Market Overview

Global Fat Replacers Market is projected to grow with a CAGR of 6.23%during the forecast period (2019 - 2024).

  • Chemically, fat replacers resemble fats, proteins, or carbohydrates. The rising awareness regarding health issues among consumers is making them change their dietary habits and eat less amount of fat. Therefore, owing to these reasons, fat replacers have a huge market opportunity. At present, fat replacer is a boon for the society, as the high fat intake can lead to obesity and cause cancer, high-blood cholesterol, or coronary heart disease.
  • The rising demand for low-calorie and low-fat diet is identified as one of the primary growth factors for the fat replacer market. By choosing these alternative food options, health-conscious consumers can maintain their basic food selection pattern and easily adhere to a low-fat diet.


Scope of the Report

A fat replacer is a substance that can be found in foods such as baked goods, cheeses, sour cream, yogurt, margarine, salad dressing, sauces and gravies and has no health risks and tastes and looks like natural fat but has fewer calories. It is segmented by source, which includes plant and animal source; by type into carbohydrate-based, protein-based, and lipid-based fat replacers and by form into liquid and powder. Fat replacers are widely used in food and beverage processing. Major application segments include bakery & confectionery, beverages, and convenience foods. It has three segments depending on their source of formulation, namely, carbohydrate, protein, and lipid. The rising demand for low-calorie and low-fat diet is identified as one of the primary growth factors for fat replacer market.

Key Market Trends

Carbohydrate-based Fat Replacers Hold the Largest Market Share

The global fat replacers market is segmented by type, application, and geography. By type, this market is further segmented into carbohydrate, protein, and lipid-based fat replacer. Among these, carbohydrate-based fat replacers segment retains its position at the top of the market and accounted for a market share of about 58% in 2016. Carbohydrate-based fat replacers help retain texture, moisture, viscosity and provide mouth-feel and continues to lead the market because of its status as US FDA recognized GRAS substances. Cellulose (Avicel? cellulose gel, MethocelTM, Solka-Floc?) can replace some or all of the fat in dairy products, sauces, frozen desserts, and salad dressings.

Asia-Pacific Remains the Fastest-growing Region

As of 2016, North America held the largest market share in the global fat replacers market. Recently, the demand for low-calorie food and beverages has grown in the region. Within Europe, the fat replacer market is dominated by the United Kingdom, followed by Germany, Russia, and others. Among other regions, Asia-Pacific is estimated to register the highest growth rate owing to the rise in population, and rising nutrition requirement per person, especially in the dairy industry, coupled with healthy dietary habits.

Competitive Landscape

Cargill.Inc, Archer Daniels Midland Company, CP Kelco U.S., Inc., Grain Processing Corporation, Tate & Lyle PLC, Corbion NV and Fiberstar are major leading players in global fat replacers market. These companies usually follow expansion and new product launches as their major strategy to increase their product line and market share. In 2015, Cargill launched a unique starch enabling a minimum of 50% fat reduction in yoghurt.

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