Changing habits with regard to bread consumption and the switch to plant-based dairy instead of bread for breakfast, in particular, are expected to have negative effects on butter and spreads. As consumers limit their consumption of bread, especially with regard to sandwiches for breakfast, retail volume sales of butter and spreads are likely to be hampered.
Cooking fats tend to be more popular with consumers who consume traditional Dutch dishes, such as meat, potatoes and vegetables for their main meal. As traditional dishes are losing favour, cooking fats are likely to see strong competition from olive oil, sunflower oil, etc.
Producers of cooking fats and margarine and spreads are expected to continue to promote their brands and ranges as more environmentally-friendly and more natural alternatives to butter and other non-plant-based oils and fats. However, retail volume sales of cooking fats are set to fall steadily, while margarine and spreads sees stagnation.
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Butter and Spreads
This is the aggregation of butter, cooking fats and margarine and spreads.
See All of Our DefinitionsThis report originates from Passport, our Butter and Spreads research and analysis database.
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