米国の食品添加物市場

原文目次

Abstract

• Provides an overview of the changing U.S. food industry and its climate, including major factors that affect the markets for food and food additives
• Contains U.S. market forecasts for food additives through 2014
• Highlights major classes of food additives and technically describes the most important individual products that compete for places in the market
• Considers food additives both by type of product (e.g., acidulants) and by food product application groupings (e.g., bakery goods)
• Discusses current and new developments in food additive research and development, and reviews important new technology areas
• Looks at important factors in the marketing of food additives, including distribution channels, impact of large food processors and end-user criteria

STUDY GOALS AND OBJECTIVES

• An overview of the changing U.S. food industry and its business climate, including data and discussion of the American diet and food distribution systems and some major factors that affect markets for food and food additives.
• Definition and delineation of the food additives field by classifying these additives into workable categories, and technically describing these major categories and the most important individual products that compete for places in the market
• Market analyses and forecasts for U.S. food additive market values, in constant 2009 dollars for our base year of 2009 and a 5-year forecast to 2014; in these market analyses, dollar markets and growth rates are segmented for food additives both by type of additive product (e.g., acidulants) and by food product application groupings (e.g., bakery goods)
• Discussion of current and new developments in food additive research and development, and reviews of important new technology areas
• Discussion of important factors in the marketing of food additives, including distribution channels, impact of large food processors, and end-user selection criteria
• Trends and factors that will have the greatest effect on future food additives markets
• Elaboration of the competitive atmosphere among food additive suppliers, both basic producers and formulators/distributors, including their relationships with end-user food processor companies
• Discussion of environmental and regulatory considerations affecting food additives and their impact on products and markets
• Identification and profiles of many of the most important food additives suppliers, their products, and their strengths and weaknesses.

SCOPE OF REPORT

Depending on who is doing the categorization, there can be a large number of food additive categories, and no report can attempt to cover them all, especially low-volume exotic additives with small markets. In this study, the focus is on the most important classes of food additives, both the older and mature products, such as acidulants and colorants, as well as several newer, exciting products. This latter group, in recent years, has encompassed the large “calorie-reduction (CR) agent” segment, which includes fat replacers and nonnutritive sweeteners.

The scope of this study is limited to those chemical products and materials specifically considered food additives.

• Direct food additives, which means those intentionally added to food, as opposed to chemicals that, for example, can migrate into food from packaging materials; the latter are called indirect food additives and are outside the scope of the report.
• Nonnutritive food additives, as opposed to food ingredients. The simplest way to differentiate food additives from food ingredients is that additives tend to improve the food but do not add nutritional value. Thus, we exclude caloric sweeteners such as sugar and high-fructose syrups, mineral and vitamin supplements, caloric flavorings like butter and chocolate (usually added in larger than trace amounts), and other food ingredients.

This study covers food additive markets in the United States, and all forecasts are for U.S. sales. Some international aspects of this large and diverse market are also mentioned, when appropriate. For example, some important food additives are imported, especially exotic, plant-derived products from specific locations throughout the world. These are noted and included where appropriate; some of them are quite important. Because food additives are, for the most part, high value-added, specialty chemicals, often produced to an end user' s specifications, volumes in pounds are less meaningful than market values in dollars. For this reason, all our market estimates and forecasts are in constant 2009 U.S. dollars.

Because of the inherent imprecision in market forecasts for dynamic and proprietary markets such as food additives, all values are rounded to the nearest million dollars. Due to this rounding, some forecast values might not exactly agree with the percentage compounded annual growth rates (CAGRs) that accompany the dollar forecasts. This discrepancy will be most apparent in small markets where 5-year growth, when rounded to the nearest million dollars, does not appear to fit the projected CAGR.

This report is segmented into sections, of which this is the first.

The second section is a summary that encapsulates study findings and conclusions, and includes summary major market tables. It is the place where a busy executive can find the major findings of this study in summary format.

