During the projected period, the United Kingdom interesterified fats industry is expected to grow at a CAGR of 4.5%. The market value is projected to increase from USD 207.3 million in 2023 to USD 322.4 million by 2033.
The historical estimation of this market was valued at USD 199.4 million by the end of 2022 and is estimated to exhibit CAGR growth of 3.3% in 2018 to 2022.
In recent years, the interesterified fats industry has witnessed an upsurge in consumer demand for low trans-fat-based food products. To meet this market demand, manufacturers have started aligning their strategies to boost their production capacities.
The surge in market demand is also due to the contribution of regulatory food authorities across the globe. They have been playing an important role in lowering trans-fats in the food supply.
The USA and Canada have already rolled out regulations to reduce trans-fats, with Europe set to follow suit. Due to these developments and initiatives, the United Kingdom interesterified fats industry is projected to witness a CAGR of around 4.5% during the forecast period.
A prominent reason for this growth is awareness amongst consumers about the undesirable impact of trans-fat. As consumers are increasingly becoming health conscious, they are shifting towards healthy and suitable alternatives.
This behavior would reduce the consumption of bad fats in their day-to-day diet routine, and positively impact the interesterified fats industry. The daily consumption of bad fat has been largely attributed to the make-up of food items. This would be slowly resolved with implementation of interesterified fats in producing bakery products.
In the forecast period, the rising consumption of bakery and confectionary and deep-fried food products is expected to positively affect the market. Food items like french fries, deep fried chicken, etc. are predicted to foster the growth of interesterified fats industry.
The trend of adopting healthy alternatives in food choices has been on the rise. Ready access to information on food ingredients has pushed consumers towards healthy alternatives. This is expected to aid the growth of the interesterified fats industry.
| Attributes | Details |
|---|---|
| The United Kingdom Interesterified Fats Estimated Market Size (2023E) | USD 207.3 million |
| Projected Market Valuation (2033F) | USD 322.4 million |
| Value-based CAGR (2023 to 2033) | 4.5% |
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Interesterified fats market is one of the prominent segment of the food and beverages (F&B) ecosystem. Historically, between 2018 to 2022, the market was held at USD 199.4 million growing at 3.3% CAGR. By the end of forecast period, the market is poised to accelerate at a CAGR of 4.5%.
This growth would be due to change in consumer behavior of carefully selecting the food that best fits their health preferences. Such a transition is due to the increasing awareness of products they consume.
This has resulted in the development of healthy fats and oils by manufacturers. Numerous food service chains have moved to providing low trans-fat products, which companies highlight in their advertising and product packaging.
Brands such as Lay’s, Kettle, Pringles, Route 11, and Terra are among the foremost potato chip brands that have reduced trans-fat in their products. This will boost demand for interesterified fats in the forecast period.
The demand for healthy oils and fats in the food service industry for multiple applications like deep frying, shortenings, etc. has been rising. This has encouraged companies to focus on large-scale manufacturing of interesterified fats.
Increased customer expectations, significant technological breakthroughs, and the rise of omnichannel shopping are just a few of the retail trends altering the industry.
These changes may increase cost constraints and uncertainty for retailers in a market already known for its razor-thin margins. However, they also present several promising opportunities.
Future Market Insights (FMI) opines that traditional tactics will have a hard time being useful. Explicitly establishing new goals and making major changes to operational models could help manufacturers boost sales and reimagine retail.
Principal Consultant
Consumer Consciousness in the F&B Ecosystem to Drive Demand for Interesterified Fats
In the United Kingdom, manufacturers have developed and embraced partial hydrogenated oil replacements to eliminate 'industrial' trans-fatty acids (TFA) in foods.
Modified fats and oils with varied compositions and desirable functionality and physical qualities (e.g., melt profile, solid fat content, and crystal formation) have recently emerged in the market. This has reduced dependency on the use of traditional animal fats from meat and dairy sources, ultimately avoiding the usage of SFA-rich fats.
Interesterified fats, for example, are now being used in a wide range of regularly consumed products (such as fat spreads and cakes). They have substituted fats and oils with higher levels of SFA and 'industrial' TFA.
