Nutraceutical Ingredients; Innovation Strategies of Makers, Growth Opportunities and U.S. Outlook

Nutraceutical Ingredients;
Innovation Strategies of Makers,
Growth Opportunities and U.S. Outlook

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Published:	August 13, 2007
Total Page:	114 pages

Introduction

Americans continue to kill themselves with bad food, which makes them a prime (and largely untapped) target market for new ingredients that, when added to processed foods and drinks, provide added health benefits.

Nutraceutical and functional food ingredients are, by definition, ingredients with human health benefits beyond basic nutrition. Nutraceutical ingredients are used in non-food supplements (e.g., tablets, soft gels, capsules). Prevention of specific chronic health conditions is the leading reasons Americans buy dietary supplements. These ingredients are also increasingly being added to conventional or mainstream foods and beverages, where the emphasis is on improved nutrition, with a healthful diet it now promoted as a fundamental way to proactively prevent or stem the risk of disease.

The key market driver is authorization from the U.S. Food and Drug Administration (FDA) of qualified health claims for a number of ingredients when used at specific levels, so products containing these ingredients can advertise their functional benefits on the label. This FDA authorization has helped to accelerate the market and raise consumer awareness of several important ingredients - most notably, omega-3 fatty acids, dietary fiber, plant sterols and soy protein. All these ingredients are becoming established in more and more ready-to-eat foods and ready-to-drink beverages on U.S. grocery store shelves.

Objectives

This report covers key players and trends in the U.S. market for nutraceutical and
functional ingredients. Section by section, the report contains:

· Overview of the U.S. ingredients industry and key players, including a general
  perspective on licensing and distribution structure.
· Detailed profiles of 11 companies and their ingredients portfolios, with emphasis on
  health benefits, production volume and consumption trends.
· Competitive mapping of ingredients companies and their strategies for differentiation in
  a crowded marketplace.
· Table summaries and comparisons of the 11 companies, with analysis of the ingredients
  functional food and beverage roadmap.
· Appendix listing of additional U.S. and/or multinational companies with innovative
  ngredients.

Table of Contents
Introduction

Section 1 : Industry & Market Structure

1. Nutraceutical Ingredients and Functional Food Market Structure
  1.1 Industry Structure
  1.2 License between Ingredients Maker and Finished Food/Beverage Maker
  1.3 Distribution Structure

Section 2: Innovation Strategy of Nutraceutical Ingredients Makers

Archer Daniels Midland:

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A :   Fibersol-2 (Digestive-Resistant Maltodextrin)
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell (Year, Month)         Revenue
  2.2 Application Segments and Increasing Segment Trends
      Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Dietary Fiber
        Ingredients Market
3. Summary: Business Opportunity

Cargill, Inc.:

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A : Cargill CoroWise Phytosterols
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell(Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
      Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Functional Foods
      and Health-Healthy Foods Markets
3. Innovation B: Cargill Regenasure Glucosamine
  3.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell (Year, Month)
        Revenue
  3.2 Application Segments and Increasing Segment Trends
      Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  3.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  3.4 Ingredient's Health Effectiveness
  3.5 Positioning and Production in the U.S.
  3.6 Ingredient Consumption Growth (increase) against Total U.S. Supplements
      Market and Joint Health Segment
4. Summary: Business Opportunity

Kemin Industries:

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient
             Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A: FloraGLO Lutein
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell(Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
      Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Functional Food
       and Antioxidant Foods Markets
3. Innovation B : Slendesta Potato Protein Extract
  3.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell(Year, Month)
        Revenue
  3.2 Application Segments and Increasing Application Trends
      Background on Increasing Consumption Trends and Data
  3.3 Ingredient's Health Effectiveness
  3.4 Positioning and Production in the U.S.  2004~2006
  3.5 Ingredient Consumption Growth (increase) against Total U.S. Dietary Fiber
      Ingredients Market
4. Summary: Business Opportunity

DuPont Agriculture & Nutrition:

