(1st Edition to be Published January 2026)

Discover Gira’s new multiclient study, Fats in European Bakery Markets (2018–2030) — an in-depth analysis of how butter, blends, and vegetable fats are shaping Europe’s bakery sector. The research delivers data-driven insights, forecasts, and strategic guidance for ingredient suppliers and industrial bakers across the six major European markets.

Navigating Change in Europe’s Bakery Fat Landscape

Butter, blends, and vegetable fats play a central role in shaping Europe’s bakery landscape. As dairy fat availability remains under pressure and ingredient prices continue to fluctuate, industrial bakers across Europe are rethinking how they use fats and are facing the complex challenge of balancing performance, taste, and cost.

Gira’s new multiclient study, Fats in European Bakery Markets: Applications and Key Trends (2018–2030), delivers an in-depth analysis of how fats are used across viennoiserie, patisserie, and pastry base products, the segments that account for the largest share of fat consumption in bakery. It explores how fat usage will evolve through 2030 and what it means for producers, suppliers, and brands.

About the Study – A Strategic View of Europe’s Key Bakery Markets

Covering France, Germany, Italy, Poland, Spain, and the United Kingdom, this research offers a comprehensive understanding of:

• Fat usage patterns by product type and technology (fresh, bake-off, packaged)
• Key market shifts and innovation drivers
• Strategic trade-offs between dairy and vegetable fats
• Supply–demand dynamics and their impact on pricing and margins
• Strategic recommendations & future opportunities for fat manufacturers and industrial bakeries

Why This Study Matters Today

Europe’s bakery industry is witnessing a change in how fats are sourced, formulated, and used. From sustainability challenges and cost volatility to evolving consumer expectations, fats are at the centre of this transformation. Gira’s study on fat usage in the European bakery market provides the insights needed to anticipate future bakery trends, identify growth opportunities, and define the strategies that will ensure long-term competitiveness and success across the European bakery value chain.

Discover More

The Fats in European Bakery Markets study will be published in January 2026. To learn more, please click on the proposal above or contact us via the form below – our team will get in touch with full details. If you require further information or would like to discuss subscription options, contact Ségolène Foissac, Consultant Bakery, on 0033 4 50 40 24 00 or s.foissac@girafood.com. Follow Gira on LinkedIn to keep up to date on what is new in this sector and what other markets Gira is currently researching.