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The world biotech flavors market

The world biotech flavors market

Update: 2017- Pages: 275 – Regional Coverage: Global – Price: € 4,900

Report Description

The world Biotech Flavors Market report by UBIC is an extensive study based upon a large programme of interviews throughout the industry. This study provides a global view of the biotech flavors ‘market .It starts with a scientific background and the supporting studies as well as process of production. Application segments and usage of ingredients constitute also a main part of the report as well as the market trends. The report also offers information about the main market players. Overall, UBIC’s report offers insights and information on the following:

  • Product development trends
  • Market size and performance
  • Suppliers profiles and share
  • Application and breakdown of end-use segments
  • New researches and developments
  • Processing technologies
  • Regulations
In the past few years, the availability and use of natural flavors have greatly increased since synthetic flavors have been considered responsible for numerous health disorders, undesirable taste and regulation’s issues. More and more consumers show a growing phobia toward synthetic flavors and consequently ask for natural food flavors. As a result, food manufacturers are progressively tending to use natural flavors and there is an increasing interest in exploring newer natural extracts and developing new strategies to obtain highly stable natural labelled flavors such as biotechnological routes.
Our market research starts with an executive summary that recaps the main points of focus in the report. As for the next sections, we enumerate the different applications of biotech flavors and we show the flavors’ consumption by region. The report also describes the scientific aspect of the processes producing biotech flavors (enzymatic and microbial processes). Moreover, trends hold an important volume of UBIC’s report on biotech flavors. The legal status part reviews the regulation status of the different flavors used into the various applications in the different parts of the world (Europe, US, Canada, UK, China). There’s also a whole section dedicated to the patents. In the final part of the report, UBIC will use its knowledge to provide informations regarding the main producers of flavors with a particular focus on biotech flavors’ producers. In fact, a whole section of the report is consecrated to detailed company profiles of companies including: Sentient Food. (SXT) (USA), Bell Flavors & Fragrances, INC (USA) FRUTAROM Industries Ltd. (IL), Sigma Aldrich (DE), etc.
The following segmentation details the types of information that will be presented in the report:

INGREDIENTS

Biotech Flavors: Vanilla Flavor and Vanillin
Fruity Flavor
Microbial Produced Flavors
Other Flavors
Essential Oils

MARKET
Market size (volume, value, segmentation)
New trends and perspectives
Biotech Flavors manufacturers and Level of competition

