Giract preservatives-2015-study description-pp-web

MULTICLIENT STUDY

Preservatives in FoodI di t f F d S f t d Sh lf lif E t i Ingredients for Food Safety and Shelf-life Extension

New trends – ‘natural’ vs ‘chemical’

2014-2020

January 2015January 2015 MarketsSectors

USAEU28

Processed Meat & Fish, Bakery & Cereals, Spreads,

EU28ChinaIndia

y , p ,Dairy, Ready Meals, Sauces, Dressings & Dips, Beverages and Other food applications

GIRACTGeneva, Switzerland

Transnational Business Research & Consultancy

GIRACT IntroductionGeneva, Switzerland

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

i i d h b i i il fl i fpreservative industry has been witnessing some turmoil as a reflection of

consumers’ desire for ‘natural’ products. Thus, even within the acidulates category,

food producers tend to opt for ‘natural’ productsfood 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 threatA 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) g y g

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© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

GIRACT Objectives of this studyGeneva, Switzerland

P ti i F d (P d M t To review current and potential products, their specifications, foodapplications limitations price implications in typical recipesPreservatives in Food (Processed Meat

& Fish, Bakery & Cereals, Spreads, Dairy, Ready Meals, Sauces, Dressings

& Dips, Beverages and Other food applications)

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 theseproducts, estimated production

To appreciate the “why” and “why not” concerning the use of variousantimicrobials (including any specific mix of antimicrobials) based onin-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 to2020 in each region


We have carried out this unique study of preservatives in food across USA, EU28, China and India.

GIRACT An overview of the study Geneva, Switzerland

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

•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

•Processed Meat & Fish

•Bakery & Cereals

•Spreads

•Dairy

•Ready Meals

•Sauces, Dressings & Dips

•Beverages

•Other food applications

Ingredients

Geographical

Markets/

End-Sectors

Timescale

2014-2020

(Forecast for 6 years)

4 © Giract 2015 www.giract.com MULTICLIENT STUDY – Preservatives in Food 2015

STUDY HIGHLIGHT SCOPE WHAT DO YOU GET?

1. Electronic Copy

of report in

searchable PDF

format

2. One Printed

Copy

3. Report published

in January 2015

GIRACT Table of ContentsGeneva, Switzerland


GIRACT Sample Report PagesGeneva, Switzerland


GIRACT Contact UsGeneva, Switzerland

For more info, contact

V. Krishnakumar, Russell Ward or R. Badrinath

GIRACTGIRACT24, Pré-Colomb

1290 Versoix/GenevaSwitzerland

Tel: + 41 22 779 0500; Fax: + 41 22 779 0505Tel: + 41 22 779 0500; Fax: + 41 22 779 0505Email: [email protected]; Web: www.giract.com

13© Giract 2015/02-01 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

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