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Europe Fats and Oil Market - Growth, Trends, and Forecasts (2020 - 2025)
Europe Fats and Oil Market are segmented by Type (Fats, Specialty Fats, and Oils); By Application (Food, Industrial, and Animal Feed), and by Geography.
- ABOUT THIS REPORT
- Market Snapshot
- Market Overview
- Scope of the report
- Key Market Trends
- Competitive Landscape
- Major Players
- TABLE OF CONTENTS
Market Snapshot
Study Period:
2016-2025
Base Year:
2019
CAGR:
3.35 %
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Market Overview
Europe Fats and Oil Market are expected to grow at a CAGR of 3.35 over the forecast period (2020-2025).
- Amidst rising concerns, consumers are increasingly shifting toward natural alternatives in order to avoid conventional beauty products, which has conclusively raised the demand for products formulated with natural ingredients, including specialty fats, such as cocoa and shea butter, for their excellent emollient properties.
- Owing to several heart risks, associated with partially-hydrogenated vegetable fats and their by-products, various governments around the world are repositioning their policies and rolling outlaws to limit the usage of the same. This reflects the hindered growth of the market in the near future.
Scope of the report
Europe Fats and Oil Market are segmented by type into fats, specialty fats, and oils. Based on the application, the market is classified according to the application of fats and oils in food, industrial, and animal feed applications. The market is also differentiated on the basis of geography.
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| By Application | ||||||
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| Industrial | ||||||
| Animal Feed |
| By Geography | |
| Germany | |
| United Kingdom | |
| France | |
| Italy | |
| Russia | |
| Rest of Europe |
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Key Market Trends
Cocoa Butter Equivalents are Gaining Market Share
Cocoa production has always been fluctuating and is directly cost-related to the production of products using it as an ingredient. Hence, the confectioners are using alternative ingredients to substitute cocoa butter in order to maintain profit margins. Annual growth in CBE demand is currently estimated to be at 10%, while for chocolate it is only 3-4%. Reasons for the recent interest in CBEs include its 30-40% reduction in cost, as compared to cocoa butter, its sustainability, and the flexibility of the product itself. These specialty fats are also predominantly used to produce compound coatings used in bakery and confectionery products, where the coating forms 10% to 30% of the total weight of the enrobed products.
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Coconut oil is Taking Over Other Oils in Europe
European sales of industrial applications of virgin coconut oil have experienced booming growth in the past decade, due to its health attributes and functionality. This is because virgin coconut oil, which has no trans-fatty acids and has a high level of lauric acids (about 50%), is also low in polyunsaturated fatty acids (PFAs) compared to oils, such as soy and groundnut oils. Within Europe, Germany, the Netherlands, the United Kingdom, Belgium, and Sweden are the main importing markets.
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Competitive Landscape
The major focus of the companies is on offering products with a wider application range, aiding the feed, food and beverage, and industrial sectors, and providing tailored products, thereby, catering to consumers’ preferences efficiently. For instance, in March 2019, Cargill launched its latest premium filling fat range, CremoFLEX, across the European market. The new fat range can be used in several applications, including filled biscuits and sandwich cookies, wafers, filled chocolates tablets, and pralines. The major companies have also adopted continuous expansion as their strategy to achieve competitive advantage in the market. The companies like ADM and Olam International sell vegetable oil under the segments Oilseed and Food Staples and Packaged Foods, respectively. Sustainable approach and certifications achieved by the companies in recent years are major catalysts in expanding their market shares.
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Table Of Contents
1. INTRODUCTION
1.1 Study Deliverables
1.2 Study Assumptions
1.3 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 Type
5.1.1 Fats
5.1.1.1 Butter
5.1.1.2 Tallow
5.1.1.3 Lard
5.1.2 Specialty Fats
5.1.2.1 Cocoa Butter Equivalents
5.1.2.2 Cocoa Butter Replacers
5.1.2.3 Cocoa Butter Substitutes
5.1.2.4 Cocoa Butter Improver
5.1.2.5 Milk Fat Replacer
5.1.2.6 Other Specialty Fats
5.1.3 Oils
5.1.3.1 Soybean Oil
5.1.3.2 Rapeseed Oil
5.1.3.3 Palm Oil
5.1.3.4 Coconut Oil
5.1.3.5 Olive Oil
5.1.3.6 Cotton Seed Oil
5.1.3.7 Sunflower Seed Oil
5.1.3.8 Other Oils
5.2 By Application
5.2.1 Food
5.2.1.1 Confectionary
5.2.1.2 Bakery
5.2.1.3 Dairy Products
5.2.1.4 Other Foods
5.2.2 Industrial
5.2.3 Animal Feed
5.3 By Geography
5.3.1 Germany
5.3.2 United Kingdom
5.3.3 France
5.3.4 Italy
5.3.5 Russia
5.3.6 Rest of Europe
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 AAK
6.4.2 Cargill Inc.
6.4.3 Bunge Limited
6.4.4 Archer Daniels Midland Company
6.4.5 Wilmar International Limited
6.4.6 OLAM International LIMITED
6.4.7 Fuji Oil Holding Inc.
7. MARKET OPPORTUNITIES AND FUTURE TRENDS
*List Not Exhaustive
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