Calcium Fortification In Beverages - Ingredients Trends and Market Insights

  • ID: 2816949
  • April 2014
  • 44 Pages
  • Canadean Ltd
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In the US, 43% of the population, including almost 70% of older women, uses dietary supplements containing calcium

Review of Calcium fortification ingredients typically used in fortification of Foods and Beverages. Specific focus on Calcium types and ingredient industry key players. The need and relevance for various consumer age groups as well as demographic differences in relation to bone health. The report investigates the use of calcium fortifiers in Non-Dairy Alternatives and Soft Drinks as well as the challenges of formulating products for this segment. Furthermore the intake recommendations and discussion on approved health claims and labeling issues are presented..

Why was the report written?

This report was written as calcium intake recommendations have been in place for decades, but the global population is still facing deficiencies and related health issues.

What is the current market landscape and what is changing?

The need of fortified products is growing as more than 200 million persons are affected by osteoporosis and the increasing ageing population will create further needs. Besides dairy and dietary supplements, the beverage sector is the most promising sector for this type of fortification as non-dairy alternatives to the daily nutrition.


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1 Introduction
1.1 Report Description
1.1.1 Why a report on Calcium Fortification?
1.1.2 Scope of the Report
1.2 Research Methodology
1.2.1 Secondary Research
1.2.2 Primary Research

2 Executive Summary

3 Basics of Calcium
3.1 Origin, Structure, and Properties
3.2 Bone Health and Calcium
3.2.1 RDI Levels of Calcium for Men and Women
3.3 Calcium beyond Skeletal Function
3.4 Excess Intake of Calcium
3.5 Cardiovascular Diseases and Blood Pressure
3.6 Others

4 Daily Nutrition and Calcium
4.1.1 Dairy Products
4.1.2 Vegetables and Fruits

5 Calcium Fortification and Labeling
5.1.1 Methods and Economics of Calcium Fortification
5.2 Regulatory Status of Calcium
5.2.1 European Food Safety Authority (EFSA)
5.2.2 Food and Drug Association (FDA)

6 Calcium Ingredients Supply Overview
6.1 Raw Materials and Ingredient Manufacturing
6.1.1 Calcium Phosphate
6.1.2 Calcium carbonate
6.1.3 Calcium chloride
6.1.1 Calcium citrate (Tricalcium citrate)
6.1.2 Calcium gluconate
6.1.3 Calcium lactate
6.1.4 Calcium hydroxyapatite

7 Ingredient Selection Criteria
7.1.1 Solubility
7.1.2 Touch and Mouth feel
7.1.3 Calcium Content
7.1.4 Bioavailability and Economic considerations

8 Ingredient Suppliers
8.1.1 Calcium Ingredient Suppliers are Concentrated in North America and Europe
8.2 Ingredient Examples
8.2.1 Algae
8.2.2 Milk
8.2.3 Egg shell
8.2.4 Others

9 Consumer Product Manufacturers
9.1.1 Calcium Delivery Formats
9.1.2 Calcium Delivery Combinations
9.2 Cases
9.2.1 Beverages
9.2.2 Soft Drinks
9.2.1 Dairy or Dairy Like Products
9.2.2 Bakery and Confectionery
9.2.3 Dietary Supplements
9.2.4 Others

10 Patents
10.1.1 Global Calcium Fortification Patents by Region, 2003 to 2013
10.1.2 Global Calcium Fortification Patents by Applicant, 2003 to 2013
10.1.3 Global Calcium Fortification Patents by Year, 2003 to 2013

11 Appendix
11.1 About
11.2 Disclaimer

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Note: Product cover images may vary from those shown





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