Incorporating interesterified fats into meals boosts desired functional qualities of the food. This obviates the need for trans-fats and reduces the saturated fatty acid (SFA) content by 10 to 20%, creating a functional fat with health advantages.
The average daily energy intake through interesterified fat is estimated to be between 4 to 10%. As a substitute, many food technologists have turned to interesterified fats.
Enzymatic Interesterification Will Open Up New Avenues for Healthy and Cost-Efficient Manufacturing
Interesterified fats products are serving as a better alternative to partially hydrogenated fats. The double bonds in the raw materials' constituents are shattered during the hydrogenation process.
The process is carried out at high pressure or temperature and results in harder oil or low-quality interesterified fats.
The fat melting profile can be controlled by varying the hydrogenation degree in the process, and pure hydrogen (which is required for the interesterification process) is in scarce supply around the world.
To obtain the requisite hydrogen for the process, a separate hydrogen plant is required.
EInteresterified fats produced by the hydrogenation process can include trans-fatty acids as high as 15% – 25%. In comparison, enzymatic interesterification offers a healthy alternative.
The melting point of the product formed by the process must be altered in certain ways to ensure that no trans-fat is produced.
All these issues can be readily handled by employing enzymes in the interesterification process. These enzymes can simply speed things up and do not react directly with the raw materials used in the interesterification process. This makes for a highly efficient and cost-effective method.
Rising Concern of Shelf Life on Food Products High in Saturated Fats to Pose a Challenge for Manufacturers
The lower shelf life of interesterified fats as compared to saturated fatty acids restrains the market growth in the forecast period.
The importance of interesterified fats has become quite evident to the manufacturers of food products, primarily due to the growth opportunities it can provide. Simultaneously, the demand from consumers for products with low-trans fats has also been high.
The role of saturated fatty acids in maintaining the overall appeal and shelf-life of food cannot be overlooked.
Solid fats are important for producing desirable textures, including lubrication, creaminess, and melt-away properties of food products. They also play a pivotal role in frozen desserts, baked products, and confectionery products.
This makes food product manufacturers in countries with moderate or no regulations stick to saturated fats. This hampers the growth of the interesterified fats industry and restrains the market.
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| Market Statistics | Details |
|---|---|
| Jan to Jun (H1), 2021 (A) | 3.0% |
| Jul to Dec (H2), 2021 (A) | 3.6% |
| Jan to Jun (H1), 2022 Projected (P) | 3.1% |
| Jan to Jun (H1), 2022 Outlook (O) | 2.8% |
| Jul to Dec (H2), 2022 Outlook (O) | 3.2% |
| Jul to Dec (H2), 2022 Projected (P) | 3.5% |
| Jan to Jun (H1), 2023 Projected (P) | 3.8% |
| BPS Change: H1,2022 (O) - H1,2022 (P) | 30 |
| BPS Change: H1,2022 (O) - H1,2021 (A) | -22 |
| BPS Change: H2, 2022 (O) - H2, 2022 (P) | 48 |
| BPS Change: H2, 2022 (O) - H2, 2022 (A) | -30 |
Interesterified Fats Industry to Witness Spike in Demand as an Alternative to Saturated Fats
By using interesterified fats, modifications in melting point are achieved apart from reduction in trans-fat. These factors are beneficial for the introduction of innovative bakery and confectionery products.
As the demand for bakery products increases, there is a rise in alternatives to saturated fats. This is incorporated to provide healthy products and to follow sustainable, regulatory guidelines.
In the years to come, a rising share of companies are expected to shift to offering lower trans-fat products. Consequently, this will elevate the market for interesterified fats during the forecast period.
High Safety Measures for Interesterified Fats Manufacturing to Tilt Market Towards Enzymatic Interesterification
The demand for enzymatic interesterified fats is expected to witness a stronger growth as compared to its chemical counterpart in the United Kingdom.
Chemically produced interesterified fats have certain drawbacks. The chemicals used in interesterification have strong corrosive bases. This process has multiple hazards and safety precautions need to be incorporated.
Enzymatic esterification is a cost-effective method of interesterification. This process is safe as it avoids the use of harsh chemicals and bleaching and is popular amongst the United Kingdom manufacturers.
