The Future of Fat Reduction and Replacement in Food and Drinks
Business Insights
September 30, 2011 206 Pages - SKU: RET6647589
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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. The report provides a unique evaluation of new food and drink product launches that are promoted as having reduced/low/no fat, saturated fat, trans fats, or cholesterol and related claims.
Gain an understanding of the component targets for fat reduction and replacement in food and drinks products.
Evaluate market drivers and their impact on opportunities across consumer demographics and global regions.
Offers an analysis of new products with reduced fat claims and allows readers to gain an awareness of the important issues.
Understand the potential of technical solutions for fat reduction and replacement through identification of emerging ingredients and technologies.
Identify the key components of a successful reduced fat food and drink product and evaluate the key challenges and opportunities.
Negative health outcomes and risk factors that have been linked to trends in dietary fat consumption include obesity, coronary heart disease, diabetes, cancer, stroke, depression, and metabolic syndrome. Dietary advice encourages the adoption of 'healthy' fats for 'unhealthy' fats rather than a focus 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 in 9.1% 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 a cost appropriate to the benefits provided, and being safe and legal with no appreciable side effects.
What are the key targets for fat reduction in food and drinks in terms of products, consumers, and food components?
What are the key drivers behind the trend for fat reduction and replacement 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 fat reduction in food and drinks?
What are some of emerging technologies that could define future directions?
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- About the author
- Disclaimer
- EXECUTIVE SUMMARY
- Introduction
- Market drivers and dynamics
- New product launches
- Technical innovations in fat reduction and replacement
- Conclusions
- Introduction
- Summary
- Introduction
- Fat reduction and replacement - opportunities and challenges
- The importance of healthy foods
- Market opportunities
- The reduction and replacement challenge
- Target fats for replacement
- Total fat
- Saturated fatty acids
- Trans fatty acids
- Cholesterol
- Fat types and levels in food and drinks
- Functionality of fats in foods
- The ideal fat replacer
- Scope and structure of the report
- Methodology
- Market drivers and dynamics
- Summary
- Introduction
- Public health and fat consumption
- Links between fat consumption and health
- Fat consumption trends around the world
- High prevalence of relevant disease and risk factors
- Metabolic syndrome
- Diet and obesity in children
- Dietary advice/guidelines
- International guidelines
- Nutritional advice for disease prevention and at risk groups
- Recent developments
- Campaigns aimed at fat reduction
- Trans fat as an example
- New technologies, channels, and partnerships
- Regulation, claims, labeling, and advertising
- Permitted levels
- Claims
- Labeling
- Advertising and marketing
- The market potential for reduced fat type foods
- Health-related food and drink sectors
- Concerned consumers and governments
- Opportunities in all geographic regions
- New product review
- Summary
- Introduction
- Summary and claim analysis
- 'Reduced fat type' claim frequency on new products
- Breakdown of 'reduced fat type' claims
- Additional tags on new 'reduced fat type' foods
- Health-related claims and tags
- Category analysis
- Bakery and cereals
- Dairy
- Savory snacks
- Frozen food
- Oils and fats
- Regional analysis
- North America
- Europe
- Asia Pacific
- South and Central America
- Middle East and Africa
- The role of key food and drink manufacturers
- General manufacturer strategies
- Key food and drink manufacturers
- New products and innovation focus
- Technical innovations in fat reduction and replacement
- Summary
- Introduction
- Categorizing fat replacers
- Composition
- Functionality
- Target for reduction or replacement
- Innovations in ingredients and technologies
- General fat reduction and replacement
- Saturated fat reduction and replacement
- Trans fatty acid replacement
- Cholesterol reduction
- Fat reduction and replacement as a multi-component approach
- Emerging opportunities in metabolism, satiety, and perception
- Natural ingredients with benefits for body fat reduction
- Digestion and satiety
- Fat perception and preferences
- Conclusions
- Summary
- Introduction
- What will make a future successful reduced fat product?
- Key claims, categories, and regions
- Claims/fat reduction targets
- Categories
- Regions
- Current and future successful fat replacers
- Challenges and issues
- Real technical challenges
- Consumer expectations and acceptance
- Is fat reduction and replacement actually leading to improved health?
- Future opportunities
- Positive claims
- Reduced fat in the context of an overall healthier lifestyle and diet
- The Holy Grail
- Appendix
- Scope
- Methodology
- Secondary research
- Glossary/abbreviations
- Bibliography/references
- Chapter 2
- Chapter 3
- Chapter 4
- Chapter 5
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