FOOD ADDITIVES AND INGREDIENTS ASSOCIATION Why Food Additives
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FOOD ADDITIVES AND INGREDIENTS ASSOCIATION Why Food Additives? Helen Conn Tuesday 20 th May 2008 Associate Parliamentary Food and Health Forum: London
Additive Categories • • • • Colours Preservatives Antioxidants Emulsifier / Emulsifying salts Thickeners Gelling agents Stabilisers Flavour enhancers Acidity regulators Anti-caking agents Modified starches Sweeteners • • • Raising agents Glazing agents Flour treatment agents Firming agents Humectants Sequestrants Enzymes Bulking agents Propellent gas and packaging gas Annex 1: Council Directive 89/107/EEX FOOD ADDITIVES AND INGREDIENTS ASSOCIATION
Global sales 2007: $23 billion • Flavors: $6500 million • Emulsifiers $1610 m • Hydrocolloids $3850 m • Colours $1150 m • Flav. enhancers $3220 m • Enzymes $830 m • Acidulants $2300 m • Antioxidants $788 m • Sweeteners $1830 m • Preservatives $679 m Food Additives Global Trends & Developments: LFI April ‘ 08 FOOD ADDITIVES AND INGREDIENTS ASSOCIATION
Global Additives Market 2004 - 2007 • • • Market growth 3% Emulsifiers 10% (low-fat foods) Colours 2. 5% p. a. (natural increasing) Predicted growth 2010 2. 5% p. a. Functional food additives / ingredients predicted to grow the fastest Food Additives Global Trends & Developments: LFI April ‘ 08
Current & Future Requirements for Food Additives • To improve the keeping quality of food • To enhance its taste and appearance • To provide customers with convenience, variety and choice • To enable the development of low fat, low calorie foods • To enable the development of fortified / functional foods FOOD ADDITIVES AND INGREDIENTS ASSOCIATION
FOOD ADDITIVES AND INGREDIENTS ASSOCIATION