Global Cocoa Butter Alternatives Market Analysis By 2025

The Cocoa Butter Alternatives Market is estimated to develop and grow during the period, 2017 to 2025.

Table of Contents

Cocoa Butter Alternatives Market – Introduction

Cocoa butter is a natural and highly valued fat that contributes to the desirable sensory and textural properties of chocolate and confectionery products. It is a solid-state fat and is obtained from the seeds of Theobroma cacao.

One of the unique compositions of cocoa butter is triglyceride; owing to this, the produced chocolate has attributes like brittleness, gloss, hardness, and complete and rapid melting in the mouth. Due to the increasing price volatility of cocoa butter, confectioners are forced to seek more readily available and cheaper alternative fats derived from different natural sources. Additionally, cocoa butter alternative fats are segmented into three prime categories owing to their end-use applications, for instance, cocoa butter equivalents (CBE), cocoa butter replacers (CBR), and cocoa butter substitutes (CBS). The alternatives to cocoa butter are primarily produced by modifying or blending vegetable fats. Interesterification, hydrogenation, and fractionation are some of the major procedures used to modify the Physico-chemical characteristics of fats and oils in the cocoa butter alternatives market.

Report Overview

Aspect	Details
The base year of Estimation	2016
Value Estimation Year	2017
Forecast Period	2017 – 2025
Market Segmentations	By Types, End-Use Industry, Regions
Regional Scope	North America, Europe, Asia Pacific, Middle East & Africa (MEA), and Latin America
Report Coverage	Market Dynamics, Segmentation Overview, and Competitive Landscape of the market

Market Segmentation Overview

Segments	Details
By Type	Cocoa Butter Substitutes, Cocoa Butter Replacer, Cocoa Butter Equivalent, and others
By End-Use Industry	Food & Beverages, Pharmaceuticals, Feed, Cosmetics, Toiletries, and others
By Regions	North America, Europe, Asia Pacific, Middle East & Africa, Latin America

What Are the Driving Factors for the growth of the Cocoa Butter Alternatives Market?

Increasing research activities in the field of alternative fats and oil products
Growing demand for cost-effective personal care & baked products, confectioneries
Rinsing consumer consciousness, demand for cocoa flavored cost-effective processed confectioneries

Market Dynamics

There are some limitations associated with the end-use of cocoa butter. For instance, there is an erratic supply of cocoa butter in different regions, it is not suitable for hot climate applications, quality variations and it is more expensive than other alternative fats. Owing to these challenges, the application of cocoa butter alternatives is increasing in different end-use industries. Cocoa butter equivalents are playing an important role in the market as they are completely compatible with cocoa butter. Cocoa butter equivalents primarily have functionality, which is the largest among all the alternatives. Lauric and palm oil are both used as some of the prime sources of raw materials in order to obtain economical cocoa butter alternatives. Moreover, palm oil serves as a common raw material in producing alternative fats as it contains symmetrical triglycerides in forming cocoa butter equivalents.

One of the major contributing factors to the positive development of the market is the increasing research and development activities in the field of alternative fats and oil products. Latin America and MEA (the Middle East and Africa) are anticipated to show a significant growth rate owing to the increasing demand for cost-effective personal care products and baked goods and confectioneries.

In some countries and regions, food manufacturers are reluctant to use cocoa butter alternatives for fear of consumer backlash. In Europe, chocolate manufacturers are keen on producing confectioneries and chocolates in the conventional method by using actual cocoa butter. These trends in this region may hinder the growth of the cocoa butter alternative market. Moreover, different regulations related to food safety and quality maintenance may act as challenges for the cocoa butter alternative market. However, consumer awareness and demand for cocoa-flavored and cost-effective processed confectioneries, along with increasing usage of cosmetics and other personal care products across emerging countries and developing nations, is one of the prime opportunities for the cocoa butter alternatives market.

Segmentation Overview

By Type

By types, the cocoa butter alternatives market has been segmented as cocoa butter substitutes, cocoa butter replacer, and cocoa butter equivalent among others.

Cocoa Butter Substitutes,
Cocoa Butter Replacer,
Cocoa Butter Equivalent and others

By End-use Industry

By end-use industry, the market has been segmented into food and beverages, pharmaceuticals, feed, cosmetics, and toiletries, among others. Cocoa butter equivalents hold the largest market share in the cocoa butter alternatives market owing to their extensive utilization in food and beverage applications. Furthermore, cocoa butter equivalents are fully compatible and completely mixable with cocoa butter. Food and beverage industries, especially chocolate confectionery production, constitute the largest end-use industry for cocoa butter alternatives.

Food & Beverages,
Pharmaceuticals,
Feed,
Cosmetics,
Toiletries and others

By Regions

By geography, the market has been segmented into North America, Europe, Asia Pacific, Middle East & Africa (MEA), and Latin America. In terms of revenue, Asia Pacific accounted for the largest share of the cocoa butter alternatives market, followed by North America and Europe.

North America,
Europe,
The Asia Pacific,
Middle East & Africa,
Latin America

Competitive Landscape

Major players operating in the cocoa butter market are Wilmar International Limited (Singapore), Cargill, Inc. (the U.S.), Bunge Limited (The Netherlands), AAK AB (Sweden), and Mewah Group (Singapore), among others. Mergers and acquisitions and strategic allowances with other companies are some of the prime strategies followed by the companies operating in the cocoa butter market.