The demand for dry butter is rising across the world, especially in Asia, where the consumer base is large and food service operators are expanding. The trend of reducing butterfat levels is a growing concern among consumers. Market giants have introduced low-calorie and low-cholesterol varieties to cater to this trend. This has led to a surge in the sales of dry-butter products, which is likely to drive further growth in the dry butter industry.
There are various types of dry butter available, including salted and unsalted varieties. Generally, unsalted dry butter dominates the market. In contrast, salted dry-butter is used as a preservative to extend the shelf-life of the product and does not alter the taste. It is widely used in baked goods, as a spreader for crispbread, as a sauce for pasta, and as a condiment for soups, salads, and other foods.