The future of fat reduction and replacement in food and drinks
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This report is focused on developments related to Fat Reduction and Replacement in Food and Drinks. It highlights innovative trends and evaluates new ingredients and technologies from.

This report is focused on developments related to Fat Reduction and Replacement in Food and Drinks. It highlights innovative trends and evaluates new ingredients and technologies from.

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The future of fat reduction and replacement in food and drinks The future of fat reduction and replacement in food and drinks Document Transcript

  • The Future of Fat Reduction and Replacement in Food and DrinksPublished:September 2011No.Of pages:206Price:US $ 2875Report SummaryThis report is focused on developments related to Fat Reduction andReplacement in Food and Drinks. It highlights innovative trends andevaluates new ingredients and technologies from. The report provides aunique evaluation of new food and drink product launches that are promotedas having reduced/low/no fat, saturated fat, trans fats, or cholesterol andrelated claims.Features and benefits* Gain an understanding of the component targets for fat reduction andreplacement in food and drinks products.* Evaluate market drivers and their impact on opportunities acrossconsumer demographics and global regions.* Offers an analysis of new products with reduced fat claims and allowsreaders to gain an awareness of the important issues.* Understand the potential of technical solutions for fat reduction andreplacement through identification of emerging ingredients and technologies.* Identify the key components of a successful reduced fat food and drinkproduct and evaluate the key challenges and opportunities.Browse All Food and Beverages Market Research ReportsHighlightsNegative health outcomes and risk factors that have been linked to trends indietary fat consumption include obesity, coronary heart disease, diabetes,cancer, stroke, depression, and metabolic syndrome. Dietary adviceencourages the adoption of healthy fats for unhealthy fats rather than afocus on overall fat reduction.Corn starch, maltodextrin, pectin, gelatin, xanthan gum, guar gum,carrageenan, and soy protein were all commonly used ingredients in reduced
  • fat products launched in the period 2008–10. Low in saturated fatty acids,sunflower oil was commonly used in new reduced fat foods, appearing in9.1% of these products.Fat replacers of the future will need to meet some important criteria,including reducing or replacing the target fat effectively, being available at acost appropriate to the benefits provided, and being safe and legal with noappreciable side effects.Your key questions answered* What are the key targets for fat reduction in food and drinks in terms ofproducts, consumers, and food components?* What are the key drivers behind the trend for fat reduction andreplacement in food and drinks and how might these change?* Which reduced fat type claims are the most common and why?* Which categories and regions are the most important in terms of fatreduction in food and drinks?* What are some of emerging technologies that could define futuredirections?Table Of ContentsAbout the authorDisclaimerEXECUTIVE SUMMARYIntroductionMarket drivers and dynamicsNew product launchesTechnical innovations in fat reduction and replacementConclusionsIntroductionSummaryIntroductionFat reduction and replacement – opportunities and challengesTheimportance of healthy foodsMarket opportunitiesThe reduction and replacement challengeTarget fats for replacement
  • Total fatSaturated fatty acidsTrans fatty acidsCholesterolFat types and levels in food and drinksFunctionality of fats in foodsThe ideal fat replacerScope and structure of the reportMethodologyMarket drivers and dynamicsSummaryIntroductionPublic health and fat consumptionLinks between fat consumption and healthFat consumption trends around the worldHigh prevalence of relevant disease and risk factorsMetabolicsyndromeDiet and obesity in childrenDietary advice/guidelinesInternational guidelinesNutritional advice for disease prevention and at risk groupsRecent developmentsCampaigns aimed at fat reductionTrans fat as an exampleNew technologies, channels, and partnershipsRegulation, claims, labeling, and advertisingPermitted levelsClaimsLabelingAdvertising and marketingThe market potential for reduced fat type foodsHealth-related foodand drink sectorsConcerned consumers and governmentsOpportunities in all geographic regionsNew product reviewSummaryIntroductionSummary and claim analysisReduced fat type claim frequency on newproductsBreakdown of reduced fat type claims
  • Additional tags on new reduced fat type foodsHealth-related claims and tagsCategory analysisBakery and cerealsDairySavory snacksFrozen foodOils and fatsRegional analysisNorth AmericaEuropeAsia PacificSouth and Central AmericaMiddle East and AfricaThe role of key food and drink manufacturersGeneral manufacturerstrategiesKey food and drink manufacturersNew products and innovation focusTechnical innovations in fat reduction and replacementSummaryIntroductionCategorizing fat replacers CompositionFunctionalityTarget for reduction or replacementInnovations in ingredients and technologiesGeneral fat reductionand replacementSaturated fat reduction and replacementTrans fatty acid replacementCholesterol reductionFat reduction and replacement as a multi-component approachEmerging opportunities in metabolism, satiety, and perceptionNatural ingredients with benefits for body fat reductionDigestion and satietyFat perception and preferencesConclusionsSummaryIntroduction
