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FAT REPLACERS - A US MARKET REPORT   

Research Abstract

This report analyzes the US market for Fat Replacers in Thousand Metric Tons and US$ Million by the following Product Segments: Carbohydrate-Based Fat Replacers (Starch-Based Fat Replacers, & Hydrocolloid-Based Fat Replacers), Protein-Based Fat Replacers, and Fat-Based Fat Replacers. The report also analyzes the end-use markets for these major product segments by the following industries: Carbohydrate-Based Fat Replacers - Dairy Industry, Meat Industry, Processed Food Industry, and Other Industries (Including Bakery Industry, Confectionery Industry and Snack Foods Industry); Protein-Based Fat Replacers - Dairy Industry, Meat Industry, and Other Industries (Including Bakery Industry and Processed Food Industry); and Fat-Based Fat Replacers - Dairy Industry, Snack Food Industry, and Bakery & Confectionery Industry. Annual estimates and forecasts are provided for the period 2007 through 2015. Also, a seven-year historic analysis is provided for these markets. The report profiles 65 companies including many key and niche players such as Advanced Food Systems, Inc., Ashland Aqualon Functional Ingredients, CP Kelco, California Natural Products, Carrageenan Company, FMC BioPolymer, Grain Processing Corporation, Gum Technology Corporation, Kraft Food Ingredients Corporation, National Starch Food Innovation Group, P&G Food Ingredients, PGP International, 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.

Code : MCP-1850
Price : $4500
Companies : 65
Pages : 264
Date : January 2011
Market Data Tables : 18

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 TABLE OF CONTENTS

  FAT REPLACERS (Complete Report) Pages : 264   | $4500
 
  1. INTRODUCTION, METHODOLOGY & PRODUCT DEFINITIONS.....I-15 $295  
   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
Protein-Based Fat Replacers.....I-4
  
