Erythritol

CPL assisted a client in assessing the potential opportunity to enter the polyol market by manufacturing erythritol. The client sought information about erythritol regarding market dynamics, world market demand, applications, outlook on growth rates and current and future trends. Information was provided on producers which included current capacities, estimated cost structure, current prices and an outlook on price development. CPL also provided information on substitutes for erythritol and the risk of substitution and the requirements to compete in this market.

Based on our analysis and recommendations our client was able to make an informed decision on whether to enter the erythritol market.

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

Objective

Method

Principal Findings

Conclusions and Recommendations

Erythritol Markets

Sales
- Worldwide
- United States
- Japan
- Europe
Price and Value
Current Customers
- United States
- Japan
- Row
Demand Drivers
What is Required To Sell Erythritol
Production and Cost

Erythritol Success Factors & Barriers to Entry

Success Factors
Barriers to Entry
Marketing History of Some Similar New Ingredients
- Aspartame
- Sucralose
- Xylitol
- Isomalt
- Acesulfame K

Uses for Erythritol

Technical Information
Erythritol in Products
- in Beverages
- in Sugar Free And/or Diabetic Chocolate
- in Sugar Free, Low Calorie And/or Diabetic Ice Cream
- in Yoghurts and Dairy Products
- in Bakery Items
- in Confectionery
- in Dietary Supplements
Functionality in Food Products
Potential Uses
Benefits
Dis-Benefits
Physiological Issues in Consumption

Competitors To Erythritol

Isomalt
Lactitol
Maltitol
Xylitol

Regulatory Status of Erythritol

Food
Pharmaceuticals
Canadian Approval
Proposed EU Approval
EU SCF Review of Erythritol
UK COT Review of Erythritol

Erythritol Production Costs

Introduction
Process
Costs
- Raw Materials Cost
Glucose Price Vs Glucose Value
Fermentation
- Capital Costs
Definitions
Process Details and Assumptions
- Fermentation
- Organisms and Strains
- Process Considerations
- By-Products
- Needs and Problems
- Purity of Product Stream
- Recovery

Patents Relating to Erythritol

2 News and Items

Contact Reports

14 Actual or Potential Users
4 Polyol Suppliers
5 Others

Tables

Table 1 Erythritol Sales Volumes
Table 2 BCC View of US Consumption in Food and Beverages ($M)
Table 3 Erythritol Functionality and Competitors in Food Products
Table 4 Potential Uses for Erythritol
Table 5 Competitors to Erythritol in Food Products
Table 6 Summary of Erythritol Cost
Table 7 Minor Components of Fermentation Media
Table 8 Fermentation Capacity Required for a Batch Process
Table 9 Some Published Results from Fermentation
Table 10 Sugar Free Products Sold by Sans Sugar
Table 11 X’s Market View

Figures

Figure 1 Sales by Region A
Figure 2 Sales by Region B
Figure 3 Sales by Region C
Figure 4 BCC’s View of US Sales by Sector
Figure 5 Impact of Erythritol and Other Sweeteners on Water Activity of Foods
Figure 6 Hygroscopicity of Various Polyols
Figure 7 Solubility of Erythritol and Other Polyols
Figure 8 Erythritol Process Schematic
Figure 9 Effect of Glucose Price on Cost of Erythritol
Figure 10 Effect of Conversion Efficiencies on the Cost of Erythritol
Figure 11 Effect of Wheat Price on the Cost of Erythritol
Figure 12 Effect of Maize Price of Maize on the Cost of Erythritol
Figure 13 Historic Price of Glucose in the US
Figure 14 Annual Demand for 95 DE Glucose Syrup as a Function of Plant Size
Figure 15 Effect of Doubling or Halving Capital Costs on Less Efficient Process
Figure 16 Effect of Doubling or Halving Capital Costs on More Efficient Process

Have a look at our Introduction and Brochure for a description of our consultancy work.