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The Market for Heart Benefit Foods: An International Global Analysis (2nd ed.)Published by: Leatherhead Food International Published: Feb. 1, 2005 - 252 Pages Table of ContentsLIST OF TABLES LIST OF FIGURES INTRODUCTION Research Scope and Definitions Research Method Information Provided Currency Conversions 1. EXECUTIVE SUMMARY 1.1 Market Size and Segmentation 1.2 Key Market Drivers 1.3 Innovation and New Product Development 1.4 The Regulatory Environment 1.5 Industry Dynamics 1.6 Future Prospects 2. MARKET SITUATION 2.1 Overview 2.2 Fats and Oils 2.2.1 Overview 2.2.2 Europe 2.2.3 US 2.2.4 Japan 2.2.5 Australia 2.3 Cereal Products 2.3.1 Overview 2.3.2 Europe 2.3.3 US 2.3.4 Japan 2.3.5 Australia 2.4 Soya Products 2.4.1 Overview 2.4.2 Europe 2.4.3 US 2.4.4 Japan 2.4.5 Australia 2.5 Dairy Products 2.5.1 Overview 2.5.2 Europe 2.5.3 US 2.5.4 Japan 2.5.5 Australia 2.6 Eggs 2.6.1 Overview 2.6.2 Europe 2.6.3 US 2.6.4 Japan 2.6.5 Australia 2.7 Bakery Products 2.7.1 Overview 2.7.2 Europe 2.7.3 US 2.7.4 Japan 2.7.5 Australia 2.8 Soft Drinks 2.8.1 Overview 2.8.2 Europe 2.8.3 US 2.8.4 Japan 2.8.5 Australia 3. PRODUCT TRENDS 3.1 Overview 3.1.1 Overview 3.1.2 Europe 3.1.3 US 3.1.4 Japan 3.1.5 Australia 3.2 Cholesterol-lowering Foods and Drinks 3.2.1 Phytosterols/phytostanols 3.2.2 Soya protein 3.2.3 Oat bran/beta-glucan Psyllium 3.2.5 Wholegrains 3.3 Circulatory Health Foods and Drinks 3.3.1 Omega-3/DHA 3.4 Anti-hypertensive Foods and Drinks 3.4.1 Bioactive peptides 3.4.2 Potassium 3.5 Antioxidant Heart Health Foods and Drinks 4. HEART AND CIRCULATORY DISEASE 4.1 Summary 4.2 Prevalence by Country and Trends in Incidence 4.2.1 Variation in circulatory disease death rates across countries 4.2.2 Influence of gender and age on death rates from circulatory disease 4.2.3 Variation in hypertensive disease death rates across countries 4.2.4 Death rates from cerebrovascular disease 4.3 Background to Cardiovascular Disease (CVD) 4.3.1 Development of cardiovascular disease 4.4 Summary of Risk Factors 4.4.1 Types of evidence 4.4.2 Categories of risk factors for coronary heart disease (CHD) 4.4.3 Controllable risk factors - physiological 4.4.4 Lifestyle 4.4.5 Uncontrollable risk factors 4.4.6 Early development 4.4.7 Medical conditions that increase risk of CHD 4.4.8 Prevention 4.5 References 4.6 Further Reading 5. EFFECT OF DIET: CURRENT AND POTENTIAL HEART HEALTH INGREDIENTS 5.1 Summary 5.2 Principal Heart Health Dietary Factors 5.2.1 Soya 5.2.2 Unsaturated fatty acids 5.2.3 Phytostanol and phytosterol esters 5.2.4 Dietary fibre 5.2.5 Antioxidant vitamins E and C 5.2.6 Folic acid 5.2.7 Potassium-based salt replacers 5.3 Other Up-and-coming Heart Health Ingredients 5.3.1 Carotenoids 5.3.2 Vitamins B6 and B12 5.3.3 Vitamin B3 (niacin) 5.3.4 Garlic 5.3.5 Antioxidant polyphenols and flavonoids 5.3.6 L-arginine 5.3.7 Magnesium 5.3.8 Bioactive peptides 5.3.9 Chitosan 5.3.10 Wholegrains 5.4 Less Well-proven Ingredients 5.4.1 Conjugated linoleic acid 5.4.2 Plant lignans 5.4.3 Rice bean oil (contains sterols, tocotrienols gamma-oryzanol) 5.4.4 Coenzyme Q10 5.4.5 Betaine 5.4.6 Selenium 5.5 References 5.6 Further Reading 6. PATENT REVIEW 6.1 Summary 6.2 Cholesterol-lowering Products 6.2.1 Phytosterols and phytostanols 6.2.2 Cholesterol-lowering soya protein products 6.2.3 Soluble fibre 6.3 Circulatory Health 6.3.1 PUFA-containing products 6.4 Anti-hypertensives 6.4.1 Anti-hypertensive compilations 6.4.2 Anti-hypertensive bioactive peptides 6.5 Multiple-benefit and Miscellaneous Heart-health Products 6.6 Polyphenols and Flavonoids 7. HEART HEALTH INGREDIENTS - PROPERTIES AND AVAILABILITY 7.1 Ingredients (A-Z) 7.1.1 Antioxidant vitamins 7.1.2 Antioxidant polyphenols and flavonoids 7.1.3 Arginine 7.1.4 B vitamins 7.1.5 Beta-glucan 7.1.6 Betaine 7.1.7 Bioactive peptides 7.1.8 Carotenoids 7.1.9 Chitosan 7.1.10 Coenzyme Q10 7.1.11 Conjugated linoleic acid 7.1.12 Dietary fibre 7.1.13 Fibre 7.1.14 Flaxseed 7.1.15 Folic acid 7.1.16 Garlic 7.1.17 Isoflavones 7.1.18 Lactic acid bacteria 7.1.19 Linseed 7.1.20 Magnesium 7.1.21 Monounsaturated fatty acids (MUFAs) 7.1.22 Mushroom nutraceuticals 7.1.23 Omega-3 polyunsaturated fatty acids 7.1.24 Phytochemicals 7.1.25 Phytosterol and phytostanol esters 7.1.26 Psyllium 7.1.27 Rice bran oil 7.1.28 Salt substitutes 7.1.29 Saponins 7.1.30 Soya 7.1.31 Tocotrienols 7.1.32 Vitamins 7.1.33 Ubiquinone 7.2 Useful Web Directories for Ingredients Suppliers APPENDIX 1 COLOUR PLATES AbstractThe report covers heart benefit foods, using the strict market definition used for functional foods in other Leatherhead reports: “everyday food and drinks products (not pills or potions) that bear a health claim implying that the product has a physiological effect over and above that of just nutrition (e.g. can help lower cholesterol as part of a low-fat diet, helps maintain a healthy heart, etc.The following key areas for Heart Benefit foods are covered in detail in the Market Situation section of the report: The Product Trends section analyses recent new product activity and for convenience products have been grouped into cholesterol-lowering foods and drinks, circulatory health foods and drinks, anti-hypertensive foods and drinks and antioxidant heart health foods and drinks, although some products are multibenefit, are positioned on more than one of these platforms and as such are included in both sub-sections of the report.
The key objectives of this report are to:
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