This extensive update of a BCC report published in 1998 covers many types of food additives, including acidulants, calorie reduction agents (both fat replacers and nonnutritive sweeteners), colorants, flavors and enhancers, preservatives, and processing aids. Markets in the U.S. are analyzed and forecasted for five years by type of additive and by major application markets. In addition to providing comprehensive background information on these additives and their markets, this report summarizes recent developments in the industry, its materials and markets, technologies, structure, competitive factors, and government regulations, and supplies profiles of the key players.
Additional Information
This is an update of a BCC report with the same name last published early in 1998 and with data and forecasts from 1996 to 2002. Much has happened in the intervening years to justify this complete and new overview and update of food additives in the United States.
Many in the general public consider foods and the additives that go into them rather mature, dull, prosaic products and markets. As we show in this BCC report, nothing really could be further from the truth. Food additives are a complicated and quite technical business, one that is getting more complicated each year as food and food additives suppliers work to create products that meet modern American society's demands for convenience, safety, taste, etc., while also being more "natural" and less suspect of being "chemicals."
The last point, i.e., the chemical nature of food additives, deserves more attention, for it focuses on some of the most important aspects of this report. By studying food additives, one can meet and interact with many or most of the variables that currently affect American (and world, for that matter) business, public perceptions and politics. Consider some of these factors:
First of all, food additives are, after all, chemicals, either synthetic or natural, and therefore, this is a "chemical" study with all its concomitant public and political perceptions and problems. Modern chemical technology is responding to public demands for new, convenient, yet still tasty and nutritious food.
Second, these chemicals are in the foods we eat. This makes them even more suspect by an increasingly suspicious and nervous consuming public that demands a risk-free society. Witness the current brouhaha over genetically modified grains and foodstuffs to see just how concerned the public is (and how easily it can be manipulated by activists.) But that is another story.
Third, chemicals that go into consumer products, by their presence can influence consumer-buying habits. Food additives are affected by societal and demographic changes. These are especially noticeable in the United States, with the many changes that have taken place over the last generation, e.g., two-breadwinner families, an aging population, increasing influence of different ethnic groups and other factors.
Mix all these factors together and we find problems, ironies, and yet also opportunities for those companies who can exploit both public desires and concerns. Researchers consistently find that what the public says it wants, and what it actually buys, often are not the same. By the same token, public desires and realities also are often at opposite ends of the spectrum. People want prepared foods, such as microwave foods, to look, smell, and most of all, taste as good as those prepared at home and come out of an oven. To accomplish these desires, more, not fewer additives usually are needed and are added to prepared foods.
STUDY GOALS AND OBJECTIVES
Our objectives in this study include the following:
An overview of the changing U.S. food industry and its business climate, including data and discussion of the American diet and food distribution systems and some major factors that affect markets for food and food additives.
Definition and delineation of the food additives field by classifying these additives into workable categories, and technically describing these major categories and the most important individual products that compete for places in the market.
Market analyses and forecasts for U.S. food additive market values, in constant 2001 dollars for our base year of 2001 and a 5-year forecast to 2006; in these market analyses we segment dollar markets and growth rates for food additives both by type of additive product (e.g., acidulants) and by food product application groupings (e.g., bakery goods).
Discussion of current and new developments in food additive research and development, and reviews of important new technology areas.
Discussion of important factors in the marketing of food additives, including distribution channels, impact of large food processors and end-user selection criteria.
Trends and factors that will have the greatest effect on future food additives markets.
Elaboration of the competitive atmosphere among food additive suppliers, both basic producers and formulators/distributors, including their relationships with end-user food processor companies.
Discussion of environmental and regulatory considerations affecting food additives and their impact on products and markets.
Identification and profiles of many of the most important food additives suppliers, their products, and their strengths and weaknesses.
REASONS FOR DOING THE STUDY
BCC commissioned this study to provide a comprehensive and updated reference for those interested in food and food additives, and for those in industries that both serve and benefit from foods and food additives. Unlike some other market studies that focus in great detail on one specific segment of food additives, such as acidulants or calorie-reduction agents, this report covers all the major categories in sufficient detail. This enables the reader to get a picture of the entire industry, including interactions between (and competition among) different classes of food additives.
Not surprisingly, considering the rapid demographic changes that have taken place in recent years in U.S. society (ongoing at this time and probably will remain so for the foreseeable future), the nature of foods sold in America continues to change. Not so much in basic unprepared foodstuffs such as fresh meats and produce, but in the increasingly popular prepared foods bought and served by a public that seems no longer to have the time to start every meal from scratch. We highlight many of these changes in this report and note their effect on markets for food additives.
CONTRIBUTION OF THE STUDY AND FOR WHOM
As we discuss in detail in this report, the U.S. food industry is very large, and the food additives industry that serves it also is large. Because of this huge infrastructure that includes many different kinds of companies ranging from small compounding shops to huge multinational chemical and food companies, this report should be of interest to a wide group of organizations and individuals. This includes people who are involved in the development, design, manufacture, sale and use of food additives, as well as politicians of all stripes and the general public. BCC feels that this report will be of value to technical and business personnel in the following areas, among others:
Marketing and management personnel in companies that produce, market and sell both foods and food additives, as well as those in organizations serving these industries, e.g., those who produce and install food processing equipment and parts, components, maintenance materials, and chemicals for cleaning and other uses.
