Baking Solid Fat Market Revenue was valued at USD 3.5 Billion in 2024 and is estimated to reach USD 5.1 Billion by 2033, growing at a CAGR of 4.5% from 2026 to 2033.
In 2022, the global baking solid fat market was valued at approximately USD 3.5 billion and is projected to reach USD 5.0 billion by 2030, growing at a compound annual growth rate (CAGR) of 4.5% from 2024 to 2030. North America held the largest market share in 2023, with a strong presence of key baking ingredient suppliers and widespread use of baking solid fats in various food applications. Europe followed, characterized by a cultural emphasis on traditional baking and artisan products, with a steady demand for both conventional and innovative bakery fats. The Asia Pacific region is expected to witness the fastest growth over the next decade, driven by increasing urbanization, rising disposable incomes, and changing dietary habits, particularly in countries like China and India. The market is segmented by product type, including shortening, butter, margarine, coconut oil, and vegetable shortening. Key applications encompass bread and rolls, cakes and pastries, cookies and crackers, fried foods, and other baked goods. End users range from bakeries and households to the food processing industry, restaurants, and cafés. Distribution channels include online retailers, supermarkets/hypermarkets, specialty stores, convenience stores, and direct sales. Growth opportunities lie in plant based substitutes, gluten free and vegan options, e commerce expansion, emerging markets growth, and customization and innovation.
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Upfield
Bunge
NMGK Group
Conagra
Fuji Oil
BRF
Yildiz Holding
Grupo Lala
Cargill
ADM
JM Smucker
AAK
Wilmar International
COFCO
Uni-President
AB Mauri
Saputo
NamChow
PT. Bonanza Megah
Mengniu Dairy
Yili Group
Bright Dairy & Food
By the year 2030, the scale for growth in the market research industry is reported to be above 120 billion which further indicates its projected compound annual growth rate (CAGR), of more than 5.8% from 2023 to 2030. There have also been disruptions in the industry due to advancements in machine learning, artificial intelligence and data analytics There is predictive analysis and real time information about consumers which such technologies provide to the companies enabling them to make better and precise decisions. In addition, new innovative techniques such as mobile surveys, social listening, and online panels, which emphasize speed, precision, and customization, are also transforming this particular sector.
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Growing demand for below applications around the world has had a direct impact on the growth of the Global Baking Solid Fat Market
Shortening
Butter
Margarine
Coconut Oil
Vegetable Shortening
Bread and Rolls
Cakes and Pastries
Cookies and Crackers
Fried Foods
Other Baked Goods
Bakeries
Households
Food Processing Industry
Restaurants and Cafés
Catering Services
Bulk Packaging
Retail Packaging
Eco-Friendly Packaging
Custom Packaging
Online Retailers
Supermarkets/Hypermarkets
Specialty Stores
Convenience Stores
Direct Sales
US (United States, US and Mexico)
Europe (Germany, UK, France, Italy, Russia, Turkey, etc.)
Asia-Pacific (China, Japan, Korea, India, Australia, Indonesia, Thailand, Philippines, Malaysia and Vietnam)
South America (Brazil, Argentina, Columbia, etc.)
Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)
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1. Introduction of the Global Baking Solid Fat Market
Overview of the Market
Scope of Report
Assumptions
2. Executive Summary
3. Research Methodology of Verified Market Reports
Data Mining
Validation
Primary Interviews
List of Data Sources
4. Global Baking Solid Fat Market Outlook
Overview
Market Dynamics
Drivers
Restraints
Opportunities
Porters Five Force Model
Value Chain Analysis
5. Global Baking Solid Fat Market, By Type
6. Global Baking Solid Fat Market, By Application
7. Global Baking Solid Fat Market, By Geography
US
Europe
Asia Pacific
Rest of the World
8. Global Baking Solid Fat Market Competitive Landscape
Overview
Company Market Ranking
Key Development Strategies
9. Company Profiles
10. Appendix
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