APPLICATION

Dairy Products
Beverages
Confectionery and Chocolate
Ice creams
Biscuits

REGION COVERED
North American Market
European Market
Asian Market

REGULATION
Main regulatory issues
Regulatory claims in Europe, Asia, and USA

  • EXCUTIVE SUMMARY 9
  • GLOBAL FLAVORS MARKET 11
  • CONSUMPTION MARKET SHARE BY REGION 12
  • MAIN APPLICATIONS OF FLAVORS & FRAGRANCES 13
  • KEY FACTORS OF SUCCESS IN THE DEVELOPMENT OF NATURAL FLAVORS 14
  • FACTORS LIMITING THE DEVELOPMENT OF NATURALLY EXTRACTED OF CHEMICALLY EXTRACTED FLAVORS 15
  • BIOTECHNOLOGICAL FLAVORS ATTRACTIVENESS 16
  • BIOTECHNOLOGICAL PROCESSES FOR THE PRODUCTION OF FLAVOR COMPOUNDS 17
  • KEY BIOTECH MOLECULES ON THE MARKET 18
  • REGULATION 20
  • MAIN SUPPLIERS AND MARKET POSITION 21
  • SHARE OF MANUFACTURERS IN FOOD FLAVORS MARKET- 2015 22
  • TREND TOWARD BIOLTECHNOLOGICAL FLAVORING TECHNIQUES 23
  • FLAVORS AND FRAGRANCES PRODUCED BY SOME MICROORGANISMS OR USING ENZYMES 24
  • NEW FLAVORS ON THE MARKET AND FUTURE TRENDS 25
  • EXPECTED TOP 5 FLAVORS IN EACH SECTOR FOR 2017 28
  • EXAMPLES OF EXPECTED NOTORIOUS PRODUCTS WITH NEW FLAVORS IN 2017 29
  • EXAMPLES OF FLAVOR TRENDS DURING 2015 AND 2016- 2017 30
  • GLOBAL CONSUMPTION VALUE OF FLAVORS AND FRAGRANCES IN 2013 AND FORECAST FOR 2018 BY REGION (MILLION US DOLLARS) 31
  • GLOBAL MARKET 32
  • VANILLA/ VANILLIN MARKET 32
  • OPPORTUNITIES IN THE FERMENTED-DERIVED VANILLA MOLECULES MARKET 33
  • BENZALDEHYDES MARKET 33
  • CARRYING SEGMENTS FOR BIOTECH FLAVORS 33
  • CONFECTIONERY & SNACKS 34
  • GUM 36
  • CHOCOLATE 36
  • SNACK FOODS 37
  • FLAVORED MILK 38
  • THE GLOBAL FLAVORS MARKET ANALYSIS BY REGION 40
  • THE EUROPEAN MARKET 41
  • FLAVOR TRENDS AND SCIENTIFIC SCANNING 45
  • PRODUCTION PROCESS 45
  • ENZYMATIC MODIFICATION OF MACROMOLECULES 48
  • ENZYMATIC SYNTHESIS OF FLAVOR COMPOUNDS 48
  • MICROBIAL PRODUCED FLAVORS 49
  • MICROBIAL BIOCONVERSION OF PRECURSORS 52
  • PRODUCT OVERVIEW: SCIENTIFIC BACKGROUND 53
  • VANILLA AND VANILLIN 53
  • VANILLIN: EXTRACTION / SYNTHESIS 57
  • VANILLIN FROM LIGNIN 57
  • VANILLIN FROM GUAIACOL 57
  • PRODUCTS OF RHODIA 57
  • ETHYLVANILLINE 57
  • PRODUCTION OF VANILLIN BY MICROBIAL OXIDATION OF ISOEUGENOL 58
  • BAKERY/PASTRY 65
  • CHOCOLATE 65
  • CONFECTIONERY 65
  • DAIRY PRODUCTS 65
  • SWEETEN VANILLIN 66
  • DRINKS 66
  • FRUITY FLAVORS 66
  • OBTENTION OF STRAINS OF S. CEREVISIAE CAPABLE TO PRODUCE TERPENES 67
  • MONOTERPENE: MENTHOL 69
  • MICROBIOLOGIC SYNTHESIS OF LACTONES 70
  • SYNTHESIS OF LACTONES BY CADOSPORIUM SUAVEOLENS 71
  • BIOSYNTHESIS OF GAMMA-DECALACTONE BY CANDIDA LIPOLYTICA 71
  • BIOSYNTHESIS OF ALPHA PENTYL 6 PYRONE BY TRICHODERMA VIRIDE 73
  • BENZALDEHYDE 74
  • BIO-CONVERSION: SYNTHESIS OF NATURAL ESTERS 75
  • PRODUCTION METHODS 75
  • NATURAL FURANEOL (2, 5-DI-HYDROXY-4-METHLER-2HFURANE-3) 76
  • RASPBERRY KETONE 78
  • IMPROVING THE FLAVOR OF FRESH FRUITS 78
  • XYLITOL 79
  • AMINO ACID DERIVED FLAVOR ENHANCERS 80
  • OTHER FLAVORS 82
  • CIS-3-HEXENOL 82
  • BIOSYNTHESIS OF FLAVOR COMPOUNDS: PYRAZINES 82
  • VALENCENE AND NOOTKATONE (GRAPE-FRUIT FLAVOR) 82
  • CONVENTIONAL PROCESS 82
  • BIOCONVERSION VALENCENE NOOTKATONE 82
  • PRODUCTION OF NOOTKATONE AND VALENCENE BY YEAST FERMENTATION 83
  • FLAVORS FROM PLANT CELL CULTURES 83
  • REGULATION FRAMEWORK 84
  • SUBJECT RELEVANT TO THE EUROPEAN REGULATION 84
  • LEGISLATION ON FLAVORING SUBSTANCES 85
  • FLAVORING SUBSTANCES SEGMENTATION 86
  • UK REGULATION 88
  • US REGULATION 88
  • CANADA REGULATION 90
  • CHINESE REGULATION 92
  • PATENTS 93
  • NEW POSSIBLE DEVELOPMENTS 106
  • AN EXAMPLE: SACCHAROMYCES CEREVISIAE 106
  • CURRENT PRODUCTIONS USED ON AN INDUSTRIAL BASIS 107
  • FUTURE FOR FLAVOR PRODUCTION BY MICRO-ORGANISMS 107
  • COMPLEX FLAVOR PRODUCTION 108
  • PRODUCTION OF PURIFIED MOLECULES 108
  • MAIN LIMITS 108
  • TECHNICAL SOLUTIONS 109
  • PRODUCTION OF COMPLEX FLAVORS 109
  • OUTLOOK 109
  • PRODUCTION TRENDS 110
  • INDUSTRIAL PLAYERS 111
  • MOLECULES OF INTEREST TO DEVELOP: PRODUCERS' VIEW 112
  • FLAVORS ASSOCIATIONS AND ORGANIZATIONS IN THE WORLD 259
  • EXPERTS’ ADVICE 267
UBIC’s approach is based on in-depth interviews with food companies completed by a desk review.
MARKET SIZE