Personnel in companies and other organizations who may not work in, or serve the food additives industry, but who may want to do so.
Financial institutions that supply money for such facilities and systems, including banks, merchant bankers, venture capitalists and others.
Personnel in end-user food companies, communities and industries who purchase and use food additives.
Government personnel, because food additives, since they are deliberately incorporated into foods, are watched and regulated by governments at all levels from the local to the federal.
SCOPE AND FORMAT
Depending on who is doing the categorization, there can be a large number of food additive categories, and no report can attempt to cover them all, especially low-volume exotic additives with small markets. In this study, we focus on the most important classes of food additives, both the older and mature products such as acidulants and colorants, and several newer, exciting products. This latter group primarily is the large segment we call "calorie reduction agents," including fat replacers and nonnutritive sweeteners.
The scope of this study is limited to those chemical products and materials specifically considered food additives. Two terms describe the type of materials considered here:
Direct food additives, i.e., those intentionally added to food, as opposed to chemicals that for example, can migrate into food from packaging materials; the latter are called indirect food additives and are outside our scope.
Nonnutritive food additives, as opposed to food ingredients. The simplest way to differentiate food additives from food ingredients is that additives tend to improve the food but do not add nutritional value. Thus, we exclude caloric sweeteners such as sugar and high fructose syrups, mineral and vitamin supplements, caloric flavorings like butter and chocolate usually added in larger than trace amounts, and other food ingredients.
This study covers food additive markets in the United States, and all forecasts are for U.S. sales. Some important food additives are imported, especially exotic plant-derived products from specific locations throughout the world. These are noted and included where appropriate; some of them are quite important. Because food additives are, for the most part, high value-added specialty chemicals, often produced to an end user's specifications, volumes in pounds are less meaningful than market values in dollars. For this reason, all our market analyses and forecasts are in constant 2001 U.S. dollars.
Because of the inherent imprecision in market forecasts for dynamic and proprietary markets such as food additives, all values are rounded to the nearest million dollars. Due to this rounding, some forecast values might not exactly agree with the percentage compounded average annual growth rates (AAGRs) that accompany the dollar forecasts. This discrepancy will be most apparent in small markets where 5-year growth, when rounded to the nearest million dollars, does not fit the projected AAGR.
This report in segmented into sections, of which this is the first.
The second section is a summary that encapsulates our findings and conclusions, and includes summary major market tables. It is the place where a busy executive can find the major findings of this study in summary format.
The third section is an overview of the food and food additives industries and their products. We start with a general discussion of food markets, diet, and distribution in the United States. Then we define and classify food additives, introduce readers to suppliers of these materials, and end with a discussion of some factors that influence food additives markets.
The fourth section is the first of our market analysis sections, this one devoted to market analysis by type and/or materials used. We segment food additives into seven major categories: acidulants, calorie reduction agents, colorants/adjuvants, flavors/flavor enhancers, formulation aids, preservatives and processing aids/others. The last group listed includes food additive enzymes, gelling agents, humectants and several other types of additives that do not fit into other categories.
The next section looks at food additive markets by major applications and end uses in a number of markets. These include bakery goods, beverages, confectionery, dairy products, meats/seafood, snack foods and some others. It concludes with two major matrices that array the materials and markets for the years 2001 and 2006.
The next is devoted to technology, with sections covering some important current and new technologies, competitive processes and products, and the state of research and development in the food processing and food additives industries.
The section following looks at structure, competitive factors and trends in the U.S. food additives industry, along with a broad sweep of global business and markets. We look at suppliers and distributors of raw materials and food additives. We end with a discussion of the marketing of food additives and some international aspects.
The next section is devoted to a discussion of environmental, legislative, and regulatory factors affecting the food additives industry. These include federal laws and the regulatory process, state and local regulations, and packaging/disposal of food additives; also included is a comprehensive status report on the Nutritional Labeling and Education Act of 1990 (NLEA). We end with a discussion of public perceptions and policies relating to what goes into food.
The last narrative section is devoted to profiles of almost 100 of the leading supplier companies in the industry.
The report ends with an appendix containing a glossary of some important terms, abbreviations, acronyms, etc. used in the food and food additives industry and related technologies.
Some topics and materials covered in the text of this report are not included in our market-forecast tables. We include these topics and materials for completeness and to give the reader a full picture, for example, of new product R&D. However, they are either outside the scope of this study (such as discussion of many international activities) or may be too new to have yet developed into a measurable commercial market.
Many or most of the food additives covered in this report are chemical compounds or entities. Some of them have complicated chemical names, and often, more simple generic names or acronyms, such as BHT for butylated hydroxytoluene. Many of these are listed and defined in our glossary. Product trade or brand names usually are given, at least for the first mention, with ® or ™ symbols to indicate registered or other trademarks. Generic names are lower case without registration symbols. Many chemical names often are abbreviated and shown as acronyms, such as BHT shown just above.
