The World Biotech Flavors Market

Transcription

Science Market Regulation
UBIC
2014
Marketing Development
Strategy Consulting
Partnership searches
Informations systems
Technical & Competitive Scanning – Regulations – Manufacturers
The purpose of this proposed study is to provide a global view of The biotech flavors sector and the potentialities of this market.
It describes the market size, trends and growth prospects, the supply and level of competition.
MARKET ANALYSIS
APPLICATIONS
•Market size (volume, value, segmentation)
• New trends and perspectives
• Dairy Products
•Biotech Flavors manufacturers and Level of
• Beverages
competition
• Confectionery and Chocolate
• Most promising molecules
• Ice creams
• Regulations
• Biscuits
• Patents
MARKETS COVERED
• North American Market
• European Market
• Asian and Pacific RIM Market
FLAVOURS COVERED
• Vanilla Flavor and Vanillin
• Fruity Flavor
• Microbial Produced Flavors
• Other Flavors
• Essential Oils
THE WORLD BIOTECH FLAVOURS MARKET
OBJECTIVES
MARKET
Market size
Applications and
Regulations
Technical and Scientific
Scanning
Development Key Factors
MANUFATURERS
Industrial players and Start ups
MARKET OVERVIEW
The global flavor and fragrance market is rising
with an annual growth rate from 5 to 6% valued at
an estimated $23.9 billion in 2013.
Flavor compounds have the lion part of the global
market value, ahead of fragrances and essential
oils. Flavors represents the largest segment in the
overall specialty food ingredients market.
The Global consumption of Flavors is mainly
dominated by beverages sector followed by the
dairy industry.
Synthetic Vs Natural flavors
The market of the synthetic flavors has tended for
a few years to decrease, witness of the attraction
of the consumer for more natural products.
The global market for natural flavors, excluding
seasonings and flavoring materials, is growing
with a CAGR of 9,1%.
The global market for natural flavor materials is
represented by the table below.
2014
Sales and market position
Flavours trends
RESEARCH
New researches and
new developments
2016
CAGR
Production
in tonnes
Market by Region
Of the main global regions, the combined flavors
and fragrances market is largest in North
America, followed by Asia-Pacific and Western
Europe.
The European market and American together fill
more than the half of the worldwide consumption
of flavors and fragrances.
In 2013, the EU sales of flavorings represent the
third of the global market. This figure is followed by
the United States and Asia.
Market structure
In 2013, the top 11 flavor and fragrance companies
comprise 81.4% of the total.
In terms of structure, the flavor and fragrances
industry is highly fragmented and the top few players
account for 81,4% in 2013. Givaudan, Firmenich, IFF
and Symrise comprise more than half of the overall
value. The rest half of the market comprises of
several mid and small size firms.
Essential Oils
The Essential oils market is growing with a CAGR of
about 5.2%. It is estimated that about 65% of world
production emanates from developing countries.
The United States is the largest importer and
consumer of essential oils, with consumption
equaling about 40% of the total production.
OBJECTIVES
MARKET
Market size
Applications and
Regulations
Scanning
MANUFATURERS
Flavours trends
BIOTECH FLAVOURS: APPLICATIONS AND REGULATIONS
Biotech flavors could replace some natural flavors,
being manufactured within a controlled environment
and at a lower cost. They can also replace some
Nature identical flavors, and justify a natural label.
To succeed in the biotech flavor market, a flavor
supplier should control the entire production chain,
from raw materials to product protection. Therefore he
should also manage the fermentation process to
obtain a good yield of the targeted molecule, and he
must know the customers trends and the flavors in
fashion.
The biotech flavor market, which is at a stage of
development, can also be characterised as a push
market. In order to better understand these market
evolutions the questions that should be answered are:
Which biotech flavours will be used ?
In which market segments ?
What will make a biotech molecule successful
i.e. To identify the price, purity and its multiple
usage.