Quantification of the market is based on:

  • Primary data coming from desk research;
  • Interview with food companies and producers;
  • Experts interviews;
  • UBIC’s database.
MARKET EVALUATION

Desk search and experts interviews

  • Data-bases (internal, Dialog, Datastar)
  • Professional Organizations
  • Market players’ annual and quarterly reports
  • Specialized press
  • Experts (consultants, associations, distributors, etc.)
MARKET EXPECTATIONS

UBIC has done a series of interviews towards the industrial clients. Those user interviews give an in-depth appreciation of their needs and expectations in terms of ingredients usage and purchase.

INTERVIEWS OF INDUSTRIAL USERS

Interviews are conducted at the R&D, supplying and marketing levels.

Note: Study purchase includes one-year update available on-line on UBIC’s Extranet

Assistance is also available for specific questions

+ Objectives & Scope
In the past few years, the availability and use of natural flavors have greatly increased since synthetic flavors have been considered responsible for numerous health disorders, undesirable taste and regulation’s issues. More and more consumers show a growing phobia toward synthetic flavors and consequently ask for natural food flavors. As a result, food manufacturers are progressively tending to use natural flavors and there is an increasing interest in exploring newer natural extracts and developing new strategies to obtain highly stable natural labelled flavors such as biotechnological routes.
Our market research starts with an executive summary that recaps the main points of focus in the report. As for the next sections, we enumerate the different applications of biotech flavors and we show the flavors’ consumption by region. The report also describes the scientific aspect of the processes producing biotech flavors (enzymatic and microbial processes). Moreover, trends hold an important volume of UBIC’s report on biotech flavors. The legal status part reviews the regulation status of the different flavors used into the various applications in the different parts of the world (Europe, US, Canada, UK, China). There’s also a whole section dedicated to the patents. In the final part of the report, UBIC will use its knowledge to provide informations regarding the main producers of flavors with a particular focus on biotech flavors’ producers. In fact, a whole section of the report is consecrated to detailed company profiles of companies including: Sentient Food. (SXT) (USA), Bell Flavors & Fragrances, INC (USA) FRUTAROM Industries Ltd. (IL), Sigma Aldrich (DE), etc.
The following segmentation details the types of information that will be presented in the report:

INGREDIENTS

Biotech Flavors: Vanilla Flavor and Vanillin
Fruity Flavor
Microbial Produced Flavors
Other Flavors
Essential Oils

MARKET
Market size (volume, value, segmentation)
New trends and perspectives
Biotech Flavors manufacturers and Level of competition