The third section is an overview of the food and food additives industries and their products. It starts with a general discussion of food markets, diet, and distribution in the United States. The study then defines and classifies food additives, introduces readers to suppliers of these materials, and ends with a discussion of some factors that influence food additives markets. ope of Report (Continued)

The fourth section is the first of the market analysis sections, this one devoted to market analysis by type and/or materials used. The food additives segment is broken into seven major categories: acidulants, calorie-reduction agents, colorants/adjuvants, flavors/flavor enhancers, formulation aids, preservatives, and processing aids/others. The last group listed includes food additive enzymes, gelling agents, humectants, and several other types of additives that do not fit into other categories.

The next section looks at food additive markets by major applications and end uses in a number of markets. These include bakery goods, beverages, confectionery, dairy products, meats/seafood, snack foods and some others. It concludes with two major matrices that array the materials and markets for the years 2009 and 2014.

The next is devoted to technology, with sections covering some important current and new technologies, competitive processes and products, and the state of research and development in the food processing and food additives industries.

The following section looks at structure, competitive factors, and trends in the U.S. food additives industry, along with a broad sweep of global business and markets. Suppliers and distributors of raw materials and food additives are analyzed. The section ends with a discussion of the marketing of food additives and some international aspects.

The next section is devoted to a discussion of environmental, legislative, and regulatory factors affecting the food additives industry. These include federal laws and the regulatory process, state and local regulations, and packaging/disposal of food additives; also included is a comprehensive status report on the Nutritional Labeling and Education Act of 1990 (NLEA). The report ends with a discussion of public perceptions and policies relating to what go into food.

The last narrative section is devoted to profiles of more than 90 of the leading supplier companies in the industry.

The report ends with an appendix containing a glossary of some important terms, abbreviations, acronyms, etc., used in the food and food additives industry and related technologies.

Some topics and materials covered in the text of this report are not included in the market forecast tables. These topics and materials are included for completeness and to give the reader a full picture, for example, of new product research and development. However, they are either outside the scope of this study (such as discussion of many international activities) or may be too new to have yet developed into a measurable commercial market.

In addition, this study is devoted to food additives used in commercial processed food products; products that are also sold in stores for family use are outside our scope. This differentiation is probably most easily noted in sales of noncaloric (high-intensity) sweeteners, which are made and sold into both markets, both in bulk for food and beverage processors and in smaller packages for tabletop use in the home. An attempt was made to differentiate these usages, but it is often difficult to separate them when a producer sells the bulk product into different market segments. Thus, some of our market estimates may be lower than those of other analysts who include all uses.

Many or most of the food additives covered in this report are chemical compounds or entities. Some of them have complicated chemical names, and often, more simple generic names or acronyms, such as BHT for butylated hydroxytoluene. Many of these are listed and defined in the glossary. Product trade or brand names usually are given in uppercase letters, signifying a proprietary, often copyrighted trade name. On the other hand, generic names are given in lower case. Many chemical names often are abbreviated and shown as acronyms, such as BHT.

INFORMATION SOURCES

Extensive searches were made of the literature and the Internet, including many leading trade publications, as well as technical compendia, government publications, and information from trade and other associations. Much product and market information was obtained from principals involved in the industry. Information for our company profiles was primarily obtained from the companies themselves, especially the larger, publicly owned firms. Other sources included directories and articles.

Table of Contents

The Food Additives Market

Chapter- 1: INTRODUCTION -- Complimentary

• INTRODUCTION
• STUDY GOALS AND OBJECTIVES
• REASONS FOR DOING THE STUDY
• INTENDED AUDIENCE
• SCOPE OF REPORT
• SCOPE OF REPORT (CONTINUED)
• SCOPE OF REPORT (CONTINUED)
• INFORMATION SOURCES
• RELATED BCC REPORTS
• BCC ONLINE SERVICES
• DISCLAIMER

Chapter-2: SUMMARY

• SUMMARY
• SUMMARY TABLE OVERALL U.S. MARKET FOR FOOD ADDITIVES BY TYPES AND MATERIALS, THROUGH 2014 ($ MILLIONS)
• SUMMARY FIGURE OVERALL U.S. MARKET FOR FOOD ADDITIVES BY TYPES AND MATERIALS, 2009 AND 2014 ($ MILLIONS)

