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: