Rice Bran Oil Market Size & Share Analysis - Growth Trends and Forecast (2026 - 2031)

Global Rice Bran Oil Market Trends and Insights

Increasing Preference for Low Trans-Fat and Cholesterol Oils in Diets

Regulatory mandates targeting the elimination of industrially produced trans fats are reshaping ingredient procurement in the packaged food sector. The WHO's 2024 progress report on the REPLACE action framework highlighted that 58 countries, home to 3.7 billion people, have adopted best practice policies for trans fat elimination^{[1]Source: World Health Organization, “REPLACE Action Framework Progress Report,” who.int}. This shift is pushing manufacturers to replace partially hydrogenated oils with alternatives that ensure frying stability and an extended shelf life. Rice bran oil, with its unique composition of approximately 47% oleic acid, 33% linoleic acid, and 20% saturated fats, boasts a favorable unsaturated to saturated ratio. This characteristic allows it to sidestep hydrogenation, thus preventing trans fat formation during processing. Clinical trials from 2024 revealed that switching from conventional cooking oils to rice bran oil led to a 7.2% average reduction in LDL cholesterol over 12 weeks for participants with mild hyperlipidemia. This reduction is credited to the combined effects of gamma oryzanol and plant sterols. Such findings hold significant weight in the Asia Pacific region, where cardiovascular diseases are responsible for 35% of total mortalities. In response, governments are promoting healthier oil choices through public awareness initiatives and offering subsidies to boost domestic rice bran oil production.

Rising Demand for Natural, Clean-Label, and Organic Products

As concerns about pesticide residues and chemical refining agents grow, consumers are increasingly willing to pay a premium for certified organic edible oils. In 2024, the U.S. Department of Agriculture reported organic food sales hitting USD 67.6 billion, with oils and fats emerging as one of the fastest-growing subcategories, boasting a 14.3% year over year growth^{[2]Source: USDA Economic Research Service, “Organic Agriculture,” ers.usda.gov}. Achieving certification under the USDA National Organic Program or EU Regulation 2018/848 mandates traceability from paddy cultivation to solvent extraction. This compliance burden tends to favor vertically integrated producers with direct contracts with farmers, as noted by the USDA National Organic Program. In 2025, Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) highlighted an 18% year over year expansion in domestic organic rice acreage. This growth, fueled by subsidies from the Green Food System Strategy, aligns with the strategy's ambitious goal of reaching 25% organic farmland by 2050. Such an upstream expansion is poised to boost the availability of organic rice bran feedstock. This, in turn, could reduce input costs for oil processors and pave the way for wider retail distribution, extending beyond just specialty health stores.

Growing Use of Rice Bran Oil as a Cooking Oil in High-Temperature Applications

With a smoke point of around 232°C, rice bran oil stands out as a superior choice over canola and sunflower oils for deep frying and stir frying. These cooking methods prioritize thermal stability, which directly influences flavor quality and the formation of acrylamide. A 2024 study by the Institute of Food Technologists revealed that after 8 hours of frying at 180°C, rice bran oil produced 42% fewer polar compounds than soybean oil. This translates to a longer fry life and less frequent oil replacements, a significant advantage for commercial kitchens. Such benefits are especially prized in the Asia Pacific foodservice sector, where techniques like wok cooking and tempura demand oils that retain viscosity and resist polymerization through repeated heating. In 2025, India's Hotel and Restaurant Association noted that 34% of surveyed establishments transitioned to rice bran oil or blends with a minimum of 50% rice bran content. They cited cost savings from reduced oil turnover and a nod to consumer health preferences. Additionally, rice bran oil's neutral flavor makes it ideal for baked goods and confectionery, avoiding the grassy notes of extra virgin olive oil and the potential fishy undertones of high PUFA oils during storage.

Shift Toward Plant-Based and Vegan Diets Boosting Edible Oil Demand

As plant-based meat and dairy alternatives gain traction, the demand for oils that replicate mouthfeel and emulsification without animal derivatives has surged. Rice bran oil, with its phospholipid rich emulsifying properties, enables formulators to craft stable oil in water emulsions. This innovation sidesteps the need for egg lecithin or dairy proteins, catering to both vegan certifications and allergen free labels, as noted in Food Hydrocolloids. Cargill's 2024 investor presentation underscored the trend: its plant based solutions division ramped up rice bran oil procurement by 23% year over year. This move bolstered reformulation projects for clients in North America and Europe, who are pivoting from palm oil due to deforestation concerns. Furthermore, rice bran oil's lower saturated fat content aids plant based brands in achieving nutrient thresholds for front of pack labels. Systems like France's Nutri-Score and Australia's Health Star Rating penalize high saturated fat content, making this attribute particularly valuable.

