Edible Animal Fat

Global Edible Animal Fat Market to Reach US$52.4 Billion by 2030

The global market for Edible Animal Fat estimated at US$42.4 Billion in the year 2024, is expected to reach US$52.4 Billion by 2030, growing at a CAGR of 3.6% over the analysis period 2024-2030. Butter Type, one of the segments analyzed in the report, is expected to record a 4.8% CAGR and reach US$25.4 Billion by the end of the analysis period. Growth in the Tallow Type segment is estimated at 2.1% CAGR over the analysis period.

The U.S. Market is Estimated at US$11.6 Billion While China is Forecast to Grow at 6.9% CAGR

The Edible Animal Fat market in the U.S. is estimated at US$11.6 Billion in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$10.6 Billion by the year 2030 trailing a CAGR of 6.9% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 1.3% and 2.8% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 2.0% CAGR.

Global Edible Animal Fat Market – Key Trends & Drivers Summarized

Is Traditional Fat Making a Culinary Comeback Amid Changing Consumer Preferences?

In recent years, edible animal fat has witnessed a notable resurgence in both developed and emerging markets, driven by shifting consumer preferences, culinary trends, and evolving dietary philosophies. Once maligned for its saturated fat content, animal fat is now being re-embraced in various parts of the world due to a renewed interest in traditional cooking, nose-to-tail eating, and natural ingredients. Tallow, lard, schmaltz, and other rendered fats are being used not only for cooking but also as flavor enhancers and baking ingredients, particularly in gourmet and artisanal food segments. This revival is occurring alongside a broader rejection of ultra-processed vegetable oils and margarine by health-conscious consumers looking for unrefined, additive-free fats with historical usage. Additionally, the ketogenic and paleo diet movements, which emphasize high-fat, low-carbohydrate food regimes, have significantly contributed to the reintroduction of animal fats in mainstream nutrition. In restaurant kitchens and home cooking alike, chefs and consumers are recognizing the high smoke point, extended shelf life, and unique flavor profiles of animal fats as valuable culinary assets. Cultural cuisines that traditionally use animal fat—such as Central European, East Asian, and Middle Eastern dishes—are also gaining popularity globally, further normalizing its use. The rise of heritage cooking and food sustainability is encouraging people to utilize all parts of the animal, transforming what was once a byproduct into a value-added ingredient, and placing edible animal fat squarely in the spotlight once again.

How Is Processing Innovation and Byproduct Optimization Enhancing Market Value?

Technological advancements in fat rendering and purification are significantly improving the quality, safety, and versatility of edible animal fats, enabling wider adoption across food sectors. Traditional wet or dry rendering methods have been refined to enhance yield, reduce off-flavors, and extend product shelf life, while newer methods like vacuum and enzymatic rendering are helping manufacturers extract higher-value fractions with minimal oxidation. Modern filtration and deodorization techniques now allow producers to deliver cleaner and more neutral-flavored fats suitable for diverse applications—from frying and baking to packaged foods and culinary oils. Furthermore, innovations in packaging, such as vacuum sealing and UV-resistant containers, have extended the marketability of these products in retail and export segments. From a supply chain perspective, improved cold storage logistics and traceability systems are enhancing the distribution of animal fat across global food manufacturing networks. Additionally, the focus on sustainability in the meat processing industry is driving the full utilization of animal byproducts, turning fat that might otherwise be discarded into profitable food-grade inputs. As consumers seek alternatives to synthetic additives and oils, companies are increasingly blending rendered fats with herbs, spices, or smoked infusions to create specialty cooking oils and spreads. The foodservice industry, too, is capitalizing on high-performance cooking fats derived from beef, pork, and poultry, using them for deep-frying and sautéing in ways that elevate flavor while reducing the need for artificial enhancements. These developments are not only enhancing product quality but also expanding the commercial viability of edible animal fats well beyond their traditional niches.

Are Changing Global Diets and Regional Dynamics Shaping Demand Patterns?

