The global Chocolate and Confectionery Fats market size is predicted to grow from US$ 8293 million in 2025 to US$ 9729 million in 2031; it is expected to grow at a CAGR of 2.7% from 2025 to 2031.

Chocolate and confectionery fats refer to fats and oils used in the production of chocolate and various confectionery products. These fats play a crucial role in determining the texture, taste, and mouthfeel of chocolates and confections. They are often used to impart specific qualities, such as smoothness, creaminess, and stability, to the final product. These fats can be derived from various sources, including cocoa butter, palm oil, shea butter, and other vegetable oils.

Cargill is a global food corporation that is involved in the production and distribution of a variety of food products, including fats and oils used in the chocolate and confectionery industry.

IOI Group is a Malaysian conglomerate that operates in various industries, including palm oil production. Palm oil is often used in the production of confectionery fats.

Barry Callebaut is one of the worlds largest cocoa processors and chocolate manufacturers. While they are known for their cocoa and chocolate products, they also involved in the development of confectionery fats.

AAK AB is a Swedish-Danish company that specializes in vegetable oils and fats. They provide solutions for various industries, including the chocolate and confectionery sector.

Clean Label and Health-Conscious Choices:

Consumers were increasingly seeking products with clean labels, and this trend extended to the confectionery industry. There was a growing demand for confectionery fats made from natural sources and those with perceived health benefits.

Sustainable Sourcing:

Sustainability and ethical sourcing were becoming key considerations for consumers. Companies in the chocolate and confectionery fats industry were exploring and adopting sustainable practices, such as responsibly sourcing cocoa and palm oil, to address environmental and social concerns.

Plant-Based Alternatives:

The rising popularity of plant-based diets influenced the confectionery fats market. Manufacturers were exploring and introducing plant-based alternatives to traditional fats, catering to the increasing demand for vegan and vegetarian products.

Innovation in Product Formulations:

Continuous innovation in product formulations was observed, with a focus on creating fats that could enhance the texture, flavor, and overall quality of chocolates and confectionery products. This included the development of fats with improved melting properties and stability.

Premiumization and Specialty Fats:

The market saw a trend toward premium and specialty fats that could add unique characteristics to chocolates and confections. This included specialty cocoa butter varieties and fats with specific flavor profiles.

Customization and Personalization:

Brands were exploring customization options, allowing consumers to personalize their confectionery products. This trend involved the development of fats that could be tailored to meet specific taste preferences and dietary requirements.

Global Expansion:

The chocolate and confectionery fats market continued to witness growth in emerging markets as well as increased globalization. Companies were expanding their presence in regions with growing consumer demand for chocolate and confectionery products.

Infinity Market Research newest research report, the Chocolate and Confectionery Fats Industry Forecast looks at past sales and reviews total world Chocolate and Confectionery Fats sales in 2024, providing a comprehensive analysis by region and market sector of projected Chocolate and Confectionery Fats sales for 2025 through 2031. With Chocolate and Confectionery Fats sales broken down by region, market sector and sub-sector, this report provides a detailed analysis in US$ millions of the world Chocolate and Confectionery Fats industry.

This Insight Report provides a comprehensive analysis of the global Chocolate and Confectionery Fats landscape and highlights key trends related to product segmentation, company formation, revenue, and market share, latest development, and M&A activity. This report also analyzes the strategies of leading global companies with a focus on Chocolate and Confectionery Fats portfolios and capabilities, market entry strategies, market positions, and geographic footprints, to better understand these firms unique position in an accelerating global Chocolate and Confectionery Fats market.

This Insight Report evaluates the key market trends, drivers, and affecting factors shaping the global outlook for Chocolate and Confectionery Fats and breaks down the forecast by Type, by Application, geography, and market size to highlight emerging pockets of opportunity. With a transparent methodology based on hundreds of bottom-up qualitative and quantitative market inputs, this study forecast offers a highly nuanced view of the current state and future trajectory in the global Chocolate and Confectionery Fats.

This report presents a comprehensive overview, market shares, and growth opportunities of Chocolate and Confectionery Fats market by product type, application, key manufacturers and key regions and countries.

Segmentation by Type:

    Palm Oil
    Coconut Oil
    Hydrogenated Coconut Oil
    Hydrogenated Palm Kernel Oil
    Palm Kernel Oil
    Cocoa Butter
    Other

Segmentation by Application:

    Coating Fats
    Chocolate Confectionery Fats
    Filling Fat
    Vegetable Dairy Fats
    Sugar Confectionery
    Other

This report also splits the market by region:

    Americas
        United States
        Canada
        Mexico
        Brazil
    APAC
        China
        Japan
        Korea
        Southeast Asia
        India
        Australia
    Europe
        Germany
        France
        UK
        Italy
        Russia
    Middle East & Africa
        Egypt
        South Africa
        Israel
        Turkey
        GCC Countries

The below companies that are profiled have been selected based on inputs gathered from primary experts and analysing the companys coverage, product portfolio, its market penetration.

    AAK
    Bunge Loders Croklaan
    Wilmar International
    Fuji Oil
    Olam International
    Mewah Group
    Nisshin Oillio
    Manorama Group
    FGV IFFCO
    Musim Mas
    EFKO
    Cargill
    Premium Vegetable Oils
    Barry Callebaut
    Nestle SA
    Mars
    Hershey

Key Questions Addressed in this Report

What is the 10-year outlook for the global Chocolate and Confectionery Fats market?
What factors are driving Chocolate and Confectionery Fats market growth, globally and by region?
Which technologies are poised for the fastest growth by market and region?
How do Chocolate and Confectionery Fats market opportunities vary by end market size?
How does Chocolate and Confectionery Fats break out by Type, by Application?