Manufacture of margarine and similar edible fats

NACE code 10.42 covers the manufacture of margarine and similar edible fats. This industry plays a crucial role in the food supply chain, providing an affordable and versatile alternative to traditional animal-based fats. As consumer demand for plant-based and healthier fat options continues to grow, the margarine and edible fats industry has become an increasingly important part of the broader 10.00 Manufacture of food products sector.

The production of margarine and similar edible fats typically involves a multi-step process. First, the raw materials, such as vegetable oils, are refined and processed to remove impurities. The oils are then hydrogenated, a process that hardens the fats and improves their texture and melting properties. Next, the hydrogenated oils are blended with other ingredients, such as water, emulsifiers, and flavourings, to create the desired margarine or edible fat consistency. Finally, the mixture is packaged and prepared for distribution.

The primary inputs for the manufacture of margarine and similar edible fats include vegetable oils, such as soybean, palm, or rapeseed oil. Other key inputs include water, emulsifiers, and various flavourings and additives. Specialized machinery, such as hydrogenation equipment and blending tanks, are also essential for the production process. The industry relies on a steady supply of these raw materials and equipment to maintain efficient and consistent output.

The main outputs of the margarine and edible fats industry are the finished products, which are then distributed and sold to a variety of consumers and industries. These products are often used as substitutes for butter or other animal-based fats in cooking, baking, and food preparation. The outputs of this industry may be consumed by other 10.00 Manufacture of food products sectors, such as 10.71 Manufacture of bread; manufacture of fresh pastry goods and cakes and 10.82 Manufacture of cocoa, chocolate and sugar confectionery.