   Fat-Based Fat Replacers.....I-5  
  2. INDUSTRY OVERVIEW.....II-63 $295  
   US Market Poised to Grow.....II-6
Consolidation – A Foremost Industry Fad.....II-6
Growth Driving Factors.....II-6
Market Perspective.....II-6
1$100
   Current & Future Analysis.....II-7
Volume Analysis.....II-7
By Product Segment.....II-7
Value Analysis.....II-7
1$100
   By Product Segment.....II-8
By End-Use Segment.....II-8
1$100
  3. US LOW-FAT FOOD INDUSTRY: A BRIEF SKETCH.....II-9   
   Low-fat Food Products Flood Market.....II-9
Fat Replacers and the Dairy Industry.....II-9
Mature and Recording Steady Growth.....II-9
1$100
   Fat Replacers in Processed Meat Industry.....II-101$100
  4. MARKET TRENDS.....II-114 $395  
   Huge Demand Witnessed in the US.....II-11
Protein-Based Ingredients Market – “All Set” to Grow.....II-11
Players Shifting Base.....II-11
Market for Hydrocolloids Fat Replacers Grows Robustly.....II-11
1$100
   Increasing Strive for Healthy Diet.....II-12
Perceived Value of Fat Replacers Luring Industry Majors.....II-12
Functionality Rewards.....II-12
A “Tasteful” Growth.....II-12
1$100
   Low-Fat Foods Offer Bright Prospects.....II-13
Changing Lifestyles and Eating Habits.....II-13
Milk Fat Substitutes – A Growing Market.....II-13
New Opportunities Thrive for Fat Substitutes.....II-13
1$100
   Investments in Processing Technology: Bracing up to Weather Competition.....II-14
Emergence of Controlled Fat Intake Trend.....II-14
1$100
  5. KEY MARKET DRIVERS/RESTRAINTS.....II-153 $295  
   High Demand Propels Value Sales.....II-15
Rising Health Concerns.....II-15
Low-Fat Processed Foods Stimulating Growth.....II-15
Huge Demand for Reduced-Fat Dairy Products Boosts Sales.....II-15
1$100
   Trends in the Food Industry Influence the Fat Replacers Market.....II-16
Low-Calorie and Health Foods Influence the Dairy Market.....II-16
Market Challenges.....II-16
2$200
  6. PRODUCT OVERVIEW.....II-184 $395  
   Fat Replacers: An Overview.....II-18
End Use Scenario.....II-18
What Fat Replacers Can Do.....II-18
1$100
   Negative Aspect Linked to Fat Replacers.....II-19
History of Fat Replacers.....II-19
Fat Replacement – A Meticulous Process.....II-19
1$100
   Functions of Low-fat Foods in a Healthy Diet.....II-20
Fat and Its Functions.....II-20
1$100
   Certain Disadvantages Do Exist.....II-21
Fatty Acids.....II-21
Fats – A Categorization.....II-21
1$100
  7. PRODUCT SEGMENTS.....II-2210 $950  
   Fat Replacers – A Classification.....II-22
Carbohydrate-Based Fat Substitutes.....II-22
Drawbacks.....II-22
Segmentation of Carbohydrate-Based Fat Replacers.....II-22
Starch-Based Fat Substitutes.....II-22
1$100
   Hydrocolloid-Based Fat Substitutes.....II-231$100
   Types of Carbohydrate-Based Fat Replacers.....II-241$100
   Protein-Based Fat Replacers.....II-251$100
   Critics Restraint Market Growth.....II-26
Types of Protein-Based Fat Replacers.....II-26
Microparticulated Protein.....II-26
Soy and Modified Whey Proteins.....II-26
1$100
   Others.....II-27
Fat-Based Fat Replacers.....II-27
1$100
   Types of Fat-Based Fat Replacers.....II-28
Combination of Fat Replacers.....II-28
1$100
   Functional Fat Reducing Ingredients.....II-29
Fat Substitutes.....II-29
Fat Analogs.....II-29
Fat Extenders.....II-29
Fat Mimetics.....II-29
Fat Barriers.....II-29
Some of the Functional Fat Replacers.....II-29
Olestra.....II-29
1$100
   Is Olestra a Revolutionary Fat Replacer?.....II-30
Probable Side Effects.....II-30
Salatrim.....II-30
1$100
   Caprenin.....II-31
Emulsifiers.....II-31
Z-Trim.....II-31
1$100
  8. REGULATIONS INFLUENCING THE FAT REPLACERS INDUSTRY.....II-323 $295  
   Regulations in the United States.....II-32
Regulations for New and Existing Ingredients.....II-32
1$100
   Fat Replacers and Chemical Contaminants.....II-33
Labeling of Fat Replacers.....II-33
2$200
  9. PRODUCT INTRODUCTIONS/INNOVATIONS.....II-35   
   Ulrick & Short to Offer Modified Version of its Fat Replacer.....II-35
Advanced Food Systems Introduces ReadiCream and Milk Plus.....II-35
TIC Gums Launches New Emulsifier.....II-35
Z Trim Holdings Introduces Low Fat Salad Dressings for Retail.....II-35
1$100
  10. PRODUCT INNOVATIONS/LAUNCHES IN RECENT PAST- A PERSPECTIVE BUILDER.....II-36   
   Cargill Introduces TexDesign™.....II-36
National Starch Introduces Dairy Replacement Program.....II-36
Gum Technology Launches New Fat Replacer.....II-36
FMC Unveils Fat Reducing Technology.....II-36
1$100
   ARS Introduces Fat Substitution Additive.....II-37
FiberGel Unveils Soya and Oat Fat Replacers.....II-37
FiberGel Offers New Oat Fat Replacer.....II-37
1$100
  11. RECENT INDUSTRY ACTIVITY.....II-38   
   Corn Products Acquires National Starch from AkzoNobel.....II-38
ABF Ingredients Merges Protient with PGP International.....II-38
Ashland Acquires Hercules.....II-38
1$100
   AFC Includes Z Trim® as Ingredient in Food Products.....II-391$100
  12. CORPORATE ACTIVITY IN RECENT PAST - A PERSPECTIVE BUILDER.....II-40   
   KELCOGEL® Gellan Gum Added to USDA NOP National List.....II-40
FMC BioPolymer Plans Capacity Expansion.....II-40
Z-Trim Inks Distribution Agreement with Thorne Research.....II-40
Z-Trim Signs Deal With South American Bakery.....II-40
Hamburger Chain Inks Production Deal with FiberGel.....II-40
1$100
   FiberGel Obtains Patent Protection in Europe.....II-41
FMC Hikes Cellulose Gel Prices.....II-41
McNeil’s Partnership with 3-A-Day of Dairy.....II-41
1$100
  13. FOCUS ON SELECT PLAYERS.....II-424 $395  
   Advanced Food Systems, Inc......II-42
Ashland Aqualon Functional Ingredients.....II-42
CP Kelco.....II-42
1$100
   California Natural Products.....II-43
Carrageenan Company.....II-43
FMC BioPolymer.....II-43
Grain Processing Corporation.....II-43
1$100
   Gum Technology Corporation.....II-44
Kraft Food Ingredients Corporation.....II-44
National Starch Food Innovation Group.....II-44
P&G Food Ingredients.....II-44
1$100
   PGP International, Inc......II-45
TIC Gums, Inc......II-45
Z-Trim Holdings, Inc......II-45
1$100
  14. MARKET ANALYTICS.....II-46   
   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 Figures in Thousand Metric Tons for Years 2007 through 2015 (includes corresponding Graph/Chart).....II-461$350
   Table 2: 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 Figures in Thousand Metric Tons for Years 2000 through 2006 (includes corresponding Graph/Chart).....II-47