METHODOLOGY AND INFORMATION SOURCES
Extensive searches were made of the literature and the Internet, including many leading trade publications, as well as technical compendia, government publications, and information from trade and other associations. Much product and market information was obtained from principals involved in the industry. Information for our company profiles was primarily obtained from the companies themselves, especially the larger publicly owned firms. Other sources included directories and articles.
INTRODUCTION
STUDY GOALS AND OBJECTIVES
REASONS FOR DOING THE STUDY
CONTRIBUTION OF THE STUDY AND FOR WHOM
SCOPE AND FORMAT
METHODOLOGY AND INFORMATION SOURCES
RELATED BCC REPORTS
BCC ON-LINE SERVICES
DISCLAIMER
SUMMARY
INDUSTRY AND PRODUCTS OVERVIEW
U.S. FOOD MARKETS, DIET, AND FOOD DISTRIBUTION
DIET
FOOD MARKETS AND DISTRIBUTION SYSTEMS
Consumer Food Markets
Institutional Food and Foodservice
Home Meal Replacement (HMR)/"Meal Solutions"
FOOD ADDITIVES
HISTORY
DEFINITIONS
Foreign Definitions
FOOD ADDITIVE TYPES
FOOD ADDITIVE CLASSIFICATIONS
FOOD ADDITIVE SUPPLIERS
FOOD ADDITIVE USER COMPANIES
SOME FACTORS INFLUENCING THE FOOD ADDITIVES MARKETS
DEMOGRAPHICS
MICROWAVE OVENS/HMR
Microwaving and HMR Foods
TRENDS IN NEW FOOD INTRODUCTIONS
Neutraceuticals and Functional Foods
CONSUMER OPINIONS, PERCEPTIONS, HABITS, AND TRENDS
FOOD SAFETY AND CONSUMER CONFIDENCE
Hazard Analysis and Critical Control Points (HAACP)
FOOD ADDITIVE MARKETS BY TYPES AND MATERIALS
OVERVIEW AND OVERALL MARKET TABLES
ACIDULANTS
MARKET EVALUATION AND FORECAST
CITRIC ACID
Producers/Suppliers
LACTIC ACID
Producers/Suppliers
MALIC ACID
Producers and Suppliers
PHOSPHORIC ACID
Producers and Suppliers
OTHER ACIDULANTS
Acetic Acid
Adipic Acid
Fumaric Acid
Glucono Delta Lactone
Sorbic Acid
Succinic Acid
Tannic Acid
Tartaric Acid
CALORIE REDUCTION AGENTS
MARKET EVALUATION AND FORECAST
FAT REPLACERS
Fat Reduction Factors
Carbohydrate-based Fat Replacers
Cellulose Products
Hydrocolloid Gums
Polydextrose
Modified Food Starches
Dietary Fibers
Fiber
Total Dietary Fiber
Soluble Fibers
Insoluble Fibers
Other Fiber Sources
Oat Bran Fiber Products
Oatrim
Beta-Trim
Opta
Snowite
Trimchoice
Other Bran Fiber Products
Fat-based Fat Reducers
Caprenin
Esterified Propoxylated Glycerols (EPGs)
Salatrim and Other Triglyceride Products
Sucrose Polyester (SPE, Olestra)
Developmental Fat-based FR Products
Protein-based Fat Replacers
Dairy-Lo®
Simplesse®
Soy Protein Products
Combinations and Other Products
NONNUTRITIVE SWEETENERS
Acesulfame-K
Alitame
Aspartame
Cyclamate
Saccharin
Sucralose
Other Nonnutritive Sweeteners
Beflora
Brazzein
Dulcin
Erythritol
Glycyrrhizin
Hernaculin
Isomalt
Lactitol
Left-handed Sugar
Miraculin
Monellins
Neohesperidin Dihydrochalcones
Neotame
Phylodulcin
Saponins
Stevioside (stevia)
Suosans
D-tagatose
Thaumatin
Xylitol
FOOD COLORANTS
MARKET EVALUATION AND FORECAST
FEDERAL REGULATION OF FOOD COLORS