The global market for edible animal fat is being increasingly influenced by regional dietary patterns, economic development, and evolving consumer lifestyles. In North America and parts of Europe, the rising interest in ancestral eating habits and whole-animal utilization is fostering a return to traditional fats such as lard and tallow in both home cooking and artisanal food production. Meanwhile, in Asia-Pacific and Latin America, animal fats remain integral to daily cooking routines and street food culture, particularly in dishes that require high-temperature frying and flavor-rich sauces. Developing economies in Africa and South Asia are also seeing stable or increasing demand, as animal fats continue to be a more affordable energy source compared to imported vegetable oils. However, dietary shifts driven by urbanization and Western influence are reshaping these markets, with more processed and convenience foods now incorporating standardized fat blends, including those from animal origins. On the other hand, regulatory and cultural sensitivities—particularly in markets with religious restrictions on pork or beef—continue to shape product segmentation and branding strategies. In halal and kosher markets, for example, poultry fat is gaining popularity as a compliant and versatile substitute. Retailers are also seeing growth in shelf-stable animal fat products positioned for gourmet cooking or health-conscious use, supported by eco-labels and traceability certifications. Whether as a primary ingredient in regional cuisines or a rediscovered element in premium food experiences, edible animal fat is benefitting from diverse market forces that reflect both cultural continuity and dietary evolution.

What Factors Are Fueling the Robust Growth of the Edible Animal Fat Market?

The growth in the edible animal fat market is driven by several factors that span technological progress, shifting culinary behavior, supply chain optimization, and evolving consumer health narratives. Advancements in rendering and refining technologies have improved the purity, taste, and application versatility of animal fats, enabling them to compete effectively with plant-based alternatives in industrial and retail food settings. The rise of high-fat diet trends—such as keto, paleo, and carnivore—has spurred demand for natural, minimally processed fat sources, making animal fat a preferred choice among nutrition-focused consumers. In parallel, increasing culinary appreciation for bold, authentic flavors is promoting the use of animal fats in restaurants, food trucks, and gourmet retail outlets. Supply-side efficiencies—such as better byproduct management in the meat processing industry and innovations in cold-chain logistics—are enhancing availability and reducing waste, further supporting market expansion. Cultural shifts toward nose-to-tail consumption and sustainable food systems are also legitimizing the role of animal fats as valuable food ingredients rather than waste products. Additionally, food manufacturers are incorporating animal fat into new product formulations, including snacks, baked goods, and ready-to-eat meals, particularly in regions with traditional usage norms. Regulatory relaxation in some regions and clear labeling standards are further improving consumer trust and market transparency. Collectively, these dynamics are catalyzing a vibrant, multidimensional growth landscape for the edible animal fat market, setting the stage for continued innovation and global acceptance across both mainstream and specialty food categories.

SCOPE OF STUDY:

The report analyzes the Edible Animal Fat market in terms of units by the following Segments, and Geographic Regions/Countries:

Segments:
Type (Butter Type, Tallow Type, Lard Type, Other Types); Source (Cattle Source, Pigs Source, Other Sources); Application (Bakery & Confectionery Application, Savory Snacks Application, Convenience Foods Application, Culinary Application)

Geographic Regions/Countries:
World; United States; Canada; Japan; China; Europe (France; Germany; Italy; United Kingdom; Spain; Russia; and Rest of Europe); Asia-Pacific (Australia; India; South Korea; and Rest of Asia-Pacific); Latin America (Argentina; Brazil; Mexico; and Rest of Latin America); Middle East (Iran; Israel; Saudi Arabia; United Arab Emirates; and Rest of Middle East); and Africa.

Select Competitors (Total 36 Featured) -

• Archer Daniels Midland Company (ADM)
• Baker Commodities Inc.
• Bank Brothers
• Bunge Limited
• Cargill, Incorporated
• Coast Packing Company
• Colyer Fehr Tallow Pty Ltd.
• Darling Ingredients Inc. (Sonac)
• Hubberts Industries
• JBS S.A.
• Leo Group Ltd.
• Minerva Foods
• NH Foods Ltd.
• Nitta Gelatin Inc.
• Sanimax
• SARIA SE & Co. KG
• Ten Kate Vetten B.V.
• Tyson Foods, Inc.
• Vion Food Group
• York Foods Pty Ltd.

TARIFF IMPACT FACTOR

Our new release incorporates impact of tariffs on geographical markets as we predict a shift in competitiveness of companies based on HQ country, manufacturing base, exports and imports (finished goods and OEM). This intricate and multifaceted market reality will impact competitors by artificially increasing the COGS, reducing profitability, reconfiguring supply chains, amongst other micro and macro market dynamics.

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APRIL 2025: NEGOTIATION PHASE

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