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Margarine is a food product consisting mainly of vegetable or animal fats. In addition, margarine contains milk products, salt and other ingredients such as flavorings, yellow food pigments, emulsifiers, preservatives, vitamins A and D and butter.

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What is margarine used for?

Margarine is used as a functional and inexpensive butter substitute that gives richness and stability to finished baked goods without compromising flavor. It is mainly used in cooking and as a spread for bread. From a nutritional standpoint, margarine is primarily a source of calories.

Types of margarine

Currently, there are several types of margarine produced. Some of these types include: standard, whipped and polyunsaturated margarine is available in both hard and soft forms.

There is also edible margarine, vegan margarine and a 60% vegetable oil margarine. This margarine is produced from various oils, including cottonseed, safflower, soybean, corn, palm oil and sunflower oil.

These custom products are blended with colorings, vitamins, breakage inhibitors, preservatives, additives, unsaturated fatty acids and other ingredients. These ingredients give margarine the nutritional value, taste and texture similar to butter.

Market development of margarine

Global production of margarine reached a global value of 3.3 billion euros in 2021. IMARC Group expects the market to reach about $4.1 billion by 2027. Despite the growth, margarine is a much smaller market than butter. In 2021, for example, total butter production accounted for a market of 49.07 billion euros.

Growing consumer concern about the negative health effects of saturated fats has led to an increasing shift from butter to margarine. Also, the high prevalence of lactose intolerance disorders coupled with growing awareness about the dairy-free content of margarine is further boosting the demand for the product.

In addition, the increasing adoption of vegan trends and changing dietary habits of consumers are driving an increase in the use of margarine. This is because margarine is a plant-based product and often has an organic label.

In addition, the growing bakery industry is promoting the use of margarine in the preparation of pastries, doughnuts, cookies, etc. Several small-scale and artisan bakeries are switching from butter to margarine as an essential ingredient to add volume and texture. Often, margarine is also added to enhance the flavor of baked products.

Growing consumer awareness of clean and sustainable products has led to the emergence of non-GMO, allergen-free margarine of natural origin. Several manufacturers are introducing organic margarine consisting of healthier vegetable oils such as sustainable palm oil, olive oil, corn oil, etc. This is expected to further boost the global margarine market over the forecast period.

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