NATURAL (UNCERTIFIED) COLORS (21 CFR PART 73)
Annatto Extract (Part 73.30)
Dehydrated Beets (Beet Powder, Part 73.40)
Canthaxanthin (Part 73.75)
Caramel (Part 73.85)
Beta-apo-8’-Carotenal (Part 73.90) and Beta-Carotene (Part 73.95)
Toasted Partially Defatted Cooked Cottonseed Flour (Part 73.140)
Ferrous Gluconate (Part 73.160) and Ferrous Lactate (Part 73.165)
Grape Color (Part 73.169) and Grape Skin (Part 73.170) Extracts
Fruit Juice (Part 73.250)
Vegetable Juice (Part 73.260)
Paprika (Part 73.340) and Paprika Oleoresin (Part 73.345)
Riboflavin (Part 73.450)
Saffron (Part 73.500)
Titanium Dioxide (Part 73.575)
Turmeric (Part 73.600) and Turmeric Oleoresin (Part 73.615)
FLAVORS AND FLAVOR ENHANCERS
MARKET EVALUATION AND FORECAST
FLAVOR CLASSIFICATIONS
Natural vs. Artificial Flavors
Classification by Processing Method
FLAVOR ENHANCERS
Monosodium Glutamate (MSG)
Ribonucleotides
Maltol and Ethyl Maltol
Thaumatin
FORMULATION AIDS
MARKET EVALUATION AND FORECAST
EMULSIFIERS/SURFACTANTS
Glycerides (Mono-, Di-) and Esters
Lecithins
Sorbitan Esters/Polysorbates
Sodium Stearoyl-2-Lactylate
Sucrose Esters
Phosphates
HYDROCOLLOID GUMS
Natural Products
Fruit and Vegetable Extracts: Pectin
Plant or Tree Exudates
Gum Ghatti
Gum karaya
Gum tragacanth
Larch gum or Arabinogalactan
Seaweed Gums
Agar
Alginates
Carrageenan
Seed Gums
Guar Gum
Locust Bean Gum (gum carob)
Fermentation Products
Xanthan Gum
Gellan Gum
Curdlan and Pure-Glucan™
CELLULOSE AND CELLULOSE DERIVATIVES
Microcrystalline Cellulose (MCC)
Powdered Cellulose
Carboxymethylcellulose (CMC)
Methylcellulose Ethers
PRESERVATIVES
MARKET EVALUATION AND FORECAST
ANTIMICROBIALS
Benzoic Acid and Benzoates
Parahydroxybenzoic Acid Esters (Parabens)
Propionic Acid and Propionates
Sorbic Acid and Sorbates
Sulfites
Other Antimicrobials
ANTIOXIDANTS
Ascorbic Acid and Sodium Ascorbate
Butylated Hydroxyanisole (BHA)
Butylated Hydroxytoluene (BHT)
Erythorbic Acid and Sodium Erythorbate
Ethylenediamine Tetraacetic Acid (EDTA)
Propyl Gallate (PG)
Rosemary
Tertiary Butylhydroquinone (TBHQ)
Tocopherols
Other Antioxidants
PROCESSING AIDS AND OTHERS
MARKET EVALUATION AND FORECAST
ANTICAKING AGENTS
ANTIFOAMS AND DEFOAMERS
BLEACHING/MATURING AGENTS AND DOUGH CONDITIONERS
CLARIFYING AGENTS AND DECOLORIZERS
EDIBLE COATINGS
FOOD ADDITIVE ENZYMES
GELLING AGENTS
HUMECTANTS
LEAVENING AGENTS
RELEASE AGENTS
SEQUESTRANTS AND CHELATING AGENTS
WATER-CORRECTING AGENTS
FOOD ADDITIVE MARKETS BY MAJOR APPLICATIONS
OVERVIEW AND OVERALL MARKET TABLES
BAKERY GOODS
BEVERAGES
CONFECTIONERY
DAIRY PRODUCTS
MEATS/SEAFOOD
SNACK FOODS
OTHER FOOD INDUSTRY SEGMENTS
SUMMARY MARKET MATRICES
TECHNOLOGY
IMPORTANT CURRENT AND NEW TECHNOLOGIES
FOOD ADDITIVE STABILITY
Encapsulation and Microencapsulation
Freeze-Thaw Stability
BIOTECHNOLOGY
SEPARATION TECHNOLOGIES
FOOD PRESERVATION BY IRRADIATION AND OTHER NOVEL METHODS
MECHANICAL AND MATERIAL HANDLING TECHNOLOGIES
FOOD SAFETY TESTING SYSTEMS