The most promising
biotech flavours
RESEARCH
New researches and
new developments
Vanillin
d deca/dodecalactone
applications
for
General flavor
Applications
Vanilla
Dairy products, Icecreams Confectionery,
Beverages, Tobacco
Cream, butter
Low fat products, Dairy
products
Furaneol
Strawberry
Dairy products, Icecreams,Beverages
Raspberry ketone
Raspberry
Dairy products, Icecreams,Beverages
Cis-3-hexenol
Green
Dairy products,« New
age » beverages
Nootkaton
Grapefruit
Dairy products,
Beverages
REGULATIONS
Flavors and flavor compounds are prepared for
several different types of market world-wide.
The differences concern how products are
produced and labeled and therefore essentially
legislative, since there are no organoleptic
differences between pure samples of the same
flavor compound produced by chemical or
biochemical routes.
Regulation is not homogeneous in the US and
in Europe but the most important distinction is
between natural and synthetic flavors. The term
“natural” may only be used for substances or
preparations derived directly from an animal or
vegetable material. The statement “identical to
natural flavorings” has been removed.
The regulation of flavors is not yet uniform in all
European countries: it differs according to the
countries and the applications. But generally,
the laws are stricter in Europe than the U.S.
OBJECTIVES
MARKET
Market size
Applications and
Regulations
Scanning
MANUFATURERS
TECHNICAL AND SCIENTIFIC SCANNING
In Europe, biotech flavors are classified with
natural flavors and they do not have specific
regulation; they must be really natural and must
not come from genetically modified organisms.
There are also other labelling issues to be aware
of :
Kosher status (products prepared
according to the Kosher dietary laws
of the Jewish faith)
GRAS (products made using
biocatalysis by enzymes or microorganism Generally Recognised As
Safe).
ABOUT TECHNICAL ASPECTS
Flavours trends
RESEARCH
New researches and
new developments
While new, distinctive flavor have always given
manufacturers their competitive edge, recent
techniques of processing, packaging, and
marketing have posed problems related to flavor
loss that require the skills and expertise of flavor
houses. A customised solution, involving special
flavoring substances and ingredients, or techniques
for flavor development, must be developed in order
to fit the individual requirements of that particular
application.
UBIC focuses therefore on protection systems,
interactions flavor/matrix and on interactions
flavor/process.
By trying to satisfy consumer demands for more
convenient and healthy foods, while still maintaining
flavor, manufacturers are sometimes forced to look
for different ways to protect the flavor quality.
Consumers want microwaveable, refrigerated and
shelf-stable foods that can be cooked in microwave
oven or are otherwise easy to prepare and
consume.
Flavor processing is developed to protect flavors
and optimize flavor release in a finished good. In
that respect, the main processes used commercially
are: spray-drying and extrusion. These techniques
provide flavors in a dry form which is then
incorporated in the final product.
Other protecting processes are also utilised such as
inclusion in beta-cyclodextrines or specific
encapsulation processes in modified starch
derivatives or vitreous state of starches or sugars
which are known to increase the stability of the
flavor in a medium up to 85% humidity.
INTERACTION FLAVOR/MATRIX
Consumers also want healthy versions of regular
products that have low fat, cholesterol, salt and sugar.
Flavoring the reduced fat foods is not as easy as
adding a fat or butter flavor to the product. Fat plays
several roles in the taste profile. In addition to their
release, intensity and balance, it can affect the
distribution and migration of flavors.
OBJECTIVES
MARKET
Market size
TECHNICAL AND SCIENTIFIC SCANNING
Since, the relationship between fat and flavor is so strong,
a system’s approach is necessary for flavoring the
reduced fat foods. A similar approach is necessary when
flavoring is done to the reduced calorie products.
Applications and
Regulations
When sugar is replaced with a high intensity sweetener,
the flavor needs to be modified to accommodate this
change in flavor impact.
