World Fat Replacers Market

World Fat Replacers Market

This report analyzes the US market for Fat Replacers in Metric Tons and US$ Million. The major product segments analyzed are Carbohydrate-Based Fat Replacers (Starch-Based Fat Replacers, & Hydrocolloid-Based Fat Replacers), Protein-Based Fat Replacers, and Fat-Based Fat Replacers. The end-use markets analyzed for Carbohydrate-Based Fat Replacers are Dairy Industry, Meat Industry, Processed Food Industry, and Other Industries (Including Bakery Industry, Confectionery Industry and Snack Foods Industry), for Protein-Based Fat Replacers are Dairy Industry, Meat Industry, and Other Industries (Including Bakery Industry and Processed Food Industry), and for Fat-Based Fat Replacers are Dairy Industry, Snack Food Industry, and Bakery & Confectionery Industry. Annual forecasts are provided for the period of 2001 through 2015. The report profiles 63 companies including many key and niche players such as Adept Solutions, Inc., Advanced Food Systems, Inc., CP Kelco, California Natural Products, Carrageenan Company, FMC BioPolymer, Grain Processing Corporation, Gum Technology Corporation, Hercules, Inc., Aqualon Group, Jarchem Industries, Inc., Kraft Food Ingredients Corporation, National Starch Food Innovation Group, P&G Food Ingredients, PROTIENT, Inc., TIC Gums, Inc., and Z-Trim Holdings, Inc. Market data and analytics are derived from primary and secondary research. Company profiles are mostly extracted from URL research and reported select online sources.

FAT REPLACERS MCP-1850
A US MARKET REPORT


CONTENTS


I. INTRODUCTION, METHODOLOGY & PRODUCT DEFINITIONS

Study Reliability and Reporting Limitations I-1
Disclaimers I-2
Data Interpretation & Reporting Level I-2
Quantitative Techniques & Analytics I-3
Product Definitions and Scope of Study I-3
Product Segments I-3
End Use Industries I-3
Fat Replacers: An Overview I-4
Fat Replacers - A Classification I-4
Carbohydrate-Based Fat Substitutes I-4
Segmentation of Carbohydrate-Based Fat Replacers I-4
Starch-Based Fat Substitutes I-4
Hydrocolloid-Based Fat Substitutes I-5
Protein-Based Fat Replacers I-6
Types of Protein-Based Fat Replacers I-6
Microparticulated Protein I-6
Soy and Modified Whey Proteins I-6
Others I-7
Fat-Based Fat Replacers I-7


II. A US MARKET REPORT

1. Industry Overview II-1
US Market Poised to Grow II-1
Consolidation - A Foremost Industry Fad II-1
Growth Driving Factors II-1
Market Perspective II-1

2. US Low-fat Food Industry: A Brief Sketch II-3
Low-fat Food Products Flood Market II-3
Fat Replacers and the Dairy Industry II-3
Mature and Recording Steady Growth II-3
Fat Replacers in Processed Meat Industry II-3

3. Market Trends II-5
Huge Demand Witnessed in the US II-5
Protein-Based Ingredients Market - “All Set” to Grow II-5
Players Shifting Base II-5
Increasing Strive for Healthy Diet II-5
Perceived Value of Fat Replacers Luring Industry Majors II-5
Functionality Rewards II-6
A “Tasteful” Growth II-6
Low-Fat Foods Offer Bright Prospects II-6
Changing Lifestyles and Eating Habits II-6
Milk Fat Substitutes - A Growing Market II-7
New Opportunities Thrive for Fat Substitutes II-7
Investments in Processing Technology: Bracing up to Weather
Competition II-7
Emergence of Controlled Fat Intake Trend II-7

4. Key Market Drivers/Restraints II-8
High Demand Propels Value Sales II-8
Rising Health Concerns II-8
Low-Fat Processed Foods Stimulating Growth II-8
Huge Demand for Reduced-Fat Dairy Products Boosts Sales II-8
Trends in the Food Industry Influence the Fat Replacers Market II-9
Low-Calorie and Health Foods Influence the Dairy Market II-9
Market Challenges II-9

