Food Ingredient Industry Review

Report Highlights

INTRODUCTION

New food ingredients and processes are figuring more and more prominently in the production of more nutritious, healthful, and better balanced "designer foods." At the same time, some developments, such as those from biotechnology, are being opposed by consumer groups and even by some governments in overseas markets. The dizzying pace of industry announcements as well as shifting consumer tastes and preferences can confound even the most alert formulator.

Based on BCC's monthly anthology, Food Ingredient News, marketers, processors, R&D managers, planners, and food engineers and chemists are kept abreast of the developments in this industry. Including in this comprehensive compilation is news of flavors and flavor enhancers, enzymes, fats and fat substitutes, sweeteners, fortifiers and nutraceuticals, as well as functional additives and basic ingredients. Address and phone numbers are also provided for each supplier so it's easy to act on new information.

In addition, the review provides news on all issues and forces that affect the food processing industry, such as clinical studies and research that can cause dramatic shifts in consumer demand and eating habits; fluctuating prices of important raw materials; the activities of regulatory agencies that can foster or hamper growth for suppliers. It provides information on:

• New products and new technologies in ingredients and ingredient development
• Research studies that suggest benefits - or harmful effects - from certain ingredients
• Industry news - plants being built, opened, or closed; companies restructuring, mergers and acquisitions
• New regulations - labeling rules that affect product development
• More news - on markets, food safety, resources, and upcoming meetings.