MULTICLIENT STUDY

Preservatives in Food

Ingredients for Food Safety and Shelf-life Extension

New trends – ‘natural’ vs ‘chemical’

2014-2020

To be published October 2014

GIRACTGeneva, Switzerland

Transnational Business Research & Consultancy

Markets

USA

EU28

China

India

Sectors

Bakery, Cheese, Preserves

Meat, Poultry & Fish

Ready-to-eat/

Ready-to-cook meals

Soups, Sauces & Salads

Co

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Supply and demand interviews 36

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Pe

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Trade publications

Shop checks

Databases

Exp

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Highly trained team offood technologists/scientists

Customized presentation

Searchable PDF

Detailed & expertly analyzedexecutive summary

Giract’s“Preservatives in Food” is the right

study for you

GIRACT Our USPGeneva, Switzerland

All key supply and demand regionsin every report

Key demand sectorsintroduced in detail

Senior partners have extensivefood industry experience

Consultants basedin the region theytrack and analyze

Trade shows

© Giract 2014 www.giract.com 1MULTICLIENT STUDY – Preservatives in Food

GIRACT IntroductionGeneva, Switzerland

The range of antimicrobial ingredients/additives in evolves constantly. Both the US

and European markets are in need of “clean labels”, whilst Legislative Authorities

are seeking greater food safety and thus reducing use of some traditional products.

Often hurdle technologies are being introduced to reconcile these demands. The

preservative industry has been witnessing some turmoil as a reflection of

consumers‟ desire for „natural‟ products. Thus, even within the acidulates category,

food producers tend to opt for „natural‟ products.

On the other hand, the „ultra-natural‟ ingredients such as rosemary and sage extracts have not lived up to their initial promise.

A number of current chemical preservatives - sorbic, benzoic and hydroxybenzoic acid derivatives - are continuously under threat,

but these have significant potential in developing countries. Even more important, the consumer (encouraged by the major

retailers) believes that „natural is good‟ and „chemical is bad‟. Thus the search for „clean labels‟ dominates formulation in many higher

added value food categories in the developed countries. Giract, the ingredients and technologies market research and consultancy

specialist, studied the market size, shape and opportunities for the various key food/feed-grade preservatives in 2010 across the USA

and EU27. It is currently proposed to include both China and India to the new report to be published in October 2014.

2© Giract 2014 www.giract.comMULTICLIENT STUDY – Preservatives in Food

GIRACT Objectives of this studyGeneva, Switzerland

Preservatives in Food (Bakery, Cheese, Preserves, Meat, Poultry, Fish, Ready-to-eat/Ready-to-cook Meals, Soups,

Sauces & Salads)

3

To review current and potential products, their specifications, foodapplications, limitations, price implications in typical recipes

To understand the legislative situation in the USA, EU, China and India

To analyse the producers, their strategy for developing theseproducts, estimated production

To appreciate the “why” and “why not” concerning the use of variousantimicrobials (including any specific mix of antimicrobials) based on in-depth interviews with end-users, covering the different aspects(functional, „natural‟, labelling and health)

To identify current size of the market for preservatives in food and forecast to2020 in each region

© Giract 2014 www.giract.comMULTICLIENT STUDY – Preservatives in Food

This unique study examines Preservatives in food across – USA, EU28, China, India

GIRACT An overview of the studyGeneva, Switzerland

STUDY HIGHLIGHT

Programme

The dominant element

of the study is

interviews with key

players - manufacturers/

distributors/

end users – from which

a real understanding of

the market will be

derived

•Established‟ products: organic acids and salts, bacteriocins, phenolic compounds, sulphur dioxide,sulphites

•„New generation products: nisin, natamycin, fermentates, polylysine, lauric arginate, lactoferrin, lysozyme

• USA

• EU28

• China

• India

•Protein-based products

•Bakery

•Preserves

•Cheese

•Meat, Poultry & Fish

•Ready-to-eat meals

•Ready-to-cook meals

•Soups, Sauces & Salads

SCOPE

Ingredients

Geographical

Markets/

End-Sectors

Timescale

2014-2020

(Forecast for 6 years)

4© Giract 2014 www.giract.comMULTICLIENT STUDY – Preservatives in Food

WHAT DO YOU GET?

1. Electronic Copy

of report in

searchable PDF

format

2. One Printed

Copy

3. Report planned to

be published in

October 2014

GIRACT Table of Contents of 2010 reportGeneva, Switzerland The 2014 report will comprise similar headings

5© Giract 2014 www.giract.comMULTICLIENT STUDY – Preservatives in Food

6© Giract 2014 www.giract.comMULTICLIENT STUDY – Preservatives in Food

GIRACT Table of Contents of 2010 reportGeneva, Switzerland The 2014 report will comprise similar headings

7© Giract 2014 www.giract.comMULTICLIENT STUDY – Preservatives in Food

GIRACT Table of Contents of 2010 reportGeneva, Switzerland The 2014 report will comprise similar headings

8© Giract 2014 www.giract.comMULTICLIENT STUDY – Preservatives in Food

GIRACT Table of Contents of 2010 reportGeneva, Switzerland The 2014 report will comprise similar headings

GIRACT Contact UsGeneva, Switzerland

For more info, contact

V. Krishnakumar, Russell Ward or R. Badrinath

GIRACT24, Pré-Colomb

1290 Versoix/GenevaSwitzerland

Tel: + 41 22 779 0500; Fax: + 41 22 779 0505

Email: info@giract.com; Web: www.giract.com

9MULTICLIENT STUDY – Preservatives in Food © Giract 2014 – 09/14 www.giract.com