The World Prebiotic Ingredient Market
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Transcript of The World Prebiotic Ingredient Market
THE WORLD PREBIOTIC INGREDIENT MARKET
UBIC
CONSULTING
Science Market Regulation
Marketing development Strategy consulting Partnership searches Information systems
2 0 1 0
350 pages
This comprehensive report is based on in-depth interviews with food companies completed by a desk review.
It provides for DECISION MAKERS a global understanding of the sector as well as an outlook on its future.
Technical & Competitive Scanning – Regulations – Manufacturers
New trends and perspectives Sales by country and ingredient categoryProduction volumes by countrySuppliersUsers
Food industryFunctional foodFood supplements
North AmericaWestern EuropeAsiaAustralia – New Zealand
OLIGOSACCHARIDES: FOS, GOSINULINLACTITOLLACTULOSELACTOSUCROSEPOLYDEXTROSE
O B J E C T I V E S
M A R K E T
Food consumption trends
and expectations
Consumer market trends
by food segments
Prospective
M A N U F A T U R E R S
A prebiotic is a non-digestible food ingredient thatbeneficially affects the host by selectively stimulating thegrowth and/or activity of one or a limited number ofbacteria in the colon to improve host health.
As dietary fibre, they decrease faecal transit time, reduceglycaemia response, lower blood cholesterol andincrease stool weight.
Currently, ITF and GOS are the compounds mostextensively tested in human trials that havedemonstrated their prebiotic effect as shown by theirability to change the gut microflora composition after ashort feeding period at reasonably low doses.
INTRODUCTION
GENERALITIES
PREBIOTIC PROPERTIES
Referring to the concept as defined by the ISAPP, criteriafor classification of an ingredient as a prebiotic are:
THE WORLD PREBIOTIC INGREDIENT MARKET
Food industry
orientations
Applications in food
segments
Consumption
R E S E A R C H
New researches and
new developments
! Resistance to gastric acidity, hydrolysis by digestiveenzymes and GIT absorption;
! Fermentation by intestinal microflora;! Stimulation of the growth and/or activity of one or a
limited number of intestinal bacteria beneficiallyassociated with health and well-being.
MAIN TYPES OF PREBIOTICS:
! ITF or inulin-type fructans, ! lcFOS or long-chain fructo-oligosaccharides,! GOS or galacto-oligosaccharides,! scGOS or short-chain galacto-oligosaccharides,! TOS or trans oligosaccharides.
These carbohydrates are considered dietary fibres inmany countries.
NUTRI-FUNCTIONAL PROPERTIES
Besides being prebiotic and bifidogenic, chicory fructans have other nutritional properties:
• Calcium bio-availability • Effect on lipid metabolism• Reduction of risk of developing precancerous lesions in the colon
O B J E C T I V E S
M A R K E T
Food consumption trends
and expectations
Consumer market trends
by food segments
Prospective
M A N U F A T U R E R S
THE WORLD PREBIOTIC INGREDIENT MARKET
MAIN IMPACTS OF PREBIOTICS
PREBIOTICS & IMMUNE SYSTEM
•Plausible hypotheses state that prebiotic ingredientscould affect the immune system through direct or indirectchange in the composition and/or fermentation profile ofthe microbiota.•There is limited, yet promising evidence that suchingredients modulate immunity in human subjects.•Well-designed human intervention studies are few.•Data showing higher faecal Immunoglobulins A levels ininfants are promising and need to be confirmed.•More studies addressing the correlation betweenchanges in the faecal microbial populations and changesin immune markers are needed to establish a firm linkbetween these two parameters.
TECHNO-FUNCTIONAL PROPERTIES
Inulin has a unique ability to add rheological and texturalproperties to food due to its ability to form discrete highlystable particle gels, higher degrees of polymerization(DP) lower the inulin level required to form a gel. Themonomer and dimer content also influences viscosity.Inulin gels are very creamy and fat-like, and as such canbe used in fat reduction and fat replacer system.
