Food Ingredients Industry Review

Report Highlights

INTRODUCTION

New food ingredients and processes are figuring more and more prominently in the production of more nutritious and better balanced "designer foods." At the same time, consumer groups are opposing some developments ¾ such as those from biotechnology. The dizzying pace of industry announcements and shifting tastes can confound even the most alert formulator.

The total U.S. market for food additives reached nearly $5 billion in 2002 and is expected to rise at an AAGR (average annual feowth rate) of 3.1% to nearly $6.0 billion in 2007. As with colors, natural flavors have been growing faster lately than synthetic ones. Flavor enhancers, primarily MSG, but increasingly newer and less controversial products like ribonucleotides, have also growing nicely. Flavorings and flavor enhancers are the largest of all classes of additives, almost $1.29 billion in 2002, growing to $1.51 billion in 2007.

This anthology provides one-stop shopping for: the news of new flavors and enhancers, healthy light and "clean label" products, fortifiers and Nutraceuticals, as well as studies and research that can find dramatic shifts in public taste and eating habits; tracks the prices of important raw materials; and follows the activities of regulatory agencies. The information report_highlightss:

• New Products and New Technologies in ingredients and ingredient development
• Research Studies that suggest benefits or harmful effects from certain ingredients
• Industry News – capacity, supply and demand
• New Regulations and Labeling Rules
• Company News – who's expanding, mergers and acquisitions, new units and reorganizations.