Scanning
Also, bulking agents used to replace the functional
properties of sugar often contribute off-notes. Through
reformulation flavor chemists and food technologists are
able to mask these undesirable qualities. At the same
time, they strive to provide the characteristic sweetness
and flavor impact of the original product, in order to meet
customer expectations.
MANUFATURERS
INTERACTION FLAVOR/PROCESS
Type of
protection
system
Particule’s
size (µm)
% of active
principle
incorporat
ed
RESEARCH
New researches and
new developments
Considering the Flavoring/Process interaction, the flavor
and food ingredient have followed the same market
approach which is to develop their knowledge of the food
systems and study in depth the food processes.
Thanks to this full knowledge, they are and will be more
and more the leader of this food-chain.
Beverages,
seasoning begore
drying
Citrus fruits,
cinnamon, butter
flavor
Emulsion
0.1 - 1
Spray-Drying
5 - 200
Co -cristalisation
5 - 25
Extrusion
1-2
8 - 20
Beverages, cake,
desserts, citrus
fruits,
strawberry,
vanilla, menthol,
coffee, onion
Coacervation
5 - 5000
80 - 90
Beverages, cake,
desserts, citrus
fruits,
strawberry,
vanilla, menthol,
coffee, onion
Inclusion
10 - 100
6 - 15
Spices, onion,
garlic
Coating
> 100
B-cyclodextrine
6.5Å
10 - 50
Beverages
Flavours trends
Use
Tea,Chewing
gum, Citrus
DEVELOPMENT KEY FACTORS
OBJECTIVES
Examples of Factors Influencing Biotech Flavors
Development
MARKET
Growing factors
KEY FACTORS
KEY SUCCESS FACTORS
Market size
Applications and
Regulations
Scanning
To understand the world market for bio-flavors it is
necessary to find answers to the following questions:
MANUFATURERS
Flavours trends
RESEARCH
New researches and
new developments
Will food industries accept biotech flavors in
spite of generally higher prices than for those for
flavors currently used ?
Which flavors are the most attractive to develop
by biotech ? Are there new market segments ?
New trends that cannot be achieved by
extractions or synthesis ? And what are their
general requirements ? (process, substrate,
flavor purity etc)
What is the best approach to successfully market
a biotech flavor ?
Which flavors are the most profitable to obtain
by biotech ? How much are the consumer
prepared to pay and what is the price elasticity ?
Will suppliers start to offer a wide range of
biotech flavors ?
Is it likely that there will be a change of
regulations in the near future, in US, in Europe ?
Inhibiting factors
Price
Vanillin
High demand –
Simple flavor
d deca/dodecalactone
Natural extract
does not exist
Precursor
High demand from
industrial users
Expensive
fermentation
substrate
Expensive
fermentation
substrate
Fermentation
conditions must be
optimised
Price
Furaneol
Rasberry ketone
Cis-3-hexenol
Nootkatone
Few natural
extracts (and
expensive ones)
Green note
demand – Few
suppliers
Few suppliers
NECESSITY FOR A
COMPREHENSIVE, INTEGRATED
INDUSTRIAL APPROACH
A broad knowledge of the parameters governing
the use of flavors in a particular industrial segment
is essential for decision and action. This study will
include :
The Research & Development level, which
provides
the
technical
approach
and
background.
The Purchasing level, which defines price
criteria and elasticity.
The Marketing level, which decides whether
to commercialize or not a «natural label», in
response to the specific regulations of the
country concerned.
OBJECTIVES
MARKET
Market size
Applications and
Regulations
Scanning
MANUFATURERS
FLAVOURS TRENDS
The fashion is for flavors "closer to the fruit found in the nature" "more true and fresher" (according to
Mane company ). The preparation of flavors by extraction them from natural resources is less widely used
now, whereas the employment of new biotechnological processes, using enzymes and microorganisms
as an alternative to chemical synthesis, has increased considerably in the last decades and it plays
nowadays an increasing role in the food industry.
Flavors trends for 2013 are leaning toward mixing the exotic and spicy or traditional flavors such as
blueberry with cardamom and corn masa with tamarind.
