Salt in Your Food: The Effects on Health
In “Salt, We Misjudged You” (Sunday Review, June 3), Gary Taubes contends that decades of studies have failed to demonstrate that diets high in salt, or sodium, are harmful, and that advocates of restricting salt “essentially rely on the results from a 30-day trial of salt.”
In fact, huge amounts of evidence from animal, clinical, cohort and intervention studies demonstrate that high-sodium diets raise blood pressure, and that higher blood pressure promotes heart attacks, strokes and kidney disease.
Critics of efforts to reduce salt acknowledge that studies show those two relationships, but demand studies that directly link lower salt to lower risk of heart disease. Such studies have now been done.
The 15-year follow-up on the Trials of Hypertension Prevention found a 30 percent reduction in the risk of heart attacks, strokes and other cardiovascular events.
As the Institute of Medicine recommended in 2010, it’s high time that the Food and Drug Administration began limiting sodium in packaged and restaurant foods.
Advantages and disadvantages of butter and ghee when it comes to cooking
From a nutritional standpoint, both butter and ghee are basically made from the fats of whole milk. Although butter in the United States is almost always made from cow's milk, the ghee used for cooking in India is often made from buffalo milk. Both ghee and butter are usually 80% milk fat or greater in terms of their composition, and about two-thirds of that fat is saturated fat.
How Butter Is Made
Butter is made by separating cream from milk. Since the fat-based cream portion of the milk is lighter than the water and milk solids portion, the cream in fresh milk will eventually rise to the top of the milk over time if the milk is simply left standing. However, a centrifuge that very forcefully spins can be used to speed up this process. (When milk is centrifuged, the lighter cream will stay closer to the center and the heavier water and solid portions will fly to the outside of the centrifuge.) When cream has been separated from milk, it can be churned until it reaches a semi-solid state. That product is what we call butter.
Clarified Butter and Ghee
Clarified butter is butter that has been melted over low heat and allowed to bubble and simmer until most of the water has been evaporated. Clarified butter is also sometimes called drawn butter. Ghee is essentially clarified butter, although traditional ghee-making processes (originating in India, where ghee is very commonly used in cooking) place a focus on exact steps and specific qualities of the clarified butter. The cooking process is usually extended for a longer period of time with ghee, eliminating more of the moisture and also causing the milk solids to caramelize for eventual removal from the ghee through strainers. The highest-quality ghee is obtained when the long-simmered butter is allowed to cool and only the top-most layer is skimmed off. (That layer becomes the ghee that is considered top-quality and used in cooking.)
Health Consequences of Ghee and Butter
Research on ghee and health is limited, but fairly consistent. When ghee is consumed at levels above 10% total calories, it can increase risk of cardiovascular disease. (For a person consuming 1,800 calories per day, 10% of those calories would be 180 calories, or about 20 grams of fat, which equals approximately 2 tablespoons of ghee.) At levels under 10% of total calories, however, ghee appears to help lower cardiovascular risks, especially when other fats consumed during the day are exclusively from plants or plant oils.
Butter, like ghee, can increase risk of cardiovascular disease when consumed in excessive amounts. One research study has shown that 3 tablespoons of butter per day over 4 weeks can increase total cholesterol and LDL-cholesterol. For this reason, if you are going to cook with butter, you will want to keep the amount at a moderate level of no more than 1-2 tablespoons.
The benefits of butter at moderate levels do not yet have the same level of research backing as ghee. However, there is increasing research interest in butter as having some unique potential benefits of its own, particularly in relationship to its vitamin K and vitamin D content. This content may vary, however, depending on the diet and living circumstances of the dairy cow. (We look forward to new research in this area, especially with respect to vitamin K2.)
Types of Fats in Ghee and Butter
When comparing ghee to butter in terms of health, one reason for the more favorable past research record of ghee versus butter might be the increased amount of medium- and short-chain fatty acids in ghee. Butter contains about 12-15% of these medium-chain and short-chain fats, whereas ghee contains about 25%. (Our bodies metabolize medium-chain and short-chain fats differently than long-chain ones, and medium- and short-chain ones are not associated with cardiovascular problems in the same way as the long-chain ones are.)
Ghee Has a Higher Smoke Point than Butter
Ghee tends to have a higher smoke point than butter. For butter, smoke point is typically reached between 325˚-375˚F (163˚-191˚C). Some clarified butters also fall into this general range, but ghee usually has a higher smoke point, between 400˚-500˚F (204˚-260˚C). This higher smoke point can be an advantage when cooking at high heat since smoke point is that moment when heat damage to some of the components in a fat or oil is sufficient to become visible in the form of smoke. When it comes to our health, heating above smoke point is not a good idea with any oil or fat.
Cooking Recommendations
For persons choosing to cook in fat at higher heats in the 400˚-500˚F (204˚-260˚C) range, ghee makes sense to us, provided that it's used in moderation (no more than 1-2 tablespoons per day). Even for a person deciding to cook in fat, however, the use of butter at higher heats does not make sense to us due to its lower smoke point (325˚-375˚F/163˚-191˚C).
