Clean Label Starches: Process, Applications, Products and Markets
|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
|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|
|出版日: 2014年04月01日||ページ情報: 英文 197 Pages||
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。
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.
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.
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.
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.