Food industry
orientations
Applications in food
segments
Consumption
R E S E A R C H
New researches and
new developments
between these two parameters.•In spite of evidence that prebiotics affect the intestinalmicrobiota, and influence immune parameters, whatmatters is to know to which extent these immunitychanges result in a clinically relevant outcome (e.g.improved resistance to infections, impairment of allergiesand inflammation).
PREBIOTIC EFFECTS IN PAEDIATRICS
•Only two dietary non-digestible oligosaccharides,galactans and ITF, fulfil the criteria for prebioticclassification and only a limited number of RCTevaluating the efficacy and safety of in paediatricpopulation are available.•Typically, the studies could demonstrate some efficiency(i.e. statistical effects) but they need to be confirmedusing intention-to-treat analysis.•Available data on prebiotic effects do not show adverseeffects.
O B J E C T I V E S
M A R K E T
Food consumption trends
and expectations
Consumer market trends
by food segments
Prospective
M A N U F A T U R E R S
THE WORLD PREBIOTIC INGREDIENT MARKET
PREBIOTIC EFFECTS AND GASTRO-INTESTINALDISORDERS
•The IBS is a functional bowel disorder manifested bychronic, recurring abdominal pain or discomfort in theabsence of structural abnormalities.•Symptoms include abdominal distension, cramping,distress, bloating, excess flatulence and changes infrequency and form of stools.•The underlying causes appear to be altered GIT motility,visceral high sensitivity, small bowel bacterial overgrowth,excess gas production and unusual composition of thegut microbiota or combinations of these.•Ingredient with prebiotic properties would fight thesedisturbances as they were shown to modulate gut transit,decrease putrefactive activity, prevent GIT infections andmitigate inflammatory responses.
•Supplementation with such ingredients could increasethe total number of bifidobacteria in faeces and reducesome pathogens. It also can reduce stool pH, increasethe concentrations of faecal SCFA like observed inbreast-fed infants. The clinical meaning of these findingsis still under debate.•Controlled trials show effects able to reduce theincidence of atopic diseases with persistance beyond theintervention period. Confirmation of these data foreffectiveness is needed.•A reduction in the risk of some infectious diseasesseems likely, but must be confirmed for efficiency.
PREBIOTIC EFFECTS IN WEIGHT MANAGEMENTAND OBESITY-RELATED DISORDERS
•Only a few human studies are available to date, butsome show gut peptide modulation by ingredients with
Food industry
orientations
Applications in food
segments
Consumption
R E S E A R C H
New researches and
new developments
PREBIOTIC EFFECTS AND MINERAL ABSORPTION
•Ingredients with prebiotic effect improve mineralabsorption (mainly Ca) in humans and animals butdepend on their physiological status.•Most data are available for ITF, in particular ITF-Dpav3-4as well asITF-MIX.•Very limited data show ITF may increase Mg absorptionin human subjects.•More interestingly, ITF-MIX given for 1 year toadolescents did enhance Ca accretion in bones but alsobone mineral density (BMD). This may have importantimplications for future preventive strategies ofosteoporosis.•A combination of molecules with various degrees ofpolymerisation seems more efficient when comparingITF-MIX with the small and high MW fractions givenalone.
some show gut peptide modulation by ingredients withprebiotic effect as a potential mechanism occurring inappetite regulation. The question of the relevance of gutmicrobiota in these effects remains unexplored in most oftests done on human subjects.•In mice, an inverse relationship has been establishedbetween the amount of bifidobacteria and somemetabolic alterations linked to obesity (endotoxemia, fatmass, glucose intolerance).•Some non-digestible carbohydrates or dietary fibres(without prebiotic effect) would modulate gut peptidesproduction with consequences on appetite, inflammationand other components of the metabolic syndrome.•The analysis of the gut microbiota changes will be crucialin further research and clinical approach, in order toclearly relate them with the improvement of the host’smetabolism. This could be the way to a targetedapproach in the modulation of gut microbiota by prebioticingredients as relevant in the context of obesity.