The use of butter and ghee at lower heats (300˚-375˚F/163˚-191˚C) may be acceptable, provided once again that both of these animal fats are used in moderation. Whether there are distinct advantages to the use of butter at lower heats versus plant oils is not clear to us from the existing research. In general, however, we do not like the idea of heating plant oils due to the delicate nature of their polyunsaturated fats and phytonutrients. Since butter has far fewer polyunsaturates than plant oils, it might provide a lower heat cooking alternative for this reason. However, the phytonutrient and vitamin content of butter would still be susceptible to heat damage, and since we have not yet seen research to confirm the health benefits of butter in lower heat cooking, we cannot recommend this practice without the benefit of more research. On our website, we offer a method of healthy sautéing that requires no fat or oil of any kind. You can visit the Cooking Healthy section of our website to learn more about this method.
Daily Dark Chocolate Consumption To Lower Risk Of Heart Attack And Stroke
Research Links Daily Dark Chocolate Consumption To Lower Risk Of Heart Attack And Stroke.Dark chocolate has been linked to various health benefits because it contains flavonoids, compounds that area believed to have antihypertensive and anti-inflammatory effects, which relieve pressures on the heart.
At the same time, consumers need to pay attention to their calorie consumption to maintain a healthy diet.Vending and refreshment service operators should pass along health research about products they offer, but they also have to promote healthy habits.
Global Food Ingredients Market Report: 2012 Edition
With great strides in global economic development, witnessed in past few decadmes, significant changes in the social food consumption habits have become a reality. Today, food in numerous forms and varieties is being commercially produced and preserved to meet the varying needs of the modern day society. Food ingredients industry is not only well established but is certain to flourish to meet the requirements of ever expanding food industry and changing social eating preferences. The volume sales of food ingredients, world over, are expected to register a CAGR of approximately 2.7% during 2011-2014.
The major product segments of food ingredients industry include flavors, sweeteners, dairy proteins, cultures, colors, enzymes, and other functional ingredients. The rise in demand for flavors and sweeteners has experienced significant growth in the recent past. With increased consumption of processed food and change in customer preferences, the use of colors and flavors has increased manifold and is expected to further expand in the times to come. Further, the continuing demand for low calorie food would ensure a strong growth in the market for high intensity sweeteners. The important application areas of food ingredients are savory, beverages, dairy, supplements, and bakery products, among others.
When there is general economic development all business activities grow. Growth of food ingredients market is no exception in the wake of global economic development. Further, as global population is on the rise, especially that of middle class, food ingredient market is inevitably growing to meet the increased food requirement. Demand for food ingredients is also fast accelerating to meet the requirements of growing retail food and beverage industry. Moreover, in the present scenario, as people are showing greater concern and focus on health aspects, the food ingredients industry is positively responding by offering solutions addressing this need. However, the industry also faces certain challenges which could dampen its growth prospects. It is established off late, that the numerous food ingredients used in the preparation and preservation of food are also causing health hazards. This is compelling the food ingredient manufacturers to invest in R&D and bring forth non-hazardous ingredients, suitable for use. In addition, the global ingredients industry struggles to meet the challenge of strict regulatory requirements being imposed by authorities world over.
Food ingredients industry is an intensely competitive marketplace with numerous companies operating in the market, ranging from specialist manufacturers to diversified players. Kerry Group is the leading player in the global food ingredients market, offering the broadest portfolio of products. The other significant players include DSM, DuPont, Tate & Lyle, Givaudan, and Chr Hansen, among others.
The present report offers an analysis of the global food ingredients market with a special focus on sub-segments like flavors, sweeteners, food colorants, cultures and enzymes market. It also discusses key growth drivers, opportunities and major challenges faced by the food ingredients industry. The report also profiles major players in the food ingredients market.