5. Product Overview II-10
Fat Replacers: An Overview II-10
End Use Scenario II-10
What Fat Replacers Can Do II-10
Negative Aspect Linked to Fat Replacers II-11
History of Fat Replacers II-11
Fat Replacement - A Meticulous Process II-11
Functions of Low-fat Foods in a Healthy Diet II-12
Fat and Its Functions II-12
Certain Disadvantages Do Exist II-13
Fatty Acids II-13
Fats - A Categorization II-13

6. Product Segments II-14
Fat Replacers - A Classification II-14
Carbohydrate-Based Fat Substitutes II-14
Drawbacks II-14
Segmentation of Carbohydrate-Based Fat Replacers II-14
Starch-Based Fat Substitutes II-14
Hydrocolloid-Based Fat Substitutes II-15
Types of Carbohydrate-Based Fat Replacers II-16
Protein-Based Fat Replacers II-17
Critics Restraint Market Growth II-17
Types of Protein-Based Fat Replacers II-18
Microparticulated Protein II-18
Soy and Modified Whey Proteins II-18
Others II-18
Fat-Based Fat Replacers II-18
Types of Fat-Based Fat Replacers II-19
Combination of Fat Replacers II-20
Functional Fat Reducing Ingredients II-20
Fat Substitutes II-20
Fat Analogs II-20
Fat Extenders II-20
Fat Mimetics II-20
Fat Barriers II-20
Some of the Functional Fat Replacers II-21
Olestra II-21
Is Olestra a Revolutionary Fat Replacer? II-21
Probable Side Effects II-21
Salatrim II-21
Caprenin II-22
Emulsifiers II-22
Z-Trim II-22

7. Regulations Influencing the Fat Replacers Industry II-23
Regulations in the United States II-23
Regulations for New and Existing Ingredients II-23
Fat Replacers and Chemical Contaminants II-24
Labeling of Fat Replacers II-24

8. Product Innovations/Introductions II-26
Advanced Food Systems Introduces ReadiCream and Milk Plus II-26
TIC Gums Launches New Emulsifier II-26
Z Trim Holdings Introduces Low Fat Salad Dressings for Retail II-26
Cargill Introduces TexDesign™ II-26
National Starch Introduces Dairy Replacement Program II-26
Gum Technology Launches New Fat Replacer II-26
FMC Unveils Fat Reducing Technology II-27
ARS Introduces Fat Substitution Additive II-27
FiberGel Unveils Soya and Oat Fat Replacers II-27
FiberGel Offers New Oat Fat Replacer II-27
FiberGel Introduces Non-GMO Fat Substitute II-28

9. Recent Industry Activity II-29
AFC Includes Z Trim® as Ingredient in Food Products II-29
KELCOGEL® Gellan Gum Added to USDA NOP National List II-29
FMC BioPolymer Plans Capacity Expansion II-29
Z-Trim Inks Distribution Agreement with Thorne Research II-29
Z-Trim Signs Deal With South American Bakery II-29
Hamburger Chain Inks Production Deal with FiberGel II-30
FiberGel Obtains Patent Protection in Europe II-30
FMC Hikes Cellulose Gel Prices II-30
McNeil’s Partnership with 3-A-Day of Dairy II-30
Circle Group Starts a New Plant in Illinois II-30
FiberGel Inks an Agreement with Nestle II-30

10. Focus on Select Players II-31
Adept Solutions, Inc. II-31
Advanced Food Systems, Inc. II-31
CP Kelco II-31
California Natural Products II-32
Carrageenan Company II-32
FMC BioPolymer II-32
Grain Processing Corporation II-32
Gum Technology Corporation II-32
Hercules, Inc. II-33
Aqualon Group II-33
Jarchem Industries, Inc. II-33
Kraft Food Ingredients Corporation II-34
National Starch Food Innovation Group II-34
P&G Food Ingredients II-34
PROTIENT, Inc. II-34
TIC Gums, Inc. II-34
Z-Trim Holdings, Inc. II-35