Distribution and Storage Challenges Impacting Product Quality

Rice bran oil faces oxidative degradation during storage and transport, leading to inflated delivery costs and restricted market access, especially in regions lacking a robust cold chain infrastructure. A 2024 study in Food Chemistry highlighted that γ-oryzanol content in rice bran oil dropped by 28 to 34% after six months at ambient temperatures (25 to 30°C) in standard PET bottles. In contrast, only an 8 to 12% decline was observed when stored at 4°C in nitrogen flushed containers. This heightened sensitivity is attributed to the oil's unsaponifiable components, like tocotrienols and phytosterols, which readily auto oxidize when exposed to light and oxygen. Distributors in sub-Saharan Africa, Southeast Asia, and Latin America grapple with increased spoilage rates due to extended transit times and a lack of refrigerated storage. Industry estimates indicate that 5 to 8% of shipments arrive below quality standards. Such discrepancies lead to product recalls and customer grievances, diminishing brand value and deterring repeat purchases. This is especially pronounced in premium segments, where consumers demand consistent quality. While Codex Alimentarius Standard 210 1999 sets a maximum peroxide value of 10 milliequivalents per kilogram for vegetable oils, enforcement is inconsistent across regions, complicating cross border trade.

Complex Compliance Requirements Hindering Trade

International trade in edible oils faces a maze of phytosanitary regulations, labeling requirements, and tariff classifications. These complexities often weigh heavily on smaller exporters. For instance, the European Union mandates, under Regulation (EU) 2018/848, that third country operators in organic production secure equivalency recognition or certification from EU-approved entities. This process can stretch from 12 to 18 months and set operators back by USD 15,000 to 30,000 per facility. Meanwhile, in 2024, India's Food Safety and Standards Authority (FSSAI) tightened its edible oil standards^{[3]Source: Food Safety and Standards Authority of India, "Standards for Edible Oils.," fssai.gov.in}. They imposed stricter limits on erucic acid, aflatoxins, and heavy metals. These changes mean additional testing protocols, extending lead times by 7 to 10 days. Tariff structures add another layer of complexity. In 2024, India hiked import duties: crude edible oils jumped from 5.5% to 16.5%, and refined oils surged from 13.75% to 35.75%. This move aimed to shield domestic oilseed processors but effectively sidelined foreign rice bran oil suppliers from India's vast market. Such regulatory challenges tend to favor large, vertically integrated multinationals. With their in-house compliance teams and established customs relationships, they deepen market concentration, making it tougher for regional producers to expand their export footprint.

Segment Analysis

By Nature: Organic Variants Gain Traction Despite Premiums

Conventional rice bran oil captured 82.78% of market revenue in 2025, reflecting its cost competitiveness in price-sensitive emerging markets where per-capita edible oil consumption remains below global averages. However, organic rice bran oil is expanding at 10.75% annually through 2031. Rising U.S. organic oilseed acreage alongside Japan’s subsidy-driven organic-rice expansion should temper raw-material premiums, widening consumer reach for certified SKUs. Conventional oils dominate industrial snack and HORECA channels, where price per liter governs procurement decisions. However, natural-food retailers and direct-to-consumer platforms foreground provenance and traceability, sustaining double-digit organic momentum in North America and Western Europe.

Conventional products remain indispensable in emerging-market foodservice because of their competitive price structure and extended fry life. Large processors blend refinery efficiencies with localized sourcing, enabling a stable supply at scale. Yet clean-label shoppers in urban India, Germany, Japan, and the United States reward organic producers with higher shelf turns and repeat-purchase rates. Sustained retail education and downstream certification audits will help the organic tier capture incremental rice bran oil market share through 2031.

Note: Segment shares of all individual segments available upon report purchase

By Type: Refined Oils Dominate, Yet Non-Refined Gains Among Wellness Consumers

In 2025, refined rice bran oil dominated the market, securing an 85.37% share, thanks to its adaptability in high-temperature cooking, food processing, and cosmetic uses. The refining stages, including degumming, neutralization, bleaching, and deodorization, strip away free fatty acids, phospholipids, and pigments. The result is a pale yellow oil with a neutral taste and a longer shelf life, aligning with industrial buyer specifications. Yet, this refining process cuts down the γ-oryzanol content by 15 to 25 percent, which not only lessens the oil's bioactive benefits but also curtails its allure for health-focused consumers in search of functional ingredients. On the other hand, non-refined rice bran oil, which is merely filtered and lightly processed, boasts elevated levels of oryzanol, tocotrienols, and phytosterols. This advantage positions it as a sought-after premium choice in the wellness market. With a robust annual growth rate of 10.41% projected through 2031, this variant's rise is fueled by specialty retailers and direct-to-consumer brands championing minimal processing and nutrient richness.