By combining SPSS Inc.'s data integration and analysis capabilities with our relevant findings, we have predicted the future growth of the industry. We employed various significant variables that have an impact on this industry and created regression models with SPSS Base to determine the future direction of the industry. Before deploying the regression model, the relationship between several independent or predictor variables and the dependent variable was analyzed using standard SPSS output, including charts, tables and tests.1. Overview
2. Global Food Ingredients Market
2.1 Market Size
Market Volume
Regional Growth
Major Segments
2.2 Geographical Segmentation 2.3 Customers Split of Food Ingredients Market 2.4 End Market of Food Ingredients
3. Food Ingredients - Segment Analysis
3.1 Global Flavors Market
3.1.1 Market Size
3.1.2 Market Characteristics
3.1.3 End User Applications of Flavors
3.1.4 Flavor Market Trends
3.1.5 Key Growth Determinants in the Flavor Segment
3.1.6 Competition in the Flavor Market
3.2 Global Sweetener Market
3.2.1 High Intensity Sweetener Market (HIS)
3.2.2 Natural No Calorie Sweetener – Stevia
3.2.3 The US Sweetener Market
3.2.4 Chinese Sweetener Market
3.3 Global Food Colorants Market
3.3.1 Market Size
3.3.2 The Switch to Natural Colors
3.4 Food Cultures Market
3.5 Food Enzymes Market
4. Market Dynamics
4.1 Growth Drivers
4.1.1 Global Economic Development 4.1.2 Global Population Growth 4.1.3 Growth in Retail Food and Beverage Market 4.1.4 Growing Middle Class 4.1.5 Increasing focus on health
4.2 Challenges
4.2.1 Strict Regulatory Requirements 4.2.2 Health Hazards Associated with Food Additives
5. Competitive Scenario
Competitive OverviewMarket Share
6. Company Profiles
6.1 Kerry Group plc
Business Description
Key Financials
Business Strategies
Investing in Innovation
Growth through Acquisitions
6.2 Royal DSM N.V. (DSM)
Business Description
Key Financials
Business Strategies
Focus on Emerging Markets
Growth through Acquisitions/Partnerships
6.3 Tate & Lyle
Business Description
Key Financials
Business Strategies
Expansion of Specialty Food Ingredients Business
Constant Product Development
6.4 E. I. du Pont de Nemours and Company (DuPont)
Business Description
Key Financials
Business Strategies
Focus on Inclusive Innovation
Creating a Differential Management
7. Market Outlook
7.1 Market Forecast
7.2 Forecast Methodology
7.2.1 Dependent and Independent Variables
7.2.2 Correlation Analysis
7.2.3 Regression Analysis
List of Charts
Global Food Industry Revenues, 2001-2010
Global Food & Beverage Ingredients Market - by Volume, 1999-2010
Global Food & Beverage Ingredients Volume Growth – by Regions, 1999-2010
Global Specialty Food Ingredients Market by Segments – by Value, 2010
Geographical Segmentation of Global Food Ingredients Market, 2010
Customer Split of Food Ingredients Market, 2010
Global Food Ingredients Market by Application, 2011
Global Flavor Market Revenues, 2009-2011
Global Flavor Market Breakdown by End User Application, 2010
Market Share of Leading Players in Global Flavor Market, 2010
Classification of Sweeteners
Global Sweetener Market Breakup by Value, 2009
Global High Intensity Sweetener (HIS) Market, 2005-2010
Global High Intensity Sweetener Market – Value Share by Type, 2010
Global High Intensity Sweetener Market Breakdown by Region, FY11
Worldwide Market for High Purity Stevia (Reb A) Extracts, 2009-2015E
Value Share of Sweeteners Market in the US, 2009
Production Volume of Sugar and Starch Sweeteners in China, 2004-2011E
Global Food Colorant Market Size, 2007-2011E
Global Food and Beverage Color Market by Segments, 2011E
Natural Colors Share of Value by Region, 2009
Natural Color Penetration (by Volume) in Food and Beverages, 2011E
Percentage of New Launches of Confectionary that Contains Natural Colors, 2011E
Global Industrialized End-Product Market, 2009-2016
Global Industrial Enzyme Market by Industries – by Value, 2010
European Food Enzymes Market, 2011 & 2016F
Development of GDP, 2010-2011
Global Population Growth, 2005-2012F
Global Retail Packaged Food – Annual Growth in Key Markets, 2011-2015
Global Retail Beverage Market – Annual Growth in Key Markets, 2011-2015
Change in Middle Class by Region, 2010-2020
Leading Players in Food Ingredients & Flavors Market- Revenue Comparison, 2011
Market Share in Global Specialty Food Ingredients Market Segment, 2010
Kerry's Revenue Breakdown by Business Segments, 2011
Kerry's Revenues and Net Income, 2007-2011
DSM's Revenue Breakdown by Business Segments, 2011
DSM's Revenues and Net Income, 2007-2011
Tate & Lyle's Revenue Breakdown by Business Segments, 2011
Tate & Lyle's Revenues and Net Income, 2007-2011
DuPont's Revenue Breakdown by Business Segments, 2011
DuPont's Revenues and Net Income, 2007-2011
Global Food and Beverage Ingredients Market Volume Forecast, 2010-2014F
List of Tables
Types of Food Ingredients
Comparison of Various Types of Caloric Sweeteners
Sugar and Sweetener Market Size-by Segments, 2010E
Comparison of Major Artificial High Intensity Sweeteners
Potency of Types of Steviol Glycoside from Stevia Plant
Comparison of Stevia with Other Sweeteners
Application of Natural Colors in a Variety of Food Industries and Applications
Application of Cultures
Competitors Matrix of Food Ingredients and Flavors Market
Dependent & Independent Variables, 2004-2010
Correlation Matrix
Model Summary – Coefficient of Determination
Regression Coefficients Output
To order this report:Food Ingredient Industry:
Global Food Ingredients Market Report: 2012 Edition
More
Market Research Report
Check our
Industry Analysis and Insights
The major product segments of food ingredients industry include flavors, sweeteners, dairy proteins, cultures, colors, enzymes, and other functional ingredients. The rise in demand for flavors and sweeteners has experienced significant growth in the recent past. With increased consumption of processed food and change in customer preferences, the use of colors and flavors has increased manifold and is expected to further expand in the times to come. Further, the continuing demand for low calorie food would ensure a strong growth in the market for high intensity sweeteners. The important application areas of food ingredients are savory, beverages, dairy, supplements, and bakery products, among others.