11. US Market Perspective II-36
Table 1: US Recent Past, Current, and Future Analysis for Fat
Replacers by Product Segment - Carbohydrate-Based Fat
Replacers, Protein-Based Fat Replacers, and Fat-Based Fat
Replacers Independently Analyzed by Annual Sales in Metric
Tons for the Years 2001 through 2010 (includes corresponding
Graph/Chart) II-36

Table 2: US Long Term Projections for Fat Replacers by Product
Segment - Carbohydrate-Based Fat Replacers, Protein-Based Fat
Replacers, and Fat-Based Fat Replacers Independently Analyzed
by Annual Sales in Metric Tons for the Years 2011 through
2015 (includes corresponding Graph/Chart) II-36

Table 3: US Historic Review for Fat Replacers by Product
Segment - Carbohydrate-Based Fat Replacers, Protein-Based Fat
Replacers, and Fat-Based Fat Replacers Independently Analyzed
by Annual Sales in Metric Tons for the Years 1991 through 2000
(includes corresponding Graph/Chart) II-37

Table 4: US 15-Year Perspective for Fat Replacers by Product
Segment - Percentage Breakdown of Volume Sales for
Carbohydrate-Based Fat Replacers, Protein-Based Fat Replacers,
and Fat-Based Fat Replacers for the Years 1998, 2008 & 2012
(includes corresponding Graph/Chart) II-37

Table 5: US Recent Past, Current, and Future Analysis for Fat
Replacers by Product Segment - Carbohydrate-Based Fat
Replacers, Protein-Based Fat Replacers, and Fat-Based Fat
Replacers Independently Analyzed by Annual Sales in US$
Millions for the Years 2001 through 2010 (includes
corresponding Graph/Chart) II-38

Table 6: US Long Term Projections for Fat Replacers by Product
Segment - Carbohydrate-Based Fat Replacers, Protein-Based Fat
Replacers, and Fat-Based Fat Replacers Independently Analyzed
by Annual Sales in US$ Millions for the Years 2011 through
2015 (includes corresponding Graph/Chart) II-38

Table 7: US Historic Review for Fat Replacers by Product
Segment - Carbohydrate-Based Fat Replacers, Protein- Based Fat
Replacers, and Fat-Based Fat Replacers Independently Analyzed
by Annual Sales in US$ Millions for the Years 1991 through
2000 (includes corresponding Graph/Chart) II-39

Table 8: US 15-Year Perspective for Fat Replacers Product
Segment - Percentage Breakdown of Dollar Sales for
Carbohydrate-Based Fat Replacers, Protein-Based Fat Replacers,
and Fat-Based Fat Replacers for the Years 1998, 2008 & 2012
(includes corresponding Graph/Chart) II-39

Table 9: US Recent Past, Current & Future Analysis for
Carbohydrate-Based Fat Replacers by Product Segment -
Starch-Based Fat Replacers and Hydrocolloid-Based Fat
Replacers Independently Analyzed by Annual Sales in US$
Million for the Years 2001 through 2010 (includes
corresponding Graph/Chart) II-40

Table 10: US Long Term Projections for Carbohydrate-Based Fat
Replacers by Product Segment - Starch-Based Fat Replacers and
Hydrocolloid-Based Fat Replacers Independently Analyzed by
Annual Sales in US$ Million for the Years 2011 through 2015
(includes corresponding Graph/Chart) II-40

Table 11: US Recent Past, Current, and Future Analysis for
Carbohydrate-Based Fat Replacers by End Use Industry - Dairy
Industry, Meat Industry, Processed Food Industry and Other
Industries Independently Analyzed with Annual Sales in US$
Million for the Years 2001 through 2010 (includes
corresponding Graph/Chart) II-41

