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天然フレーバーの画期的なイノベーション

Breakthrough Innovations in Natural Flavors

発行 Frost & Sullivan 商品コード 670616
出版日 ページ情報 英文 50 Pages
納期: 即日から翌営業日
価格
本日の銀行送金レート: 1USD=113.91円で換算しております。
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天然フレーバーの画期的なイノベーション Breakthrough Innovations in Natural Flavors
出版日: 2018年07月25日 ページ情報: 英文 50 Pages
概要

天然由来成分や原材料に対する消費者の需要は、天然由来フレーバー化合物への需要の増加につながっています。技術開発者は、安定性とコスト効率の向上に注力しています。

当レポートでは、天然フレーバーの画期的なイノベーションについて調査分析し、技術開発と導入動向、知的財産 (IP) 分析、技術導入のロードマップなど、体系的な情報を提供しています。

第1章 エグゼクティブサマリー

第2章 天然フレーバーのイントロダクション

  • 多機能な特性と食事のメリット
  • 精油と芳香油
  • 新しい転換経路と原料
  • 製品差別化の必要性
  • 栄養上のメリット
  • 減量甘味料

第3章 技術開発と導入動向:北米

  • 有効なバイオテクノロジー経路の開発
  • 天然フレーバーの加工・抽出技術
  • 多様な飲料との組み合わせ、ナトリウム含有量を減らす
  • 天然甘味料の開発
  • 消費者の受け入れと製品ポートフォリオの拡大

第4章 技術開発と導入動向:欧州

  • クリーンラベル製品の開発
  • 原料からフレーバー化合物への転換経路
  • 人工甘味料の使用を減らす
  • 多様なフレーバーと加工技術
  • 加工と製品開発

第5章 技術開発と導入動向:アジア太平洋地域

  • 生産プロセスと発酵プロセス
  • 製品開発とプロセス開発
  • 抽出技術プロセスの簡略化
  • バクテリア、酵素ベースのフレーバー
  • 北米・欧州からの投資

第6章 知的財産 (IP) 分析

  • 飲料/日用品企業が特許出願シナリオで主導
  • 天然甘味料とノンアルコール飲料が特許出願で主要分野
  • 引用回数に基づく主要特許

第7章 技術導入のロードマップ

  • 安定性とコスト効率の向上

第8章 技術開発者の主な懸念事項

  • 消費者経験の強化
  • コスト効率、倫理的な調達、栄養上のメリット

第9章 アナリストの見解

第10章 主な連絡先

目次
Product Code: D848

Customer Preferences and Increasing Regulatory Pressure Driving Adoption of Naturally Derived Flavors

Consumer demand for naturally derived ingredients and raw materials have led to the increasing demand for naturally derived flavor compounds that can act as a viable alternative for synthetic ones. Currently, using the natural label tag is one of the important tactic that is used by product developers to help consumers understand the perceived purity and quality of the product they are consuming.

While the natural flavors are able to overcome the possible side effects of synthetic ones, most of the flavor compounds are still in research and demonstration stage, mainly due to the possible issues related to scaling at industrial level. The development of flavors that can prevent nutritional loss while incorporating naturalness into the end product is a key necessity in the segment. Besides the ability to develop flavors for use in a wide range of applications, technology developers are also focusing on improving the stability and cost-effectiveness to hasten wide scale adoption.