Dairy Products
Many varieties of dark fruits feature in the
current top and fastest growing flavors in the
dairy category.
Classic combinations are used in new dairy
products
like:
mango/peach
and
strawberry/granola.
Sea salt/caramel continues to be a popular
combination in dairy products .
Chocolate confectionery
Desserts are used as flavors: Milkshake and
ice cream flavored chocolate being launched.
Vegetable-chocolate combination: Chocolate
covered potato chips.
Floral notes in chocolate products
A wide range of unusual fruit including peach,
strawberry, raspberry and cherry were added
to chocolate.
Beverages
Flavours trends
RESEARCH
New researches and
new developments
Herbs, spices, honey, superfruits and other
healthy flavors are driving flavor trends in the
global beverage market.
In 2014, the top soft drink flavors in all region
as well as globally are: Orange, lemon, mango
and peach.
Vanillin is such a valuable ingredient, it has
very high demand and prices in the world for its
popular uses in flavoring ice creams and soft
drinks. It was one of the world's most important
flavor compounds.
OBJECTIVES
INDUSTRIAL PLAYERS
COMPANIES COVERED
MARKET
Market size
Applications and
Regulations
Scanning
MANUFATURERS
North America (USA)
Flavours trends
RESEARCH
New researches and
new developments
MENA
Europe
- BELL FLAVORS &
FRAGRANCES
- SENSIENT
- ALLYLIX
- AMYRIS
- IFF
-
SYMRISE (DE)
MANE (FR)
ROBERTET FLAVORS
INC (FR)
SAF ISIS (FR)
NATUREX (FR)
GIVAUDAN (CH)
NESTEC (CH)
ISOBIONICS (NTH)
EVOLVA (SW)
Kerry (IRL)
WILD FLAVORS (G)
EVOLVA BIOTECH
- FRUTAROM (IL)
Asia
-
-
T. HASEGAWA (JP)
TAKASAKO (JP)
CHINA FLAVORS AND
FRAGRANCES CO LTD
(CHN)
HUABAO INTERNATIONAL
HOLDINGS LTD (CHN)
TABLE OF CONTENTS
1. INTRODUCTION
2. THE GLOBAL MARKET FOR FLAVORS
3. MARKET
3.1Promising Molecules
3.2Key Factor of Success
3.3Patents
3.4Regulations
3.5The Market
3.5.1The European market
3.5.2The North American market
3.5.3The Asian and Pacific RIM market
4. MARKET TRENDS BY FOOD SEGMENTS
4.1Applications
4.2Flavors’ trend in dairy market
4.3Flavor’s trend in the global chocolate confectionery market
4.4Flavor’s trend in the global beverage market
4.5The Vanilla Market
5. FLAVOR TRENDS AND SCIENTIFIC SCANNING
5.1Generalities
5.2Biocatalytic production of Flavors
5.3Vanilla
5.3.1The Vanilla
5.3.2Molecules and production processes
5.3.3Vanillin
5.3.4Ethylvanilline
5.3.5Biotech vanilla
5.3.6Applications and outlook
5.4Fruity Flavors
5.5Other Flavors
6. CONCLUSIONS
7. INDUSTRIAL PLAYERS
7.2Key biotech molecules in the market
7.3Molecules of interest to develop: producers' view
7.4Producers of molecules: by means of biotechnology
8. PATENTS
9. NEW POSSIBLE DEVELOPMENTS
9.1An example: Saccharomyces cerevisiae
9.2Future for flavor production by micro-organisms
9.3Main limits
9.4Production of purified molecules
9.5Technical solutions
10. SUPPLIERS
10.1Flavors Associations and Organizations in the World
10.2Experts advice
11. REGULATION
11.1Subject relevant to the European Regulation
11.2Subject relevant to local regulation
11.3UK Regulation
11.4US Regulation
11.5Canada Regulation
11.6Chinease Regulation
12. INDUSTRIAL PLAYERS IN THE SWEET FLAVOR MARKET
BELL FLAVORS & FRAGRANCES (US)
FRUTAROM Industries Ltd. (IL)
SYMRISE AG (DE)
GIVAUDAN (CH)
SENSIENT Technologies Corp (USA)
T. HASEGAWA (J)
INTERNATIONAL FLAVORS & FRAGRANCES INC IFF (US)
NESTEC (CH)
MANE (F)
ROBERTET FLAVORS INC (Fr)
