Beef tallow gains ground in snacks and protein bars as brands remove seed oils
Food manufacturers are introducing beef-tallow protein bars, fries and chips as consumers scrutinize ultra-processed foods and seed oils. The global beef tallow market is projected to rise from $15.86 billion to $26.12 billion by 2035, although food must compete with personal care and biodiesel demand.
Tallow moves into packaged food
Beef tallow is expanding beyond its established uses as a cooking fat and industrial feedstock as packaged-food companies add it to protein bars, frozen fries and potato chips. FoodNavigator reports that brands are positioning the animal fat as a recognizable, traditional ingredient for consumers who want short ingredient lists and products made without seed oils.
The global beef tallow market is valued at $15.86 billion and is forecast to grow at a compound annual rate of 5.7% to reach $26.12 billion by 2035, according to Business Research Insights. Food is only one source of that growth: personal care products and biodiesel production are also supporting demand. Major suppliers include Cargill and JBS Foods USA.
The market narrative is closely linked to clean-label purchasing. Business Research Insights identifies demand for products containing fewer natural ingredients as a growth driver and says tallow is regaining attention as a conventional cooking ingredient. However, the same report identifies competition from coconut and palm oil, which some consumers regard as healthier or more sustainable plant-based alternatives.
Protein bars provide a retail test
Prima is bringing the trend into mainstream grocery distribution. The company announced in mid-July that its protein bars would expand to nearly 500 Kroger locations across the United States. The products combine grass-fed protein, raw honey, egg yolks and beef tallow and contain no seed oils, emulsifiers or artificial sweeteners.
Prima co-founder and CEO Dominick DeLegge said consumers are becoming more skeptical of ultra-processed food and are examining ingredient labels more closely. The Kroger rollout will test whether this interest can support broader sales of an animal-fat formulation in a category commonly built around processed oils and functional ingredients.
Rello has taken a related approach but emphasizes creatine and performance nutrition. Its bars, sold at Sprouts Farmers Market, contain 20 grams of protein from grass-fed collagen and whey, 1.2 grams of creatine, organic almond butter, chicory-root fiber, organic honey, cocoa butter and grass-fed beef tallow. They exclude seed oils, artificial sweeteners, sugar alcohols and fillers.
Fries and chips widen the addressable market
Tallow is also appearing in more conventional snack and convenience-food formats. Jesse & Ben’s sells frozen fries made from potatoes, grass-fed beef tallow and sea salt, alongside varieties cooked in avocado oil. The company highlights the absence of seed oils and uses its three-ingredient recipe as a central marketing claim.
In May, Utz Brands launched Boulder Canyon Sea Salt Kettle Chips cooked in beef tallow. Utz said the launch responded to demand for snacks without seed oils. The gluten-free chips are made with non-GMO potatoes and what the company describes as premium beef tallow. These launches give processors and retailers evidence of how tallow performs across both nutrition-focused products and mass-market snacks. For suppliers, the opportunity extends beyond volume growth: food-grade tallow requires dependable sourcing, consistent flavor and quality controls. For brands, the risk is that opposition to seed oils proves temporary or that consumers choose plant-derived alternatives instead. The market’s trajectory will therefore depend on repeat purchases, not only curiosity around a revived ingredient.
