表紙
市場調査レポート

クリーンラベルスターチ:加工、アプリケーション、製品および市場

Clean Label Starches: Process, Applications, Products and Markets - 2014

発行 S.K. Patil & Associates, Inc. 商品コード 298550
出版日 ページ情報 英文 197 Pages
納期: 即日から翌営業日
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クリーンラベルスターチ:加工、アプリケーション、製品および市場 Clean Label Starches: Process, Applications, Products and Markets - 2014
出版日: 2014年04月01日 ページ情報: 英文 197 Pages
概要

当レポートでは、世界におけるクリーンラベルスターチ(デンプン)の産業および市場−−冷水膨張(Cold Water Swelling)スターチ、物理的化工スターチ、酵素的化工スターチの3種類−−について分析し、各種類について、製品の特質や製造工程、主な用途やメーカー・の概略、生産量・市場価格の動向、研究開発の動向、今後の市場機会などをまとめ、概略以下の構成でお届けします。

物理的に修飾されたスターチ

第1章 エグゼクティブサマリー

第2章 物理的に修飾されたスターチ:加工および特徴の概説

第3章 アプリケーション、主な顧客および統一小売価格

第4章 市場、メーカー、製品料および統一小売価格

  • 市場
  • 製品
  • 難消化性でんぷん(RS)および緩徐消化性デンプン(SDS)
  • クリーンラベルの機会:発行されたニュース・記事

第5章 機会・動向

第6章 物理的に修飾されたスターチ、近年の主な調査、技術および市場開発活動

  • 要約
  • 主な特許

第7章 サマリー

酵素で修飾されたスターチ

第1章 エグゼクティブサマリー

第2章 加工および特徴の概説

第3章 市場、メーカーおよび製品

  • 市場
  • クリーンラベルアプリケーションにおける酵素製品・アプリケーション
  • 酵素で修飾されたスターチ製品の発売
  • 難消化性でんぷん(RS)および緩徐消化性デンプン(SDS)
  • SDS/SDC特徴と

第4章 主な研究・技術の発展

  • 主な嗜好・序文
  • 酵素で修飾されたスターチの主な特許

第5章 サマリー&参考資料

冷水膨張(CWS)スターチ

第1章 エグゼクティブサマリー

第2章 冷水膨張(CWS)およびスプレー式料理用スターチ

  • CWS/スプレー式料利用スターチの加工・特徴の簡単な説明
  • 主な特徴

第3章 アプリケーション、主な顧客および▼価格帯

  • アプリケーション
  • 利用

第4章 市場、メーカー製品の料・価格

  • 主なCWSメーカー・市場

第5章 製品:メーカー別

第6章 機会・動向

第7章 CWSスターチの主な調査、技術および市場開発活動

第8章 サマリー

目次

Title: Clean Label Starches: 1. Physically Modified Starches, 2. Enzyme Modified Starches & 3. CWS (cold water swelling) Starches Process, Applications, Products and Markets March 2014.

This timely 200 page Clean Label Starches Report is combination of three separate groups of starches; Physically Modified, Enzyme Modified and the CWS starches prepared as reports 1, 2 and 3 separate reports. All three reports are enhanced to include the latest development, applications and the market information. Food formulators, marketers and the R & D teams can develop excellent approaches in their clean label product development capabilities. Our in-depth researches, expert analysis in the areas of clean label starches has supported our clients, have helped technical and business professionals in R & D, marketing and purchasing make the right strategic decisions. Reports present most pertinent materials on the highest value modified starches mainly for food applications.

The three separate groups of reports 1, 2 and 3 present most pertinent material on this highest value modified starches mainly for food applications.

  • 1. Physically modified starches AND;
  • 2. Enzyme modified starches
  • 3. CWS - Cold Water Swelling Starches

1. Physically Modified Starch

This group of starch ingredients for clean label markets is well established. Physically modified starches that perform similar to chemically modified starches in food applications. Physically modified starches represent the greatest opportunity for growth in the starch industry. As the desire to provide cleaner labels or “pantry friendly” ingredients grows, there is a significant interest in these products by all major food manufacturers. Growth is driven by “Organic”, “Natural” and “Clean Label Foods”. New technologies and new products will continue to come to market going forward.