When there is general economic development all business activities grow. Growth of food ingredients market is no exception in the wake of global economic development. Further, as global population is on the rise, especially that of middle class, food ingredient market is inevitably growing to meet the increased food requirement. Demand for food ingredients is also fast accelerating to meet the requirements of growing retail food and beverage industry. Moreover, in the present scenario, as people are showing greater concern and focus on health aspects, the food ingredients industry is positively responding by offering solutions addressing this need. However, the industry also faces certain challenges which could dampen its growth prospects. It is established off late, that the numerous food ingredients used in the preparation and preservation of food are also causing health hazards. This is compelling the food ingredient manufacturers to invest in R&D and bring forth non-hazardous ingredients, suitable for use. In addition, the global ingredients industry struggles to meet the challenge of strict regulatory requirements being imposed by authorities world over.
Food ingredients industry is an intensely competitive marketplace with numerous companies operating in the market, ranging from specialist manufacturers to diversified players. Kerry Group is the leading player in the global food ingredients market, offering the broadest portfolio of products. The other significant players include DSM, DuPont, Tate & Lyle, Givaudan, and Chr Hansen, among others.
The present report offers an analysis of the global food ingredients market with a special focus on sub-segments like flavors, sweeteners, food colorants, cultures and enzymes market. It also discusses key growth drivers, opportunities and major challenges faced by the food ingredients industry. The report also profiles major players in the food ingredients market.
By combining SPSS Inc.'s data integration and analysis capabilities with our relevant findings, we have predicted the future growth of the industry. We employed various significant variables that have an impact on this industry and created regression models with SPSS Base to determine the future direction of the industry. Before deploying the regression model, the relationship between several independent or predictor variables and the dependent variable was analyzed using standard SPSS output, including charts, tables and tests.1. Overview
2. Global Food Ingredients Market
2.1 Market Size
Market Volume
Regional Growth
Major Segments
2.2 Geographical Segmentation 2.3 Customers Split of Food Ingredients Market 2.4 End Market of Food Ingredients
3. Food Ingredients - Segment Analysis
3.1 Global Flavors Market
3.1.1 Market Size
3.1.2 Market Characteristics
3.1.3 End User Applications of Flavors
3.1.4 Flavor Market Trends
3.1.5 Key Growth Determinants in the Flavor Segment
3.1.6 Competition in the Flavor Market
3.2 Global Sweetener Market
3.2.1 High Intensity Sweetener Market (HIS)
3.2.2 Natural No Calorie Sweetener – Stevia
3.2.3 The US Sweetener Market
3.2.4 Chinese Sweetener Market
3.3 Global Food Colorants Market
3.3.1 Market Size
3.3.2 The Switch to Natural Colors
3.4 Food Cultures Market
3.5 Food Enzymes Market
4. Market Dynamics
4.1 Growth Drivers
4.1.1 Global Economic Development 4.1.2 Global Population Growth 4.1.3 Growth in Retail Food and Beverage Market 4.1.4 Growing Middle Class 4.1.5 Increasing focus on health
4.2 Challenges
4.2.1 Strict Regulatory Requirements 4.2.2 Health Hazards Associated with Food Additives
5. Competitive Scenario
Competitive OverviewMarket Share
6. Company Profiles
6.1 Kerry Group plc
Business Description
Key Financials
Business Strategies
Investing in Innovation
Growth through Acquisitions
6.2 Royal DSM N.V. (DSM)
Business Description
Key Financials
Business Strategies
Focus on Emerging Markets
Growth through Acquisitions/Partnerships
6.3 Tate & Lyle
Business Description
Key Financials
Business Strategies
Expansion of Specialty Food Ingredients Business
Constant Product Development
6.4 E. I. du Pont de Nemours and Company (DuPont)
Business Description
Key Financials
Business Strategies
Focus on Inclusive Innovation
Creating a Differential Management
7. Market Outlook
7.1 Market Forecast
7.2 Forecast Methodology
7.2.1 Dependent and Independent Variables
7.2.2 Correlation Analysis
7.2.3 Regression Analysis
List of Charts
Global Food Industry Revenues, 2001-2010
Global Food & Beverage Ingredients Market - by Volume, 1999-2010
Global Food & Beverage Ingredients Volume Growth – by Regions, 1999-2010
Global Specialty Food Ingredients Market by Segments – by Value, 2010
Geographical Segmentation of Global Food Ingredients Market, 2010
Customer Split of Food Ingredients Market, 2010
Global Food Ingredients Market by Application, 2011
Global Flavor Market Revenues, 2009-2011
Global Flavor Market Breakdown by End User Application, 2010
Market Share of Leading Players in Global Flavor Market, 2010
Classification of Sweeteners
Global Sweetener Market Breakup by Value, 2009
Global High Intensity Sweetener (HIS) Market, 2005-2010
Global High Intensity Sweetener Market – Value Share by Type, 2010
Global High Intensity Sweetener Market Breakdown by Region, FY11
Worldwide Market for High Purity Stevia (Reb A) Extracts, 2009-2015E
Value Share of Sweeteners Market in the US, 2009