Chapter-3: INDUSTRY AND PRODUCTS OVERVIEW

• U.S. FOOD MARKETS, DIET, AND FOOD DISTRIBUTION
• DIET
  • TABLE 1 SOURCE AND PERCENTAGE OF FAT IN THE FOOD SUPPLY (%)
  • TABLE 2 PER-CAPITA U.S. MEAT CONSUMPTION, 1960 - 2006 (ANNUAL POUNDS PER PERSON)
• Diet (Continued)
• Diet (Continued)
• FOOD MARKETS AND DISTRIBUTION SYSTEMS
• Consumer Food Markets
• Consumer Food Markets (Continued)
  • TABLE 3 NUMBER OF RETAIL FOOD STORES IN THE U.S., 1990-2002
• Consumer Food Markets (Continued)
• Institutional Food and Food Service
• Institutional Food ... (Continued)
• FOOD ADDITIVES
• HISTORY
• History (Continued)
• DEFINITIONS
• Definitions (Continued)
• Foreign Definitions
• FOOD ADDITIVE TYPES
  • TABLE 4 COMMON TERMS USED TO CLASSIFY FOOD ADDITIVES
  • TABLE 4 (CONTINUED)
  • TABLE 4 (CONTINUED)
  • TABLE 4 (CONTINUED)
• FOOD ADDITIVE CLASSIFICATIONS
• Acidulants
• Flavors and Flavor Enhancers
• Preservatives
• Processing Aids and Others
• FOOD ADDITIVE SUPPLIERS
• FOOD ADDITIVE USER COMPANIES
• SOME FACTORS INFLUENCING THE FOOD ADDITIVES MARKETS
• DEMOGRAPHICS
• Demographics (Continued)
• MICROWAVE OVENS
• TRENDS IN NEW FOOD INTRODUCTIONS
• Trends in New ... (Continued)
• Trends in New ... (Continued)
• Trends in New ... (Continued)
• Trends in New ... (Continued)
• Nutraceuticals and Functional Foods
  • TABLE 5 SOME COMPOUNDS WITH ALLEGED NUTRACEUTICAL BENEFITS
  • TABLE 5 (CONTINUED)
  • TABLE 5 (CONTINUED)
• CONSUMER OPINIONS, PERCEPTIONS, HABITS, AND TRENDS
• Consumer Opinions, ... (Continued)
• Consumer Opinions, ... (Continued)
• Consumer Opinions, ... (Continued)
• Consumer Opinions, ... (Continued)
• FOOD SAFETY AND CONSUMER CONFIDENCE
• Food Safety and Consumer ... (Continued)
• Food Safety and Consumer ... (Continued)
• Hazard Analysis and Critical Control Points (HAACP)
• Hazard Analysis and ... (Continued)

