The global confectionery market continues to thrive, driven by evolving consumer preferences, innovation in flavours, and growing demand for premium and healthier treats. Confectionery products—which include chocolate-based goods, ice cream, preserved pastries and cakes, and sugar-based confections—have evolved beyond simple indulgences to encompass nostalgic candies and functional sweets. The industry is now adapting to trends such as sustainability, sugar-free and vegan alternatives, and artisanal craftsmanship.
According to Statista Market Insights, the global confectionery market is forecast to reach approximately USD 619.20 billion in 2025, up from around USD 553.11 billion in 2023, reflecting a consistent compound annual growth rate (CAGR) of roughly 5.4% through to 2029. This growth is fuelled by shifting consumer preferences, rising disposable incomes, and rapid urbanization.
Chocolates, sugar confectioneries, and gums hold significant positions in both cultural traditions and economic markets around the world. These sweet treats are integral to various celebrations and rituals, symbolizing joy and festivity across diverse societies. Beyond their cultural importance, they represent a substantial segment of the global confectionery industry, contributing notably to economic growth and consumer spending.
Beyond conventional confectionery products, traditional sweets are an integral part of the culinary identity of countries in the region, often associated with festive occasions, religious celebrations, and family gatherings. These confections reflect the region’s rich history and centuries of cultural blending. Most traditional sweets are prepared through methods such as frying and baking. Among the most popular North African sweets are chebakia, ghariba, makroudh, kaak warka, kunafa, baklava, bambouloni, and others.
In 2024, North Africa’s packaged food market which includes confectionery and snacks reached approximately USD 43.6 billion in retail sales, showing a notable growth of 50.9% compared to 2019 (foodexport.org).
Palm Oil in the Confectionery markets
Palm-based specialty fats such as Cocoa Butter Equivalents (CBE), Cocoa Butter Substitutes (CBS), and Cocoa Butter Replacers (CBR) have established themselves as competitively priced alternatives that significantly enhance the performance of confectionery products across North Africa. These functional fats closely replicate the melting behavior, crystal structure, gloss, snap, and mouthfeel of genuine cocoa butter, making them ideally suited for chocolate moulding, coatings, and fillings—all while lowering production costs.
With rising consumer demand for indulgent, premium-quality treats across both confectionery and bakery sectors, coupled with rapid urbanization and higher disposable incomes in the region, palm-based fats have emerged as a reliable and versatile ingredient. They deliver consistent texture, visual appeal, and product stability—even in challenging climates—ensuring manufacturers can meet evolving market expectations.
Selected Malaysian Palm Based Specialty Fats Import by North Africa market
|
|
2020 |
2021 |
2022 |
2023 |
2024 |
|
Cocoa Butter Equivalent (CBE) |
980 |
859 |
933 |
629 |
944 |
|
Cocoa Butter Replacer (CBR) |
711 |
436 |
318 |
359 |
832 |
|
Cocoa Butter Substitute (CBS) |
2,048 |
4,258 |
6,271 |
6,701 |
4,034 |
|
Hydrogenated Vegetable Fats |
– |
425 |
728 |
769 |
2,452 |
|
Shortening |
12,226 |
9,656 |
14,546 |
11,142 |
13,044 |
|
Margarine |
563.2 |
58.8 |
129.6 |
92.2 |
|
|
Total |
16,529 |
15,693 |
22,927 |
19,691 |
21,306 |
Source MPOB
Over the past five years, imports of Malaysian palm-based specialty fats into North Africa have demonstrated steady resilience and growth. Total imports rose from 16,429 MT in 2019 to 21,306 MT in 2024, reflecting a 30% increase. This upward trend underscores the region’s expanding appetite for high-performing, cost-effective ingredients that enhance product quality and shelf life. Such growth highlights the critical role of palm-based fats in supporting the dynamic expansion of North Africa’s confectionery and bakery industries, positioning them as indispensable inputs for future innovation and market development.
While the Malaysian palm oil industry continues to meet consumer demand for nutritional oils, it is also proactively embracing sustainability by adopting science-driven ESG strategies and certifications such as MSPO (Malaysia Sustainable Palm Oil). These initiatives demonstrate a firm commitment to responsible production—ensuring no-deforestation policies, protecting High Conservation Value areas, and restoring biodiversity through wildlife corridors, reforestation projects, and community engagement.
Conclusion
In summary, North Africa’s confectionery industry is on a strong growth trajectory, fuelled by rising consumer demand, cultural traditions, and the versatility of palm-based specialty fats. With Malaysia’s commitment to sustainability and innovation in palm oil production, the region is well-positioned to harness these ingredients not only for cost efficiency and product excellence but also for building a more responsible and competitive future in the global confectionery market.
Prepared by Fatimah Zaharah
