INTRODUCTION
STUDY GOALS AND OBJECTIVES
The report's main objective is to provide an in-depth, state-of-the-industry analysis of the
different types of preservatives and extenders, their derivations, their chemical and manufacturing makeup, benefits and deficits, and costs. As such,
influential factors as technological advances, bioethics, and domestic and international conditions that can promote or impede the development,
distribution and promotion of the current and anticipated preservatives, packaging and extenders are analyzed and examined.
This report includes the
definitions, prices, production, sales estimates and markets for the various preservatives and extenders; their use in food and beverage products; and
examples of the preservatives and extenders functionality that help processors determine what preservative or extender will be the best fit for their
product types. Identified are the specific interests of processors and consumers regarding nutrition, health, natural vs. chemical, attitudes towards
packaging options and alternative preserving techniques and processes. The analysis provides how these have affected sugar and sweetener consumption
in foods and beverages. The report shows how these factors influence manufacturers in developing and marketing pre-sweetened products. Finally, the
report analyzes the food preservative and shelf life extender in terms of suppliers and manufacturers of preservatives, packagers and extenders, and
forecasts their trends and developments for the next five years.
How the growth and development of preservatives and extenders affect processed
foods and beverages, the market share of each type of preservative and extender, and the challenge manufacturers face in trying to develop products
that meet the twin desires for healthy foods/beverages and extended shelf life are elucidated. In addition the trends and developments currently
underway that will affect the use preservatives, packaging and extenders in processed foods and beverages over the next five-year period are
considered and forecast.
REASONS FOR DOING THE STUDY
Business Communications Company examines the food preservation and shelf
life extension industries and defines the types, applications, and market influence of preservatives and extenders used in processed foods and
beverages. The report also examines their growth potential over the five-year period of 2003 - 2008 and places them into their domestic global context
while maintaining a concentrated focus on their role in foods and beverages and consumer preferences.
This study focuses on the manufacturers,
companies, technologies, services, uses, and factors that are inherent in the new ways that food and beverage processors are meeting the challenge of
preserving foods and extending shelf life. In addition, an examination of how they meet consumer demand for safe and healthy approaches to extending
freshness, texture, flavor, and most importantly, nutrient value is conducted. Consumers concerns over the addition of chemicals to their foods and
the effects that these will have on their health and well being are discussed. Processors are constantly seeking alternatives, coupled with a variety
of techniques such as packaging, encapsulation, irradiation, along with older methods such as canning, pickling, dehydrating or salting to provide the
freshness and extended shelf life to provide consumers with fresh, long-lasting foods and beverages. As markets change to reflect consumer preferences
and concerns, a thorough understanding of the significance of this industry becomes vital to its financial success.
CONTRIBUTION OF THE
STUDY AND FOR WHOM
The main contribution of this report is to determine what preservatives and extension techniques are available, how much
of each type is used in food and beverage processing and what these specific applications are. Also examined were the health concerns, marketing,
technological and economic influences that are responsible for shaping consumer interests and preferences for use of preservatives and extenders in
their dietary considerations. A discussion of how consumer attitudes can shift as a result of outside influences and how these attitudes can result in
changes in consumption patterns and demands for certain types of products is also a major consideration in this report.
This report is intended for
executives, managers, entrepreneurs, strategic planners, quality control personnel, investors, manufacturers, market researchers and related
businesses who are interested in understanding the market share, technology, and forecasts of preservatives and extenders for the next five years as
well as the ramifications for future growth and development in this industry. This comprehensive strategic analysis will assist industrial users,
producers, traders and planners become more cognizant of the variables that are integrated in preservation and extended shelf life in the foods and
beverage industries. As a secondary audience, this report is designed to inform food scientists, packaging technologists, plastic packaging material
developers and marketers, and any other reader interested in the interactions among food, packaging, and the environment and the wide range of
preservation and shelf life technologies, techniques and opportunities available.
SCOPE AND FORMAT
This report examines
preservative and extender manufacturers and companies that use the products of these manufacturers in processed foods and beverages. It does not
include any review of institutional food processing preservation, or preservation of animal feed, pharmaceuticals, or medicinals. The report briefly
covers the history of preservatives and shelf life extension, older forms of preservation (canning, salting, dehydration), as well as traditional
forms of preservation such as freezing, refrigeration and packaging. Newer forms such as irradiation, biotech and vacuum packing are also examined and
analyzed. For the sake of clarity the report is broken into separate sections that analyze and forecasts each type and application of preservative and
extender. However, since all types of preservatives are somewhat symbiotic and act in synergy, it is to be understood that packaging may include some
sort of chemical preservative to work in synergy with each other to create a higher level of preservation rather than one type alone.
While the
focus is the domestic manufacturers and processors, the influence of international companies on the domestic market are also investigated and
analyzed. This includes the various preservatives and extenders in terms of: sources from which they are derived, applicability and functionality,
benefits and deficits, and prices. Analysis of such driving forces as regulations, technological advances, research and development of new additives,
and international factors, and how these forces can promote or retard the development and marketing of current and new preservatives and extenders are
integral components of this study.
The report is divided into the following sections:
- Overview: Preservatives and Shelf Life Extension in Foods and Beverages
- Industry Structure and Competitiveness
- Preservatives
- Packaging
- Encapsulation
- Chilling and Thermal Processing
- Irradiation
- Additional Preservation Methods
- Trends and Developments: Preservation and Shelf Life Extension
- Appendices
METHODOLOGY
Sales estimates and projections for each type of preservative and extender added to foods and beverages,
provided the specific types of applications to which they are added, and what type is best suited for which kind of food and beverage were
investigated. Projections were developed from the various government, consumer, and academic sources. Social, market, economic, regulatory, technical
and technological factors exerting influences on consumers, processors and producers of preservatives and extenders were also analyzed.
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