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    Current and Future Trends in Food Preservatives: Market and Technical Insights

    Author: Leatherhead Food Research Published: September 2011

    Member Price $1,339.39

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    Current and Future Trends in Food Preservatives: Market and Technical Insights 

    Description

    Current & Future Trends in Food Preservatives: Market & Technical Insights is a new report from Leatherhead Food Research providing the latest insights on the technological and market trends in the use of food preservatives. The report discusses the key research drivers and knowledge gaps as well as identifying key challenges faced by the food and drinks industry and analysing the factors affecting demand for food preservatives.

    Technical insights
    This report contains a matrix of preservatives, their manufacturers and current applications across a wide range of sectors (e.g. meat and meat products, beverages and dairy products), thereby providing an up-to-date understanding of the use of preservatives by the food industry. The factors affecting the activity of the different groups of compounds in the different products are also identified and discussed, using input from Leatherhead’s team of expert food safety advisors. Trends in food preservatives used in New Product Development (NPD) are also discussed and illustrated with specific examples.

    In addition this report highlights recent technological advancements and future trends in food preservatives, and covers topics such as use of marine ingredients and use of nanoparticles. The report also identifies the latest developments in the use of bacteriophages and provides evidence of the role of microbial communication systems (quorum sensing) in food spoilage. Suggestions are made regarding how this link could potentially be used to devise and influence food preservation strategies. 

    Market insights
    The market aspect of the report intends to provide a comprehensive overview of the current market, as well as give an indication of future trends and developments within the industry. A section on market drivers and barriers considers aspects such as the rise in convenience foods demanding a longer shelf life, as well as the removal of preservatives in order to comply with consumer demands and the effect these demands are currently having, and will have, on the growth of the overall market. The future of synthetic preservatives is covered in more detail, owing to the huge potential this has on changing the shape and direction of the preservatives market.

    In terms of data, the size of the organic preservatives market is detailed in value terms, with a further breakdown into specific categories e.g. sorbates, benzoates etc. also provided. Furthermore, a discussion of the inorganic (i.e. nitrites and nitrates) and the antimicrobials markets is included; with the latter including detail on the types of antimicrobials commonly used and their applications in the various food categories. Industry structure is provided via identification of the key global suppliers and the types of preservatives which are currently supplied.

    A strong indicator of market performance is through the number and type of product launches which contain the preservatives reviewed in this report (i.e. organic, inorganic and antimicrobial). A detailed analysis of launches within several key sectors is provided. These include beverages, dairy, fresh produce and meat products, while the active packaging sector (e.g. plastic films containing preservatives) is also discussed.

    Features

    Authors/contributors

    Leatherhead Food Research

    Contents

    82 pages. 30 Charts and Tables. Comb bound or PDF.

    1. INTRODUCTION
    1.1 About Leatherhead
    1.2 Research Objectives and Overview
    1.3 Research Method
    1.4 Currency Conversions

    2. EXECUTIVE SUMMARY
    2.1 Technical Insights
    2.2 Market Insights

    3.  MARKET DRIVERS AND RESEARCH
    3.1 Market Drivers and Barriers
    3.2 Current Scientific Research and Knowledge Gaps

    4. INTRODUCTION TO FOOD PRESERVATIVES
    4.1 Antimicrobials: Use in Food
    4.1.1 Common Mode(s) of Action
    4.2 Synthetic vs. Natural Preservatives

    5. KEY PRESERVATIVES IN BEVERAGES
    5.1 Overview of Key Preservatives used in Different Products
    5.2 Microbiology of Beverages
    5.3 Use of Preservatives in Beverages

    6. KEY PRESERVATIVES IN DAIRY PRODUCTS
    6.1 Overview of Key Preservatives used in Different Products
    6.2 Microbiology of Dairy Products
    6.3 Use of Preservatives in Dairy Products

