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Food Manufacturing Analysis & Statistics, August 2016 (p40)

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Emollients In The Compositions For The Treatment Of Cold Sore : Patent Overview

Emollients In The Compositions For The Treatment Of Cold Sore : Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Emollients are products used to soften skin. Moisturisers are products used to add moisture to the skin. The compositions for the treatment of various skin diseases like cold sore have emollients like ...

  • Industries : Food Manufacturing, Food Manufacturing
Emollients In The Compositions For The Treatment Of Basal Cell Carcinoma : Patent Overview

Emollients In The Compositions For The Treatment Of Basal Cell Carcinoma : Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Emollients are products used to soften skin. Moisturizers are products used to add moisture to the skin. The compositions for the treatment of various skin diseases like basal cell carcinoma have emollients ...

  • Industries : Food Manufacturing, Food Manufacturing
High Fructose Corn Syrup (HFCS) as a Sweetener in Food:Patent Overview

High Fructose Corn Syrup (HFCS) as a Sweetener in Food:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

High fructose corn syrup (HFCS) is a fructose-glucose liquid processed sweetener and food preservative made from cornstarch. Unlike other sugar additives, HFCS delays the expiration date of most foods ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Synthetic Food Colorants in Bakery Products:Patent Overview

Synthetic Food Colorants in Bakery Products:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Synthetic Food Colours, also known as Artificial Food Colours, are manufactured chemically and are the most commonly used dyes in the food. Food colors, colorings, food dyes, food additives, food flavors, ...

  • Industries : Food Manufacturing, Food Manufacturing
Synthetic Food Colorants in Oils & Fats:Patent Overview

Synthetic Food Colorants in Oils & Fats:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Synthetic Food Colours, also known as Artificial Food Colours, are manufactured chemically and are the most commonly used dyes in the food. Food colors, colorings, food dyes, food additives, food flavors, ...

  • Industries : Food Manufacturing, Food Manufacturing
Synthetic Food Colorants in Beverages:Patent Overview

Synthetic Food Colorants in Beverages:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Synthetic Food Colours, also known as Artificial Food Colours, are manufactured chemically and are the most commonly used dyes in the food. Food colors, colorings, food dyes, food additives, food flavors, ...

  • Industries : Food Manufacturing, Food Manufacturing
Sucralose as A Sweetener in Bakery Products:Patent Overview

Sucralose as A Sweetener in Bakery Products:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Sucralose adds sweetness to foods and beverages without adding calories or carbohydrates. As an alternative to sugar and other calorie-containing sweeteners, it can play a role in weight management programs ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Sucralose as A Sweetener in Confectionery:Patent Overview

Sucralose as A Sweetener in Confectionery:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Sucralose adds sweetness to foods and beverages without adding calories or carbohydrates. As an alternative to sugar and other calorie-containing sweeteners, it can play a role in weight management programs ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Sucralose as A Sweetener in Dairy & Frozen Products:Patent Overview

Sucralose as A Sweetener in Dairy & Frozen Products:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Sucralose adds sweetness to foods and beverages without adding calories or carbohydrates. As an alternative to sugar and other calorie-containing sweeteners, it can play a role in weight management programs ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Sucralose as A Sweetener in Meat, Poultry & Seafood Products:Patent Overview

Sucralose as A Sweetener in Meat, Poultry & Seafood Products:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Sucralose adds sweetness to foods and beverages without adding calories or carbohydrates. As an alternative to sugar and other calorie-containing sweeteners, it can play a role in weight management programs ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Sucralose as A Sweetener in Oils & Fats:Patent Overview

Sucralose as A Sweetener in Oils & Fats:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Sucralose adds sweetness to foods and beverages without adding calories or carbohydrates. As an alternative to sugar and other calorie-containing sweeteners, it can play a role in weight management programs ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Sweeteners in Oils & Fats:Patent Overview

Sweeteners in Oils & Fats:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Sweeteners are food additives which are used: - To impart a sweet taste in foodstuffs - As table-top sweeteners As for all food additives, sweeteners are regulated substances which are subject to safety ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Xylitol as A Sweetener in Bakery Products:Patent Overview

Xylitol as A Sweetener in Bakery Products:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Xylitol is a carbohydrate that naturally occurs in vegetables and fruits. The pure form of xylitol has the appearance and taste of sugar. Xylitol is used as a food additive in some of the foods and may ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Xylitol as A Sweetener in Beverages:Patent Overview

Xylitol as A Sweetener in Beverages:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Xylitol is a carbohydrate that naturally occurs in vegetables and fruits. The pure form of xylitol has the appearance and taste of sugar. Xylitol is used as a food additive in some of the foods and may ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Sucralose as A Sweetener in Beverages:Patent Overview

