Global Fat Replacers, Salt Reducers and Replacers Market

Global Fat Replacers, Salt Reducers and Replacers Market by Type, Applications, and Geography: Trends and Forecasts (2011-2016)

Report Code: FB 1204 Nov, 2020, by

The global fat replacers and salt reducers market is growing in low-fat and low-salt food trade. Consumer trends influence the industry as a result of health consciousness demanding more of low-fat and low-salt products. The fat replacers and salt reducers market is expected to show healthy growth in the coming years, with majority of the sales to be sourced from mature markets for carbohydrate and protein-based fat replacers and reducers. Particularly, increasing health concerns and demand for food ingredients with enhanced flavor and texture has made fat replacers to grow at a healthy pace. Commercialization of olestra, the largest selling fat-based fat replacer, is a potential opportunity for fat substitutes.

Carbohydrate-based fat replacers continue to lead the market for fat replacers because of their status as US FDA recognized GRAS substances. Consumers increased awareness and quest to stay fit and healthy are the main drivers of the fat replacers market. Meat and dairy sectors are the largest recipients of fat replacers because low calorie and reduced-fat foods such as low-fat ice creams, spreads and meat products are gaining huge popularity in these markets. Carbohydrate-based fat replacers that offer dietary and processing advantages are likely to witness a healthy growth. Increasing consumer and industry concerns over non-metabolized fat replacers have stopped further improvements in the fat-based fat replacers market.

The impact of consuming too much salt on our health is well known and the food industry has been working hard to reduce levels of salt in consumption. There is much more to be done and government is taking an action to set targets for significant reductions in most major food sectors. For example, the Food Standards Agency (FSA) has set new targets for 2012 in U.K. The important task for the food industry is to reduce salt levels while maintaining brand equity. There are two ways to achieve it. The First is to make gradual reductions in the perception of saltiness. The Second is to maintain the perception of saltiness with lower levels of salt by using alternative ingredients or technologies.

Table of Contents 
1 Introduction           
  1.1 Key Take Aways
  1.2 Report Description
  1.3 Markets Covered
  1.4 Stakeholders
  1.5 Research Methodology
      1.5.1 Market Size
      1.5.2 Sources of Key Data Points
      1.5.3 Assumptions
      1.5.4 Key Questions Answered
2 Executive Summary   

3 Market Overview              
  3.1 Introduction
  3.2 Market Dynamics
      3.2.1 Drivers
      3.2.2 Restraints
      3.2.3 Opportunities
  3.3 Winning Imperatives
  3.4 Burning Issue 
  3.5 Porterís Five Forces Analysis
  3.6 Patent Analysis    
4 Global Fat Replacers Market by Type
  4.1 Carbohydrate based fat replacers
      4.1.1 Cellulose
      4.1.2 Dextrins
      4.1.3 Fibre
      4.1.4 Inulin
      4.1.5 Carrageenan
      4.1.6 Others
  4.2 Protein based fat replacers
      4.2.1 Microparticulated protein (Simplesse)
      4.2.2 Soy protein
      4.2.3 Modified whey protein concentrate
  4.3 Fat based fat replacers
      4.3.1 Olestra (Sucrose polyester)
      4.3.2 Salatrim
      4.3.3 Caprenin
      4.3.4 Z-trim
      4.3.5 Others
5 Global Salt Reducers Market by Type
  5.1 Salt replacers
      5.1.1 Potassium chloride
      5.1.2 Potassium lactate
      5.1.3 Magnesium sulphate
      5.1.4 Plant based substitutes
  5.2 Salt reducers
      5.2.1 Amino acids
      5.2.2 Monosodium glutamate
      5.2.3 Trehalose
      5.2.4 Yeasts
  5.3 Physical modification of ingredients
6 Global Fat Replacers and Salt Reducers Market by Applications
  6.1 Foods
      6.1.1 Bakery and Confectionery 
      6.1.2 Dairy and Frozen Desserts 
      6.1.3 Snacks/ Convenience Foods 
      6.1.4 Functional Foods 
      6.1.5 Meat, Poultry and Seafood 
      6.1.6 Others 
  6.2 Beverages
      6.2.1 Alcoholic beverages 
      6.2.2 Non-alcoholic Beverages 
7 Global Fat Replacers and Salt Reducers Market by Geography
  7.1 North America
      7.1.1 United States
      7.1.2 Canada
      7.1.3 Mexico  
  7.2 Europe
      7.2.1 Germany
      7.2.2 United Kingdom
      7.2.3 France
      7.2.4 Others
  7.3 Asia- Pacific
      7.3.1 China
      7.3.2 Japan
      7.3.3 India
      7.3.4 Others
  7.4 Rest of the World
      7.4.1 Brazil
      7.4.2 Others
8 Competitive Landscape                               
  8.1 Mergers and Acquisitions
  8.2 New Product Launches
  8.3 Agreements, Partnerships, and Collaborations
  8.4 Geographic Expansions
  8.5 Production Expansions
9 Company Profiles
  9.1 Advanced food systems Inc, U.S.
  9.2 Amy's Kitchen Inc, U.S.
  9.3 Ashland Aqualon Functional Ingredients, U.S.
  9.4 Batory Foods, U.S.
  9.5 Biogro, Australia
  9.6 California Natural Products, U.S.
  9.7 Campbell Soup Company, U.S.
  9.8 Carbery Group, Ireland
  9.9 ConAgra Foods Inc, U.S.
  9.10 CP Kelco, U.S.
  9.11 Danisco, U.S.
  9.12 Del Monte Foods Inc, U.S.
  9.13 DSM Food Specialties, Netherlands
  9.14 FMC BioPolymer, U.S.
  9.15 Forum Products Ltd, U.K.
  9.16 Frito-Lay Inc, U.S.
  9.17 General Mills Inc, U.S.
  9.18 H. J. Heinz Co, U.S.
  9.19 Hormel Foods Corp, U.S.
  9.20 J. Rettenmaier& Sohne, Germany
  9.21 Kellogg Company, U.S.
  9.22 Kraft Foods Inc, U.S.
  9.23 Lesaffre Yeast Corp, U.S.
  9.24 Levapan SA, Colombia
  9.25 National Starch Food Innovation Group, U.S.
  9.26 Nestle Inc, U.S.
  9.27 Novotaste, Canada
  9.28 P&G Food Ingredients,
  9.29 PGP International, Inc.,
  9.30 RS Flavour Ingredients, U.K.
  9.31 Savoury Systems International, U.S.
  9.32 Symrise, U.S.
  9.33 The Hain Celestial Group Inc, U.S.
  9.34 TIC Gums, Inc., U.S.
  9.35 Ulrick & Short Ltd, U.K.
  9.36 Unilever Inc, U.S.
  9.37 Z-Trim Holdings, Inc, U.S.
10 Appendix
  10.1 Patents
N.B: This is a tentative TOC and may change as per further developments and requirements. 

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