Production Volume of Sugar and Starch Sweeteners in China, 2004-2011E
Global Food Colorant Market Size, 2007-2011E
Global Food and Beverage Color Market by Segments, 2011E
Natural Colors Share of Value by Region, 2009
Natural Color Penetration (by Volume) in Food and Beverages, 2011E
Percentage of New Launches of Confectionary that Contains Natural Colors, 2011E
Global Industrialized End-Product Market, 2009-2016
Global Industrial Enzyme Market by Industries – by Value, 2010
European Food Enzymes Market, 2011 & 2016F
Development of GDP, 2010-2011
Global Population Growth, 2005-2012F
Global Retail Packaged Food – Annual Growth in Key Markets, 2011-2015
Global Retail Beverage Market – Annual Growth in Key Markets, 2011-2015
Change in Middle Class by Region, 2010-2020
Leading Players in Food Ingredients & Flavors Market- Revenue Comparison, 2011
Market Share in Global Specialty Food Ingredients Market Segment, 2010
Kerry's Revenue Breakdown by Business Segments, 2011
Kerry's Revenues and Net Income, 2007-2011
DSM's Revenue Breakdown by Business Segments, 2011
DSM's Revenues and Net Income, 2007-2011
Tate & Lyle's Revenue Breakdown by Business Segments, 2011
Tate & Lyle's Revenues and Net Income, 2007-2011
DuPont's Revenue Breakdown by Business Segments, 2011
DuPont's Revenues and Net Income, 2007-2011
Global Food and Beverage Ingredients Market Volume Forecast, 2010-2014F
List of Tables
Types of Food Ingredients
Comparison of Various Types of Caloric Sweeteners
Sugar and Sweetener Market Size-by Segments, 2010E
Comparison of Major Artificial High Intensity Sweeteners
Potency of Types of Steviol Glycoside from Stevia Plant
Comparison of Stevia with Other Sweeteners
Application of Natural Colors in a Variety of Food Industries and Applications
Application of Cultures
Competitors Matrix of Food Ingredients and Flavors Market
Dependent & Independent Variables, 2004-2010
Correlation Matrix
Model Summary – Coefficient of Determination
Regression Coefficients Output
To order this report:Food Ingredient Industry:
Global Food Ingredients Market Report: 2012 Edition
More
Market Research Report
Check our
With great strides in global economic development, witnessed in past few decades, significant changes in the social food consumption habits have become a reality. Today, food in numerous forms and varieties is being commercially produced and preserved to meet the varying needs of the modern day society. Food ingredients industry is not only well established but is certain to flourish to meet the requirements of ever expanding food industry and changing social eating preferences. The volume sales of food ingredients, world over, are expected to register a CAGR of approximately 2.7% during 2011-2014.
The major product segments of food ingredients industry include flavors, sweeteners, dairy proteins, cultures, colors, enzymes, and other functional ingredients. The rise in demand for flavors and sweeteners has experienced significant growth in the recent past. With increased consumption of processed food and change in customer preferences, the use of colors and flavors has increased manifold and is expected to further expand in the times to come. Further, the continuing demand for low calorie food would ensure a strong growth in the market for high intensity sweeteners. The important application areas of food ingredients are savory, beverages, dairy, supplements, and bakery products, among others.
When there is general economic development all business activities grow. Growth of food ingredients market is no exception in the wake of global economic development. Further, as global population is on the rise, especially that of middle class, food ingredient market is inevitably growing to meet the increased food requirement. Demand for food ingredients is also fast accelerating to meet the requirements of growing retail food and beverage industry. Moreover, in the present scenario, as people are showing greater concern and focus on health aspects, the food ingredients industry is positively responding by offering solutions addressing this need. However, the industry also faces certain challenges which could dampen its growth prospects. It is established off late, that the numerous food ingredients used in the preparation and preservation of food are also causing health hazards. This is compelling the food ingredient manufacturers to invest in R&D and bring forth non-hazardous ingredients, suitable for use. In addition, the global ingredients industry struggles to meet the challenge of strict regulatory requirements being imposed by authorities world over.
Food ingredients industry is an intensely competitive marketplace with numerous companies operating in the market, ranging from specialist manufacturers to diversified players. Kerry Group is the leading player in the global food ingredients market, offering the broadest portfolio of products. The other significant players include DSM, DuPont, Tate & Lyle, Givaudan, and Chr Hansen, among others.
The present report offers an analysis of the global food ingredients market with a special focus on sub-segments like flavors, sweeteners, food colorants, cultures and enzymes market. It also discusses key growth drivers, opportunities and major challenges faced by the food ingredients industry. The report also profiles major players in the food ingredients market.