APPLICATION

Dairy Products
Beverages
Confectionery and Chocolate
Ice creams
Biscuits

REGION COVERED
North American Market
European Market
Asian Market

REGULATION
Main regulatory issues
Regulatory claims in Europe, Asia, and USA

+ Report Content
  • EXCUTIVE SUMMARY 9
  • GLOBAL FLAVORS MARKET 11
  • CONSUMPTION MARKET SHARE BY REGION 12
  • MAIN APPLICATIONS OF FLAVORS & FRAGRANCES 13
  • KEY FACTORS OF SUCCESS IN THE DEVELOPMENT OF NATURAL FLAVORS 14
  • FACTORS LIMITING THE DEVELOPMENT OF NATURALLY EXTRACTED OF CHEMICALLY EXTRACTED FLAVORS 15
  • BIOTECHNOLOGICAL FLAVORS ATTRACTIVENESS 16
  • BIOTECHNOLOGICAL PROCESSES FOR THE PRODUCTION OF FLAVOR COMPOUNDS 17
  • KEY BIOTECH MOLECULES ON THE MARKET 18
  • REGULATION 20
  • MAIN SUPPLIERS AND MARKET POSITION 21
  • SHARE OF MANUFACTURERS IN FOOD FLAVORS MARKET- 2015 22
  • TREND TOWARD BIOLTECHNOLOGICAL FLAVORING TECHNIQUES 23
  • FLAVORS AND FRAGRANCES PRODUCED BY SOME MICROORGANISMS OR USING ENZYMES 24
  • NEW FLAVORS ON THE MARKET AND FUTURE TRENDS 25
  • EXPECTED TOP 5 FLAVORS IN EACH SECTOR FOR 2017 28
  • EXAMPLES OF EXPECTED NOTORIOUS PRODUCTS WITH NEW FLAVORS IN 2017 29
  • EXAMPLES OF FLAVOR TRENDS DURING 2015 AND 2016- 2017 30
  • GLOBAL CONSUMPTION VALUE OF FLAVORS AND FRAGRANCES IN 2013 AND FORECAST FOR 2018 BY REGION (MILLION US DOLLARS) 31
  • GLOBAL MARKET 32
  • VANILLA/ VANILLIN MARKET 32
  • OPPORTUNITIES IN THE FERMENTED-DERIVED VANILLA MOLECULES MARKET 33
  • BENZALDEHYDES MARKET 33
  • CARRYING SEGMENTS FOR BIOTECH FLAVORS 33
  • CONFECTIONERY & SNACKS 34
  • GUM 36
  • CHOCOLATE 36
  • SNACK FOODS 37
  • FLAVORED MILK 38
  • THE GLOBAL FLAVORS MARKET ANALYSIS BY REGION 40
  • THE EUROPEAN MARKET 41
  • FLAVOR TRENDS AND SCIENTIFIC SCANNING 45
  • PRODUCTION PROCESS 45
  • ENZYMATIC MODIFICATION OF MACROMOLECULES 48
  • ENZYMATIC SYNTHESIS OF FLAVOR COMPOUNDS 48
  • MICROBIAL PRODUCED FLAVORS 49
  • MICROBIAL BIOCONVERSION OF PRECURSORS 52
  • PRODUCT OVERVIEW: SCIENTIFIC BACKGROUND 53
  • VANILLA AND VANILLIN 53
  • VANILLIN: EXTRACTION / SYNTHESIS 57
  • VANILLIN FROM LIGNIN 57
  • VANILLIN FROM GUAIACOL 57
  • PRODUCTS OF RHODIA 57
  • ETHYLVANILLINE 57
  • PRODUCTION OF VANILLIN BY MICROBIAL OXIDATION OF ISOEUGENOL 58
  • BAKERY/PASTRY 65
  • CHOCOLATE 65
  • CONFECTIONERY 65
  • DAIRY PRODUCTS 65
  • SWEETEN VANILLIN 66
  • DRINKS 66
  • FRUITY FLAVORS 66
  • OBTENTION OF STRAINS OF S. CEREVISIAE CAPABLE TO PRODUCE TERPENES 67
  • MONOTERPENE: MENTHOL 69
  • MICROBIOLOGIC SYNTHESIS OF LACTONES 70
  • SYNTHESIS OF LACTONES BY CADOSPORIUM SUAVEOLENS 71