COMPETITIVE PROCESSES, METHODS AND PRODUCTS
ACIDULANTS
CALORIE REDUCTION AGENTS
Fat Replacers
Nonnutritive Sweeteners
COLORANTS
FLAVORS
FORMULATION AIDS
PRESERVATIVES
PROCESSING AIDS AND OTHERS
CUSTOMER TECHNICAL SERVICE
RESEARCH AND DEVELOPMENT
THE DOCTRINE OF EQUIVALENTS
INDUSTRY STRUCTURE AND COMPETITIVE FACTORS
CHEMICAL RAW MATERIAL AND FOOD ADDITIVE SUPPLIERS
HORIZONTAL INTEGRATION
Product Integration
Market Integration
VERTICAL INTEGRATION
INDUSTRY CONCENTRATION
CONSOLIDATION AND RESTRUCTURING
PRODUCT CHOICE AND USE FACTORS
DEGREE OF PRODUCT DIFFERENTIATION
EASE OF MARKET SUBSTITUTION
DUAL FUNCTIONALITY
MARKET ENTRY BARRIERS
DISTRIBUTORS
IMPORTANCE IN THE MARKETPLACE
POSITION IN THE PRODUCT CHAIN
HORIZONTAL INTEGRATION
MARKETING
MARKETING PRINCIPLES
COMMODITY VS. SPECIALTY PRODUCTS
DISTRIBUTION CHANNELS
Direct Sale
Distributors
Marketing Agreements
IMPACT OF LARGE FOOD PROCESSORS
END-USER SELECTION CRITERIA
Cost
Replacement of Other Food Additives
New Applications or New Procedures
Performance Standards
Potential Adverse Interactions
Potential Contamination or Toxicity from Other Materials
Effect of Packaging
Imported Products
End-user Purchasing Practices
SOME INTERNATIONAL ASPECTS
ENVIRONMENTAL, LEGISLATIVE, AND REGULATORY FACTORS
FEDERAL LAWS AND REGULATORY PROCESS
RESPONSIBLE FEDERAL AGENCIES
GRAS STATUS
FOOD ADDITIVE PETITIONS
New Premarket Approval Process for "Food Contact Substances"
THE DELANEY CLAUSE
STATE AND LOCAL REGULATIONS
THE NUTRITIONAL LABELING & EDUCATION ACT OF 1990 (NLEA)
PRINCIPAL NLEA STIPULATIONS
NUTRITIONAL DESCRIPTORS
IMPLEMENTATION OF NLEA
PACKAGING AND DISPOSAL
PUBLIC PERCEPTIONS AND POLICY
SUPPLIER COMPANY PROFILES
INTRODUCTION
FOOD ADDITIVE SUPPLIER COMPANIES
ACETO CORP., LAKE SUCCESS, NY
AEA INVESTORS (SEE GOODRICH)
AJINOMOTO CO., INC., TOKYO, JAPAN
AJINOMOTO U.S.A., INC., PARAMUS, NJ
ALLIEDSIGNAL, INC. (SEE HONEYWELL)
ARCHER DANIELS MIDLAND CO., DECATUR, IL
ADM FOOD ADDITIVES DIVISION, DECATUR, IL
ASHLAND, INC., COLUMBUS, OH
ASHLAND DISTRIBUTION CO., FINE INGREDIENTS DIV., DUBLIN, OH
ASTARIS LLC (SEE FMC CORP.)
AVEBE BV, THE NETHERLANDS
AVEBE AMERICA, INC., PRINCETON, NJ
GLUCONA AMERICA, INC., JANESVILLE, WI
BALCHEM CORP., SLATE HILL, NY
BARTEK INGREDIENTS, INC., STONEY CREEK, ONTARIO, CANADA
BASF AKTIENGESELLSCHAFT, LUDWIGSHAFEN, GERMANY
BASF CORP., MOUNT OLIVE, NJ
BAYER AG, LEVERKUSEN, GERMANY
H&R FLORASYNTH, INC., TETERBORO, NJ
BECK FLAVORS (SEE DANISCO)
BELL FLAVORS & FRAGRANCES, INC., NORTHBROOK, IL
BERWIND GROUP, PHILADELPHIA, PA
COLORCON, WEST POINT, PA
BIOSPHERICS, INC. (SEE SPHERIX)
BLUE PACIFIC FLAVORS & FRAGRANCES, CITY OF INDUSTRY, CA
BUSH BOAKE ALLEN, INC. (SEE INTERNATIONAL FLAVORS & FRAGRANCES)
CARGILL, INC., MINNEAPOLIS, MN
CERESTAR USA, INC., HAMMOND, IN
CELANESE AG, KRONBERG IM TAUNUS, GERMANY
NUTRINOVA, INC., SOMERSET, NJ
CENTRAL SOYA CO. (SEE MONTEDISON)
CEREOL S.A. (SEE MONTEDISON)
CERESTAR USA, INC. (SEE CARGILL)
COGNIS B.V., ROERMOND, THE NETHERLANDS