Chapter-4: FOOD ADDITIVE MARKETS BY TYPES AND MATERIALS

• OVERVIEW AND OVERALL MARKET TABLES
• OVERVIEW AND OVERALL ... (CONTINUED)
  • TABLE 6 MAJOR U.S. FOOD ADDITIVES USED, WITH THEIR PRIMARY APPLICATIONS
  • TABLE 6 (CONTINUED)
  • TABLE 6 (CONTINUED)
  • TABLE 6 (CONTINUED)
  • TABLE 6 (CONTINUED)
  • TABLE 6 (CONTINUED)
  • TABLE 6 (CONTINUED)
  • TABLE 6 (CONTINUED)
  • TABLE 7 OVERALL U.S. FOOD ADDITIVES MARKET, BY TYPES AND MATERIALS, THROUGH 2014 ($ MILLIONS)
• ACIDULANTS
• ACIDULANTS (CONTINUED)
• MARKET EVALUATION AND FORECAST
  • TABLE 8 U.S. MARKET FOR ACIDULANTS, THROUGH 2014 ($ MILLIONS)
• CITRIC ACID
• Citric Acid (Continued)
• LACTIC ACID
• MALIC ACID
• PHOSPHORIC ACID
• OTHER ACIDULANTS
• Acetic Acid
• Adipic Acid
• Fruitaric Acid
• Fumaric Acid
• Glucono Delta Lactone
• Sorbic Acid
• Succinic Acid
• Tannic Acid
• Tartaric Acid
• CALORIE-REDUCTION (CR) AGENTS
• MARKET EVALUATION AND FORECAST
  • TABLE 9 U.S. MARKET FOR CALORIE-REDUCTION AGENTS, THROUGH 2014 ($ MILLIONS)
• Market Evaluation and Forecast (Continued)
• Market Evaluation and Forecast (Continued)
• Market Evaluation and Forecast (Continued)
• FAT REPLACERS
• Market Evaluation and Forecast (Continued)
• Market Evaluation and Forecast (Continued)
• Fat Reduction Factors
• Carbohydrate-based Fat Replacers
• Cellulose Products
• Hydrocolloid Gums
• Hydrocolloid ... (Continued)
• Polydextrose
• Modified Food Starches
• Dietary Fibers
• Fiber
• Total Dietary Fiber
• Soluble Fibers
• Insoluble Fibers
• Other Fiber Sources
• Oat-bran Fiber Products
• Oatrim
• Beta-Trim
• Z-Trim
• Other Bran Fiber Products
• Fat-based Fat Reducers
• Caprenin
• Esterified Propoxylated Glycerols (EPGs)
• Salatrim and Other Triglyceride Products
• Sucrose Polyester (SPE, Olestra)
• Sucrose ... (Continued)
• Developmental Fat-based FR Products
• Protein-based Fat Replacers
• Dairy-Lo
• Simplesse
• Soy Protein Products
• Combinations and Other Products
• NONNUTRITIVE (HIGH INTENSITY) SWEETENERS
• Nonnutritive ... (Continued)
  • TABLE 10 COMPARATIVE PARAMETERS OF NONNUTRITIVE SWEETENERS
• Acesulfame-K
• Alitame
• Aspartame
• Aspartame (Continued)
• Cyclamate
• Reb-A (Stevia-Derived)
• Reb-A (Stevia-Derived) (Continued)
• Natural, Organic, or Both?
• Saccharin
• Sucralose
• Other Nonnutritive Sweeteners
• Beflora
• Brazzein
• Dulcin
• Erythritol
• Glycyrrhizin
• Hernaculin
• Isomalt
• Lactitol
• Left-handed Sugar
• Miraculin
• Monellins
• Neohesperidin Dihydrochalcones
• Neotame
• Phylodulcin
• Saponins
• Suosans
• D-tagatose
• Thaumatin
• Xylitol
• FOOD COLORANTS
• MARKET EVALUATION AND FORECAST
  • TABLE 11 U.S. MARKET FOR FOOD COLORANTS, THROUGH 2014 ($ MILLIONS)
• FEDERAL REGULATION OF FOOD COLORS
• Federal Regulation ... (Continued)
• Federal Regulation ... (Continued)
• NATURAL (UNCERTIFIED) COLORS (21 CFR PART 73)
• Natural (Uncertified) Colors ... (Continued)
  • TABLE 12 NATURAL (UNCERTIFIED) FOOD COLORANTS FOR HUMAN FOODS
• Annatto Extract (Part 73.30)
• Dehydrated Beets (Beet Powder, Part 73.40)
• Canthaxanthin (Part 73.75)
• Caramel (Part 73.85)
• Beta-apo-8' -Carotenal (Part 73.90) and Beta-Carotene (Part 73.95)
• Toasted Partially Defatted Cooked Cottonseed Flour (Part 73.140)
• Ferrous Gluconate (Part 73.160) and Ferrous Lactate (Part 73.165)