By combining SPSS Inc.'s data integration and analysis capabilities with our relevant findings, we have predicted the future growth of the industry. We employed various significant variables that have an impact on this industry and created regression models with SPSS Base to determine the future direction of the industry. Before deploying the regression model, the relationship between several independent or predictor variables and the dependent variable was analyzed using standard SPSS output, including charts, tables and tests.1. Overview
2. Global Food Ingredients Market
2.1 Market Size
Market Volume
Regional Growth
Major Segments
2.2 Geographical Segmentation 2.3 Customers Split of Food Ingredients Market 2.4 End Market of Food Ingredients
3. Food Ingredients - Segment Analysis
3.1 Global Flavors Market
3.1.1 Market Size
3.1.2 Market Characteristics
3.1.3 End User Applications of Flavors
3.1.4 Flavor Market Trends
3.1.5 Key Growth Determinants in the Flavor Segment
3.1.6 Competition in the Flavor Market
3.2 Global Sweetener Market
3.2.1 High Intensity Sweetener Market (HIS)
3.2.2 Natural No Calorie Sweetener – Stevia
3.2.3 The US Sweetener Market
3.2.4 Chinese Sweetener Market
3.3 Global Food Colorants Market
3.3.1 Market Size
3.3.2 The Switch to Natural Colors
3.4 Food Cultures Market
3.5 Food Enzymes Market
4. Market Dynamics
4.1 Growth Drivers
4.1.1 Global Economic Development 4.1.2 Global Population Growth 4.1.3 Growth in Retail Food and Beverage Market 4.1.4 Growing Middle Class 4.1.5 Increasing focus on health
4.2 Challenges
4.2.1 Strict Regulatory Requirements 4.2.2 Health Hazards Associated with Food Additives
5. Competitive Scenario
Competitive OverviewMarket Share
6. Company Profiles
6.1 Kerry Group plc
Business Description
Key Financials
Business Strategies
Investing in Innovation
Growth through Acquisitions
6.2 Royal DSM N.V. (DSM)
Business Description
Key Financials
Business Strategies
Focus on Emerging Markets
Growth through Acquisitions/Partnerships
6.3 Tate & Lyle
Business Description
Key Financials
Business Strategies
Expansion of Specialty Food Ingredients Business
Constant Product Development
6.4 E. I. du Pont de Nemours and Company (DuPont)
Business Description
Key Financials
Business Strategies
Focus on Inclusive Innovation
Creating a Differential Management
7. Market Outlook
7.1 Market Forecast
7.2 Forecast Methodology
7.2.1 Dependent and Independent Variables
7.2.2 Correlation Analysis
7.2.3 Regression Analysis
List of Charts
Global Food Industry Revenues, 2001-2010
Global Food & Beverage Ingredients Market - by Volume, 1999-2010
Global Food & Beverage Ingredients Volume Growth – by Regions, 1999-2010
Global Specialty Food Ingredients Market by Segments – by Value, 2010
Geographical Segmentation of Global Food Ingredients Market, 2010
Customer Split of Food Ingredients Market, 2010
Global Food Ingredients Market by Application, 2011
Global Flavor Market Revenues, 2009-2011
Global Flavor Market Breakdown by End User Application, 2010
Market Share of Leading Players in Global Flavor Market, 2010
Classification of Sweeteners
Global Sweetener Market Breakup by Value, 2009
Global High Intensity Sweetener (HIS) Market, 2005-2010
Global High Intensity Sweetener Market – Value Share by Type, 2010
Global High Intensity Sweetener Market Breakdown by Region, FY11
Worldwide Market for High Purity Stevia (Reb A) Extracts, 2009-2015E
Value Share of Sweeteners Market in the US, 2009
Production Volume of Sugar and Starch Sweeteners in China, 2004-2011E
Global Food Colorant Market Size, 2007-2011E
Global Food and Beverage Color Market by Segments, 2011E
Natural Colors Share of Value by Region, 2009
Natural Color Penetration (by Volume) in Food and Beverages, 2011E
Percentage of New Launches of Confectionary that Contains Natural Colors, 2011E
Global Industrialized End-Product Market, 2009-2016
Global Industrial Enzyme Market by Industries – by Value, 2010
European Food Enzymes Market, 2011 & 2016F
Development of GDP, 2010-2011
Global Population Growth, 2005-2012F
Global Retail Packaged Food – Annual Growth in Key Markets, 2011-2015
Global Retail Beverage Market – Annual Growth in Key Markets, 2011-2015
Change in Middle Class by Region, 2010-2020
Leading Players in Food Ingredients & Flavors Market- Revenue Comparison, 2011
Market Share in Global Specialty Food Ingredients Market Segment, 2010
Kerry's Revenue Breakdown by Business Segments, 2011
Kerry's Revenues and Net Income, 2007-2011
DSM's Revenue Breakdown by Business Segments, 2011
DSM's Revenues and Net Income, 2007-2011
Tate & Lyle's Revenue Breakdown by Business Segments, 2011
Tate & Lyle's Revenues and Net Income, 2007-2011
DuPont's Revenue Breakdown by Business Segments, 2011
DuPont's Revenues and Net Income, 2007-2011
Global Food and Beverage Ingredients Market Volume Forecast, 2010-2014F
List of Tables
Types of Food Ingredients
Comparison of Various Types of Caloric Sweeteners
Sugar and Sweetener Market Size-by Segments, 2010E
Comparison of Major Artificial High Intensity Sweeteners
Potency of Types of Steviol Glycoside from Stevia Plant
Comparison of Stevia with Other Sweeteners
Application of Natural Colors in a Variety of Food Industries and Applications
Application of Cultures
Competitors Matrix of Food Ingredients and Flavors Market
Dependent & Independent Variables, 2004-2010
Correlation Matrix
Model Summary – Coefficient of Determination
Regression Coefficients Output
To order this report:Food Ingredient Industry:
Global Food Ingredients Market Report: 2012 Edition
More
Market Research Report
Check our
Industry Analysis and Insights
The major product segments of food ingredients industry include flavors, sweeteners, dairy proteins, cultures, colors, enzymes, and other functional ingredients. The rise in demand for flavors and sweeteners has experienced significant growth in the recent past. With increased consumption of processed food and change in customer preferences, the use of colors and flavors has increased manifold and is expected to further expand in the times to come. Further, the continuing demand for low calorie food would ensure a strong growth in the market for high intensity sweeteners. The important application areas of food ingredients are savory, beverages, dairy, supplements, and bakery products, among others.