    7. KEY PRESERVATIVES IN FRUITS & VEGETABLES
    7.1 Overview of Key Preservatives used in Different Products
    7.2 Microbiology of Fruits & Vegetables
    7.3 Use of Preservatives in Fruits & Vegetables

    8. KEY PRESERVATIVES IN MEAT AND MEAT PRODUCTS
    8.1 Overview of Key Preservatives used in Different Products
    8.2 Microbiology of Meat and Meat Products
    8.3 Use of Preservatives in Meat and Meat Products

    9. THE GLOBAL PRESERVATIVES MARKET
    9.1 Global Preservatives Market Size and Trends
    9.2 Key Trends Impacting the Market
    9.3 Industry Structure
    9.4 Applications of Preservatives by Product Sector
    9.4.1 Beverages
    9.4.2 Dairy
    9.4.3 Fresh Produce
    9.4.4 Meat and Meat Products
    9.3.5 Active Packaging

    10. FUTURE TRENDS IN FOOD PRESERVATION
    10.1 Technical Outlook
    10.1.1 Quorum Sensing
    10.1.2 Bacteriophages
    10.1.3 Micro-algae
    10.1.4 Nanoparticles
    10.1.5 Bio-active Cultures and Bacteriocins
    10.2 Market Outlook
    10.2.1 Growth and Development
    10.2.2 Future Trends and Innovations

    Table of Figures

    Figure 1: Natural Food Preservation – Research Drivers
    Figure 2: Global Organic Preservatives Market Segmentation by Product Type (based on value data (USDm 2010))
    Figure 3: New Product Launches – Use of Preservatives (2006-2010)
    Figure 4: New Product Launches within Key Categories – Use of Preservatives (2006-2010)
    Figure 5: The Use of Preservatives in Beverage* Products (2010)
    Figure 6: Trends in the Use of Benzoates and Sorbates in the Beverage* Industry (2006-2010)
    Figure 7: Use of Benzoates and Sorbates in Key Beverage* Sub-Categories (2010)
    Figure 8: The Use of Preservatives in the Dairy Industry (2010)
    Figure 9: Trends in the Use of Sorbates and Lactates in the Dairy Industry (2006-
    2010)
    Figure 10: Trends in the use of Sorbates and Lactates in Key Dairy Sub-Categories (2010)
    Figure 11: The Use of Preservatives in the Fresh Produce Industry (2010)
    Figure 12: Trends in the Use of Sorbates, Sulphites and Benzoates in the Fresh Produce* Industry (2006-2010)
    Figure 13: Trends in the use of Sorbates, Lactates and Other Preservatives in Key Fresh Produce* Sub-Categories (2010)
    Figure 14: The Use of Preservatives in the Meat, Fish and Eggs Industry (2010)
    Figure 15: Trends in the Use of Key Preservatives in the Meat, Fish and Eggs Industry (2006-2010)

    Table of Tables

    Table 1: Currency Conversion Table (2010)
    Table 2: Market Drivers and Barriers
    Table 3: Global Market for Key Sectors – Total Market vs. ‘No Additives/Preservatives’ Claim Launches (2010)
    Table 4: Main Preservative Groups, EU Permitted Versions and Major Product Applications 9
    Table 5: Preservatives in Beverages: Quick Reference
    Table 6: Preservatives in Dairy Products: Quick Reference
    Table 7: Preservatives in Fruits & Vegetables: Quick Reference
    Table 8: Preservatives in Meat and Meat Products: Quick Reference
    Table 9: Global Preservatives Market by Value (2006-2010)
    Table 10: Global Organic Preservatives Market by Sector (2006-2010)
    Table 11: European Natural Antimicrobials Market by Key Preservative and Application, Number of Product Launches in 2009-2010
    Table 12: Key Suppliers of Preservatives
    Table 13: Examples of Micro-algae Reported as Having High Antibacterial Activity
    Table 14: Examples of Micro-algae Reported as Having Intermediate to High Antifungal Activity
    Table 15: Future Global Preservatives Market by Value (2010-2015)

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