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Ingredient Trends in Packaged Food – Solutions For a Demanding Market
Euromonitor International, Dec 2009
This report looks at trends in ingredient use by the packaged food industry. It starts by highlighting the major drivers of supply and demand in packaged food ingredients, and then looks in more detail at market sizes, trends and developments in individual categories.
It focuses on the following important ingredient categories/groups:
- Acidulants
- Botanicals, carotenoids, phytoestrogens
- Cocoa liquor, cocoa powder
- Colours
- Cultures
- Emulsifiers
- Enzymes
- Fats and oils
- Flavours, flavour enhancers
- Polysaccharides and oligosaccharides
- Preservatives and antioxidants
- Proteins
- Sweeteners
- Vitamins and derivatives
The emphasis tends to be on additive-style ingredients rather than bulk ingredients. However, fats and oils and bulk sweeteners are included, as these categories are generating interesting debate and are home to some notable new-generation ingredients. Several other commodity-style ingredient categories of less immediate interest have been excluded, eg milk ingredients (89% of which used in dairy applications) and flours (used 80% in bakery applications).
Individual sections address key trends specific to each of the 14 categories listed above. A regional analysis is also included to highlight global differences in ingredient usage and prospects
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