Table 3: US 11-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 Years 2005, 2010 & 2015 (includes corresponding Graph/Chart).....II-47
1$350
   Table 4: US Recent Past, Current, and Future Analysis for Fat Replacers by Product Segment – Carbohydrate- Based Fat Replacers, Protein-Based Fat Replacers, and Fat-Based Fat Replacers Independently Analyzed by Annual Sales Figures in US$ Million for Years 2007 through 2015(includes corresponding Graph/Chart).....II-481$350
   Table 5: US Historic Review for Fat Replacers by Product Segment – Carbohydrate-Based Fat Replacers, Protein- Based Fat Replacers, and Fat-Based Fat Replacers Independently Analyzed by Annual Sales Figures in US$ Million for Years 2000 through 2006 (includes corresponding Graph/Chart).....II-49

Table 6: US 11-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 Years 2005, 2010 & 2015 (includes corresponding Graph/Chart).....II-49
1$350
   Table 7: US Recent Past, Current & Future Analysis for Carbohydrate-Based Fat Replacers by Product Segment – Starch-Based Fat Replacers and Hydrocolloid-Based Fat Replacers Independently Analyzed by Annual Sales Figures in US$ Million for Years 2007 through 2015(includes corresponding Graph/Chart).....II-501$350
   Table 8: US Historic Review for Carbohydrate-Based Fat Replacers by Product Segment – Starch-Based Fat Replacers and Hydrocolloid-Based Fat Replacers Independently Analyzed by Annual Sales Figures in US$ Million for the Years 2000 through 2006 (includes corresponding Graph/Chart).....II-51

Table 9: US 11-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 Years2005, 2010 & 2015.....II-51
1$350
   Table 10: US Recent Past, Current, and Future Analysis for Carbohydrate-Based Fat Replacers by End Use Industry – Dairy Industry, Meat Industry, Processed Food Industry and Other Industries Independently Analyzed with Annual Sales Figures in US$ Million for Years 2007 through 2015 (includes corresponding Graph/Chart).....II-521$350
   Table 11: US Historic Review for Carbohydrate-Based Fat Replacers by End Use Industry – Dairy Industry, Meat Industry, Processed Food Industry and Other Industries Independently Analyzed by Annual Sales Figures in US$ Million for Years 2000 through 2006 (includes corresponding Graph/Chart).....II-53

Table 12: US 11-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 Years2005, 2010 & 2015 (includes corresponding Graph/Chart).....II-53
1$350
   Table 13: US Recent Past, Current, and Future Analysis for Protein-Based Fat Replacers by End Use Industry – Dairy Industry, Meat Industry and Other Industries Independently Analyzed by Annual Sales Figures in US$ Million for Years 2007 through 2015 (includes corresponding Graph/Chart).....II-541$350
   Table 14: US Historic Review for Protein-Based Fat Replacers by End Use Industry – Dairy Industry, Meat Industry and Other Industries Independently Analyzed by Annual Sales Figures in US$ Million for Years 2000 through 2006 (includes corresponding Graph/Chart).....II-55

Table 15: US 11-Year Perspective for Protein-Based Fat Replacers – Percentage Breakdown of Dollar Sales for Dairy Industry, Meat Industry and Other Industries for Years2005, 2010 & 2015 (includes corresponding Graph/Chart).....II-55
1$350
   Table 16: US Recent Past, Current, and Future Analysis for Fat-Based Fat Replacers by End Use Industry – Dairy Industry, Snack Food Industry and Bakery and Confectionery Industry Independently Analyzed by Annual Sales Figures in US$ Million for Years 2007 through 2015 (includes corresponding Graph/Chart).....II-561$350
   Table 17: US Historic Review for Fat-Based Fat Replacers by End Use Industry – Dairy Industry, Snack Food Industry and Bakery and Confectionery Industry Independently Analyzed by Annual Sales Figures in US$ Million for Years 2000 through 2006 (includes corresponding Graph/Chart).....II-57

Table 18: US 11-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 Years2005, 2010 & 2015 (includes corresponding Graph/Chart).....II-57
1$350
COMPETITION 202$995
  
Total Companies Profiled: 65 (including Divisions/Subsidiaries - 69)

Region/Country                 Players


The United States                 67
Canada                             1
Europe                             1
     The United Kingdom            1
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