When there is general economic development all business activities grow. Growth of food ingredients market is no exception in the wake of global economic development. Further, as global population is on the rise, especially that of middle class, food ingredient market is inevitably growing to meet the increased food requirement. Demand for food ingredients is also fast accelerating to meet the requirements of growing retail food and beverage industry. Moreover, in the present scenario, as people are showing greater concern and focus on health aspects, the food ingredients industry is positively responding by offering solutions addressing this need. However, the industry also faces certain challenges which could dampen its growth prospects. It is established off late, that the numerous food ingredients used in the preparation and preservation of food are also causing health hazards. This is compelling the food ingredient manufacturers to invest in R&D and bring forth non-hazardous ingredients, suitable for use. In addition, the global ingredients industry struggles to meet the challenge of strict regulatory requirements being imposed by authorities world over.
Food ingredients industry is an intensely competitive marketplace with numerous companies operating in the market, ranging from specialist manufacturers to diversified players. Kerry Group is the leading player in the global food ingredients market, offering the broadest portfolio of products. The other significant players include DSM, DuPont, Tate & Lyle, Givaudan, and Chr Hansen, among others.
The present report offers an analysis of the global food ingredients market with a special focus on sub-segments like flavors, sweeteners, food colorants, cultures and enzymes market. It also discusses key growth drivers, opportunities and major challenges faced by the food ingredients industry. The report also profiles major players in the food ingredients market.
By combining SPSS Inc.'s data integration and analysis capabilities with our relevant findings, we have predicted the future growth of the industry. We employed various significant variables that have an impact on this industry and created regression models with SPSS Base to determine the future direction of the industry. Before deploying the regression model, the relationship between several independent or predictor variables and the dependent variable was analyzed using standard SPSS output, including charts, tables and tests.1. Overview
2. Global Food Ingredients Market
2.1 Market Size
Market Volume
Regional Growth
Major Segments
2.2 Geographical Segmentation 2.3 Customers Split of Food Ingredients Market 2.4 End Market of Food Ingredients
3. Food Ingredients - Segment Analysis
3.1 Global Flavors Market
3.1.1 Market Size
3.1.2 Market Characteristics
3.1.3 End User Applications of Flavors
3.1.4 Flavor Market Trends
3.1.5 Key Growth Determinants in the Flavor Segment
3.1.6 Competition in the Flavor Market
3.2 Global Sweetener Market
3.2.1 High Intensity Sweetener Market (HIS)
3.2.2 Natural No Calorie Sweetener – Stevia
3.2.3 The US Sweetener Market
3.2.4 Chinese Sweetener Market
3.3 Global Food Colorants Market
3.3.1 Market Size
3.3.2 The Switch to Natural Colors
3.4 Food Cultures Market
3.5 Food Enzymes Market
4. Market Dynamics
4.1 Growth Drivers
4.1.1 Global Economic Development 4.1.2 Global Population Growth 4.1.3 Growth in Retail Food and Beverage Market 4.1.4 Growing Middle Class 4.1.5 Increasing focus on health
4.2 Challenges
4.2.1 Strict Regulatory Requirements 4.2.2 Health Hazards Associated with Food Additives
5. Competitive Scenario
Competitive OverviewMarket Share
6. Company Profiles
6.1 Kerry Group plc
Business Description
Key Financials
Business Strategies
Investing in Innovation
Growth through Acquisitions
6.2 Royal DSM N.V. (DSM)
Business Description
Key Financials
Business Strategies
Focus on Emerging Markets
Growth through Acquisitions/Partnerships
6.3 Tate & Lyle
Business Description
Key Financials
Business Strategies
Expansion of Specialty Food Ingredients Business
Constant Product Development
6.4 E. I. du Pont de Nemours and Company (DuPont)
Business Description
Key Financials
Business Strategies
Focus on Inclusive Innovation
Creating a Differential Management
7. Market Outlook
7.1 Market Forecast
7.2 Forecast Methodology
7.2.1 Dependent and Independent Variables
7.2.2 Correlation Analysis
7.2.3 Regression Analysis
List of Charts
Global Food Industry Revenues, 2001-2010
Global Food & Beverage Ingredients Market - by Volume, 1999-2010