  • What will make a future successful reduced fat product?Key claims, categories, and regions Claims/fat reduction targetsCategoriesRegionsCurrent and future successful fat replacersChallenges and issuesReal technical challengesConsumer expectations and acceptanceIs fat reduction and replacement actually leading to improved health?Future opportunitiesPositive claimsReduced fat in the context of an overall healthier lifestyle and dietThe Holy GrailAppendixScopeMethodologySecondary researchGlossary/abbreviationsBibliography/referencesChapter 2Chapter 3Chapter 4Chapter 5LIST OF TABLESTable: Industry executives opinion on the availability and acceptability ofreduced fat type food and drink offerings, 2011Table: Obese adults (%), by country, 1995–2015Table: Estimated prevalence of dyslipidemia in the seven major markets,2009Table: Estimated prevalence of hypertension in the seven major markets,2009Table: Epidemiology of diabetes by region, 2010–30Table: WHO population nutrient intake goalsTable: Diet food and drink market, Europe and the US ($m), 2006–10Table: Use of nutrient content claims on new food and non-alcoholic drinkproducts, 2008–10Table: Top 20 claims/tags on new food and non-alcoholic drink products,2008–10
  • Table: Share of reduced fat type launches, by category, 2008–10Table: Comparison of overall product launches* versus reduced fat typelaunches, by category, 2008–10Table: Frequency of word appearance of a selection of thickeners/gellingagents/texturizers in ingredients lists of new reduced fat type food anddrinks, 2008–10Table: Approximate frequency of use of oils with lower saturated fatty acidlevels in new reduced fat type products, 2008-2010Table: Industry executives opinion on the importance of calorie/fatreduction claimsTable: Industry executives opinion on the potential for new reduced fat foodand drink products across a range of categories, 2011Table: Industry executives opinion on the potential for reduced fat food anddrink products across global regionsLIST OF FIGURESFigure: Manufacturer and consumer roles in creating the reduced fat marketFigure: Examples of potential higher fat food products within majorcategoriesFigure: Functions of fats in food and drinksFigure: Fat and carbohydrate intake in nutrition transitionFigure: A selection of books about trans fats available at Amazon UKFigure: Codex Alimentarius conditions for fat-related nutrient content claimsFigure: Sainsburys front-of-pack multiple traffic light labelingFigure: Share of reduced fat type claims for new products, 2008–10Figure: New single serve reduced fat type productsFigure: Products with heart health claims and ticks/seals of approvalFigure: New reduced fat type products claiming to be cholesterol-loweringFigure: New reduced fat type Weight Watchers-branded productsFigure: New reduced fat digestivesFigure: New cookies targeted towards kids with no trans fat and nocholesterolFigure: New low fat bread productsFigure: Examples of new reduced fat type breakfast cereals form KelloggsFigure: New low fat, low sugar, and low salt breakfast cerealsFigure: New reduced fat type Nabisco crackersFigure: New non-fat yogurtsFigure: New "natural" and reduced fat type yogurts containing rice starchFigure: New 1% fat milksFigure: New reduced fat milks with functional ingredientsFigure: New reduced or low fat and low sodium cheesesFigure: New reduced fat PepsiCo/Frito-Lay savory snacks
  • Figure: New "no trans fat" savory snacks containing high levels of oleicvegetable oilFigure: New "healthy" and low or "reduced fat type" potato chip-styleproductsFigure: New reduced fat savory snacks based on a traditional themeFigure: Breyers low fat ice cream made using the "cream press system"Figure: A selection of new "reduced fat type" ice creams containingpolydextroseFigure: New frozen ready meals with 0g trans fat claimsFigure: New non-fat cooking spraysFigure: New cholesterol-free ghee productsFigure: Proportion of reduced fat products among all food and non-alcoholicdrink launches, by region, 2008–10Figure: Regional share of food and non-alcoholic drink launches, 2008–10Figure: Examples of novel North American reduced fat product launchesFigure: New Marks & Spencer "Count on Us" reduced fat chilled productsFigure: Noodle products with reduced fat type claims launched in AsiaPacificFigure: New South American products with a "no trans fat" claim or tagFigure: New reduced fat Nestlé ice cream productsFigure: New reduced fat and "enriched" Unilever spreadsFigure: New Unilever reduced fat type mayonnaise productsFigure: New lower fat Philadelphia cream cheeseFigure: Different modes of categorizing fat replacersFigure: Products made with Olean brand OlestraFigure: A hierarchy of fat replacers, by functionalityFigure: Ingredients and technologies for fat reduction and replacementFigure: New functional drinks containing medium chain triglyceridesFigure: New reduced fat type products containing tapioca maltodextrinFigure: New reduced fat products formulated with several texturizers,thickeners, or stabilizersFigure: Examples of Egg Beaters products recently launched in the USFigure: A multi-component approach to fat reduction and replacementAbout Us:ReportsnReports is an online library of over 100,000+ market researchreports and in-depth market research studies & analysis of over 5000 micromarkets. We provide 24/7 online and offline support to our customers. Getin touch with us for your needs of market research reports.Follow us on Twitter: http://twitter.com/marketsreportsOur Facebook Page:http://www.facebook.com/pages/ReportsnReports/191441427571689
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