C0820 Cocoa Polyphenols

Have a look at our PowerPoint Introduction and Brochure describing deliverables, differentiators and case studies. Eight case studies can also be reviewed.

Cocoa polyphenols are associated with antiproliferative, anticarcinogenic and chemoprotective effects. In this project, we assessed potential opportunities for cocoa polyphenols as health ingredients in foods, beverages, dietary supplements and cosmetics. These polyphenols are based on a food positively associated with health, as perceived by both the food producer and the consumer.

In considering each opportunity we attempted to determine the following: –

  1. Approximate market size, characteristics (including possible competitive products), trends and likely future potential
  2. Key players with an IP/technology position
  3. Main success factors and barriers to entry of successful key players
  4. Potential partner and acquisition targets (either key players with IP/technology or good science-based ‘other’ players with good products)
  5. Key market segments in terms of applications or health conditions targeted
  6. Associated health benefits
  7. Scientific substantiation
  8. Possible use of the polyphenol (or the extract) as a technological antioxidant

Click here for a PDF of the contents of the study or look below for an outline.

Table of Contents

Objective

Principal Findings & Conclusions

  • General
  • Cocoa
    • Background
    • Market
    • Players
    • Scientific Research & Health Benefits
    • Patents
    • Advantages and Disadvantages of Cocoa Polyphenols
    • Barriers to Entry and Key Factors for Success

General Overview on Polyphenols

  • Introduction & Overview
  • The Polyphenol Market
  • Key anonymous Industry Contact

Cocoa Extracts

  • Introduction & Overview
  • Advantages of Cocoa
  • Reported Health Benefits and Scientific Substantiation
  • 5 Patents
  • Estimated Market Size and Growth Rate
  • Key Market Segments
  • 4 Opportunities
  • Barriers to Entry
  • 5 Profiles of Key Players and Innovators
  • 3 Contact Reports

Tables

  • Table 1 Carotenoid Sources
  • Table 2 Polyphenol Sources
  • Table 3 Common Dietary Flavonoids
  • Table 4 Foods rich in flavones, flavonols, etc.

Figures

  • Figure 1 Basic Chemical Structure of a Flavonoid.
  • Figure 2 Chemical Structures of Some Anthocyanidins (Anthocyanin Aglycones)
  • Figure 3 Chemical Structures of Some Flavanones
  • Figure 4 Chemical Structures of Some Flavones
  • Figure 5 Chemical Structures of Some Isoflavones

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