This process also reduces waste as well as unwanted by-products and extends the shelf life of finished products. Novozymes is one of the key companies that has been offering enzymatic interesterified fats.
North America and Europe are expected to witness strong demand for enzymatic interesterified fats, whereas Latin America, South Asia, and Oceania are expected to exhibit moderate growth.
Earlier product portfolios were less diverse, but as time has passed and product demand has increased, major players are focussing on new product formation.
Companies like Cargill Incorporated, Archer Daniels Midland Company, and others are starting to broaden their product range and increase their market reach.
Further, they are adopting strategies such as mergers, acquisitions, partnerships, facility expansions, and collaborations, and firming up distribution channels to expand their global footprint.
For instance
With its refining, hydrogenation, interesterification, winterization, and blending technologies, the plant can process 11 types of oils and fats into 300 product blends.
| Attribute | Details |
|---|---|
| Estimated Market Size (2023E) | USD 207.3 million |
| Projected Market Valuation (2033F) | USD 322.4 million |
| Value-based CAGR (2023 to 2033) | 4.5% |
| Forecast Period | 2023 to 2033 |
| Historical Data Available for | 2018 to 2022 |
| Market Analysis | USD million for Value |
| Key Countries Covered | The United Kingdom |
| Key Segments Covered | Interesterification Process, Source, and End-use Application |
| Key Companies Profiled | Bunge; Archer Daniels Midland Co.; Cargill Incorporated; Wilmar International Limited; Intercontinental Specialty Fats Sdn; Industries Limited; Oleo Fats Inc.; IOI Corporation Berhad; Liberty Oil Mills Ltd.; Fuji Oil Holdings; Mewah International Inc.; Novozymes; Oieofinos; AAK Kamani Pvt. Ltd.; Willowton Group |
| Report Coverage | Market Forecast, Company Share Analysis, Competition Intelligence, Drivers Restraints Opportunity Trends Analysis, Market Dynamics and Challenges, and Strategic Growth Initiatives |
The market is estimated to achieve USD 322.4 million by 2033.
The market is forecast to exhibit a CAGR of 4.5% through 2033.
The market to reach USD 207.3 million by end of 2023.
Growing concern about food product shelf life a challenge for manufacturers due to its high saturated fat content.
Demand for interesterified fats will be driven by consumer awareness in the food and beverage ecosystem.
1. Executive Summary | United Kingdom Interesterified Fats Market 2. Market Overview 3. Market Background 4. The Market Analysis 2018 to 2022 and Forecast, 2023 to 2033 5. The Market Analysis 2018 to 2022 and Forecast 2023 to 2033, By Interesterification Process 5.1. Chemical 5.1.1. Sodium Methoxide 5.1.2. Potassium Methoxide 5.1.3. Alkaline Catalysts 5.1.4. Polyethylene glycolate 5.1.5. Others 5.2. Enzymatic 6. The Market Analysis 2018 to 2022 and Forecast 2023 to 2033, By Source 6.1. Palm Oil 6.2. Soybean Oil 6.3. Groundnut Oil 6.4. Walnut Oil 6.5. Coconut Oil 6.6. Rapeseed Oil 6.7. Sunflower Oil 6.8. Cottonseed Oil 6.9. Other Vegetable Oils 7. The Market Analysis 2018 to 2022 and Forecast 2023 to 2033, By End Use Application 7.1. Food Processing 7.2. Pharmaceuticals 7.3. Cosmetics & Personal Care Products 8. Key Countries Interesterified Fats Market Analysis 9. Market Structure Analysis 10. Competition Analysis 10.1. Bunge 10.2. Archer Daniels Midland Company 10.3. Cargill Incorporated 10.4. Wilmar International Limited 10.5. Intercontinental Specialty Fats Sdn 10.6. 3F Industries Limited 10.7. Oleo Fats Inc. 10.8. IOI Corporation Berhad 10.9. Liberity Oil Mills Ltd. 10.10. Fuji Oil Holdings 10.11. Mewah International Inc. 10.12. Novozymes 10.13. Oleofinos 10.14. AAK Kamani Pvt. Ltd. 10.15. Willowton Group 10.16. Others on Additional Request 11. Assumptions & Acronyms Used 12. Research Methodology
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United Kingdom Interesterified Fats Market