• Grape Color (Part 73.169) and Grape Skin (Part 73.170) Extracts
• Fruit Juice (Part 73.250)
• Vegetable Juice (Part 73.260)
• Paprika (Part 73.340) and Paprika Oleoresin (Part 73.345)
• Riboflavin (Part 73.450)
• Saffron (Part 73.500)
• Titanium Dioxide (Part 73.575)
• Tomato Lycopene Extract and Concentrate (Part 73.585)
• Turmeric (Part 73.600) and Turmeric Oleoresin (Part 73.615)
• SYNTHETIC (CERTIFIED) COLORS (21 CFR PARTS 74 AND 82)
  • TABLE 13 SYNTHETIC (CERTIFIED) FOOD COLORANTS FOR HUMAN FOODS
  • TABLE 13 (CONTINUED)
• FLAVORS AND FLAVOR ENHANCERS
• MARKET EVALUATION AND FORECAST
  • TABLE 14 U.S. MARKET FOR FOOD FLAVORS AND FLAVOR ENHANCERS, THROUGH 2014 ($ MILLIONS)
• FLAVOR CLASSIFICATIONS
• Flavor Classifications (Continued)
• Natural vs. Artificial Flavors
• Classification by Processing Method
• Blends and Compounds
• Chemicals and Isolates
• Concentrates
• Condiments
• Essential Oils
• Extracts
• Hydrolyzed Vegetable Proteins (HVPs)
• Oleoresins
• Reaction flavors
• Spices
• FLAVOR ENHANCERS
• Monosodium Glutamate (MSG)
• Ribonucleotides
• Maltol and Ethyl Maltol
• Thaumatin
• FORMULATION AIDS
• MARKET EVALUATION AND FORECAST
  • TABLE 15 U.S. MARKET FOR FOOD FORMULATION AIDS, THROUGH 2014 ($ MILLIONS)
• Market Evaluation ... (Continued)
• EMULSIFIERS/SURFACTANTS
  • TABLE 16 HLB* RANGES FOR COMMON FOOD EMULSIFIERS
• Glycerides (Mono-, Di-) and Esters
• Lecithins
• Lecithins (Continued)
  • TABLE 17 TYPICAL LECITHIN SOLUBILITIES
• Sorbitan Esters/Polysorbates
• Sorbitan Esters/... (Continued)
• Sodium Stearoyl-2-Lactylate
• Sucrose Esters
• Phosphates
• HYDROCOLLOID GUMS
  • TABLE 18 TYPICAL WATER SOLUTION VISCOSITIES OF BOTANICAL-SOURCE HYDROCOLLOID GUMS (CENTIPOISES)
• Natural Products
• Fruit and Vegetable Extracts: Pectin
• Plant or Tree Exudates
• Gum Arabic (Acacia Gum)
• Gum Ghatti
• Gum Karaya
• Gum Tragacanth
• Larch Gum or Arabinogalactan
• Seaweed Gums
• Agar
• Alginates
• Carrageenan
• Seed Gums
• Guar Gum
• Locust Bean Gum (Gum Carob)
• Fermentation Products
• Xanthan Gum
• Gellan Gum
• Curdlan
• CELLULOSE AND CELLULOSE DERIVATIVES
• Microcrystalline Cellulose (MCC)
• Powdered Cellulose
• Carboxymethylcellulose (CMC)
• Methylcellulose Ethers
• PRESERVATIVES
• MARKET EVALUATION AND FORECAST
  • TABLE 19 U.S. MARKET FOR FOOD PRESERVATIVES, THROUGH 2014 ($ MILLIONS)
  • TABLE 19 (CONTINUED)
• ANTIMICROBIALS
• Benzoic Acid and Benzoates
• Parahydroxybenzoic Acid Esters (Parabens)
• Propionic Acid and Propionates
• Sorbic Acid and Sorbates
• Sulfites
• Other Antimicrobials
• ANTIOXIDANTS
• Antioxidants (Continued)
• Ascorbic Acid and Sodium Ascorbate
• Butylated Hydroxyanisole (BHA)
• Butylated Hydroxytoluene (BHT)
• Erythorbic Acid and Sodium Erythorbate
• Ethylenediamine Tetraacetic Acid (EDTA)
• Propyl Gallate (PG)
• Rosemary
• Tertiary Butylhydroquinone (TBHQ)
• Tocopherols
• Other Antioxidants
• PROCESSING AIDS AND OTHERS
• MARKET EVALUATION AND FORECAST
  • TABLE 20 U.S. MARKET FOR FOOD PROCESSING AIDS AND OTHERS, THROUGH 2014 ($ MILLIONS)
• ANTICAKING AGENTS
• ANTIFOAMS AND DEFOAMERS
• BLEACHING/MATURING AGENTS AND DOUGH CONDITIONERS
• CLARIFYING AGENTS AND DECOLORIZERS
• EDIBLE COATINGS
• FOOD ADDITIVE ENZYMES
• GELLING AGENTS
• HUMECTANTS
• LEAVENING AGENTS
• RELEASE AGENTS
• SEQUESTRANTS AND CHELATING AGENTS
• WATER-CORRECTING AGENTS