  • BIOSYNTHESIS OF GAMMA-DECALACTONE BY CANDIDA LIPOLYTICA 71
  • BIOSYNTHESIS OF ALPHA PENTYL 6 PYRONE BY TRICHODERMA VIRIDE 73
  • BENZALDEHYDE 74
  • BIO-CONVERSION: SYNTHESIS OF NATURAL ESTERS 75
  • PRODUCTION METHODS 75
  • NATURAL FURANEOL (2, 5-DI-HYDROXY-4-METHLER-2HFURANE-3) 76
  • RASPBERRY KETONE 78
  • IMPROVING THE FLAVOR OF FRESH FRUITS 78
  • XYLITOL 79
  • AMINO ACID DERIVED FLAVOR ENHANCERS 80
  • OTHER FLAVORS 82
  • CIS-3-HEXENOL 82
  • BIOSYNTHESIS OF FLAVOR COMPOUNDS: PYRAZINES 82
  • VALENCENE AND NOOTKATONE (GRAPE-FRUIT FLAVOR) 82
  • CONVENTIONAL PROCESS 82
  • BIOCONVERSION VALENCENE NOOTKATONE 82
  • PRODUCTION OF NOOTKATONE AND VALENCENE BY YEAST FERMENTATION 83
  • FLAVORS FROM PLANT CELL CULTURES 83
  • REGULATION FRAMEWORK 84
  • SUBJECT RELEVANT TO THE EUROPEAN REGULATION 84
  • LEGISLATION ON FLAVORING SUBSTANCES 85
  • FLAVORING SUBSTANCES SEGMENTATION 86
  • UK REGULATION 88
  • US REGULATION 88
  • CANADA REGULATION 90
  • CHINESE REGULATION 92
  • PATENTS 93
  • NEW POSSIBLE DEVELOPMENTS 106
  • AN EXAMPLE: SACCHAROMYCES CEREVISIAE 106
  • CURRENT PRODUCTIONS USED ON AN INDUSTRIAL BASIS 107
  • FUTURE FOR FLAVOR PRODUCTION BY MICRO-ORGANISMS 107
  • COMPLEX FLAVOR PRODUCTION 108
  • PRODUCTION OF PURIFIED MOLECULES 108
  • MAIN LIMITS 108
  • TECHNICAL SOLUTIONS 109
  • PRODUCTION OF COMPLEX FLAVORS 109
  • OUTLOOK 109
  • PRODUCTION TRENDS 110
  • INDUSTRIAL PLAYERS 111
  • MOLECULES OF INTEREST TO DEVELOP: PRODUCERS' VIEW 112
  • FLAVORS ASSOCIATIONS AND ORGANIZATIONS IN THE WORLD 259
  • EXPERTS’ ADVICE 267
+ Methodology
UBIC’s approach is based on in-depth interviews with food companies completed by a desk review.
MARKET SIZE

Quantification of the market is based on:

  • Primary data coming from desk research;
  • Interview with food companies and producers;
  • Experts interviews;
  • UBIC’s database.
MARKET EVALUATION

Desk search and experts interviews

  • Data-bases (internal, Dialog, Datastar)
  • Professional Organizations
  • Market players’ annual and quarterly reports
  • Specialized press
  • Experts (consultants, associations, distributors, etc.)
MARKET EXPECTATIONS

UBIC has done a series of interviews towards the industrial clients. Those user interviews give an in-depth appreciation of their needs and expectations in terms of ingredients usage and purchase.

INTERVIEWS OF INDUSTRIAL USERS

Interviews are conducted at the R&D, supplying and marketing levels.

+ Request Brochure

Note: Study purchase includes one-year update available on-line on UBIC’s Extranet

Assistance is also available for specific questions