products are added directly to tea or coffee to whiten them. The powdered creamer market size as shown in this section includes both industrial and end-user consumption |
Powdered Milk Blends | Milk blends are a milk substitute in powdered form made from skimmed or semi-skimmed milk, whey, buttermilk and glucose syrup to which vegetable fat has been added. The fats that are added are usually mixtures of hydrogenated fats and oils, including coconut, palm, corn, sunflower and palm kernel. The purpose of the fats is to extend the milk solids as vegetable fats are cheaper than milk fats |
Skim Milk Powder | Skim milk powder is a milk substitute made by using the same process as for full cream milk powder. However, it differs from full cream milk powder in that it contains less milk fat and usually has a longer shelf life |
The buttermilk and maas category saw a steady growth in volume and value during 2009, 2010 and 2011
Channel | Definition |
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Buttermilk | This milk product, traditionally a by-product from butter churning, is now produced by culturing low fat or skim milk with appropriate bacteria. The milk is incubated at a controlled temperature for approximately 18 hours, after which it is cooled, packed and refrigerated. It is thick in texture and has a fairly tangy taste. |
Maas | Maas, or Amasi as the product is called in rural areas, is a cultured milk product. The containers are filled and the cultures are allowed to incubate. After incubation, the maas is rapidly cooled. The product actually sets in the container, which needs to be well shaken before it is opened. |