SAF ISIS (F)
TAKASAGO (J)
WILD Flavors GmbH (ADM) Germany
Kerry Inc. (IRL)
Naturex SA (F)
CHINA FLAVORS AND FRAGRANCES COMPANY LTD (CHN)
HUABAO INTERNATIONAL HOLDINGS LIMITED
13. F&F BIOTECHNOLGY START-UPS
ALLYLIX (US)
AMYRIS INC (USA)
ISOBIONICS (Nth)
EVOLVA Biotech SA (SW)
LISTE OF FIGURES
Figure 1: the F&F Market by Section 2013
Figure 2 World F & F market 2013
Figure 3 Global share of usage of all flavors by segment, % share of volume
Figure 4 World food flavors market: scope by end uses,
Figure 5 Global market for flavors, (US$ Million)
Figure 6 World flavors and fragrances market: scope of geographical areas 2013
Figure 7: The Global Consumption of Flavors and Fragrances by Region
Figure 8 World Flavor and Fragrance Demand
Figure 9 Share of manufacturers in Food Flavor and Fragrance market
Figure 9 Share of manufacturers in Food Flavor and Fragrance market
Figure 10: Competitive landscape of Food Flavor and Fragrance industry/ Sales by
company (2013)
Figure 11: Natural and synthetic flavors market 2014
Figure 12 Values of Flavors in food and drinks in Western Europe for year 2009 (Left)
and estimations for 2014 (Right) Figure 13: Composition of western European flavors
market 2009-2014 (Mio €)
Figure 14 Natural Flavors volume usages by food and drink category
Figure 15 Annual average growth, 2009-2014, uninflated
Figure 16 Growth in values, 2009-2014 (€m)
Figure 17: The world Major consumers of essential oils 2013
Figure 18: European production of essential oils
Figure 19: Annual growth rates of exports, 1998-2012 (in percentage by year)
Figure 20 Trade Balance by MDG regions 2012
Figure 21: Main importing markets of essential oils from US 2013
Figure 22: Main exporting markets of essential oils to US (2013)
Figure 23: Flavor & Fragrances Market forecast
Figure 24: The global Market forecast for Flavors and Fragrances
Figure 25: The global consumption forecast of Flavors and Fragrances by Region (2017)
Figure 26 Western Europe: Share of value of flavors by segment, 2009
Figure 27 Western Europe: Share of value of wellness foods by benefit, 2009
Figure 28: Composition of EU flavors import
Figure 29: Imports of flavors by EU and EFTA (Mio €)
Figure 30: The US Flavor Additives, Flavor Enhancers, Sugar Substitutes, And Spices
Market Estimation 2014-2019
Figure 31 Overall U.S. market
for food
by types and materials, 2009
LISTE
OFadditives
TABLES
and 2014
Figure 32: India Category Market Share in 2014
Figure 33: Category and Indian Flavor market by Category 2009-20
Figure 34: F&F Chinese Company Number Evolution
Figure 35: Chinese F&F production and sales
Figure 36: Chinese F&F production and trade
Figure 37: Chinese F&F breakdown
Figure 38: Global Market for Fragrances by Product line
Figure 39: Global Market for Flavors by Product line
Figure 40: The World Flavored Milk Market by Region
Figure 41 : Beverage flavors analysis (Jan 2008-May 2013)
Figure 42 The Vanilla market in 2009 ($650 million)
Figure 43 US Vanilla Bean Imports, 2011
Figure 44: 2012 US Vanilla Imports
Figure 45: EU Imports of vanilla oleoresin from developing countries, in €
million 2013
Figure 46: EU Imports of vanilla oleoresin from other countries, in € million
2013
Figure 46 US Imports of Madagascan Vanilla Volumes in Kg 2007-2011
Figure 47: Food Enzymes Market Share by Region 2013
Figure 48 Industrial Enzymes Market, by Geography, 2013 in MIO $