DESCRIPTION AND USUAL NOMENCLATURE OF THE MAIN PRODUCTS
WITH ESTABLISHED PREBIOTIC EFFECTO B J E C T I V E S
M A R K E T
Food consumption trends
and expectations
Consumer market trends
by food segments
Prospective
M A N U F A T U R E R S
THE WORLD PREBIOTIC INGREDIENT MARKET
Generic name and structural characteristicsGeneral abbreviation
Usual names and average DP (DPav)General abbreviation
Inulin-type fructansLinear !(2"1) fructosyl-fructoseGpyFn and/or FpyFnITF
Inulin
Short to large size polymers(DP 2-60)ITF-DPav12
Inulin (especially chicory inulin)(DPav 12)
Short Oligomers(DP 2-8)ITF-DPav3-4
Fructo-oligosaccharides (FOS)FOS scFOS (enzymatic synthesis from sucrose)(DPav 3-6)Oligofructose (enzymatic partial hydrolysis of inulin) (DPav 4)
Food industry
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Applications in food
segments
Consumption
R E S E A R C H
New researches and
new developments
Oligofructose (enzymatic partial hydrolysis of inulin) (DPav 4)Large size polymers(DP 10-60)ITF-DPav25
High molecular weight inulin(physical purification)(DPav 25)lcFOS
Mixture(DP 2-8) + (DP 10-60)ITF-MIX
Mixture of oligomers and large size polymers
GalactansMixture of ! (1"6); ! (1"3); ! (1"4)galactosyl-galactoseGOSGaln-Gal and/or Galn-Glc(DP 2-8)
Galacto-oligosaccharides,trans-galacto-oligosaccharides(enzymatic transgalactosylsation of lactose)TOS
Mixture of galactans and inulin-type fructansGOS–FOS
Galacto-oligosaccharides and highmolecular weight inulinUsually known as GOS–FOS or scGOS–lcFOS
DP, degree of polymerisation; ITF, inulin-type fructans; lcFOS, long-chain fructo-oligosaccharides; GOS, galacto-oligosaccharides; Gal, galactose; Glc, glucose; scGOS, short-chain galacto-oligosaccharides.
Source: M. Roberfroid et al. British Journal of Nutrition
Oligosaccharides have begun to be used in Japan sincethe beginning of the 80's. About twenty companies areinvolved in the production of oligosaccharides in Japanwhich remains the main market. Enzymatic hydrolysis ofstarch and xylan are the mostly used processes in Japan,but other substrates are also used: glucose, fructose,galactose, hemicellulose, agar, etc ).
In the USA, insoluble fibres represent approx. 25% ofnutritional additives and ingredients sales. This markethas grown for more than 120% from 1999 to now. Thus,development of inulin and FOS has been a bit slowerbecause of acceptance and labelling.
OUTLOOK OF THE MARKETO B J E C T I V E S
M A R K E T
Food consumption trends
and expectations
Consumer market trends
by food segments
Prospective
M A N U F A T U R E R S
THE WORLD PREBIOTIC INGREDIENT MARKET
Inulin is considered by some users as an excellentproduct with the added advantage of its organolepticproperties, providing considerable organoleptic benefitsthrough its fibrous appearance (the bifidogenic effect israther considered as a marketing plus).
This is particularly the case in the European dairy sectorwhere it is estimated that 17% of yoghurts are todaymanufactured with prebiotics with a proportion of 2% ofoligosaccharides. In the US where the yogurt market isnot so developed, the volume of sales can be estimatedas five times lower.
MARKET TREND
because of acceptance and labelling.
In Europe, we can notice there’s a strong competence insoluble fibres segment. In 2006 there were 132 Europeanlaunches of prebiotics and synbiotics. There's morerecognition of the benefits of soluble fibres.
As fat replacer, inulin is used to improve taste and texturewith an extra stabilizing effect on mousse emulsion. Assugar replacer, it has a moderately sweet taste, about30% in comparison with sugar, and technical properties(viscosity, water activity, etc) closely related to those ofsugar.
Inulin and oligofructose are also used in respect of theirhealth benefits: prebiotic effect and fibre effect. Processis always an important issue for the users: they want toavoid changing the taste or texture; some fibres do notresist to heat or are not stable to acid pH.
Food industry
orientations
Applications in food
segments
Consumption
R E S E A R C H
New researches and
new developments
In the biscuit industry Inulin is above all of interest for thefibre image it has with consumers.