COGNIS CORP., CINCINNATI, OH
COGNIS NUTRITION AND HEALTH, LA GRANGE, IL
COLLOIDES NATURELS, INC., BRIDGEWATER, NJ
COLORCON (SEE BERWIND)
COMAX MANUFACTURING CORP., MELVILLE, NY
CORN PRODUCTS INTERNATIONAL, INC., BEDFORD PARK, IL
CP KELCO, WILMINGTON, DE
CSM NV, AMSTERDAM, THE NETHERLANDS
PURAC BIOCHEM BV, GORINCHEM, THE NETHERLANDS
PURAC AMERICA, INC., LINCOLNSHIRE, IL
CULTOR (SEE DANISCO)
CUMBERLAND PACKING CORP., BROOKLYN, NY
STADT CORP., BROOKLYN and GREAT NECK, NY
CYANOTECH, KAILUA-KONA, HI
DANISCO A/S, COPENHAGEN, DENMARK
DANISCO INGREDIENTS USA, INC., NEW CENTURY, KS
DANISCO CULTOR, COPENHAGEN, DENMARK
DANISCO CULTOR USA, INC., ARDSLEY, NY AND NEW CENTURY, KS
BECK FLAVORS, ST. LOUIS, MO
DEGUSSA AG, DUSSELDORF, GERMARY
DEGUSSA FLAVORS & FRUIT SYSTEMS, INC., LANGHORNE, PA,
WAUKESHA, WI AND CINCINNATI, OH
ALEX FRIES, INC., CINCINNATI, OH
SBI/SYSTEMS BIO-INDUSTRIES, WAUKESHA, WI
SKW FLAVOR & FRUIT SYSTEMS, CINCINNATI, OH
THE DOW CHEMICAL CO., MIDLAND, MI
DRAGOCO GERBERDING & CO., AG, HOLZMINDEN, GERMANY
DRAGOCO, INC., TOTOWA, NJ
DSM NV, HEERLEN, THE NETHERLANDS
DSM FOOD SPECIALTIES USA, INC., KING OF PRUSSIA, PA
GIST-BROCADES INTERNATIONAL B.V., DELFT, THE NETHERLANDS
GIST-BROCADES FOOD INGREDIENTS, KING OF PRUSSIA, PA
E.I. DUPONT DE NEMOURS & CO., WILMINGTON, DE
PROTEIN TECHNOLOGIES INTERNATIONAL, ST LOUIS, MO
EASTMAN CHEMICAL CO., KINGSPORT, TN
ERIDANIA BEGHIN-SAY (SEE MONTEDISON)
ERIE FOODS INTERNATIONAL, INC., ERIE, IL
FLAVOR SYSTEMS INTERNATIONAL, INC., CINCINNATI, OH
FIRMENICH, GENEVA, SWITZERLAND
FIRMENICH, INC. PRINCETON, NJ
FIRMENICH/MCP INDUSTRIAL FOOD, ANAHEIM, CA
FLAVOR DYNAMICS, INC., SOUTH PLAINFIELD, NJ
FLAVOR INNOVATIONS, INC., SOUTH PLAINFIELD, NJ
FLORASYNTH (SEE BAYER)
FMC CORP., CHICAGO, IL and PHILADELPHIA, PA
ASTARIS LLC, PHILADELPHIA, PA
PRONOVA BIOPOLYMER AS, DRAMMEN, NORWAY
ALEX FRIES, INC. (SEE DEGUSSA)
FRUTAROM MEER CORP., NORTH BERGEN, NJ
FUJISAWA PHARMACEUTICAL COMPANY, LTD., OSAKA, JAPAN
PMP FERMENTATION PRODUCTS, INC., ITASCA and PEORIA, IL
GADOT BIOCHEMICAL INDUSTRIES, LTD., RAMAT-GAN, ISRAEL
GADOT BIO-CHEM (USA), INC., SYOSSET, NY and ROLLING MEADOWS, IL
GALLARD-SCHLESINGER INDUSTRIES, INC., CARLE PLACE, NY
GIST-BROCADES (SEE DSM)
GIVAUDAN, VERNIER, SWITZERLAND
GIVAUDAN FLAVOR DIVISION, CINCINNATI, OH
GLUCONA AMERICA (SEE AVEBE)
GOODRICH CORP./BF GOODRICH/AEA INVESTORS, NEW YORK, NY AND BRECKSVILLE, OH
HILTON DAVIS CO., CINCINNATI, OH
KALAMA CHEMICAL, INC., SEATTLE, WA
GRAIN PROCESSING CORP., MUSCATINE, IA
GRIFFITH LABORATORIES U.S.A., INC., ALSIP, IL
GUM TECHNOLOGY CORP., TUCSON, AZ
CHR. HANSEN, INC., MILWAUKEE, WI
T. HASEGAWA CO., LTD., TOKYO, JAPAN
T. HASEGAWA U.S.A., INC., CERRITOS, CA
HAUSER, INC., BOULDER, CO
HERCULES INC., WILMINGTON, DE
HILTON DAVIS CO. (SEE GOODRICH/AEA INVESTORS)
HOLLAND SWEETENER CO., GELEEN, THE NETHERLANDS
HOLLAND SWEETENER NORTH AMERICA, INC., ATLANTA, GA
IMPERIAL CHEMICAL INDUSTRIES PLC, LONDON, U.K.
