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Report Overview
2023
Base Year
2018-2023
Historical Year
2024-2032
Forecast Year
Shortening Fats Market Size
The global shortening fats market size is expected to grow at a CAGR of 4.30% in the forecast period between 2024 and 2032, driven by the growing processed food industry.
Key Trends in the Market
Shortening fats refer to any type of fat that is solid at room temperature, such as butter, margarine, and lard. Shortening fats are used to make non-elastic pastries like cakes by preventing the development of a gluten matrix in baked foods. Foods like pastries can have a crumbly and crisp texture due to the usage of shortening fats.
- The global shortening fats market is expanding due to the functional dominance, improved formulations, and expanding uses of shortened fats. Shortening fats have a lubricating effect on food matrices and also have an impact on sensory qualities, particularly the texture and flavour. Shortening is commonly used in non-elastic pastries like cakes.
- During the forecast period, the global shortening fats market is expected to increase as a result of the rapid advancements in shortening fats. Different types of breads utilise speciality fats in varying degrees. In other types of breads, when fats are used at higher amounts they help prevent excess gluten production in the dough. The fats used in bread production are also known as ‘shortening’ since they result in a shorter bite and effortlessly melt-in-mouth texture.
- The expansion of the global market for shortening fats can also be attributed to macroeconomic reasons including the rise in middle-class households' disposable income, which is leading to an increase in consumer expenditure on baked goods and confectioneries. The prohibition of trans fats in the food business is one of the key trends in the market for shortening fats that has been observed. As a result, shortening fats are becoming more common as trans-fat and acid-free fats are utilised in confectionery food products.
Shortening Fats Market Report Snapshots
Shortening Fats Market Analysis
*While we strive to always give you current and accurate information, the numbers depicted on the website are indicative and may differ from the actual numbers in the main report. At Expert Market Research, we aim to bring you the latest insights and trends in the market. Using our analyses and forecasts, stakeholders can understand the market dynamics, navigate challenges, and capitalize on opportunities to make data-driven strategic decisions.*
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Key Questions Answered in the Report
The market for shortening fats is projected to grow at a CAGR of 4.30% between 2024 and 2032.
The major drivers of the market include the growing innovations in shortening fats, rise in disposable income, altering lifestyles, preferences for eliminating the use of trans fats in the food industry, and growing intake of confectionary products.
The increased spending on the baked foods and confectioneries and surging inclination of customers towards healthy eating are the key industry trends propelling the growth of the market.
The major regions in the shortening fats market are North America, Europe, the Asia Pacific, Latin America, and the Middle East and Africa.
Based on product type, the market is segmented into vegetable based and animal based. Vegetable based are further segmented into palm and palm kernel, sunflower seed, and soybeans, among others, whereas animal based is sub-divided into butter, tallow, and lard, among others.
On the basis of application, the market is divided into confectionery, ice cream, snacks, and bakery, among others.
The major players in the industry are Cargill, Incorporated, Bunge Limited, Pristine Baking Solutions, Soren Srl, and AAK AB, among others.
Shortening is a cooking ingredient that helps produce crumbly, flaky, and tender baked goods. Since shortening is 100% fat, in comparison to butter and lard's about 80% fat content, it produces extremely delicate cakes, cookies, and pie crusts.
Vegetable shortening or margarine is frequently used in the production of bakery goods such muffins, cakes, pastries, and pies.
Vegetable oils like soybean, cottonseed, or palm oil are used to make the majority of shortening that is now on the market.
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