Chapter-5: FOOD ADDITIVE MARKETS BY MAJOR APPLICATIONS

• OVERVIEW AND OVERALL MARKET TABLES
  • TABLE 21 OVERALL U.S. MARKET FOR FOOD ADDITIVES BY FOOD GROUP APPLICATIONS, THROUGH 2014 ($ MILLIONS)
• BAKERY GOODS
  • TABLE 22 U.S. MARKET FOR FOOD ADDITIVES: BAKERY GOODS, THROUGH 2014 ($ MILLIONS)
• BAKERY GOODS (CONTINUED)
• BAKERY GOODS (CONTINUED)
• BEVERAGES
  • TABLE 23 U.S. MARKET FOR FOOD ADDITIVES: BEVERAGES, THROUGH 2014 ($ MILLIONS)
• BEVERAGES (CONTINUED)
• BEVERAGES (CONTINUED)
• CONFECTIONERY
  • TABLE 24 U.S. MARKET FOR FOOD ADDITIVES: CONFECTIONERY, THROUGH 2014 ($ MILLIONS)
• CONFECTIONERY (CONTINUED)
• DAIRY PRODUCTS
  • TABLE 25 U.S. MARKET FOR FOOD ADDITIVES: DAIRY PRODUCTS, THROUGH 2014 ($ MILLIONS)
• DAIRY PRODUCTS (CONTINUED)
• MEATS/SEAFOOD
  • TABLE 26 U.S. MARKET FOR FOOD ADDITIVES: MEATS AND SEAFOOD, THROUGH 2014 ($ MILLIONS)
• MEATS/SEAFOOD (CONTINUED)
• SNACK FOODS
  • TABLE 27 U.S. MARKET FOR FOOD ADDITIVES: SNACK FOODS, THROUGH 2014 ($ MILLIONS)
• OTHER FOOD INDUSTRY SEGMENTS
  • TABLE 28 U.S. MARKET FOR FOOD ADDITIVES: OTHER FOOD INDUSTRY SEGMENTS, THROUGH 2014 ($ MILLIONS)
• OTHER FOOD INDUSTRY SEGMENTS (CONTINUED)
• SUMMARY MARKET MATRICES
  • TABLE 29 SUMMARY MATRIX OF U.S. FOOD ADDITIVE MARKETS: PRODUCTS, CHEMICALS AND MATERIALS VERSUS APPLICATIONS MARKETS IN BASE YEAR 2009 ($ MILLIONS)
  • TABLE 30 SUMMARY MATRIX OF U.S. FOOD ADDITIVE MARKETS: PRODUCTS, CHEMICALS AND MATERIALS VERSUS APPLICATIONS MARKETS IN FORECAST YEAR 2014 ($ MILLIONS)

Chapter-6: TECHNOLOGY

• IMPORTANT CURRENT AND NEW TECHNOLOGIES
• FOOD ADDITIVE STABILITY
• Encapsulation and Microencapsulation
• Freeze-Thaw Stability
• BIOTECHNOLOGY
  • TABLE 31 FLAVORS PRODUCED BY MICROORGANISMS
• SEPARATION TECHNOLOGIES
• FOOD PRESERVATION BY IRRADIATION AND OTHER NOVEL METHODS
• MECHANICAL AND MATERIAL HANDLING TECHNOLOGIES
• FOOD SAFETY TESTING SYSTEMS
• COMPETITIVE PROCESSES, METHODS AND PRODUCTS
• ACIDULANTS
• CALORIE-REDUCTION AGENTS
• Fat Replacers
• Nonnutritive Sweeteners
• COLORANTS
• FLAVORS
• FORMULATION AIDS
• PRESERVATIVES
• PROCESSING AIDS AND OTHERS
• CUSTOMER TECHNICAL SERVICE
• RESEARCH AND DEVELOPMENT
• RESEARCH AND DEVELOPMENT (CONTINUED)
• RESEARCH AND DEVELOPMENT (CONTINUED)
• THE DOCTRINE OF EQUIVALENTS
• The Doctrine of Equivalents (Continued)

