MULTICLIENT STUDY Preservatives in Food

Transcription

1 MULTICLIENT STUDY Preservatives in Food Ingredients for Food Safety and Shelf-life lif Extension New trends natural vs chemical Sectors January 2015 Markets Processed Meat & Fish, Bakery & Cereals, Spreads, Dairy, Ready Meals, Sauces, Dressings & Dips, Beverages and Other food applications USA EU28 China India GIRACT Transnational Business Research & Consultancy

2 Introduction The range of antimicrobial ingredients/additives in evolves constantly. Both the US and European markets are in need of clean labels, whilst Legislative Authorities are seeking greater food safety and thus reducing use of some traditional products. Often hurdle technologies are being introduced to reconcile these demands. The preservative industry has been witnessing i some turmoil as a reflection of consumers desire for natural products. Thus, even within the acidulates category, food producers tend to opt for natural products. On the other hand, the ultra-natural ingredients such as rosemary and sage extracts have not lived up to their initial promise. A number of current chemical preservatives - sorbic, benzoic and hydroxybenzoic acid derivatives - are continuously under threat, but these have significant potential in developing countries. Even more important, the consumer (encouraged by the major retailers) believes that natural is good and chemical is bad. Thus the search for clean labels dominates formulation in many higher added value food categories in the developed countries. Giract, the ingredients and technologies market research and consultancy specialist has studied the market size, shape and opportunities for the various key food/feed-grade preservatives in 2010 across USA, EU28, China and India. 2

3 Objectives of this study Preservatives in Food (Processed Meat & Fish, Bakery & Cereals, Spreads, Dairy, Ready Meals, Sauces, Dressings & Dips, Beverages and Other food applications) To review current and potential products, their specifications, food applications, limitations, price implications in typical recipes To understand the legislative situation in the USA, EU, China and India To analyse the producers, their strategy for developing these products, estimated production To appreciate the why and why not concerning the use of various antimicrobials (including any specific mix of antimicrobials) based on in-depth interviews with end-users, covering the different aspects (functional, natural, labelling and health) To identify current size of the market for preservatives in food and forecast to 2020 in each region 3

4 An overview of the study We have carried out this unique study of preservatives in food across USA, EU28, China and India. SCOPE STUDY HIGHLIGHT WHAT DO YOU GET? Ingredients Geographical Established products: organic acids and salts, bacteriocins, phenolic compounds, sulphur dioxide,sulphites New generation products: nisin, natamycin, fermentates, polylysine, lauric arginate, lactoferrin, lysozyme USA EU28 China India Programme The dominant element of the study is interviews with key players - manufacturers/ distributors/ end users from which a real understanding of the market has been derived 1. Electronic Copy of report in searchable PDF format 2. One Printed Copy Markets/ End-Sectors Processed Meat & Fish Bakery & Cereals Spreads Dairy Ready Meals Sauces, Dressings & Dips Beverages Other food applications (Forecast for 6 years) Timescale 3. Report published in January

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13 Contact Us For more info, contact V. Krishnakumar, Russell Ward or R. Badrinath GIRACT 24, Pré-Colomb 1290 Versoix/Geneva Switzerland Tel: ; Fax: info@giract.com; Web: Giract 2015/02-01 MULTICLIENT STUDY Preservatives in Food