Table 12: US Long Term Projections for Carbohydrate-Based Fat
Replacers by End Use Industry - Dairy Industry, Meat Industry,
Processed Food Industry and Other Industries Independently
Analyzed with Annual Sales in US$ Million for the Years 2011
through 2015 (includes corresponding Graph/Chart) II-41

Table 13: US Historic Review for Carbohydrate-Based Fat
Replacers by Product Segment - Starch-Based Fat Replacers and
Hydrocolloid-Based Fat Replacers Independently Analyzed by
Annual Sales in US$ Million for the Years 1991 through 2000
(includes corresponding Graph/Chart) II-42

Table 14: US Historic Review for Carbohydrate-Based Fat
Replacers by End Use Industry - Dairy Industry, Meat
Industry, Processed Food Industry and Other Industries
Independently Analyzed by Annual Sales in US$ Million for the
Years 1991 through 2000 (includes corresponding Graph/Chart) II-42

Table 15: US 15-year Perspective for Carbohydrate-Based Fat
Replacers by Product Segment - Percentage Breakdown of Dollar
Sales for Starch-Based Fat Replacers and Hydrocolloid-Based
Fat Replacers for the Years 1998, 2008 & 2012 II-43

Table 16: US 15-Year Perspective for Carbohydrate-Based Fat
Replacers by End Use Industry - Percentage Breakdown of
Dollar Sales for Dairy Industry, Meat Industry, Processed Food
Industry and Industries for the Years 1998, 2008 & 2012 and
2010 (includes corresponding Graph/Chart) II-43

Table 17: US Recent Past, Current, and Future Analysis for
Protein-Based Fat Replacers by End Use Industry - Dairy
Industry, Meat Industry and Other Industries Independently
Analyzed by Annual Sales in US$ Million for the Years 2001
through 2010 (includes corresponding Graph/Chart) II-44

Table 18: US Long Term Projections for Protein-Based Fat
Replacers by End Use Industry - Dairy Industry, Meat Industry
and Other Industries Independently Analyzed by Annual Sales
in US$ Million for the Years 2011 through 2015 (includes
corresponding Graph/Chart) II-44

Table 19: US Historic Review for Protein-Based Fat Replacers
by End Use Industry - Dairy Industry, Meat Industry and Other
Industries Independently Analyzed by Annual Sales in US$
Million for the Years 1991 through 2000 (includes
corresponding Graph/Chart) II-45

Table 20: US 15-Year Perspective for Protein-Based Fat
Replacers - Percentage Breakdown of Dollar Sales for Dairy
Industry, Meat Industry and Other Industries for the Years
1998, 2008 & 2012 (includes corresponding Graph/Chart) II-45

Table 21: US Recent Past, Current, and Future Analysis for
Fat-Based Fat Replacers by End Use Industry - Dairy Industry,
Snack Food Industry and Bakery and Confectionery Industry
Independently Analyzed by Annual Sales in US$ Million for the
Years 2001 through 2010 (includes corresponding Graph/Chart) II-46

Table 22: US Long Term Projections for Fat-Based Fat Replacers
by End Use Industry - Dairy Industry, Snack Food Industry and
Bakery and Confectionery Industry Independently Analyzed by
Annual Sales in US$ Million for the Years 2011 through 2015
(includes corresponding Graph/Chart) II-46

Table 23: US Historic Review for Fat-Based Fat Replacers by
End Use Industry - Dairy Industry, Snack Food Industry and
Bakery and Confectionery Industry Independently Analyzed by
Annual Sales in US$ Million for the Years 1991 through 2000
(includes corresponding Graph/Chart) II-47

Table 24: US 15-Year Perspective for Fat-Based Fat Replacers
by End Use Industry - Percentage Breakdown of Dollar Sales for
Dairy Industry, Snack Food Industry and Bakery and
Confectionery Industry for the Years 1998, 2008 & 2012
(includes corresponding Graph/Chart) II-47


III. COMPETITIVE LANDSCAPE