Chapter-7: INDUSTRY STRUCTURE AND COMPETITIVE FACTORS

• CHEMICAL RAW MATERIAL AND FOOD ADDITIVE SUPPLIERS
• HORIZONTAL INTEGRATION
• Product Integration
• Market Integration
• VERTICAL INTEGRATION
• INDUSTRY CONCENTRATION
• CONSOLIDATION AND RESTRUCTURING
• Consolidation and Restructuring (Continued)
• Consolidation and Restructuring (Continued)
• Consolidation and Restructuring (Continued)
• PRODUCT CHOICE AND USE FACTORS
• DEGREE OF PRODUCT DIFFERENTIATION
• EASE OF MARKET SUBSTITUTION
• DUAL FUNCTIONALITY
• MARKET ENTRY BARRIERS
• DISTRIBUTORS
• IMPORTANCE IN THE MARKETPLACE
• Importance in the Marketplace (Continued)
• POSITION IN THE PRODUCT CHAIN
• HORIZONTAL INTEGRATION
• MARKETING
• MARKETING PRINCIPLES
• COMMODITY VS. SPECIALTY PRODUCTS
• DISTRIBUTION CHANNELS
• Direct Sale
• Distributors
• Marketing Agreements
• IMPACT OF LARGE FOOD PROCESSORS
• END-USER SELECTION CRITERIA
• Cost
• Replacement of Other Food Additives
• New Applications or New Procedures
• Performance Standards
• Potential Adverse Interactions
• Potential Contamination or Toxicity from Other Materials
• Effect of Packaging
• Imported Products
• End-user Purchasing Practices
• SOME INTERNATIONAL ASPECTS
• SOME INTERNATIONAL ASPECTS (CONTINUED)
• SOME INTERNATIONAL ASPECTS (CONTINUED)
• SOME INTERNATIONAL ASPECTS (Continued)

Chapter-8: ENVIRONMENTAL, LEGISLATIVE, AND REGULATORY FACTORS

• FEDERAL LAWS AND REGULATORY PROCESS
• RESPONSIBLE FEDERAL AGENCIES
• Responsible Federal Agencies (Continued)
• GRAS STATUS
• FOOD ADDITIVE PETITIONS
• Premarket Approval Process for “Food Contact Substances”
• THE DELANEY CLAUSE
• STATE AND LOCAL REGULATIONS
• THE NUTRITIONAL LABELING & EDUCATION ACT OF 1990 (NLEA)
• THE NUTRITIONAL LABELING ...(CONTINUED)
• THE NUTRITIONAL LABELING ...(CONTINUED)
• THE NUTRITIONAL LABELING ...(CONTINUED)
• PRINCIPAL NLEA STIPULATIONS
• Principal NLEA Stipulations (Continued)
• NUTRITIONAL DESCRIPTORS
• Nutritional Descriptors (Continued)
• IMPLEMENTATION OF NLEA
• PACKAGING AND DISPOSAL
• PUBLIC PERCEPTIONS AND POLICY
• FOOD SAFETY CONCERNS
• Food Safety Concerns (Continued)
• Food Safety Concerns (Continued)

