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炭水化物の開発最前線:レポート2 - 研究、技術:食品、栄養、機能性炭水化物

Frontiers in Carbohydrates Developments: Report 2 - Research, Technologies; Food - Health, Nutrition & Functional Carbohydrates

発行 S.K. Patil & Associates, Inc. 商品コード 196004
出版日 ページ情報 英文 125 Pages
納期: 即日から翌営業日
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炭水化物の開発最前線:レポート2 - 研究、技術:食品、栄養、機能性炭水化物 Frontiers in Carbohydrates Developments: Report 2 - Research, Technologies; Food - Health, Nutrition & Functional Carbohydrates
出版日: 2011年01月30日 ページ情報: 英文 125 Pages
概要

Food Technology and Functional Ingredientマガジンによると、世界の機能性食品/ニュートラシューティカル製品の売上は1995年の300億米ドルから1,000億米ドル超になると予測されています。米国がその3分の1の330億米ドルを占めています。健康食品のニーズの高まりが成長を加速させています。消費者は、病気を管理するには薬よりも健康な食習慣であることを認識しつつあります。

当レポートでは、健康、栄養、機能性に寄与する炭水化物における世界的研究、技術開発動向をまとめ、概略以下の構成でお届けします。

第1章 エグゼクティブサマリー

第2章 機能性シリアルおよび古代の穀物

  • 2003〜2010年の機能性シリアルおよび古代の穀物関連特許

第3章 食物繊維−不溶性および溶解性

  • 2003〜2010年の食物繊維関連特許

第4章 難消化性でんぷん(RS)と緩やかに消化されるでんぷん(SDS)

  • 2003〜2010年のRSおよびSDS関連特許

第5章 難消化性および緩やかに消化されるオリゴ糖

  • 2003〜2010年の難消化性および緩やかに消化されるオリゴ糖関連特許

第6章 キトサン

  • 2005〜2010年のキトサン関連特許

第7章 炭水化物と食品テクスチャ

  • 2003〜2010年の炭水化物と食品テクスチャ関連特許

第8章 2003〜2009年の特許分析

第9章 サマリー

目次

This report provides summaries of current worldwide research, technology developments in carbohydrates for health, nutrition and functional areas that are essential part of food systems to offer many benefits to offer solutions in health benefits and functional attributes. This report offers a tool and resource that can enhance the reading, thought process along with our insights for today' s overloaded technical, commercial and support management functions. This is our 3rd report in the Frontiers in Carbohydrates and we plan to issue series of similar reports each year to proactively offer areas of targeted research in selected areas; we may evolve this document as we move forward depending on your feedback and serve the changing needs of carbohydrates. This presents our extensive research with comprehensive experience and insights of our associates and me who have spent many years in the carbohydrates research, processing and marketing. Besides we stay on the cutting edge by our continuous scan of carbohydrates research and developments worldwide.

Needs of functional foods with health implications (some with - claims that may be substantiated) will come from new markets and the segments driven by convenience, health and obesity trends in the United States and around the world. One of the best known functional food categories is dietary fibers (DF) with multitude of health benefits including gut health, cholesterol reduction, heart disease and diabetes among many.

According to Food Technology and Functional Ingredient magazines, global sale of functional/nutraceuticals products is approaching >$ 100 billion in sales up from 30 billion in 1995. Us accounts for about 33 billion dollars or 1/3 of the global values. Growth is accelerating because of economic and demand of health foods. Consumers are realizing that healthy eating habit is better way to manage illness than medication, and a crossover between foods, fortification and dietary supplements is underway.

Per Nutritional Outlook December 2010, U.S. digestive-health category is currently valued at $265.9 million and will grow to $495.3 million by 2015 - a 13.2% growth, predicts a new MarketsandMarkets report. In particular, prebiotics and probiotics are growing at double-digit rates. The enzyme market is also expanding, albeit at a slower rate. U.S. consumers are still gaining awareness of probiotics, although awareness is growing. U.S. consumption of gut-health products is largely focused on dietary supplements, while in Europe, where awareness is higher, probiotics are often consumed through functional foods such as dairy and other food and beverage products.

  • In 2010, the total U.S. market for digestive-health ingredients was valued at $265.9 million, with an annual growth rate of 18.3%.
  • In 2008, digestive health was ranked highest in the Top 10 Trends for food, nutrition, and health.
  • The International Food Information Council' s survey found that 77% of consumers worldwide are actively trying to add fiber to their diets.
  • Products for gut health have traditionally been more popular in Europe than in North America, but the trend is changing as North Americans embrace the idea of boosting digestive health through supplements and food and beverages.
  • Functional cereals and ancient grains
  • Dietary fibers - insoluble and soluble
  • Resistant starches and slowly digestible starches
  • Non digestible and slowly digestible oligosaccharides
  • Chitosan
  • Carbohydrates and food textures

In this report we present the most recent activities in research and technologies of critical nutrition and functional carbohydrates of selected areas along with selected patents 2003 to 2010. We also present brief analysis of patent trends, which has most number of patents, what years and segments.

Table of Contents

I. EXECUTIVE SUMMARY

II. FUNCTIONAL CEREALS AND ANCIENT GRAINS

  • A. Functional Cereals and Selected Patents 2003 to 201016

III. DIETARY FIBERS - INSOLUBLE AND SOLUBLE

  • A. Dietary Fibers Selected Patents 2003 to 2010

IV. RESISTANT STARCHES (RS) AND SLOWLY DIGESTIBLE STARCHES (SDS)

  • A. RS and SDS Selected Patents 2003 to 2010

V. NON-DIGESTIBLE AND SLOWELY DIGESTIBLE OLIGOSACCHARIDES

  • A. Non-Digestible and Slowly Digestible Oligosaccharides Selected Patents2003 to 2010

VI. CHITOSAN

  • A. Chitosan Selected Patents 2005 to 2010

VII. CARBOHYDRATES AND FOOD TEXTURES

  • A. Carbohydrates and Food Textures Selected Patents 2003 to 2010

VIII. BRIEF PATENT ANALYSIS 2003 TO 2009

XI. SUMMARY

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