ICI AMERICAS, BRIDGEWATER, NJ
NATIONAL STARCH AND CHEMICAL CORP., BRIDGEWATER, NJ
QUEST INTERNATIONAL, NAARDEN, THE NETHERLANDS AND HOFFMAN ESTATES, IL
INOLEX CHEMICAL CO., PHILADELPHIA, PA
INTERNATIONAL BIOFLAVORS, INC., OCONOMOWOC, WI
INTERNATIONAL FIBER CORP., NORTH TONAWANDA, NY
INTERNATIONAL FLAVORS AND FRAGRANCES, INC., NEW YORK, NY
BUSH BOAKE ALLEN, MONTVALE, NJ
INTERNATIONAL SPECIALTY PRODUCTS, WAYNE, NJ
JOHNSON & JOHNSON, NEW BRUNSWICK, NJ
McNEIL SPECIALTY PRODUCTS CO., NEW BRUNSWICK, NJ
JUNGBUNZLAUER AG, BASEL, SWITZERLAND
JUNGBUNZLAUER, INC., NEWTON CENTER, MA
KALAMA INC. (SEE GOODRICH/AEA INVESTORS)
KALSEC, INC., KALAMAZOO, MI
KERRY INGREDIENTS, BELOIT, WI
KYOWA HAKKO KOGYO CO., LTD, TOKYO, JAPAN
KYOWA HAKKO USA, INC., NEW YORK, NY
LAREX, INC., ST. PAUL, MN
LONZA, INC., FAIR LAWN, NJ
MANE, PARIS, FRANCE
MANE USA, WAYNE, NJ AND MILFORD, OH
MANE CALIFORNIA BRANDS, OAKLAND, CA
MANE SEAFLA, CINCINNATI, OH
McCORMICK & CO., HUNT VALLEY, MD
MCNEIL SPECIALTY PRODUCTS (SEE JOHNSON & JOHNSON)
MERISANT CO., CHICAGO, IL
MERISOL ANTIOXIDANTS LLC, OIL CITY, PA
DAVID MICHAEL & CO., INC., PHILADELPHIA, PA
MONTEDISON S.A., MILAN, ITALY
CEREOL S.A., NEUILLY-SUR-SEINE, FRANCE
CENTRAL SOYA CO., INC., FORT WAYNE, IN
MOUNTAIN LAKE MANUFACTURING, MOUNTAIN LAKE, MN
NOMURA AMERICA CORP., NEW YORK, NY
TAKEDA VITAMIN & FOOD USA, INC., WILMINGTON, NC
NOVO A/S, BAGSVAERD, DENMARK
NOVO NORDISK A/S, BAGSVAERD, DENMARK
NOVOZYMES NORTH AMERICA, FRANKLINTON, NC
NUTRINOVA (SEE CELANESE)
THE NUTRASWEET CO., CHICAGO, IL
NUTRINOVA, INC. (SEE CELANESE AG)
OPTA FOOD INGREDIENTS, INC., BEDFORD, MA
OTTENS FLAVORS, PHILADELPHIA, PA
PENFORD CORP., BELLEVUE, WA
PENFORD FOOD INGREDIENTS CO., ENGLEWOOD, CO
PMC, INC., SUN VALLEY, CA
PMC SPECIALTIES GROUP, INC., ROCKY RIVER, OH
PMP FERMENTATION PRODUCTS, INC., (see FUJISAWA PHARMACEUTICAL CO., LTD.)
POLAROME INTERNATIONAL, JERSEY CITY, NJ
THE PROCTER & GAMBLE CO., CINCINNATI, OH
PRONOVA BIOPOLYMER (SEE FMC CORP.)
PROTEIN TECHNOLOGIES INTERNATIONAL, (SEE DUPONT)
PURAC (SEE CSM NV)
RED ARROW PRODUCTS CO. LLC, MANITOWOC, WI
RHODIA S.A., PARIS, FRANCE
RHODIA NORTH AMERICA, PRINCETON, NJ
RHODIA FOOD, CRANBURY, NJ
ROQUETTE FRERES, LILLE, FRANCE
ROQUETTE AMERICA, INC., KEOKUK, IA
ROYAL VOPAK NV, ROTTERDAM, THE NETHERLANDS
VOPAK USA, INC., SUMMIT, IL
SBI SYSTEMS BIO-INDUSTRIES (SEE DEGUSSA)
SEAFLA (SEE MANE)
SENSIENT TECHNOLOGIES CORP., MILWAUKEE, WI
UNIVERSAL FLAVORS CORP., INDIANAPOLIS, IN
WERNER-JENKINSON CO., ST. LOUIS, MO
SETHNESS PRODUCTS CO., CHICAGO, IL
SKW TROSTBERG AG (SEE DEGUSSA)
SPHERIX INC. (FORMERLY BIOSPHERICS, INC.), BELTSVILLE, MD
SPI POLYOLS, INC., NEW CASTLE, DE
A.E. STALEY MANUFACTURING CO. (SEE TATE & LYLE PLC)
STADT CORP. (SEE CUMBERLAND PACKING CORP.)
STEPAN CO., NORTHFIELD, IL
FOOD INGREDIENTS DEPARTMENT, MAYWOOD, NJ
TAKASOGO INTERNATIONAL CORP., JAPAN
TAKASOGO INTERNATIONAL CORP. (U.S.A.), ROCKLEIGH, NJ
TAKEDA VITAMIN & FOOD USA, INC. (SEE NOMURA AMERICA CORP.)