In confectionery, Inulin is used as a bulking agent insweets.
For fruit preparations, the main preoccupation is to obtainuniform products and in addition preserve theirviscosities. Preparations must have low viscosity whenhot, and be cold stable. More complex molecules andfiner mixes will point the way to the future. Inulin is usedas a bulking agent in these products.
In many applications, inulin carries a natural image whichgives this ingredient a preference to other products suchas polydextrose.
Dairy products represent the most important
application segment for prebiotics and probiotics.
Inulin is used in low fat yoghurt, low sugar ice
cream, low fat dairy desserts, milk beverages to
improve texture and taste. Inulin is used as a fat
replacer with an extra stabilizing effect on mousse
emulsion.
Inulin is considered by some users as an excellent
product with the added advantage of its
organoleptic properties, providing considerable
organoleptic benefits through its fibrous
appearance.
Oligofructose has application in low sugar dairy
Recent international studies are leading to the
extension of definition of food fibres to resistant
oligosaccharides in all countries. Today, most
countries accept labelling products as food fibres.
In the US, inulin was accepted Gras in 2003 and
received approval for structure-functions claims in
2005. The accepted claims were for calcium
absorption, colon health and digestion
improvement, weight control and immune system
enhancement. Thus, no cholesterol reduction
claim is allowed so far.
Under the new EU Health Claims regulation, a
number of claims have been submitted among
APPLICATION SEGMENTS REGULATIONO B J E C T I V E S
M A R K E T
Food consumption trends
and expectations
Consumer market trends
by food segments
Prospective
M A N U F A T U R E R S
THE WORLD PREBIOTIC INGREDIENT MARKET
Oligofructose has application in low sugar dairy
products as sugar replacer.
In the confectionery, it is of particular interest as
they stabilise water exchange, whilst their
acariogenic quality is also a major bonus. It is
also appreciated for its low calory level.
In the biscuit industry Inulin is above all of
interest for the fibre image it has with consumers.
It is used to replace carbohydrates and leads
sugar-reduced products, products fit for diabetics,
fibre-enriched products, etc. Cereal use
oligosaccharides mainly for an increase in the
dietary fibre content but also for the reduction of
the amount of carbohydrates and calories.
In many applications, inulin carries a natural
image which gives this ingredient a preference to
other molecules such as polydextrose.
number of claims have been submitted among
which inulin and cholesterol lowering.
Food industry
orientations
Applications in food
segments
Consumption
R E S E A R C H
New researches and
new developments
TABLE OF CONTENTS
3. REVIEW OF CLINICAL DATA AND RESEARCH 31
3.1. Presentation 31
Inulin & FOS 31
Cardiovascular Diseases 31
Cancer Prevention 31
Diabetes Care 32
Gastrointestinal Health 32
Teeth & Bones Health 32
3.2. Research trends 33
Roles demonstrated according to most recent
clinical trials 34
3.3. Patents 36
1. INTRODUCTION - PREBIOTICS PRESENTATION 9
1.1. Ingredients properties 9
1.2. Prebiotics presentation 12
1.2.1. Chicory fructans: Inulin and its enzymatic hydrolysate
oligofructose
Inulin, origin and structure 13
FOS 14
Physical characteristics 15
Techno-functional properties 15
Nutri-functional properties 16
How much is usually taken 17
1.2.2. Other prebiotics: soluble and insoluble fibres 18
THE WORLD PREBIOTIC INGREDIENT MARKET
