Cargill has expanded its edible oil plant in Port Klang, Malaysia, adding a new speciality fats production line as part of a multi-million-dollar investment aimed at strengthening its global food solutions offering.

The expansion increases capacity for speciality fats used in chocolate confectionery, bakery and dairy applications. The upgraded facility supports advanced palm oil processing and will produce cocoa butter equivalents, low trans-fat cocoa butter replacers and fats for frying, baking and fillings.

The move comes as demand for chocolate and bakery products continues to grow, particularly in Asia Pacific, which is projected to increase its share of the global chocolate market from 19.6% in 2025 to 22% by 2030. Rising incomes, urbanisation and changing consumer preferences are driving consumption, alongside increasing scrutiny of ingredients and nutritional profiles.

Cargill said the new line will help manufacturers maintain product quality and consistency, particularly as takeaway and delivery channels expand and place greater pressure on taste and texture retention.

The expansion broadens Cargill’s existing speciality fats portfolio, including products such as Coconera, Olinera NH, Ocolna and CremoFlex, used across chocolate, spreads and bakery fillings. The company is also introducing new solutions, including Bakefry, a frying fat for foodservice operators, and Bakefill, designed for bakery cream and buttercream fillings.

Cargill operates two edible oil facilities in Malaysia, supplying customers across Asia Pacific and EMEA. The Port Klang site also houses the company’s lipid R&D centre, which supports product development and testing.

Kashan Rashid, VP and managing director for Cargill’s Food Southeast Asia, Australia and New Zealand, said: “The new production line at our Port Klang facility supports customers with reliable access to high-quality, versatile speciality fats".

"As food producers navigate evolving cocoa and ingredient markets, our expanded speciality fats portfolio provides an alternative solution with greater flexibility to optimise formulations while maintaining consistent taste and texture. This strengthens our ability to work with chocolate, confectionery, bakery and dairy customers as a trusted supplier and innovation partner."