TATE & LYLE PLC, LONDON, ENGLAND
A.E. STALEY MANUFACTURING CO., DECATUR, IL
TIC GUMS INC., BELCAMP, MD
VIGON INTERNATIONAL, INC., EAST STROUDSBERG, PA
VIRGINIA DARE, BROOKLYN, NY
RUDOLF WILD GmbH & CO. KG, HEIDELBERG, GERMANY
WILD FLAVORS, INC., ERLANGER, KY
D.D. WILLIAMSON & CO. INC., LOUISVILLE, KY
APPENDIX: GLOSSARY OF IMPORTANT TERMS,
ABBREVIATIONS AND ACRONYMS
LIST OF TABLES
SUMMARY TABLE:
OVERALL U.S. MARKET FOR FOOD ADDITIVES BY TYPES AND MATERIALS, THROUGH 2006
1 PER CAPITA U.S. MEAT AND EGG CONSUMPTION, 1960-1997
2 NUMBER OF RETAIL FOOD STORES IN THE U.S., 1990 AND 1997
3 COMMON TERMS USED TO CLASSIFY FOOD ADDITIVES
4 COMPOUNDS WITH ALLEGED NEUTRACEUTICAL BENEFITS
5 MAJOR U.S. FOOD ADDITIVES USED IN THE WITH THEIR PRIMARY APPLICATIONS
6 OVERALL U.S. FOOD ADDITIVES MARKET, BY TYPES AND MATERIALS THROUGH 2006
7 U.S. MARKET FOR ACIDULANTS, THROUGH 2006
8 U.S. MARKET FOR CALORIE REDUCTION AGENTS, THROUGH 2006
9 COMPARATIVE PARAMETERS OF NONNUTRITIVE SWEETENERS
10 U.S. MARKET FOR FOOD COLORANTS, THROUGH 2006
11 NATURAL (UNCERTIFIED) FOOD COLORANTS FOR HUMAN FOODS
12 SYNTHETIC (CERTIFIED) FOOD COLORANTS FOR HUMAN FOODS
13 U.S. MARKET FOR FOOD ADDITIVES: FLAVORS AND FLAVOR ENHANCERS, THROUGH 2006
14 U.S. MARKET FOR FOOD ADDITIVES: FORMULATION AIDS, THROUGH 2006
15 HLB* RANGES FOR COMMON FOOD EMULSIFIERS
16 TYPICAL LECITHIN SOLUBILITIES
17 TYPICAL WATER SOLUTION VISCOSITIES OF BOTANICAL-SOURCE HYDROCOLLOID GUMS
18 U.S. MARKET FOR FOOD ADDITIVES/PRESERVATIVES, THROUGH 2006
19 U.S. MARKET FOR FOOD ADDITIVES: PROCESSING AIDS AND OTHERS, THROUGH 2006
20 OVERALL U.S. MARKET FOR FOOD ADDITIVES BY FOOD GROUP APPLICATIONS, THROUGH 2006
21 U.S. MARKET FOR FOOD ADDITIVES: BAKERY GOODS, THROUGH 2006
22 U.S. MARKET FOR FOOD ADDITIVES: BEVERAGES, THROUGH 2006
23 U.S. MARKET FOR FOOD ADDITIVES: CONFECTIONERY, THROUGH 2006
24 U.S. MARKET FOR FOOD ADDITIVES: DAIRY PRODUCTS, THROUGH 2006
25 U.S. MARKET FOR FOOD ADDITIVES: MEATS AND SEAFOOD, THROUGH 2006
26 U.S. MARKET FOR FOOD ADDITIVES: SNACK FOODS, THROUGH 2006
27 U.S. MARKET FOR FOOD ADDITIVES: OTHER FOOD INDUSTRY SEGMENTS, THROUGH 2006
28 SUMMARY MATRIX OF U.S. FOOD ADDITIVE MARKETS IN BASE YEAR 2001: PRODUCTS, CHEMICALS AND MATERIALS VS. APPLICATIONS MARKETS
29 SUMMARY MATRIX OF U.S. FOOD ADDITIVE MARKETS IN FORECAST YEAR 2006: PRODUCTS, CHEMICALS AND MATERIALS VS. APPLICATIONS MARKETS
30 FLAVORS PRODUCED BY MICROORGANISMS
LIST OF FIGURES
SUMMARY FIGURE:
OVERALL U.S. MARKET FOR FOOD ADDITIVES BY TYPES AND MATERIALS, THROUGH 2001 AND 2006
1 U.S. MARKET FOR CALORIE REDUCTION AGENTS, 2001 AND 2006
2 U.S. MARKET FOR FOOD COLORANTS, 2001 AND 2006
3 U.S. MARKET FOR FOOD ADDITIVES: FLAVORS AND FLAVOR ENHANCERS, 2001 AND 2006
4 U.S. MARKET FOR FOOD ADDITIVES: FORMULATION AIDS, 2001 AND 2006
5 U.S. MARKET FOR FOOD ADDITIVES/PRESERVATIVES, THROUGH 2006
6 U.S. MARKET FOR FOOD ADDITIVES: PROCESSING AIDS AND OTHERS, 2001 AND 2006
7 U.S. MARKET FOR FOOD ADDITIVES: BAKERY GOODS, 2001 AND 2006
8 U.S. MARKET FOR FOOD ADDITIVES: BEVERAGES, 2001 AND 2006
9 U.S. MARKET FOR FOOD ADDITIVES: CONFECTIONERY, 2001 AND 2006
10 U.S. MARKET FOR FOOD ADDITIVES: DAIRY PRODUCTS, 2001 AND 2006
11 U.S. MARKET FOR FOOD ADDITIVES: MEATS AND SEAFOOD, 2001 AND 2006
12 U.S. MARKET FOR FOOD ADDITIVES: SNACK FOODS, 2001 AND 2006
13 U.S. MARKET FOR FOOD ADDITIVES: OTHER FOOD INDUSTRY SEGMENTS, 2001 AND 2006
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