3.3. Patents 36
4. REGULATION 40
4.1. Introduction 40
4.2. Summarizing the world situation 41
Labelling claims 45
Patent protection 47
4.3. Regulation in the USA 50
Distinction between Dietary Supplement,
Functional Food and Medicinal Food50
Legislation 51
Health Claims 52
Status for Inulin 53
4.4. Regulation in Canada 54
Legislation 54
Health Claims and Approval Process 54
Labelling of foods supplements 54
4.5. Regulation in Japan 55
Foods category in Japan 55
The FOSHU regulation 56
1.2.2. Other prebiotics: soluble and insoluble fibres 18
Lactose 19
GOS (Galacto Oligo saccharide) 20
Lactulose 21
Description 21
Nutraceutical properties 23
TOS Trans Oligosaccharides 23
Lactitol 24
Sweeteners obtained by hydrogenation of
simple oses, diholosides or oligosides (sugar
alcohols or polyols) 24
Nutraceutical properties 24
Lactosucrose 24
Polydextrose 25
HMO (Human Milk Oligosaccharides) 26
1.2.3. Other Non Digestible Oligosaccharides (NDO) 27
Description of the products 27
Nutri-functional properties of NDO 28
2. PRODUCT COMPARISON 30
Procedure 56
Approval process 57
Examples of FOSHU Approved
Products with Health Claims 58
4.6. Regulation in the European Union 59
Distinction between "Nutraceuticals",
"Novel Food" and "Dietary Supplements« 60
Functional Foods in Europe 61
Infant formula 62
Food Labelling 64
Health Claims 64
5. OUTLOOK OF THE MARKET 68
5.1. MARKET SUMMARY 68
5.1.1. World Market volumes or value
5.2.4.5. Lactosucrose market size 86
Lactosucrose market applications 86
5.2.5. Other prebiotics 87
5.2.5.1. Arabic gum market size 87
5.2.5.2. Polydextrose market size 87
5.3. MARKET APPLICATIONS BY COUNTRIES 88
5.3.1. Europe 88
5.3.1.1. Dairy products 89
Synbiotics used in dairy products 90
5.3.1.2. Infant formula 92
Applications and market 93
5.3.1.3. Functional foods 94
5.3.1.4. Beverages 95
5.3.1.5. Other food segments 95
THE WORLD PREBIOTIC INGREDIENT MARKET
5.1.1. World Market volumes or value
by product category 68
5.1.2. Oligosaccharides and Inuline market 68
5.1.3.Lactose derivatives market size 68
5.1.4. Outlook 68
5.1.5. Prices 69
Chemical Product Details: Fructooligo
saccharide 69
5.2. MARKET EVALUATION 71
5.2.1. World Market volumes or value
by product category 71
5.2.2. Inuline market 71
5.2.3. FOS market 76
FOS market applications 78
5.2.4. Lactose derivatives market size 79
5.2.4.1. GOS market 79
5.2.4.2. GOS by market segment 79
5.2.4.3. Lactulose market size 81
Lactulose market applications 82
5.2.4.4. Lactitol Market size 85
5.3.1.5. Other food segments 95
Europe 95
5.3.2. US 100
5.3.2.1. Dairy products 102
5.3.2.2. Functional foods 103
5.3.2.3. Beverages 105
5.3.2.4. Other food segments 105
US 105
5.3.3. South America 108
5.3.4. Asia 109
Major oligosaccharides launched
on the Japanese market 110
Korea 112
China 112
Taiwan 115
Thailand 115
5.3.4.1. Asian dairy products 116
Synbiotics used in dairy products 116
5.3.4.2. Asian infant formula 116
China 117
South-korea 117
Indonesia 117
5.3.4.3. Functional foods 118
MEIJI SEIKA KAISHA, Ltd. (Japan) 119
5.3.4.4. Beverages 120
CALPIS CO., LTD (J) 123
NIHON SHOKUHIN KAKO CO., LTD (J) 124
SHOWA SANGYO CO., LTD (J) 125
5.3.4.5. Other food segments 126
Japan 128
ENSUIKO SUGAR REFINING CO., LTD (J) 128
NIPPON BEET SUGAR MANUFACTURING CO., LTD. (J)129
NISSIN SUGAR MANUFACTURING CO., LTD (J) 130
SUNTORY LIMITED (J) 130
China 1
Indonesia 123
Taiwan 123
5.3.5. Oceania 124
5.3.5.1. Food supplements 1
ARLA FOOD INGREDIENTS (SW-DK) 175
ROQUETTE (F) 176
Japan 177
MEIJI FOOD MATERIA CO., Ltd. (Japan) 179
MIE CHEMICAL FOODS COMPANY (J) 181
