- Soybean and Maize
- Rapeseeds and Sunflower Seed
- Palm and Palm-kernel
- Coconut and Linseed
- Groundnut
- Confectionary
- Ice Cream
- Snacks
- Bakery
- Unilever
- Bunge
- NMGK Group
- ConAgra
- Zydus Cadila
- Wilmar-International
- Fuji Oil
- BRF
- Yidiz Holding
- Grupo Lala
- NamChow
- Sunnyfoods
- Cargill
- COFCO
- Uni-President
- Mengniu
- Yili
- Brightdairy
- Dairy Crest
-
North America
- U.S.A
- Canada
- Europe
- France
- Germany
- Spain
- UK
- Rest of Europe
- Asia Pacific
- China
- Japan
- India
- South East Asia
- Latin America
- Brazil
- Middle East and Africa
- Market Forecast for 2024-2030
- Market growth drivers
- Challenges and Opportunities
- Emerging and Current market trends
- Market player Capacity, Production, Revenue (Value)
- Supply (Production), Consumption, Export, Import analysis
- End user/application Analysis
Shortening Fats Market Analysis & Forecast 2024-2030
Shortening Fats Market Report by Product Type (Soybean and Maize, Rapeseeds and Sunflower Seed, Palm and Palmkernel, Coconut and Linseed, Groundnut ) by Application /End User (Confectionary, Ice Cream, Snacks, Bakery ) by Industry Analysis, Volume, Share, Growth, Challenges, Trends, and Forecast 2024-2030, Regional Outlook ( North America, Europe, Asia-Pacific, Middle-East, Africa)
Global Shortening Fats Market is expected to reach USD 6750.54 million by 2030 with CAGR of 5.2% between 2024 and 2030
Shortening Fats are solid fats at room temperature. Shortening Fat is used to prevent the formation of a gluten matrix in baked goods, allowing for the creation of non-elastic pastries like cakes. Shortening Fats can be used to give foods a crumbly and crisp texture such as pastry. Butter, margarine, vegetable oils and lard are some of the examples of shortening fats.
Rubbing the fat in causes the baked product to have a flaky texture, as the dough is separated into layers. When fat is whisked with sugar, a process called creaming, the texture will be more like a cake, and be soft and springy. Shortening fat is used in most doughs and batters, to give the baked product a crisp and crumbly texture. Shortening fat can be made from either animal fat or vegetable oil, but shortening made from partially or fully hydrogenated vegetable oil is more common nowadays.
Shortening provides three textural attributes in baked goods a short bite, a lubricative moist texture and the crunchy or crispy auditory sounds. It is also used for delivering flavor, creaming as well as richness to bread and cakes. These extraordinary properties shorting fats used for improving food appearance, flavor, texture, nutrition, and high melting point make it highly suitable for the food processing industry, at a global level. This makes bakery, confectionery and snacks the largest shortening fat consuming food segments, globally.
Asia Pacific is the largest shortening fats market both in terms of volume and revenue in 2016 due to high production and consumption capacity of the region. Asia Pacific will remain as the fastest growing market in forecast period. India and China are fastest-growing consumer markets for shortenings fats, whereas, Malaysia and Indonesia are the major producers in the region. The global demand for shortening fat is expected to be 20 to 25% higher during the forecast period.
Shortening Fats Market Report: Product Type
Shortening Fats Market Report: Application
Shortening Fats Market: Company Analysis
Geographical analysis of Shortening Fats Market:
Global Shortening Fats Market Report delivers a comprehensive analysis of the following parameters:
Report Coverage
| Parameters | Details |
|---|---|
Base Year |
2023 |
Historical Data |
2018-2023 |
Forecast Data |
2024-2030 |
Base Year Value (2023) |
USD 4734.00 million |
Forecast Value (2030) |
USD 6750.54 million |
CAGR (2022 to 2028) |
5.2 % |
Regional Scope |
North America, Europe, Asian Pacific, Latin America, Middle East and Africa, and ROW |
Frequently Asked Questions (FAQ)
Shortening Fats Market was valued at around USD 4734.00 million in 2023 & estimated to reach USD 6750.54 million by 2030.
Shortening Fats Market is likely to grow at compounded annual growth rate (CAGR) of 5.2% between 2024 to 2030.
Yes, the report includes COVID 19 impact on the market.
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