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The global bakery fats market is expected to exhibit moderate growth during 2021-2026. Keeping in mind the uncertainties of COVID-19, we are continuously tracking and evaluating the direct as well as the indirect influence of the pandemic on different end use sectors. These insights are included in the report as a major market contributor.
Bakery fats refer to various specialty fat- and oil-based products that are used for improving the texture, aroma and flavor of the baked and confectionery products. Some of the most commonly used bakery fats include margarine, vegetable oil, butter blends, shortening and functional fats. They are primarily used in the production of pastries, short pastries, cakes, bread and croissants. These fats aid in enhancing the chemical, physical and nutritional properties of the products and are also used for improving batter aeration, dough elasticity and resistance against staling in bakery products.
The growing food and beverage industry across the globe is one of the key factors driving the growth of the market. Furthermore, due to changing lifestyles, dietary patterns and hectic schedules, consumers are increasingly opting for ready-to-eat (RTE) food items, owing to their associated convenience, which is increasing the demand for baked products and consequently providing a boost to the market growth. Additionally, the growing number of quick-service restaurants (QSRs) and the emerging café culture across the globe, coupled with the increasing consumer expenditure capacities, are also impacting the market growth positively. Product manufacturers are developing innovative variants that are rich in nutritional content and can aid in manufacturing premium-quality baked products. Other factors, including the development of online retailing networks and aggressive promotional activities by vendors, along with the increasing inclination of the masses toward baking at home, are projected to drive the market further.
IMARC Group provides an analysis of the key trends in each sub-segment of the global bakery fats market, along with forecasts at the global, regional and country level from 2021-2026. Our report has categorized the market based on product type, distribution and end-use.
Breakup by Product Type:
Breakup by Distribution:
Breakup by End-Use:
Breakup by Region:
The competitive landscape of the industry has also been examined with some of the key players being AAK (UK) Limited, Cargill, ConAgra, CSM Bakery Solutions, Fuji Oil Co. Ltd., Goodman Fielder, Premium Vegetable Oils Sdn Bhd, Unilever, Wilmar International, etc.
|Base Year of the Analysis||2020|
|Segment Coverage||Product Type, Distribution, End-Use, Region|
|Region Covered||Asia Pacific, Europe, North America, Latin America, Middle East and Africa|
|Countries Covered||United States, Canada, Germany, France, United Kingdom, Italy, Spain, Russia, China, Japan, India, South Korea, Australia, Indonesia, Brazil, Mexico|
|Companies Covered||AAK (UK) Limited, Cargill, ConAgra, CSM Bakery Solutions, Fuji Oil Co. Ltd., Goodman Fielder, Premium Vegetable Oils Sdn Bhd, Unilever and Wilmar International|
|Customization Scope||10% Free Customization|
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|Post-Sale Analyst Support||10-12 Weeks|
|Delivery Format||PDF and Excel through Email (We can also provide the editable version of the report in PPT/Word format on special request)|
Key Questions Answered in This Report:
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