Despite its advantages, non-refined rice bran oil grapples with distribution hurdles. Its shelf life, spanning just 6 to 9 months, pales in comparison to the 12 to 18 months of its refined counterpart. Additionally, its darker hue can lend a subtly nutty flavor, which some consumers might find unsuitable for baking. Such sensory characteristics restrict its application in food processing, where a neutral flavor is paramount for batch consistency. In contrast, refined rice bran oil melds effortlessly into products like crackers, granola bars, and salad dressings, serving as a direct substitute for partially hydrogenated soybean oil without any taste or texture alterations. A 2024 FDA revision allows both refined and non-refined rice bran oils to be labeled as "healthy," contingent on meeting specific unsaturated fat content thresholds, thus equalizing the regulatory landscape. In response, processors are debuting "cold pressed" and "expeller pressed" variants, striking a balance between fully refined and non-refined oils. These new offerings promise better bioactive retention while ensuring sensory qualities appeal to the broader consumer base.

By End Use: Food Processing Leads, Retail Channels Accelerate

In 2025, food processing accounted for 65.45% of end-use demand, underscoring the oil's advantages in producing snacks, baked goods, and ready-to-eat meals. With a high smoke point of 232°C, the oil maintains stability in deep frying and spray coating, preventing thermal degradation that can affect product quality and flavor. Thanks to its phospholipid content, the oil acts as a natural emulsifier, enabling stable oil-in-water emulsions in salad dressings and sauces, thus eliminating the need for synthetic stabilizers and bolstering a clean label image. PepsiCo's 2024 sustainability report highlighted the company's move to reformulate 127 SKUs in its Frito-Lay and Quaker lines, integrating rice bran oil or its blends. This shift led to an average 18% reduction in saturated fat per serving. As manufacturers increasingly align with evolving nutritional guidelines and consumer demands for familiar ingredients, such reformulation efforts are set to escalate.

Retail channels, including supermarkets, hypermarkets, convenience stores, and online platforms, are witnessing an annual growth of 10.58%, projected to continue through 2031. This surge is a testament to changing consumer habits, with households leaning towards home cooking and opting for premium oils that promise both functionality and health benefits. Online retail is outpacing traditional channels, as highlighted by Amazon's 2025 report, which placed edible oils among the top 10 fastest-growing grocery subcategories. This growth is largely fueled by subscription models, offering enticing 15 to 20% discounts for regular deliveries. Meanwhile, foodservice and HORECA (hotels, restaurants, and catering) channels round out the demand landscape. In Asia Pacific, establishments are particularly drawn to the oil, valuing its frying stability and cost effectiveness compared to pricier imported olive or avocado oils.

Note: Segment shares of all individual segments available upon report purchase

Geography Analysis

Asia-Pacific controlled 36.72% of the rice bran oil market in 2025 and is projected to compound at a 10.68% CAGR. India supplies nearly half of global output; policy support under NMEO-OS, coupled with elevated import duties on competing oils, is spurring refiners to add capacity across Uttar Pradesh, West Bengal, and Punjab. Japan contributes roughly 68,000 tonnes annually and continues to expand organic-rice acreage under its Green Food System Strategy. China’s fragmented market is estimated above 200,000 tonnes in consumption, driven by industrial frying and foodservice demand amid limited official data transparency.

North America and Europe together represented about 28% of 2025 demand and are distinguished by premiumization and stringent labeling. The new FDA “healthy” standard lowers barriers for rice bran oil to challenge olive and avocado oils on retail shelves in the United States, while EU organic-equivalency rules raise administrative thresholds that favor established suppliers. Programs such as the EU Carbon Border Adjustment Mechanism are sharpening corporate focus on embedded emissions, encouraging processors to adopt methane-mitigation practices in rice cultivation.

South America, the Middle East, and Africa hold the balance of global demand. Brazil’s urban consumers are gradually diversifying away from soybean dominance toward oils perceived as healthier. In the Gulf states, government wellness programs have catalyzed foodservice conversions. However, limited refrigerated-logistics capacity and higher import tariffs in regions such as South Africa temper volume growth, reinforcing the importance of nitrogen-flushed packaging and shelf-life management for exporters targeting these markets.