NISSI CO., LTD. (J) 181
OJI FOREST & PRODUCTS CO., LTD. (J) 182
SHOWA SANGYO CO., LTD (J) 182
SANWA CORNSTARCH CO.,LTD (J) 183
SUNTORY LIMITED (J) 183
TAKARA BIO INC. (J) 184
TAIYO KAGAKU Co (J) 185
Korea 186
MIWON (DAESANG- K) 186
China 187
SHANDONG BAOLINGBAO BIOTECHNOLOGY CO.,
LTD (CN) 187
THE WORLD PREBIOTIC INGREDIENT MARKET
5.3.5.1. Food supplements 1
5.3.5.2. Functional foods 136
5.3.5.2. Infant formula 136
6. SUPPLY AND MAIN SUPPLIERS 138
6.1. Companies presentation 141
6.2. Oligosaccharide and FOS manufacturers 145
USA 145
CARGILL (USA) 145
GTC NUTRITION (US) 147
LAREX INC (US) 149
MATSUTANI AMERICA INC (US) 150
NATIONAL STARCH AND CHEMICAL CO (US) 152
PURAC AMERICA - EUROPE (US) 153
ROXLER LLC (US) 156
South America 159
Europe 162
ORAFTI Active Food Ingredients (B) 162
COSUCRA (B) 167
SENSUS (NL) 171
BEGHIN MEIJI INDUSTRIES (SYRAL GROUP - F/J) 173
LTD (CN) 187
QINDAO UNITED INTERNATIONAL Inc (CN) 192
YUNEHING INDUSTRIAL Co Ltd (CN) 193
HSIN-HO-MEI FRUCTOSE Co., Ltd. (TW) 195
FENCHEM BIOTEK., Ltd. (CN) 196
India 197
CHANDIGARH INDIA (IND) 197
6.3. GOS Manufacturers 199
FRIESLAND FOOD DOMO (NL) 200
KERRY INGREDIENTS (IRL) 202
NISSIN SUGAR MANUFACTURING CO., LTD (J) 204
SAMYANG GENEX ( K) 205
YAKULT PHARMACEUTICALS (J) 206
6.4. Lactulose suppliers 208
MORINAGA (J) 209
SOLVAY (B) 211
ILLOVO SUGAR LTD (SA) 212
6.5. Lactitol suppliers 213
PURAC BIOCHEM. (NL) 214
LONZA (CH) 216
6.6. Lactosucrose Suppliers 217
ENSUIKO SUGAR REFINING CO., LTD (J) 217
HAYASHIBARA (J) 218
7. PROCESSING DATA 219
8. ANNEX: REGULATION 221
PRODUCTION STATISTICS
10. IMPORT- EXPORT STATISTICS 251
LIST OF TABLES
THE WORLD PREBIOTIC INGREDIENT MARKET
Table 14: Texts of reference for food products in the USA. 51
Table 15: List of approved and disapproved health claims in USA 52
Table 16: List of approved Structure-function health claims for Inulin in USA 53
Table 17: Article 12 of the Nutrition Improvement Law 55
Table 18: Approval process in Japan 57
Table 19: Examples of FOSHU approved products with Health Claims 58
Table 20. Price of oligo and polysaccharides 67
Table 21: Market volume by type of prebiotic and by country – 2008 68
Table 22: Inuline market: breakdown by segments -2008 69
Table 23. Western Europe: Consumer market for prebiotic
products, 2000 to 2010 70
Table 23: FOS marke: -2008 74
Table 24: FOS market: breakdown by segments -2008 74
Table 26: Market segments and example of applications for FOS 76
Table 27: GOS market figures 77
Table 28: Theorical GOS market in Infant Formula 78
Table 29: Lactulose market per country - 2007 79
Table 30: Market segments and example of applications for Lactulose
Table 1: Inulin content of various plants 12
Table 2: Consensus on the different functional food effects of
non-digestible oligosaccharides in decreasing order
of established evidence in human studies 14
Table 3: Functional properties of lactulose 21
Table 4: Nutraceutical properties of lactulose 22
Table 5: Functional properties of lactitol
(from J Dairy Sci 78:2584-2589, 1995) 23
Table 6: Non digestible oligosaccharides (NDO) 25
Table 7: Overview of human nutrition studies investigating the
prebiotic (bifidogenic) properties of different
non-digestible oligosaccharides (NDO) 27
Table 8: Product comparison 28
Table 9: Patents regarding the use of oligosaccharide 36
Table 10: Summary on applicable Legislation, Regulation and Guidelines
Table 11: Labeling Claims 45
Table 12: Patented Protection and confidentiality of proprietary information 47
Table 13: Health claims regulations in 74 countries and areas, by category 48