Physically modified starches represent a great opportunity for growth in the starch industry. As the desire to provide cleaner labels or “pantry friendly”, “clean label” ingredients increases, there is a significant interest in these products by all major food manufacturers.

2. Enzyme modified starches

Enzyme modified starches remain an active area in the functional modified starches. This group is projected to be the greatest area of growth in starch derivatives, mainly attributed to the demands of clean/simple label in foods going forward. Enzyme modification can be tailored to very specific properties because of specificity of enzyme attack and very selective modification of targeted food and industrial segment applications demands going forward. This starch category can also qualify for “clean label” products if chemical modification is not utilized with enzyme modification.

This group of starch introductions is very new. Depending on the food product categories we estimate the growth of 5 to as much as 10 % during 2013 and 2014 for all segments (several new product introductions). We estimate 2013 market as 3 million pounds with the growth estimated at 7 % 2015 to 2017 to ~ 13 million pounds for all food segments. We assigned this value based on the growing need for clean label starches, and aggressive technical/commercial strategies by current and new players entering this market. This is also enhanced by targeted enzyme function, the benefits, modification technologies and potential new sources of tailor made enzymes for specific applications including the RS, SDS/SDC for diebetes and gut health.

3. CWS - Cold Water Swelling Starch

The CWS starches are generally not clean label because their process involves alcohol treatment and certain chemical modifications e. g. Octenyl Succinic Anhydride. We have included this report because of their specialty applications and great interest in their use in the current new product trends that require flavor encapsulation and beverage emulsion, among others.

Table of Contents

REPORT SCOPE

INTRODUCTION

1. Physically Modified Starches

I. EXECUTIVE SUMMARY

II. PHYSICALLY MODIFIED STARCH - PROCESS AND PROPERTIES BRIEF DESCRIPTION

  • A. Process
  • B. Properties

III. APPLICATIONS, MAJOR CUSTOMERS AND PRICE POINTS

IV. MARKETS, MANUFACURERS, PRODUCT VOLUMES AND PRICE POINTS

  • A. Market
  • B. Products
  • C. Resistant Starch (RS) and Slowly Digestible Starch (SDS)
  • D. Clean Label Opportunities - Published News Articles

V. OPPORTUNITIES & TRENDS

VI. PHYSICALLY MODIFIED STARCH RECENT SELECTED RESEARCH, TECHNOLOGY AND MARKET DEVELOPMENT ACTIVITIES

  • A. Selected Abstracts
  • B. Physically Modified Starch Selected Patents

VII. SUMMARY

2. Enzyme Modified Starches

I. EXECUTIVE SUMMARY

II. PROCESS AND PROPERTIES BRIEF DESCRIPTION

III. MARKETS, MANUFACURERS AND PRODUCTS

  • A. Market
  • B. Products and Applications Enzymes in Clean Label Applications
  • C. Enzyme Modified Starch Product Launches
  • D. Resistant Starch (RS) and Slowly Digestible Starch (SDS)
  • E. Microbial Polysaccharides with SDS/SDC Properties

IV. SELECTED RESEARCH AND TECHNOLOGY DEVELOPMENTS IN ENZYME MODIFIED STARCHES

  • A. Selected References and Abstracts
  • B. Enzyme Modified Starch selected patents

V. SUMMARY & REFERENCES

3. CWS (cold water swelling) Starches

I. EXECUTIVE SUMMARY

II. COLD WATER SWELLING (CWS) AND SPRAY COOKED STARCH

  • A. CWS/Spray cooked starch process and properties brief Description
  • B. Selected Properties

III. APPLICATIONS, MAJOR CUSTOMERS AND PRICE POINTS

  • A. Applications
  • B. Uses
  • C. Major applications

IV. MARKETS, MANUFACURERS, PRODUCT VOLUMES & PRICES

  • A. Major CWS manufacturers and market

V. PRODUCTS BY MANUFACTURERS

VI. OPPORTUNITIES & TREND

VII. CWS STARCH SELECTED RESEARCH, TECHNOLOGY AND MARKET DEVELOPMENT ACTIVITIES

  • A. Selected Abstracts
  • B. Selected Patent Summaries

VIII. SUMMARY

GENERAL SUMMARY - Reports 1, 2, and 3

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