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市場調查報告書
商品編碼
1198321

起酥油市場 - 增長、趨勢、COVID-19 影響和預測 (2023-2028)

Shortening Fat Market - Growth, Trends, and Forecasts (2023 - 2028)
出版日期: | 出版商: Mordor Intelligence | 英文 120 Pages | 商品交期: 2-3個工作天內

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簡介目錄

在預測期內 (2023-2028)，全球起酥油市場預計將以 4.2% 的複合年增長率增長。

起酥油市場正在迅速達到 COVID 之前的水平。 在大多數發展中國家經濟復甦的推動下，預計在預測期內將出現健康增長率。 然而，來自各種浪潮的史無前例的事件造成了黯淡的前景。 此外，政府強制實施的封鎖和臨時關閉各種生產基地也影響了這些產品的生產和分銷。

市場主要由食品行業的廣泛應用驅動，例如烘焙、糖果和乳製品，以及工業用途。 對於在起酥油市場經營的公司來說，投資於“奢侈”、“工藝”和“奢侈”烘焙食品是可取的。

與肥胖和其他生活方式疾病增加相關的健康問題，加上部分替代效率，是全球起酥油市場的一些主要限制因素。

起酥油的市場趨勢

食品加工業的增長帶動起酥油市場

加工食品行業的發展正在推動短脂肪市場的發展。 意大利面和麵條等加工食品在一些國家被作為主食食用。 忙碌的生活方式和休閒時間的需要增加了對方便食品的需求。 乾糧、即食食品、掛麵、意大利面和其他加工食品所需的準備時間更短。 起酥油和脂肪由於具有改善彈性、高煙點和長保質期等功能優勢而廣泛用於烘焙產品。 麵包店製造商更喜歡在他們的大部分產品中使用起酥油，這不僅是因為它們的功能優勢，還因為與其他替代品相比，它們的加工成本非常低。

北美主導市場

由於成熟的烘焙業，北美擁有很大的市場份額。 消費者現在正在尋找以麵包、蛋糕和餡餅等新鮮烘焙食品為中心的“健康飲食”。 然而，這些發達地區的麵包店市場仍然分散，有大量麵包店，包括獨立麵包店和自有品牌麵包店。 如果我們能夠滿足消費者對有機、清潔標籤和高度方便產品的需求，則縮短油製造商的潛力很大。 製造商應努力重新校准其起酥油中的反式脂肪含量。 Grupo Bimbo, S.A.B. 等領先的烘焙食品製造商已經開始在其產品中加入低至零反式脂肪起酥油。

起酥油市場競爭者分析

在全球起酥油市場，各公司有望通過加強產品組合來擴大業務。

其他福利。

  • Excel 格式的市場預測 (ME) 表
  • 三個月的分析師支持

內容

第一章介紹

  • 研究假設和市場定義
  • 調查範圍

第二章研究方法論

第 3 章執行摘要

第四章市場動態

  • 市場驅動力
  • 市場製約因素
  • 波特的五力分析
    • 新進入者的威脅
    • 買方/消費者議價能力
    • 供應商的議價能力
    • 替代品的威脅
    • 競爭公司之間的敵對關係

第 5 章市場細分

  • 按原材料類型
    • 棕櫚仁
    • 向日葵種子
    • 大豆
    • 動物起源
      • 黃油
      • 太郎
      • 豬油
    • 其他
  • 通過使用
    • 糖果
    • 冰淇淋
    • 零食
    • 麵包店
    • 其他
  • 按地區
    • 北美
      • 美國
      • 加拿大
      • 墨西哥
      • 其他北美地區
    • 歐洲
      • 英國
      • 德國
      • 法國
      • 俄羅斯
      • 意大利
      • 西班牙
      • 其他歐洲地區
    • 亞太地區
      • 印度
      • 中國
      • 日本
      • 澳大利亞
      • 其他亞太地區
    • 南美洲
      • 巴西
      • 阿根廷
      • 其他南美洲
    • 中東
      • 南非
      • 沙特阿拉伯
      • 其他中東地區

第六章競爭格局

  • 最活躍的公司
  • 最常採用的策略
  • 市場份額分析
  • 公司簡介
    • Bunge North America, Inc.
    • NMGK Group
    • FUJI OIL CO., LTD.
    • Pristine Baking Solutions.
    • Yidiz Holding（Eksper Food）
    • Cargill
    • Sime Darby
    • Namchow Chemical Industrial Co., Ltd
    • Wilmar-International
    • Sunnyfoods

第七章市場機會與未來趨勢

第 8 章 COVID-19 對市場的影響

簡介目錄
Product Code: 48892

The global fat shortening market is projected to grow at a CAGR of 4.2% during the forecast period (2023 - 2028).

The Shortening Fat market is quickly reaching its pre-COVID levels. A healthy growth rate is expected over the forecast period, driven by the economic revival in most developing nations. However, unprecedented situations due to different waves are creating a gloomy outlook. Furthermore, the production and distribution of these products were impacted due to the lockdown imposed by governments in various countries and the temporary shutdown of different manufacturing units.

The market is primarily driven by its extensive applications in the food industry for making bakery, confectionery, dairy, and other products, along with its industrial use. Companies operating in the shortening fats market should capitalize on "premiumization" and artisanal & indulgent" baked commodities, as these products require many fats to produce desirable sensory properties.