Chapter-9: SUPPLIER COMPANY PROFILES

• INTRODUCTION
• FOOD ADDITIVE SUPPLIER COMPANIES
• ACETO CORPORATION
• AJINOMOTO USA, INC.
• ARCHER DANIELS MIDLAND COMPANY
• ASHLAND AQUALON FUNCTIONAL INGREDIENTS
• AVEBE CORP, THE NETHERLANDS
• Avebe America, Inc.
• Glucona America, Inc.
• BALCHEM CORPORATION
• BARTEK INGREDIENTS, INC.
• BASF CORPORATION
• BELL FLAVORS & FRAGRANCES, INC.
• BLUE CALIFORNIA
• BLUE PACIFIC FLAVORS & FRAGRANCES, INC.
• CARGILL, INCORPORATED
• CELANESE CORPORATION
• Nutrinova, Inc.,
• CENTRAL SOYA COMPANY, INC.
• THE COCA-COLA COMPANY
• COGNIS USA
• COLLOIDES NATURELS, INC.
• COMAX MANUFACTURING CORPORATION
• CORN PRODUCTS INTERNATIONAL, INC.
• CP KELCO US INC.
• CUMBERLAND PACKING CORPORATION
• Stadt Corporation
• CYANOTECH CORPORATION
• DANISCO USA INC.
• THE DOW CHEMICAL COMPANY
• DSM FOOD SPECIALTIES USA, INC
• EASTMAN CHEMICAL COMPANY
• EDLONG DAIRY FLAVORS
• EMERALD HILTON DAVIS, LLC
• EMERALD KALAMA CHEMICAL, LLC
• ERIE FOODS INTERNATIONAL, INC.
• FIRMENICH INC.
• FLAVOR DYNAMICS, INC.
• FLAVOR SYSTEMS INTERNATIONAL, INC.
• FMC CORPORATION
• FRUTAROM INCORPORATED
• GADOT BIO-CHEM (USA) INC.
• GALLARD-SCHLESINGER INDUSTRIES, INC.
• GIVAUDAN FLAVORS CORPORATION
• GLG LIFE TECH CORPORATION
• GRAIN PROCESSING CORPORATION
• GRIFFITH LABORATORIES WORLDWIDE, INC.
• GUM TECHNOLOGY CORPORATION
• CHR. HANSEN, INC.
• T. HASEGAWA USA INC.
• ICL PERFORMANCE PRODUCTS LP
• INTERNATIONAL BIOFLAVORS, INC.
• INTERNATIONAL FIBER CORPORATION
• INTERNATIONAL FLAVORS AND FRAGRANCES, INC.
• INTERNATIONAL SPECIALTY PRODUCTS, INC.
• JUNGBUNZLAUER INC.
• KALSEC, INC.
• KERRY INCORPORATED
• LONZA, INC.
• MANE USA
• MCCORMICK & COMPANY, INC.
• MCNEIL NUTRITIONALS, LLC
• MERISANT COMPANY
• Whole Earth Sweetener Company Llc
• MERISOL ANTIOXIDANTS LLC
• DAVID MICHAEL & CO., INC.
• NATIONAL STARCH, LLC
• NOVOZYMES NORTH AMERICA INC.
• THE NUTRASWEET COMPANY
• OTTENS FLAVORS
• PENFORD FOOD INGREDIENTS COMPANY
• PEPSICO, INC.
• PMC SPECIALTIES GROUP, INC.
• PMP FERMENTATION PRODUCTS, INC.
• POLAROME INTERNATIONAL
• THE PROCTER & GAMBLE COMPANY
• PURAC AMERICA
• PURE CIRCLE USA
• RED ARROW PRODUCTS CO LLC
• ROQUETTE AMERICA, INC.
• SENSIENT TECHNOLOGIES CORPORATION
• SETHNESS PRODUCTS COMPANY
• SOLAE LLC
• SPHERIX INCORPORATED
• SPI POLYOLS, INC
• SYMRISE, INC.
• TAKASOGO INTERNATIONAL CORP. (U.S.A.)
• TATE & LYLE PLC
• TIC GUMS INC.
• VIRGINIA DARE
• WILD FLAVORS, INC.
• D.D. WILLIAMSON & CO. INC.

Chapter-10: APPENDIX

• APPENDIX: GLOSSARY OF IMPORTANT TERMS, ABBREVIATIONS AND ACRONYMS
• GLOSSARY OF IMPORTANT TERMS, ABBREVIATIONS ...
  • TABLE 32 GLOSSARY OF IMPORTANT TERMS, ABBREVIATIONS, AND ACRONYMS
  • TABLE 32 (CONTINUED)
  • TABLE 32 (CONTINUED)
  • TABLE 32 (CONTINUED)
  • TABLE 32 (CONTINUED)

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