Transnational Business Research & Consultancy MULTICLIENT STUDY Global Business Review of Savory Ingredients Supply/Demand/Forecasts 2014/15-2020 Published - June 2015 Markets USA, Brazil, EU28, Russia,Western and Southern Africa, China, India, Indonesia,Thailand, Philippines,Vietnam Sectors Savory Ingredients End-products Non-food sectors
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Transnational Business Research & Consultancy
MULTICLIENT STUDY
Global Business Review of Savory Ingredients
Supply/Demand/Forecasts
2014/15-2020
Published - June 2015 Markets
USA, Brazil, EU28,
Russia, Western and
Southern Africa,
China, India,
Indonesia, Thailand,
Philippines, Vietnam
Sectors
Savory Ingredients
End-products
Non-food sectors
GIRACT Introduction Geneva, Switzerland
Giract has been researching the global savory ingredients and value
added intermediates markets since 1990 and has produced many
ground breaking studies in Europe, North and South America and Asia.
Giract has published its latest study covering these key ingredients.
Questions addressed include:
• Given the global slow-down what ingredient strategies are end
users following to address the trend for more natural and cost-
GIRACT Objectives of this study Geneva, Switzerland
Savory Ingredients, End-products and Non-food sectors
3
To identify supply, demand and historical and future trends for selected savory ingredients and to analyse the supply scenario in each key country/region
To review the legislative requirements and trade data
To identify the factors for and against change influencing food formulators who are using, or who could use, these ingredients and thus any future opportunities for the relevant ingredient manufacturers
To evaluate the 2014/15 market (volume and value) for the selected savory ingredients, and derive volume forecasts of market size to 2020
This unique study has examined savory ingredients supply, demand and forecasts
GIRACT Subscription options Geneva, Switzerland
STUDY HIGHLIGHT
•Savory Ingredients: a) YE - Yeast extracts (brewers’, baker’s and torula) b) HVP - Hydrolysed vegetable protein c) HAP - Hydrolysed animal protein d) MSG - Monosodium glutamate e) Nucleotides
•End-products (Soups, bouillon/stock, sauces/gravies, dehydrated noodles, seasonings for savory snack foods, seasonings for processed meat/ready meal, bakery)
•Non-food sectors (Petfood, animal feed, fermentation (the majority of use in non-food sectors concerns only yeast ingredients))