The rising costs and environmental concerns associated with cocoa and palm oil production are driving demand for alternative fats. The global vegan chocolate market is expected to reach $2 billion by 2032, prompting chocolatiers to replace dairy powders, butter, cream, and whey powders. According to UCL University, high cocoa prices make alternatives inevitable. Alternative fats play a crucial role not only in mimicking industry components but also in offering enhanced functionality to prevent melting of chocolate products in hot climates.