ABSTRACT 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.

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Frontiers Carbohydrates Developments: Report 2; Research
Technologies - Food, Health, Nutrition and Functional
carbohydrates.
Published on January 2011
Report Summary
ABSTRACT
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.
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- 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 Content
TABLE OF CONTENTS
I. EXECUTIVE SUMMARY'''.'.'4
II. FUNCTIONAL CEREALS AND ANCIENT GRAINS''7
A. Functional Cereals and Selected Patents 2003 to 2010'''16
III. DIETARY FIBERS ' INSOLUBLE AND SOLUBLE.........................................20
A. Dietary Fibers Selected Patents 2003 to 2010..''32
IV. RESISTANT STARCHES (RS) AND SLOWLY DIGESTIBLE STARCHES (SDS)...35
A. RS and SDS Selected Patents 2003 to 2010''....48
V. NON-DIGESTIBLE AND SLOWELY DIGESTIBLE OLIGOSACCHARIDES'''..51
A. Non-Digestible and Slowly Digestible Oligosaccharides
Selected Patents2003 to 2010'''..''.66
VI. CHITOSAN''...69
A. Chitosan Selected Patents 2005 to 2010...91
VII. CARBOHYDRATES AND FOOD TEXTURES''....102
A. Carbohydrates and Food Textures Selected Patents 2003 to 2010....114
VIII. BRIEF PATENT ANALYSIS 2003 TO 2009..''117
XI. SUMMARY'.'121
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