The health concerns amidst rising obesity and other lifestyle epidemics for unhealthy fats coupled with partial replacement efficiencies are some of the major hindrances to the global shortening fats market.

Shortening Fats Market Trends

Growing Food Processing Industry Drives the Shortening Fats Market

The growing processed food industry drives the market for shortening fats. Processed food products, like pasta and noodles, are consumed in several countries as a staple food. Hectic lifestyles and the need for leisure have propelled the demand for convenient food products. Dried, ready meals, dried noodles, pasta, and other processed food products require less preparation time. Shortening fats are extensively used in bakery products due to their functional benefits, such as improving elasticity, higher smoke points, and higher shelf life. Bakery manufacturers prefer to use fat shortenings in most of their products, not only because of functional benefits but also because it is processed very low compared to other alternatives.

North America holds the Major Share of the Market

North America holds a significant market share owing to the well-established bakery industry in the region. Consumers are now tending toward "healthy eating," especially freshly baked commodities such as bread, cake, pies, etc. The bakery market in these developed regions is still fragmented, consisting of vast numbers of independent and private label bakers. This represents a massive potential for shortening fat manufacturers, provided that the consumer's demand for organic, clean-label, and highly convenient products is adequately addressed. The manufacturers should work on reformulating the trans fatty acid content of shortenings. Large bakery giants such as Grupo Bimbo, S.A.B. have already started incorporating low to zero trans-fatty acid-based shortenings in their products.

Shortening Fats Market Competitor Analysis

The companies are expected to expand their business by enhancing their product portfolio in the global shortening fat market. Some primary critical global fat shortening markets are Bunge North America, Inc., Yildiz Holding (Eksper Food), Namchow Chemical Industrial Co., Ltd, FUJI OIL CO., LTD., and Cargill, among others. These behemoths have implemented vital business strategies such as product innovation, strategic partnerships & collaborations, new product launches, new service launches, joint ventures, and contracts to reinforce their market position and gain a huge chunk of the market share.

Additional Benefits:

  • The market estimate (ME) sheet in Excel format
  • 3 months of analyst support

TABLE OF CONTENTS

1 INTRODUCTION

  • 1.1 Study Assumptions and Market Definition
  • 1.2 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY

4 MARKET DYNAMICS

  • 4.1 Market Drivers
  • 4.2 Market Restraints
  • 4.3 Porter's Five Forces Analysis
    • 4.3.1 Threat of New Entrants
    • 4.3.2 Bargaining Power of Buyers/Consumers
    • 4.3.3 Bargaining Power of Suppliers
    • 4.3.4 Threat of Substitute Products
    • 4.3.5 Intensity of Competitive Rivalry

5 MARKET SEGMENTATION

  • 5.1 By Source Type
    • 5.1.1 Palm and Palmkernel
    • 5.1.2 Sunflower Seed
    • 5.1.3 Soybeans
    • 5.1.4 Animal Based
      • 5.1.4.1 Butter
      • 5.1.4.2 Tallow
      • 5.1.4.3 Lard
    • 5.1.5 Others
  • 5.2 By Application
    • 5.2.1 Confectionery
    • 5.2.2 Ice Cream
    • 5.2.3 Snacks
    • 5.2.4 Bakery
    • 5.2.5 Others
  • 5.3 Geography
    • 5.3.1 North America
      • 5.3.1.1 United States
      • 5.3.1.2 Canada
      • 5.3.1.3 Mexico
      • 5.3.1.4 Rest of North America
    • 5.3.2 Europe
      • 5.3.2.1 United Kingdom
      • 5.3.2.2 Germany
      • 5.3.2.3 France
      • 5.3.2.4 Russia
      • 5.3.2.5 Italy
      • 5.3.2.6 Spain
      • 5.3.2.7 Rest of Europe
    • 5.3.3 Asia-Pacific
      • 5.3.3.1 India
      • 5.3.3.2 China
      • 5.3.3.3 Japan
      • 5.3.3.4 Australia
      • 5.3.3.5 Rest of Asia-Pacific
    • 5.3.4 South America
      • 5.3.4.1 Brazil
      • 5.3.4.2 Argentina
      • 5.3.4.3 Rest of South America
    • 5.3.5 Middle-East
      • 5.3.5.1 South Africa
      • 5.3.5.2 Saudi Arabia
      • 5.3.5.3 Rest of Middle-East

6 COMPETITIVE LANDSCAPE

  • 6.1 Most Active Companies
  • 6.2 Most Adopted Strategies
  • 6.3 Market Share Analysis
  • 6.4 Company Profiles
    • 6.4.1 Bunge North America, Inc.
    • 6.4.2 NMGK Group
    • 6.4.3 FUJI OIL CO., LTD.
    • 6.4.4 Pristine Baking Solutions.
    • 6.4.5 Yidiz Holding (Eksper Food)
    • 6.4.6 Cargill
    • 6.4.7 Sime Darby
    • 6.4.8 Namchow Chemical Industrial Co., Ltd
    • 6.4.9 Wilmar-International
    • 6.4.10 Sunnyfoods

7 MARKET OPPORTUNITIES AND FUTURE TRENDS

8 IMPACT OF COVID-19 ON THE MARKET