Global Chocolate and Confectionery Fats Market 2025 by Manufacturers, Regions, Type and Application, Forecast to 2031
Description
According to our (Global Info Research) latest study, the global Chocolate and Confectionery Fats market size was valued at US$ 8523 million in 2024 and is forecast to a readjusted size of USD 10140 million by 2031 with a CAGR of 2.5% during review period.
Chocolate and confectionery fats refer to fats and oils used in the production of chocolate and various confectionery products. These fats play a crucial role in determining the texture, taste, and mouthfeel of chocolates and confections. They are often used to impart specific qualities, such as smoothness, creaminess, and stability, to the final product. These fats can be derived from various sources, including cocoa butter, palm oil, shea butter, and other vegetable oils.
Cargill is a global food corporation that is involved in the production and distribution of a variety of food products, including fats and oils used in the chocolate and confectionery industry.
IOI Group is a Malaysian conglomerate that operates in various industries, including palm oil production. Palm oil is often used in the production of confectionery fats.
Barry Callebaut is one of the worlds largest cocoa processors and chocolate manufacturers. While they are known for their cocoa and chocolate products, they also involved in the development of confectionery fats.
AAK AB is a Swedish-Danish company that specializes in vegetable oils and fats. They provide solutions for various industries, including the chocolate and confectionery sector.
Clean Label and Health-Conscious Choices:
Consumers were increasingly seeking products with clean labels, and this trend extended to the confectionery industry. There was a growing demand for confectionery fats made from natural sources and those with perceived health benefits.
Sustainable Sourcing:
Sustainability and ethical sourcing were becoming key considerations for consumers. Companies in the chocolate and confectionery fats industry were exploring and adopting sustainable practices, such as responsibly sourcing cocoa and palm oil, to address environmental and social concerns.
Plant-Based Alternatives:
The rising popularity of plant-based diets influenced the confectionery fats market. Manufacturers were exploring and introducing plant-based alternatives to traditional fats, catering to the increasing demand for vegan and vegetarian products.
Innovation in Product Formulations:
Continuous innovation in product formulations was observed, with a focus on creating fats that could enhance the texture, flavor, and overall quality of chocolates and confectionery products. This included the development of fats with improved melting properties and stability.
Premiumization and Specialty Fats:
The market saw a trend toward premium and specialty fats that could add unique characteristics to chocolates and confections. This included specialty cocoa butter varieties and fats with specific flavor profiles.
Customization and Personalization:
Brands were exploring customization options, allowing consumers to personalize their confectionery products. This trend involved the development of fats that could be tailored to meet specific taste preferences and dietary requirements.
Global Expansion:
The chocolate and confectionery fats market continued to witness growth in emerging markets as well as increased globalization. Companies were expanding their presence in regions with growing consumer demand for chocolate and confectionery products.
This report is a detailed and comprehensive analysis for global Chocolate and Confectionery Fats market. Both quantitative and qualitative analyses are presented by manufacturers, by region & country, by Type and by Application. As the market is constantly changing, this report explores the competition, supply and demand trends, as well as key factors that contribute to its changing demands across many markets. Company profiles and product examples of selected competitors, along with market share estimates of some of the selected leaders for the year 2025, are provided.
Key Features:
Global Chocolate and Confectionery Fats market size and forecasts, in consumption value ($ Million), sales quantity (Tons), and average selling prices (US$/Ton), 2020-2031
Global Chocolate and Confectionery Fats market size and forecasts by region and country, in consumption value ($ Million), sales quantity (Tons), and average selling prices (US$/Ton), 2020-2031
Global Chocolate and Confectionery Fats market size and forecasts, by Type and by Application, in consumption value ($ Million), sales quantity (Tons), and average selling prices (US$/Ton), 2020-2031
Global Chocolate and Confectionery Fats market shares of main players, shipments in revenue ($ Million), sales quantity (Tons), and ASP (US$/Ton), 2020-2025
The Primary Objectives in This Report Are:
To determine the size of the total market opportunity of global and key countries
To assess the growth potential for Chocolate and Confectionery Fats
To forecast future growth in each product and end-use market
To assess competitive factors affecting the marketplace
This report profiles key players in the global Chocolate and Confectionery Fats market based on the following parameters - company overview, sales quantity, revenue, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study include AAK, Bunge Loders Croklaan, Wilmar International, Fuji Oil, Olam International, Mewah Group, Nisshin Oillio, Manorama Group, FGV IFFCO, Musim Mas, etc.
This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.
Market Segmentation
Chocolate and Confectionery Fats market is split by Type and by Application. For the period 2020-2031, the growth among segments provides accurate calculations and forecasts for consumption value by Type, and by Application in terms of volume and value. This analysis can help you expand your business by targeting qualified niche markets.
