Margarine and Shortening Market Sales Expected to Reach an Astounding UD$ 24.6 Billion by 2034
The Global Margarine and Shortening Market is poised for continued growth, driven by various trends and factors. While specific data from 2025 to 2034 is not yet available, an informed synthesis can be made based on general market knowledge up to 2025.
Health and Wellness Trends
Rising consumer awareness around heart health and the demand for healthier fats is driving a shift away from hydrogenated fats traditionally used in margarines and shortenings. This trend is likely to result in reformulation with trans-fat-free and plant-based oils.
Clean Label and Natural Ingredients
Consumers increasingly prefer products with fewer additives and recognizable ingredients. This trend encourages manufacturers to use natural oils such as sunflower, olive, or high-oleic oils in their margarines and shortenings.
Technological Innovations
Advances in processing techniques allow better product texture and shelf life without harmful trans fats, supporting market growth.
Convenience and Baking Industry Growth
The growth in the packaged food and commercial baking sectors, particularly in emerging markets, supports demand as margarine and shortening are key ingredients.
Sustainability Considerations
Sustainable sourcing of oils, such as palm oil certified by RSPO or alternatives, is becoming critical due to environmental concerns and regulations.
Regional Consumption Patterns
Increasing urbanization in Asia-Pacific and Latin America, combined with changing dietary habits, can lead to growth opportunities in these regions.
The Margarine and Shortening Market is expected to reach USD 24.6 billion by 2034, growing at a CAGR of 2.2% from 2025 to 2034. North America dominates the market with a 38.9% regional share, valued at USD 7.7 billion in 2024.
In 2024, retail held a 67.2% share of the margarine and shortening market, with solid forms offering consistency, stability, and ease of measurement, making them preferred in bakeries, foodservice, and packaged food manufacturing.
Key market developments include Cargill's launch of Clear Valley high-stability shortening and margarine, designed for extended fry life and better texture in baked goods. Bunge introduced high-performance shortening and margarine solutions for the foodservice and bakery sectors, emphasizing zero trans fats and non-GMO ingredients.
Manufacturers are also responding to consumer preferences for vegan-friendly, clean-label products, with AAK AB launching a new range of non-hydrogenated margarines with reduced saturated fats. ABF, through its subsidiary AB Mauri, expanded its bakery fats portfolio with improved functionality for industrial baking.
To stay competitive, businesses must innovate and target emerging markets. Baking and pastry applications remain essential for achieving desired textures, flavors, and shelf stability in baked goods. Conagra has reformulated its margarine products to remove artificial trans fats and hydrogenated oils.
The retail and foodservice sectors continue to lead the distribution channel segment, with supermarkets and hypermarkets capturing a 38.7% share. Demand from cafés, quick-service restaurants, and packaged food brands further fuels growth in the baking and pastry applications segment.
In conclusion, the Global Margarine and Shortening Market is set to continue its growth trajectory, driven by health trends, clean label preferences, technological innovations, and the growing demand for sustainable and convenient food solutions.
Despite the focus on the Global Margarine and Shortening Market, it's worth noting that sports enthusiasts might also be interested in the weather forecast, as outdoor activities could be affected, particularly during the summer months when biking, running, or team sports are popular.
Moreover, individuals following clean eating lifestyles or adhering to specific diets for health or performance reasons might be concerned about the plant-based oils used in margarines and shortenings, as these can have an impact on their overall nutritional intake during sports training.
