Abstract:With the acceleration of urbanization and people's pursuit of diverse cuisines in China, the demand for margarine in the catering industry has increased. Margarine is widely used in baking, dessert making, and food processing in various catering establishments. At the same time, the popularity of social media has made home baking popular. More and more families are sharing baking results on social platforms, which is driving the demand for baking ingredients such as margarine. Data show that in 2022, the output of Chinese's artificial cream industry will be about 1.9275 million tons, and the demand will be about 2.5297 million tons.
1. Definitions and Classification
Margarine was first invented and patented by the French chemist Mege-Mouries in 1869. In the case of insufficient production of natural cream, margarine is usually used instead of natural cream, and margarine is one of the main foods in Western countries and some industrially developed countries in the East, and at the same time, margarine is the most basic raw material in the food industry, which is widely used in pastries, biscuits, fast food, candy and cold drinks and other foods.
First of all, there are obvious differences in the characteristics of animal and vegetable butter, margarine has high stability, whiter color, and sweeter taste, and is mostly used in baking cake shops, while animal cream has a purer milk taste and better taste, in addition to being used in cake shops, it is also used in tea and other channels. Secondly, the core raw material of light cream is milk, and the higher the milk fat content, the higher the quality, but due to the different milk sources (such as European light, Australian thick), process (mainly sterilization) and raw material ratio (whether it contains additives, vegetable oil, cheese, etc.), the final product characteristics are different, especially reflected in the product hair and appearance and taste, and the price difference is more obvious.
Second, the development process
The mainland cream industry has experienced four important periods, in 1953 the domestic cream officially set sail, after the introduction of margarine, the exploration of margarine, the continuous improvement of margarine hydrogenation technology, the production of compound cream with non-hydrogenation technology and other stages, the current cream and high-end cream-containing margarine are more and more favored by terminal bakeries.
3. Industry policy
China's relevant departments are paying more and more attention to food safety and attaching great importance to food quality and safety, which provides an institutional guarantee for the long-term healthy, stable and standardized development of the cream industry. In February 2022, the Ministry of Agriculture and Rural Affairs issued the "14th Five-Year Plan for Improving the Competitiveness of the Dairy Industry", which pointed out that China should optimize the regional layout of milk sources, improve the ability of independent breeding, and improve the self-sufficiency rate of domestic first herb; Support standardized and digital large-scale farming.
Fourth, industry barriers
1. Technical barriers
The production of margarine involves complex technological processes, including hydrogenation, extraction, transesterification of oils, etc., which have high technical requirements and require enterprises to have certain R&D capabilities and technology accumulation.
2. Scale barriers
The production of margarine usually requires a large production scale and corresponding equipment investment, and it is difficult for small-scale enterprises to bear the high initial investment cost, which constitutes a certain scale barrier.
3. Brand barriers
There are already some well-known brands in the market that have high market share and consumer loyalty, and new entrants need to invest a lot of resources in brand building and marketing.
4. Capital barriers
The development of the margarine industry requires greater financial support, including production equipment, raw material procurement, R&D investment, etc., which requires enterprises to have strong capital strength. Due to the growing consumer demand for healthy and natural products, margarine faces challenges from natural cream and other alternatives in the market competition.
5. Regulatory barriers
Food safety regulations impose strict requirements on the production and sale of margarine, and companies need to comply with relevant standards and regulations, which increases the barrier to entry for the industry. The trans fatty acids in margarine are harmful to health, and the restrictions on trans fatty acids in the international market are becoming more and more stringent, which requires companies to carry out product innovation and process improvement to produce healthier margarine products.
Fifth, the industrial chain
The main raw materials of margarine include oil, emulsifier, flavor, water and other auxiliary materials, of which the cost of oil is relatively high, accounting for about 70% of the cost of margarine raw materials, and emulsifiers, flavors, water and other auxiliary materials account for about 10% of the cost of raw materials. In China, palm oil, soybean oil, rapeseed oil and other vegetable oils and their extracts have become the main raw materials for the production of margarine in mainland China. After the reform and opening up, the traditional food of the mainland and the food of Bolai blended with each other, and the whole food processing industry has developed rapidly, and margarine products have become an indispensable raw material in food processing, and are widely used in food processing industries such as baked goods, candy and cold drinks.
Note: This article is transferred from the Zhiyan Industry Encyclopedia platform, if you need to get more industry information and customized services, you can enter the Zhiyan Consulting search to view.
Zhiyan Industry Encyclopedia is a production and research tool platform launched by Zhiyan Consulting, which is committed to providing you with a full range of encyclopedic industry information query services. Zhiyan Consulting practices the corporate mission of driving industrial development with information, improves and enriches enterprise methodology, relies on the industry encyclopedia platform to enhance the value of information, and continues to empower industry development and enterprise investment decision-making. As a one-stop systematic research tool for the margarine industry, the margarine industry encyclopedia comprehensively summarizes the knowledge and information of the margarine industry, covering the definition, classification, policy, industrial chain, competition pattern, development trend of the margarine industry, etc., and relies on information technology to establish an intelligent inter-chain industry knowledge graph to provide in-depth insight and comprehensive information for industry research practitioners and relevant investors.
Zhiyan Consulting takes "using information to drive industrial development and empower enterprise investment decision-making" as its brand concept. Provide professional industrial consulting services for enterprises, including high-quality industry research reports, special customization, monthly topics, feasibility study reports, business plans, industrial planning, etc. It also provides weekly/monthly/quarterly/annual reports and customized data such as regular reports, covering policy monitoring, corporate dynamics, industry data, product price changes, investment and financing overview, market opportunities and risk analysis, etc.