Market segment by Type
Palm Oil
Coconut Oil
Hydrogenated Coconut Oil
Hydrogenated Palm Kernel Oil
Palm Kernel Oil
Cocoa Butter
Other
Market segment by Application
Coating Fats
Chocolate Confectionery Fats
Filling Fat
Vegetable Dairy Fats
Sugar Confectionery
Other
Major players covered
AAK
Bunge Loders Croklaan
Wilmar International
Fuji Oil
Olam International
Mewah Group
Nisshin Oillio
Manorama Group
FGV IFFCO
Musim Mas
EFKO
Cargill
Premium Vegetable Oils
Barry Callebaut
Nestle SA
Mars
Hershey
Market segment by region, regional analysis covers
North America (United States, Canada, and Mexico)
Europe (Germany, France, United Kingdom, Russia, Italy, and Rest of Europe)
Asia-Pacific (China, Japan, Korea, India, Southeast Asia, and Australia)
South America (Brazil, Argentina, Colombia, and Rest of South America)
Middle East & Africa (Saudi Arabia, UAE, Egypt, South Africa, and Rest of Middle East & Africa)
The content of the study subjects, includes a total of 15 chapters:
Chapter 1, to describe Chocolate and Confectionery Fats product scope, market overview, market estimation caveats and base year.
Chapter 2, to profile the top manufacturers of Chocolate and Confectionery Fats, with price, sales quantity, revenue, and global market share of Chocolate and Confectionery Fats from 2020 to 2025.
Chapter 3, the Chocolate and Confectionery Fats competitive situation, sales quantity, revenue, and global market share of top manufacturers are analyzed emphatically by landscape contrast.
Chapter 4, the Chocolate and Confectionery Fats breakdown data are shown at the regional level, to show the sales quantity, consumption value, and growth by regions, from 2020 to 2031.
Chapter 5 and 6, to segment the sales by Type and by Application, with sales market share and growth rate by Type, by Application, from 2020 to 2031.
Chapter 7, 8, 9, 10 and 11, to break the sales data at the country level, with sales quantity, consumption value, and market share for key countries in the world, from 2020 to 2025.and Chocolate and Confectionery Fats market forecast, by regions, by Type, and by Application, with sales and revenue, from 2026 to 2031.
Chapter 12, market dynamics, drivers, restraints, trends, and Porters Five Forces analysis.
Chapter 13, the key raw materials and key suppliers, and industry chain of Chocolate and Confectionery Fats.
Chapter 14 and 15, to describe Chocolate and Confectionery Fats sales channel, distributors, customers, research findings and conclusion.
Chocolate and confectionery fats refer to fats and oils used in the production of chocolate and various confectionery products. These fats play a crucial role in determining the texture, taste, and mouthfeel of chocolates and confections. They are often used to impart specific qualities, such as smoothness, creaminess, and stability, to the final product. These fats can be derived from various sources, including cocoa butter, palm oil, shea butter, and other vegetable oils.
Cargill is a global food corporation that is involved in the production and distribution of a variety of food products, including fats and oils used in the chocolate and confectionery industry.
IOI Group is a Malaysian conglomerate that operates in various industries, including palm oil production. Palm oil is often used in the production of confectionery fats.
Barry Callebaut is one of the worlds largest cocoa processors and chocolate manufacturers. While they are known for their cocoa and chocolate products, they also involved in the development of confectionery fats.
AAK AB is a Swedish-Danish company that specializes in vegetable oils and fats. They provide solutions for various industries, including the chocolate and confectionery sector.
Clean Label and Health-Conscious Choices:
Consumers were increasingly seeking products with clean labels, and this trend extended to the confectionery industry. There was a growing demand for confectionery fats made from natural sources and those with perceived health benefits.
Sustainable Sourcing:
Sustainability and ethical sourcing were becoming key considerations for consumers. Companies in the chocolate and confectionery fats industry were exploring and adopting sustainable practices, such as responsibly sourcing cocoa and palm oil, to address environmental and social concerns.
Plant-Based Alternatives:
The rising popularity of plant-based diets influenced the confectionery fats market. Manufacturers were exploring and introducing plant-based alternatives to traditional fats, catering to the increasing demand for vegan and vegetarian products.
Innovation in Product Formulations:
Continuous innovation in product formulations was observed, with a focus on creating fats that could enhance the texture, flavor, and overall quality of chocolates and confectionery products. This included the development of fats with improved melting properties and stability.
Premiumization and Specialty Fats:
The market saw a trend toward premium and specialty fats that could add unique characteristics to chocolates and confections. This included specialty cocoa butter varieties and fats with specific flavor profiles.
Customization and Personalization:
Brands were exploring customization options, allowing consumers to personalize their confectionery products. This trend involved the development of fats that could be tailored to meet specific taste preferences and dietary requirements.
Global Expansion:
The chocolate and confectionery fats market continued to witness growth in emerging markets as well as increased globalization. Companies were expanding their presence in regions with growing consumer demand for chocolate and confectionery products.