Sucralose as A Sweetener in Beverages:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Sucralose adds sweetness to foods and beverages without adding calories or carbohydrates. As an alternative to sugar and other calorie-containing sweeteners, it can play a role in weight management programs ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Xylitol as A Sweetener in Confectionery:Patent Overview

Xylitol as A Sweetener in Confectionery:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Xylitol is a carbohydrate that naturally occurs in vegetables and fruits. The pure form of xylitol has the appearance and taste of sugar. Xylitol is used as a food additive in some of the foods and may ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Xylitol as A Sweetener in Dairy & Frozen Products:Patent Overview

Xylitol as A Sweetener in Dairy & Frozen Products:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Xylitol is a carbohydrate that naturally occurs in vegetables and fruits. The pure form of xylitol has the appearance and taste of sugar. Xylitol is used as a food additive in some of the foods and may ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Xylitol as A Sweetener in Meat, Poultry & Seafood Products:Patent Overview

Xylitol as A Sweetener in Meat, Poultry & Seafood Products:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Xylitol is a carbohydrate that naturally occurs in vegetables and fruits. The pure form of xylitol has the appearance and taste of sugar. Xylitol is used as a food additive in some of the foods and may ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Xylitol as A Sweetener in Oils & Fats:Patent Overview

Xylitol as A Sweetener in Oils & Fats:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Xylitol is a carbohydrate that naturally occurs in vegetables and fruits. The pure form of xylitol has the appearance and taste of sugar. Xylitol is used as a food additive in some of the foods and may ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Carbohydrases in Bakery Products:Patent Overview

Carbohydrases in Bakery Products:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Carbohydrases in Beverages:Patent Overview

Carbohydrases in Beverages:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Carbohydrases in Confectionery:Patent Overview

Carbohydrases in Confectionery:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Aspartame as a Sweetener in Food:Patent Overview

Aspartame as a Sweetener in Food:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Aspartame is one of the most thoroughly studied food ingredients ever, with more than 200 scientific studies confirming its safety. In 1981 aspartame was approved for use in tabletop sweeteners and various ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Bulk Sweeteners in Food:Patent Overview

Bulk Sweeteners in Food:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Bulk Sweeteners (Polyols) are still carbohydrates but they usually have fewer calories than table sugar (sucrose). They will be however still be converted to blood sugar (glucose) but at a much slowe ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Aspartame in Oils & Fats:Patent Overview

Aspartame in Oils & Fats:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Aspartame is one of the most thoroughly studied food ingredients ever, with more than 200 scientific studies confirming its safety. In 1981 aspartame was approved for use in tabletop sweeteners and various ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Fructose in Confectionery:Patent Overview

Fructose in Confectionery:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Fructose is a naturally occurring simple sugar found in fruit, vegetables, and honey.It is commonly used as a sweetener in some countries in the form of in the form of high fructose corn syrup (HFCS). ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Carbohydrases as A Feed Enzyme in Ruminants:Patent Overview

Carbohydrases as A Feed Enzyme in Ruminants:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Carbohydrases improve the digestibility of carbohydrates in feed, thus increasing the amount of energy an animal can use to develop muscle and grow. Types of carbohydrases include amylase, which breaks ...

  • Industries : Food Manufacturing, Food Manufacturing
Fructose in Beverages:Patent Overview

Fructose in Beverages:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Fructose is a naturally occurring simple sugar found in fruit, vegetables, and honey.It is commonly used as a sweetener in some countries in the form of in the form of high fructose corn syrup (HFCS). ...

  • Industries : Food Manufacturing, Food Manufacturing, Food Ingredient, Food Ingredient
Lactose as A Sweetener in Bakery Products:Patent Overview

Lactose as A Sweetener in Bakery Products:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Lactose is a disaccharide sugar derived from galactose and glucose that is found in milk. The first crude isolation of lactose by Italian physician Fabrizio Bartoletti (1576–1630) was published in 1633. ...

  • Industries : Food Manufacturing, Food Manufacturing
Lactose as A Sweetener in Beverages:Patent Overview

Lactose as A Sweetener in Beverages:Patent Overview

  • $ 500
  • Industry report
  • August 2016
  • by Mordor Intelligence LLP

Lactose is a disaccharide sugar derived from galactose and glucose that is found in milk. The first crude isolation of lactose by Italian physician Fabrizio Bartoletti (1576–1630) was published in 1633. ...

  • Industries : Food Manufacturing, Food Manufacturing
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