Fats And Oils For Bakery Market Scope
Fats and oils, also known as shortenings, lubricate the structure of baked goods. They are necessary in most bakery products to shorten or tenderize flour proteins. The fats and oils in the mixture hold a large number of air cells incorporated during creaming, resulting in smooth and creamy products. Oils are generally liquid at room temperature, whereas fats are solids. Tenderizing agents include solid fats like butter, margarine, and lard, as well as liquid fats like oils. Butter, vanaspati (hydrogenated fat), margarine, and cooking oils are the best fats for baking. Bakery fats and oils are derived from either animal or plant sources (butter, lard, and tallow) (peanut, coconut, sesame, rice bran, soy, safflower, cotton seed, sunflower, etc).Smooth fat should be used in cake making because it can incorporate and hold air cells. Fats and oils should be stored at temperatures ranging from 70 to 80 degrees Fahrenheit. They become hard and brittle at low temperatures, making them difficult to work with, and excessively soft at high temperatures, resulting in poor creaming quality. Shortening should not be stored near odorous materials because fats are more prone to absorbing many undesirable foreign odours. Emulsifiers are commonly used in conjunction with fats to achieve the best texture.
The market for Fats And Oils For Bakery is highly competitive with several global as well as local players in the market. The global players are trying various strategies such as product innovation and using various marketing strategies to gain a higher market share. Research Analyst at AMA estimates that United States Vendors will contribute to the maximum growth of Global Fats And Oils For Bakery market throughout the predicted period.
Cargill (United States), Wilmar International (Singapore), CSM Bakery Solutions (United Kingdom), IFFCO (France), AAK (Sweden), Premium Vegetable Oils Sdn Bhd (Malaysia), Olenex (Switzerland), Peerless Foods (Australia), Vandemoortele (Belgium) and Paras Group (India) are some of the key players that are part of study coverage. Additionally, the Vendors which are also part of the research are Mewah Group (Australia), Manildra (Australia) and Apical Group (China).
The study have segmented the market of Global Fats And Oils For Bakery market by Type (Solid Fats (butter, vegetable shortening, and lard, Coconut Oil) and Liquid Fats (canola oil, vegetable oil, or grapeseed oil)), by Application (Commercial and Residential) and Region with country level break-up.
On the basis of geography, the market of Fats And Oils For Bakery has been segmented into South America (Brazil, Argentina, Rest of South America), Asia Pacific (China, Japan, India, South Korea, Taiwan, Australia, Rest of Asia-Pacific), Europe (Germany, France, Italy, United Kingdom, Netherlands, Rest of Europe), MEA (Middle East, Africa), North America (United States, Canada, Mexico).
Fats And Oils For Bakery Market Dynamics:
- Increase in Usage and Consumption of High-Quality Edible Oils/Cooking Oils
- Upsurging Consumption of Bakery & Confectionery as well as Processed Foods
- Growing Demand for Gluten-Free and Low Trans-Fat Products
- Health Concerns Related to Excessive Consumption of Fats and Oils
- Rising Health Concerns Related To Excessive Consumption of Fats
|Road Blocks / Challenges|
- Increasing number of Local Manufacturers
- Stringent Government Regulations and Quality Standards
|Gaps & Opportunities|
- Growing Demand from Health-Conscious Population
- Growing Demand from the Developing Economies
On 23 September 2021, AAK, the global fats and oils business, has agreed a deal to purchase BIC Ingredients, the lecithin arm of BIC International Holding. The deal will see the company significantly increase its footprint in the European lecithin market. AAK said the acquisition of BIC Ingredients represented the next step in the company’s ambition to become a global leader in speciality lecithin.
On 4 January 2021, FSSAI has capped the amount of trans fatty acids (TFA) in oils and fats to 3% for 2021 and 2% by 2022 from the current permissible limit of 5% through an amendment to the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations
The research aims to propose a patent-based approach in searching for potential technology partners as a supporting tool for enabling open innovation. The study also proposes a systematic searching process of technology partners as a
preliminary step to select the emerging and key players that are involved in implementing market estimations. While patent analysis is employed to overcome the aforementioned data- and process-related limitations, as expenses occurred in that technology allows us to estimate the market size by evolving segments as target market from the total available market.