Goat Milk

The global buttermilk powder market is on a robust growth trajectory, projected to increase from an estimated $1,974.1 billion in 2025 to a substantial $3.94 billion by 2035, according to a recent market analysis. This trajectory reflects a consistent compound annual growth rate (CAGR) of 5.9% from 2025 to 2035.

The increasing consumer demand for protein-enriched and multifunctional food ingredients is a significant factor contributing to this growth. Buttermilk powder is highly valued for its ability to improve texture, flavor, and nutritional value in various food products, including bakery items, confectioneries, and ready-to-eat snacks.

Its long shelf life and ease of distribution make it a preferred choice among both large-scale producers and small enterprises. The growing popularity of clean-label and additive-free products is also influencing manufacturers to adopt buttermilk powder in their product lines.

Regionally, the Asia-Pacific market is expected to experience the fastest growth due to rapid urbanization and changing dietary preferences. Meanwhile, Europe and North America continue to dominate the market in terms of value, driven by robust dairy production infrastructure and high demand for processed foods.

In response to these trends, global producers are enhancing their spray-drying capacities and forming strategic partnerships to improve supply chain efficiencies. There is also a marked increase in export expansion initiatives targeting emerging markets in Asia-Pacific and Latin America.

As the industry evolves, companies are focusing on nutritionally fortified variations and environmentally sustainable practices to meet the demands of health-conscious consumers. These efforts are supported by the introduction of new flavor variants and organic-certified products, broadening the appeal of buttermilk powder across diverse consumer segments.

A Glimpse into the Future of Dairy

With projections of a global protein deficit, dairy products emerge as strategic players in global food security.

During the World Dairy Summit 2025 in Chile, Cooprinsem’s president, Arturo Gebauer Bittner, issued a stark warning: “The world will face a 70% shortfall in protein by 2050.” This alarming prediction places dairy products in a strategic position within global food security, highlighting the reevaluation of animal-sourced protein—particularly dairy products—and underscoring the need for producers and the supply chain to ensure consumers understand they are consuming a product of “excellent quality.”

Why the Projected Deficit Affects the Dairy Sector?

1. Growing Demand for Protein: Population growth, urbanization, and changing dietary habits are increasing pressure on global  production of high-value nutritional foods.
2. Dairy as an Efficient Solution: Dairy products can efficiently convert raw materials into quality protein, positioning them as a crucial alternative.
3. Opportunities for Value Addition: It’s not just about producing milk liters but creating protein-rich dairy products with functionality and premium positioning to better capture future demand.

Importance of Trust and Quality: As Gebauer notes, the industry must convey to consumers that they are ingesting “excellent quality” products while reinforcing traceability and safety in the dairy supply chain.

Implications for the Regional Industry

For Latin America’s dairy sector, this projection brings significant implications:

• Opportunity: The global deficit opens doors for external markets or niche dairy protein markets if the sector is prepared.
• Challenge: It demands modernization, genetic improvement, nutrition, efficiency, and logistics to meet demand and ensure competitiveness.
• Strategic Call: Producers, cooperatives, and the transforming industry must plan to participate in the future not only in volume but also in quality, branding, and added value.

Ultimately, the “70% less protein by 2050” message should not only be read as an alert but also as a strategic signal for the dairy sector to position itself in advance.

The Dairy Innovation Hub is set to host its sixth annual Dairy Summit conference on November 18 at the University of Wisconsin–River Falls College of Agriculture, Food and Environmental Sciences (CAFES). The event will highlight over 260 research projects pivotal to the $52.8 billion Wisconsin dairy industry. The summit is designed for a wide audience and aims to showcase the Hub’s extensive research initiatives, which are bolstered by a $7.8 million annual state investment.

A key feature will be the inaugural student impact panel, highlighting the Hub’s focus on workforce development. The panel, involving students from UW–Madison, UW–River Falls, and UW–Platteville, will demonstrate the Hub’s role in providing essential research grants and networking opportunities. Among the highlighted projects, Mitchell Armstrong is studying membrane filtration technologies for dairy byproducts, while Mackenzie Krajco explores biochar covers to reduce greenhouse gas emissions from manure. Another initiative by Kylie Beilke revolves around milk quality research tackling mastitis and immune function in dairy cattle.

The summit will include guided tours of key facilities at UW–River Falls, such as the Dairy Pilot Plant and the Humane Handling Institute, offering attendees insights into cutting-edge research environments. Dean Mike Orth of CAFES voiced optimism about showcasing these facilities, particularly the modern Dairy Pilot Plant.

Since its inception, the Dairy Innovation Hub has funded more than 260 projects across its campuses, reinforcing Wisconsin’s stature as a leader in dairy. The summit is free and open to the public. Pre-registration is required.

DAIRY SUMMIT AGENDA – Nov. 18, Riverview Ballroom, University Center, UW–River Falls

• 9 a.m. – Registration, posters, and continental breakfast
• 9:45 a.m. – Welcome comments, UW–River Falls interim chancellor John Chenoweth
• 10 a.m. – Student impact panel
• 10:45 a.m. – Break, refreshments, and poster viewing
• 11:15 a.m. – Hub-funded research introductions
• 12:15 p.m. – Lunch
• 1 p.m. – Poster session
• 2-4:30 p.m. – Tours (participants will be split into smaller groups and rotate between three tour stops.)
• 4:30 p.m. – Adjourn