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A : Supro isolated soy protein
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell(Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
      Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Functional Foods
        and Soy Foods Markets
3. Summary: Business Opportunity

ConAgra Foods:

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A : Ultragrain (whole white wheat)
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell (Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
      Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Whole Grains
      Foods Market
3. Summary: Business Opportunity

Martek Biosciences Corp.:

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
              Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A : life'sDHA
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell (Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
  Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Functional Foods
      and Omega-3 Foods Markets
3. Summary: Business Opportunity

Clearwater Fine Foods:

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A : MEG-3 Microencapsulated Fish Oil
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell (Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
  Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Functional Foods
      and Omega-3 Foods Markets
3. Summary: Business Opportunity

Orafti Group:

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A : Beneo Synergy
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell (Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
      Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Probiotics Foods
      Markets
3. Summary: Business Opportunity

Corn Products International;

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A : NutraFlora
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell (Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
  Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Probiotics Foods
      Markets
3. Summary: Business Opportunity

Biothera :

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A: WGP3-6
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell (Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
      Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Supplements
      Market and Immunity Segment Markets
3. Summary: Business Opportunity

Monsanto Company:

  Contact Information, Business Profile
1. Ingredients Status for Functional Foods & Beverage
  1.1 Ingredients Status
      Table: Ingredients Product, What is Product used for? Food Ingredient Description,
             Competitors
  1.2 Applied Functional Food or Beverage
      Table: Ingredients Product, What is Product Used for? For example, Actual Products
  1.3 Assessment of Ingredients and Innovation
2. Innovation A: Vistive Low-Linolenic Soy Oil
  2.1 Current Available Functional Food Products
      Table: Application Segment, Brand Name, Maker Name, Start to sell (Year, Month)
        Revenue
  2.2 Application Segments and Increasing Segment Trends
      Table: Application Segment, 2005 Share %, 2006 Share %, Trends
  2.3 Ingredient's Consumption and Application Trends
      Background on Increasing Consumption Trends and Data
  2.4 Ingredient's Health Effectiveness
  2.5 Positioning and Production in the U.S.  2004~2006
  2.6 Ingredient Consumption Growth (increase) against Total U.S. Functional Foods
      and Trans-Fat Free Foods Markets
3. Summary: Business Opportunity

Section 3 : Competitor Mapping(Who Competes with Who)

1. Competitor List (by Ingredient Category)
  1.1 Phytosterols (Competitors, Innovation and Strategy)
  1.2 Prebiotic Dietary Fiber (Competitors, Innovation and Strategy)
  1.3 Resistant Starches (Competitors, Innovation and Strategy)
  1.4 Beta Glucan Dietary Fiber (Competitors, Innovation and Strategy)
  1.5 Omega-3 Fatty Acids (Competitors, Innovation and Strategy)
  1.6 Trans-Fat Free Oils (Competitors, Innovation and Strategy)
  1.7 Soy Protein (Competitors, Innovation and Strategy)
  1.8 White Whole Wheat (Competitors, Innovation and Strategy)
  1.9 Lutein (Competitors, Innovation and Strategy)
  1.10 Satiety Ingredients (Weight Loss) (Competitors, Innovation and Strategy)
2. Mapping and Explanation

Section 4 : Summary: Functional Food & Beverage Roadmap

1. Overview of the Ingredients Production/Consumption
2. Food & Beverage Applications
  2.1 Overview
  2.2 Share % by Company
      Researcher's Analysis: Application Segments and Increasing Segment Trends
3. Health Effectiveness
  3.1 Current U.S. Status of Health-Risk Factors
  3.2 Current U.S. Status of Diseases
  3.3 Top-10 Causes of Deaths in U.S.
  3.4 Market Opportunity and Health Effectiveness
4. Functional Food & Beverage Roadmap
    Ingredient Roadmap (projected revenues), based on Functional Food & Beverage
    Market Demand

Appendix : Additional U.S. Nutraceutical/Functional Ingredients Suppliers

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