Global Food & Beverage Ingredients Volume Growth – by Regions, 1999-2010
Global Specialty Food Ingredients Market by Segments – by Value, 2010
Geographical Segmentation of Global Food Ingredients Market, 2010
Customer Split of Food Ingredients Market, 2010
Global Food Ingredients Market by Application, 2011
Global Flavor Market Revenues, 2009-2011
Global Flavor Market Breakdown by End User Application, 2010
Market Share of Leading Players in Global Flavor Market, 2010
Classification of Sweeteners
Global Sweetener Market Breakup by Value, 2009
Global High Intensity Sweetener (HIS) Market, 2005-2010
Global High Intensity Sweetener Market – Value Share by Type, 2010
Global High Intensity Sweetener Market Breakdown by Region, FY11
Worldwide Market for High Purity Stevia (Reb A) Extracts, 2009-2015E
Value Share of Sweeteners Market in the US, 2009
Production Volume of Sugar and Starch Sweeteners in China, 2004-2011E
Global Food Colorant Market Size, 2007-2011E
Global Food and Beverage Color Market by Segments, 2011E
Natural Colors Share of Value by Region, 2009
Natural Color Penetration (by Volume) in Food and Beverages, 2011E
Percentage of New Launches of Confectionary that Contains Natural Colors, 2011E
Global Industrialized End-Product Market, 2009-2016
Global Industrial Enzyme Market by Industries – by Value, 2010
European Food Enzymes Market, 2011 & 2016F
Development of GDP, 2010-2011
Global Population Growth, 2005-2012F
Global Retail Packaged Food – Annual Growth in Key Markets, 2011-2015
Global Retail Beverage Market – Annual Growth in Key Markets, 2011-2015
Change in Middle Class by Region, 2010-2020
Leading Players in Food Ingredients & Flavors Market- Revenue Comparison, 2011
Market Share in Global Specialty Food Ingredients Market Segment, 2010
Kerry's Revenue Breakdown by Business Segments, 2011
Kerry's Revenues and Net Income, 2007-2011
DSM's Revenue Breakdown by Business Segments, 2011
DSM's Revenues and Net Income, 2007-2011
Tate & Lyle's Revenue Breakdown by Business Segments, 2011
Tate & Lyle's Revenues and Net Income, 2007-2011
DuPont's Revenue Breakdown by Business Segments, 2011
DuPont's Revenues and Net Income, 2007-2011
Global Food and Beverage Ingredients Market Volume Forecast, 2010-2014F
List of Tables
Types of Food Ingredients
Comparison of Various Types of Caloric Sweeteners
Sugar and Sweetener Market Size-by Segments, 2010E
Comparison of Major Artificial High Intensity Sweeteners
Potency of Types of Steviol Glycoside from Stevia Plant
Comparison of Stevia with Other Sweeteners
Application of Natural Colors in a Variety of Food Industries and Applications
Application of Cultures
Competitors Matrix of Food Ingredients and Flavors Market
Dependent & Independent Variables, 2004-2010
Correlation Matrix
Model Summary – Coefficient of Determination
Regression Coefficients Output
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Industry Analysis and Insights
Stay Fit Eating at Healthy Food Asian Cuisine
Do you love Chinese food but want to stick to a healthy diet?
Well, look no further than Healthy Food Asian Cuisine at 575 Bloomfield Ave., a restaurant that aims to cook Asian fusion food with wholesome ingredients without losing that rich taste.
“I only cook with fresh vegetables,” owner and cook Jimmy Chen explained about his family restaurant. “We use absolutely no canned food.”
And the best part — the price doesn’t reflect the cost of the fresher food than its over-oiled competition. Chen works the kitchen with his wife and kids to keep costs low and the food healthy.
“I go to the Chinese market and order everything myself,” Chen said. “And since we cook so many vegetables, we buy in bulk so it doesn’t cost any more.”
Which is why the nine-month-old family restaurant is able to keep up its garden-fresh style — a style that stays away from more oil.
“I’d rather steam something than cook it for a while in a lot of oil,” he explained about the menu that consists of mainly steamed vegetables with the sauces on the side.
He thinks the sauce on the side adds flavor yet gives people the opportunity to put on as much or as little as they like. He said he learned this in cooking for 20 years in hotels in China. He believes less sauce adds a fresher flavor.
Every dish is prepared with trans fat-free and cholesterol-free canola oil, which has half the saturated fat and absolutely no monosodium glutamate (MSG).
The restaurant will deliver to surrounding towns up to 10 miles away with a $10 minimum order.
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