Figure 49: Examples of flavors produced by microbial bioconversion of the
precursors
Figure 50 Chemical structure of Vanillin
Figure 51 Use of Menthol by market segment
Figure 52 Biosynthesis of Furaneol
Figure 53 Citrus Oil‘s conventional process
Figure 54 Biotechnological processes for the production of flavor
compounds
LISTE OF TABLES
Table 1: Flavor & Fragrance Industry Leaders 2013
Table 2 Cumulated imports of flavoring substances mixes, for beverages and others
food industries
Table 3 Main importers (in value and %)
Table 4 World imports (Imp.) and exports (Exp.) of essential oils, perfume and flavor
materials 1998-2012, in current prices
Table 5 List of top Importers for essential oils, perfumes, cosmetics and toiletries (in
US Dollar thousand) 2009-2013
Table 6 List of top Exporters for essential oils, perfumes, cosmetics and toiletries (in
US Dollar thousand) 2009-2013
Table 7 Specified Condiments and Flavoring Materials: Approximate New York Spot
Prices
Table 8 World production of essential oils
Table 9: World Flavor & Fragrances Demand by Region: (2016)
Table 10: list of top 10 importers of Food flavors 2013
Table 11: list of top 10 exporters of Food flavors 2013
Table 12 The global use of flavors in sugar and gum confectionery, 2008-2012
Table 13 The 15 most popular ice cream flavors
Table 14 The global use of flavors in chocolate confectionery, 2008-2012
Table 15 Inventory of patents deposited since 1980
Table 16 The European consumption of F&F: breakdown by country
Table 17: Indian Flavor Market by Section 2011-2014 in Mio $
Table 18: Top 12 Food and beverage flavors in 2014
Table 19 Top 5 emerging flavors in each sector
Table 20: The World Top and new flavors in soft drinks 2014
Table 21 World Top Vanilla Importers 2009-2013(USD Thousand)
Table 22 World Top Vanilla Exporters 2009-2013 (USD Thousand)
Table 23 Vanilla Import Export Numbers (MT)
Table 24 Vanilla Bean – World Price per kg
Table 25 EU production of Vanilla per product group, in 1,000 tons.
Table 26 High / Low prices for Vanilla on main European port basis, January 2011,
prices per tons
Table 27: The World Production of Vanillin per year
Table 28 : Main Vanillin Exporter and quantity exported
Table 29 : Top 10 of Vanillin Exporter
Table 30 Global industrial enzymes markets by application sectors, 2009-2016
($ millions)
Table 31 Main uses of enzymes in flavor technology
Table 32 Microbial sources of lipase and their applications in food processing
Table 33 In vitro lipase-mediated synthesis of flavor esters
Table 34 Some Microbial produced flavor compounds and corresponding
bioprocess feature.
Table 35 Main drawbacks during microbial flavor production and
biotechnological strategies
Table 36 Chemical composition of processed vanilla beans
Table 37 Physical properties of Vanillin
Table 38 Different commercialized molecules of Menthol
Table 39 Physico-chemical properties of menthol
Table 40 Foods rich in gamma-lactones
Table 41 Benzaldehyde concentration in different Food products (in ppm)
Table 42 Valencene and Nootkatone Prices and market size 2012
Table 43 Conventional process vs. Biotech process for the production of
natural flavors
Table 44Flavors from plant cell cultures
Table 45 Classification of food aroma compounds based on their chemical
structure
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The World Biotech Flavors Market

Transcription

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