This report is a detailed and comprehensive analysis for global Chocolate and Confectionery Fats market. Both quantitative and qualitative analyses are presented by manufacturers, by region & country, by Type and by Application. As the market is constantly changing, this report explores the competition, supply and demand trends, as well as key factors that contribute to its changing demands across many markets. Company profiles and product examples of selected competitors, along with market share estimates of some of the selected leaders for the year 2025, are provided.
Key Features:
Global Chocolate and Confectionery Fats market size and forecasts, in consumption value ($ Million), sales quantity (Tons), and average selling prices (US$/Ton), 2020-2031
Global Chocolate and Confectionery Fats market size and forecasts by region and country, in consumption value ($ Million), sales quantity (Tons), and average selling prices (US$/Ton), 2020-2031
Global Chocolate and Confectionery Fats market size and forecasts, by Type and by Application, in consumption value ($ Million), sales quantity (Tons), and average selling prices (US$/Ton), 2020-2031
Global Chocolate and Confectionery Fats market shares of main players, shipments in revenue ($ Million), sales quantity (Tons), and ASP (US$/Ton), 2020-2025
The Primary Objectives in This Report Are:
To determine the size of the total market opportunity of global and key countries
To assess the growth potential for Chocolate and Confectionery Fats
To forecast future growth in each product and end-use market
To assess competitive factors affecting the marketplace
This report profiles key players in the global Chocolate and Confectionery Fats market based on the following parameters - company overview, sales quantity, revenue, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study include AAK, Bunge Loders Croklaan, Wilmar International, Fuji Oil, Olam International, Mewah Group, Nisshin Oillio, Manorama Group, FGV IFFCO, Musim Mas, etc.
This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.
Market Segmentation
Chocolate and Confectionery Fats market is split by Type and by Application. For the period 2020-2031, the growth among segments provides accurate calculations and forecasts for consumption value by Type, and by Application in terms of volume and value. This analysis can help you expand your business by targeting qualified niche markets.
Market segment by Type
Palm Oil
Coconut Oil
Hydrogenated Coconut Oil
Hydrogenated Palm Kernel Oil
Palm Kernel Oil
Cocoa Butter
Other
Market segment by Application
Coating Fats
Chocolate Confectionery Fats
Filling Fat
Vegetable Dairy Fats
Sugar Confectionery
Other
Major players covered
AAK
Bunge Loders Croklaan
Wilmar International
Fuji Oil
Olam International
Mewah Group
Nisshin Oillio
Manorama Group
FGV IFFCO
Musim Mas
EFKO
Cargill
Premium Vegetable Oils
Barry Callebaut
Nestle SA
Mars
Hershey
Market segment by region, regional analysis covers
North America (United States, Canada, and Mexico)
Europe (Germany, France, United Kingdom, Russia, Italy, and Rest of Europe)
Asia-Pacific (China, Japan, Korea, India, Southeast Asia, and Australia)
South America (Brazil, Argentina, Colombia, and Rest of South America)
Middle East & Africa (Saudi Arabia, UAE, Egypt, South Africa, and Rest of Middle East & Africa)
The content of the study subjects, includes a total of 15 chapters:
Chapter 1, to describe Chocolate and Confectionery Fats product scope, market overview, market estimation caveats and base year.
Chapter 2, to profile the top manufacturers of Chocolate and Confectionery Fats, with price, sales quantity, revenue, and global market share of Chocolate and Confectionery Fats from 2020 to 2025.
Chapter 3, the Chocolate and Confectionery Fats competitive situation, sales quantity, revenue, and global market share of top manufacturers are analyzed emphatically by landscape contrast.
Chapter 4, the Chocolate and Confectionery Fats breakdown data are shown at the regional level, to show the sales quantity, consumption value, and growth by regions, from 2020 to 2031.
Chapter 5 and 6, to segment the sales by Type and by Application, with sales market share and growth rate by Type, by Application, from 2020 to 2031.
Chapter 7, 8, 9, 10 and 11, to break the sales data at the country level, with sales quantity, consumption value, and market share for key countries in the world, from 2020 to 2025.and Chocolate and Confectionery Fats market forecast, by regions, by Type, and by Application, with sales and revenue, from 2026 to 2031.
Chapter 12, market dynamics, drivers, restraints, trends, and Porters Five Forces analysis.
Chapter 13, the key raw materials and key suppliers, and industry chain of Chocolate and Confectionery Fats.
Chapter 14 and 15, to describe Chocolate and Confectionery Fats sales channel, distributors, customers, research findings and conclusion.
Table of Contents
141 Pages
- 1 Market Overview
- 2 Manufacturers Profiles
- 3 Competitive Environment: Chocolate and Confectionery Fats by Manufacturer
- 4 Consumption Analysis by Region
- 5 Market Segment by Type
- 6 Market Segment by Application
- 7 North America
- 8 Europe
- 9 Asia-Pacific
- 10 South America
- 11 Middle East & Africa
- 12 Market Dynamics
- 13 Raw Material and Industry Chain
- 14 Shipments by Distribution Channel
- 15 Research Findings and Conclusion
- 16 Appendix
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