The range of antimicrobial ingredients/additives in evolves constantly. Both the US and European markets are in need of “clean labels”, whilst Legislative Authorities are seeking greater food safety and thus reducing use of some traditional products. Often hurdle technologies are being introduced to reconcile these demands. The preservative industry has been witnessing some turmoil as a reflection of consumers’ desire for ‘natural’ products. Thus, even within the acidulates category, food producers tend to opt for ‘natural’ products.

1. MULTICLIENT STUDY
Preservatives in Food
I di t f F d S f t d Sh lf lif E t iIngredients for Food Safety and Shelf-life Extension
New trends – ‘natural’ vs ‘chemical’
2014-2020
January 2015January 2015
MarketsSectors
USA
EU28
Processed Meat & Fish,
Bakery & Cereals, Spreads,
EU28
China
India
y , p ,
Dairy, Ready Meals, Sauces,
Dressings & Dips, Beverages
and Other food applications
GIRACT
Geneva, Switzerland
Transnational Business Research & Consultancy

2. GIRACT Introduction
Geneva, Switzerland
The range of antimicrobial ingredients/additives in evolves constantly. Both the US
and European markets are in need of “clean labels”, whilst Legislative Authorities
are seeking greater food safety and thus reducing use of some traditional products.
Often hurdle technologies are being introduced to reconcile these demands. The
i i d h b i i il fl i fpreservative industry has been witnessing some turmoil as a reflection of
consumers’ desire for ‘natural’ products. Thus, even within the acidulates category,
food producers tend to opt for ‘natural’ productsfood producers tend to opt for natural products.
On the other hand, the ‘ultra-natural’ ingredients such as rosemary and sage extracts have not lived up to their initial promise.
A number of current chemical preservatives - sorbic benzoic and hydroxybenzoic acid derivatives - are continuously under threatA number of current chemical preservatives - sorbic, benzoic and hydroxybenzoic acid derivatives - are continuously under threat,
but these have significant potential in developing countries. Even more important, the consumer (encouraged by the major
retailers) believes that ‘natural is good’ and ‘chemical is bad’. Thus the search for ‘clean labels’ dominates formulation in many higher) g y g
added value food categories in the developed countries. Giract, the ingredients and technologies market research and consultancy
specialist has studied the market size, shape and opportunities for the various key food/feed-grade preservatives in 2010 across USA,
EU28, China and India.
2© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

3. GIRACT Objectives of this study
Geneva, Switzerland
P ti i F d (P d M t
To review current and potential products, their specifications, food
applications limitations price implications in typical recipesPreservatives in Food (Processed Meat
& Fish, Bakery & Cereals, Spreads,
Dairy, Ready Meals, Sauces, Dressings
& Dips, Beverages and Other food
applications)
applications, limitations, price implications in typical recipes
To understand the legislative situation in the USA, EU, China and India
To analyse the producers, their strategy for developing these
products, estimated production
To appreciate the “why” and “why not” concerning the use of various
antimicrobials (including any specific mix of antimicrobials) based on
in-depth interviews with end-users, covering the different aspects
(functional,‘natural’, labelling and health)
To identify current size of the market for preservatives in food and forecast to
2020 in each region
3© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

4. We have carried out this unique study of preservatives in food across USA, EU28, China and India.
GIRACT An overview of the study
Geneva, Switzerland
Programme
The dominant element
of the study is
interviews with key
players - manufacturers/
distributors/
end users – from which
a real understanding of
the market has been
derived
•Established’ products: organic acids and salts,
bacteriocins, phenolic compounds, sulphur
dioxide,sulphites
•‘New generation products: nisin, natamycin,
fermentates, polylysine, lauric arginate,
lactoferrin, lysozyme
• USA
• EU28
• China
• India
•Processed Meat & Fish
•Bakery & Cereals
•Spreads
•Dairy
•Ready Meals
•Sauces, Dressings & Dips
•Beverages
•Other food applications
Ingredients
Geographical
Markets/
End-Sectors
Timescale
2014-2020
(Forecast for
6 years)
4© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015
STUDY HIGHLIGHTSCOPE WHAT DO YOU GET?
1. Electronic Copy
of report in
searchable PDF
format
2. One Printed
Copy
3. Report published
in January 2015

5. GIRACT Table of Contents
Geneva, Switzerland
5© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

6. GIRACT Table of Contents
Geneva, Switzerland
6© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

7. GIRACT Table of Contents
Geneva, Switzerland
7© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

8. GIRACT Table of Contents
Geneva, Switzerland
8© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

9. GIRACT Sample Report Pages
Geneva, Switzerland
9© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

10. GIRACT Sample Report Pages
Geneva, Switzerland
10© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

11. GIRACT Sample Report Pages
Geneva, Switzerland
11© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

12. GIRACT Sample Report Pages
Geneva, Switzerland
12© Giract 2015 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015

13. GIRACT Contact Us
Geneva, Switzerland
For more info, contact
V. Krishnakumar, Russell Ward or R. Badrinath
GIRACTGIRACT
24, Pré-Colomb
1290Versoix/Geneva
Switzerland
Tel: + 41 22 779 0500; Fax: + 41 22 779 0505Tel: + 41 22 779 0500; Fax: + 41 22 779 0505
Email: info@giract.com; Web: www.giract.com
13© Giract 2015/02-01 www.giract.comMULTICLIENT STUDY – Preservatives in Food 2015