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U.S. Fat Replacers Markets
Frost & Sullivan, June 2001
Improving Taste and Flavor of Fat Replacement Products Crucial for Success
More and more consumers are buying healthy foods in their quest to reduce
their overall fat intake. As fat replacer producers have learned, the public's
taste buds often supercede their drive for nutritional lifestyles. General
disappointment with the lack of taste of fat-free products is restraining
demand for fat replacers and participants must keep flavor a high priority to
capitalize on this potentially lucrative field.
This Frost & Sullivan report analyzes the markets for major types of fat
replacers, including carbohydrate-, protein-, and fat-based fat replacers. By
evaluating drivers and restraints and providing expert forecasts, this report
gives its users an insightful guide to an expanding industry.
Participants Must Overcome Negative Publicity About Olestra to Maximize
Market Share
Introduced in 1996, Olestra is a fat-based fat replacer approved for use in
savory snacks such as potato chips and crackers. Thought to have great
potential, clinical tests found that Olestra consumption reduced absorption of
important nutrients and could cause abdominal symptoms in some consumers.
Consequently, the Olestra market plummeted. Now participants are faced
with managing the backlash against similar products.
Consumer awareness of the possible side effects of Olestra has negatively
affected the sales of Salatrim, another fat-based fat replacer, says the
research's author. Not only must companies develop products that are free of
these potential problems, they must also allay concerns over current
products. This analysis, which tracks industry trends and identifies challenges,
can help your company anticipate and overcome obstacles ahead.
Support from Health Organizations Strengthens Fat Replacer Cause
One means of overcoming consumer concerns is through positive support
from well-known health organizations. The American Dietetic Association
(ADA), the American Institute for Cancer Research (AICR), the International
Food Information Council (IFIC), and the Calorie Control Council (CCC)
promote fat replacers as a way to help consumers moderate fat intake, says
the author.
Working with health organizations to strengthen the credibility of fat
replacers should help win over consumers and sustain industry growth over
the long term. By assessing the impact of trends on the marketplace and
identifying winning strategies, this report will enable current participants and
prospective entrants to develop an effective business plan.
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