Consumers are eating more natural, unprocessed fats, according to a study by Credit Suisse.
The change in eating habits was attributed to recent medical research, which has downplayed the connection between unprocessed fats and health issues.
Butter consumption is growing globally at a rate of 2 percent to 4 percent annually, and U.S. whole milk sales grew 11 percent in the first half of 2015, while skim milk sales shrank by 14 percent during the same period.
The report predicts fat consumption will continue to grow over the next 15 years, with fat accounting for 31 percent of calorie intake by 2030, up from the current 26 percent. Global red meat consumption is expected to grow 23 percent in that time frame, while egg consumption is expected to grow at a rate of 4 percent a year.
In the U.S., egg consumption is forecast to hit 350 per year, from 235 currently. Butter is also expected to grow faster as the negative perceptions towards saturated fats reduce.