- 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 2025-2031
- 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
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Shortening Fats Market Analysis & Forecast 2025-2031
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 2025-2031, Regional Outlook ( North America, Europe, Asia-Pacific, Middle-East, Africa)
Global Shortening Fats Market is expected to reach USD 6750.54 million by 2031 with CAGR of 5.2 % between 2025 and 2031
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.
Europe is the largest shortening fats market both in terms of volume and revenue in 2023 due to the high production and consumption capacity of the region. Asia Pacific is expected to remain the fastest growing market in the forecast period. India and China are the fastest-growing consumer markets for shortening 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 |
2024 |
Historical Data |
2019-2024 |
Forecast Data |
2025-2031 |
Base Year Value (2024) |
USD 4734.00 million |
Forecast Value (2031) |
USD 6750.54 million |
CAGR (2025-2031) |
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 2024 & is estimated to reach USD 6750.54 million by 2031.
Shortening Fats Market is likely to grow at Compound Annual Growth Rate (CAGR) of 5.2% between 2025-2031.
Shortening Fats Market is dominated by the Bakery segment and the Europe region holds the highest market share in 2023.
Some of the top key players in the Shortening Fats Market are Unilever, Bunge, NMGK Group, ConAgra, Zydus Cadila, Wilmar-International, Fuji Oil, BRF, Yidiz Holding, Grupo Lala, NamChow, Sunnyfoods, Cargill, COFCO, Uni-President.
Primary driving factors for the growth of the Shortening Fats Market include Improving food appearance, flavor, texture, nutrition, and high melting point make it highly suitable for the food processing industry.
Yes, the report includes Geopolitical impact on the market.
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