Table 31. Using segments for Lactitol 82
Table 32. Market segments and example of applications of Lactosucrose 83
Table 33. Major synbiotic dairy products 85
Table 34. Use of prebiotics in the European dairy industry 87
Table 35. Use of prebiotics in the European infant formula market
Table 36. Use of prebiotics in the European functional food industry 89
Table 37. Use of prebiotics in the European beverage industry 90
Table 38. Additional prebiotic containing foodstuffs launched in Europe 90
that claim to improve gut health 90
Table 39. Prebiotics used in the European bakery industry 91
Table 40. Use of prebiotics in European food supplements - Europe
Table 41. Use of prebiotics in the European cosmetic market 92
Table 42. Use of prebiotics in the US dairy industry 94
Table 43. Use of prebiotics in the US functional food industry 94
Table 44. Use of prebiotics in the US beverage industry 95
Table 45. Use of prebiotics in the US food supplement market 97
Table 58. Main suppliers of Lactulose and production volumes 184
Table 59. Main suppliers of Lactitol and product range 189
Table 60. Main suppliers of Lactosucrose and product range 193
Table 61. Prebiotics applications 196
Table 62. Applications under Regulation (EC) No 258/97 of
the European Parliament and of the Council of
27 January 1997 concerning novel foods and
novel food ingredients
Table 63. Belgium production of Inulin- 2006 225
Table 64. Belgium production of chicory- 2007 226
Table 65. European Inulin quotas of production - 2007 226
Table 66. US Inulin Import Statistics in metric tons- 2003-2008
Table 67. US Inulin Import Statistics in value (US$) - 2003-2008
Table 68. Inulin World Imports by region in volume
(tons)- 2003-2008 228
Table 69. Inulin World Imports by region in value
THE WORLD PREBIOTIC INGREDIENT MARKET
Table 45. Use of prebiotics in the US food supplement market 97
Table 46. Sales of prebiotics in Japan 99
Sales of Foshu items - 2005 99
Table 47. Major synbiotic dairy products in Japan 105
Table 48. Use of prebiotics in the Asian infant formula market 105
Table 49. Prebiotic use in Infant Formula in Korea 106
Table 50. Prebiotic use in Infant Formula in Indonesia 106
Table 51. Use of prebiotics in the Japanese functional food industry
Table 52. Use of prebiotics in the Asian beverage industry 109
Table 53. Use of prebiotics in the Oceanian food supplements124
Table 54. Use of prebiotics in the Oceanian functional food industry
Table 55. Major producers of oligosaccharides and production volumes 126
Table 56. Main suppliers of dairy prebiotics and product range 175
Table 57. Main lactic acid bacteria drinks produced in Japan by Yakult -2006 182
Table 69. Inulin World Imports by region in value
(US$)- 2003-2008 229
Table 70. Inulin World Exports by region in volume
(tons) - 2003-2008 230
Table 71. Inulin World Exports by region in value
(US$)- 2003-2008 231
Table 72. Extra-European exports of Inulin from the
Netherlands 2008 in tons and ! 232
Table 73. Extra-European exports of Inulin syrup from the
Netherlands 2006 -2008 in tons 233
Table 74. Extra-European exports of Inulin from Belgium -
2007 in tons and ! 234
Table 75. Extra-European exports of Inulin syrup from Belgium
- 2006-2008 in tons 235
Table 76. Imports-Exports of Inulin from EU to all partners -
2008 in tons and ! 236
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THE WORLD PREBIOTIC INGREDIENT MARKET
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2nd Floor, IBRI, 2-2
Minatojima-minamimachi,
Kobe, 650-0047 JAPAN
Phone: +81 78 303 5559
Fax: +81 50 3488 4318
UBIC BRAZIL