According to the latest report by IMARC Group, titled "Bakery Fats Market Report by Product Type (Margarine, Shortening, Bakery Oils, and Others), Distribution (Direct Sales, Supermarkets and Hypermarkets, Online Stores, Retail Stores, and Others), End-Use (Commercial, Residential), and Region 2025-2033," the global bakery fats market size reached USD 1.4 Billion in 2024. Bakery fats are various hydrogenated fat- and oil-based ingredients that are widely incorporated in baked and confectionery products to enhance their flakiness, texture, and aroma. At present, they are broadly categorized into solid and liquid fat types. Amongst these, solid bakery fats include stick margarine, butter, lard, and shortening, whereas liquid products include various neutral flavored oils, such as vegetable and grape seed. These components assist in providing an impervious layer to products, modifying batter aeration, manipulating dough size, ensuring better dough plasticity, and maintaining the chemical, physical and nutritional properties of baked goods. Along with this, bakery fats perpetuate the baking process, offer improved resistance to staling, and impart a creamy sensation, richness, and tenderness. As a result, they are used in several confectionery products, such as short pastries, cakes, bread, buns, rolls, and cookies.
Global Bakery Fats Market Trends:
The rapid expansion in the food and beverage (F&B) sector and the increasing consumption of baked and confectionery products, owing to their various health benefits and nutritional profile, are some of the factors primarily driving the market growth. This can be further attributed to the rising need for ready-to-eat (RTE), convenient food products due to evolving consumer preferences, changing dietary patterns, and hectic lifestyles. In line with this, the continuous establishment of bakeries, quick-service restaurants (QSRs), and confectionery shops are further supplementing product demand. Additionally, manufacturers are introducing innovative product variants with enhanced quality to formulate premium baked goods, which, in turn, is contributing to the market growth. Moreover, significant technological advancements, such as the extensive utilization of emulsifiers, oil storage systems, and pasteurization units that aid in preparing several bakery fats in batches without affecting product quality, are propelling the market growth. Furthermore, the adoption of online distribution channels by manufacturers to sell bakery fats over brick-and-mortar shopping to expand their reach, especially during the COVID-19 pandemic, is positively stimulating the market growth. Looking forward, the market value is projected to reach USD 2.4 Billion by 2033, expanding at a CAGR of 5.6% during 2025-2033.
Market Summary:
Report Features | Details |
---|---|
Base Year of the Analysis | 2024 |
Historical Period | 2019-2024 |
Forecast Period | 2025-2033 |
Units | Billion USD |
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 |
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) |
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