This research service titled "Breakthrough Innovations in Natural Flavors" discusses the recent developments in the natural flavors that are being touted as a viable alternative for those obtained using synthetic and chemical routes. The flavor functions that have been considered within the scope of the research include replacement flavors, sugar alternative flavors, umami tasters and, taste enhancers

Table of Contents

1. EXECUTIVE SUMMARY

  • 1.1 Research Scope
  • 1.2 Research Methodology
  • 1.3 Key Findings

2. INTRODUCTION TO NATURAL FLAVORS

  • 2.1 Use of Natural Flavors to Provide Multifunctional Attributes and Dietary Benefits
  • 2.2 Essential and Aromatic Oils are the Most Widely Used Types of Natural Flavors
  • 2.3 New Conversion Pathways and Raw Materials are Being Explored for Flavor Development
  • 2.4 Need for Product Differentiation Helps in the Adoption of Varied Flavor Profiles Across Industries
  • 2.5 Product Developers are Looking for Natural Flavors that can Impart Nutritional Benefits Without Compromising on Taste in the F&B Industry
  • 2.6 Reduced Sweeteners are Required in Nutraceuticals and Major Applications in Snacks and Confectionary
  • 2.6 Reduced Sweeteners are Required in Nutraceuticals and Major Applications in Snacks and Confectionary (continued)

3. TECHNOLOGY DEVELOPMENT AND ADOPTION TRENDS- NORTH AMERICA

  • 3.1 Development of Effective Biotechnology Pathways to Produce Natural Flavors is a Key Area of Research
  • 3.2 Focus is on Developing Processing and Extraction Technologies for Natural Flavors
  • 3.3 Incorporation of Diverse Flavors in Beverages and Decreasing Sodium Content in Ready-to Eat Foods and Snacks is of Key Focus
  • 3.4 Emphasis is Also on the Development of Natural Sweeteners
  • 3.5 Stakeholders' Initiatives Focused on Gaining Consumer Acceptance and Expanding Product Portfolio

4. TECHNOLOGY DEVELOPMENT AND ADOPTION TRENDS- EUROPE

  • 4.1 Stringent Regulations in Europe Have Necessitated Development of Clean Label Products
  • 4.2 Stakeholders Keen on Developing Feasible Routes for Conversion of Varied Raw Materials to Flavor Compounds
  • 4.3 European Stakeholders Also Trying to Reduce the Use of Artificial Sweeteners
  • 4.4 Focus on Developing Diverse Flavors and Processing Technologies
  • 4.5 Collaborative Efforts Focused on Both Process and Product Development

5. TECHNOLOGY DEVELOPMENT AND ADOPTION TRENDS- APAC

  • 5.1 Developing Faster Production Processes and Enhancing Flavor Properties Using Fermentation Processes is on the Rise
  • 5.2 Regional Focus is Both Product and Process Developments
  • 5.3 Stakeholders Focusing on Developing Simplified Process Technologies for Extraction of Natural Flavors with High Quality
  • 5.4 Bacterial, Enzyme-based Flavors are Being Developed for Various Applications
  • 5.5 Investments by Flavor Majors from NA and Europe to Expand into the Region are on the Rise

6. INTELLECTUAL PROPERTY (IP) ANALYSIS

  • 6.1 Beverage and FMCG Companies Lead in Patent Filing Scenario across the Globe
  • 6.2 Natural Sweeteners and Non-Alcoholic Beverages are the Key Areas for Patent Filings
  • 6.3 Key Patents Based on Number of Citations

7. TECHNOLOGY ADOPTION ROADMAP

  • 7.1 Enhancing Stability and Developing Cost-competitive Processing Technologies are Key for Increasing Adoption

8. KEY CONSIDERATIONS FOR TECHNOLOGY DEVELOPERS

  • 8.1 Enhancing Consumer Experience along with Perceived Health Benefits Govern the Adoption of Natural Flavors
  • 8.2 Cost Effectiveness, Ethical Sourcing, and Nutritional Benefits are Major Considerations While Developing Natural Flavors

9. ANALYST PERSPECTIVES

  • 9.1 Biocatalysts for Natural Flavor Development are a Key Area for Research and Investments
  • 9.2 Sourcing Continuous Supply of Raw Materials and Meeting Clean Label Regulations is of Utmost the Key Focus

10. KEY CONTACTS

  • 10.1 Key Industry / University Contacts
  • 10.1 Key Industry / University Contacts (continued)
  • Legal Disclaimer
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