F0505 Erythritol

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The objective of the study is to assist the client in assessing whether there is an opportunity to enter the polyol market by manufacturing erythritol.

The client sought information about erythritol in respect of world market demand, applications, outlook on growth rates to 2010 with trends to date and future trends, producers with current capacities and an estimate of cost structure, current prices and an outlook on price development to 2010, what competes with erythritol and the risk of substitution.

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

Contents

Objective

Method of Carrying out the Study

Principal Findings

Conclusions and Recommendations

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

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 2004

  • Food
  • Pharmaceuticals
  • Canadian Approval – 2004
  • Proposed EU Approval
  • EU SCF Review of Erythritol – 03/2003
  • UK COT Review of Erythritol – 10/2003

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 to 2007 ($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 in 2004
  • 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 in 2003
  • Figure 2 Sales by Region in 2004
  • Figure 3 Sales by Region
  • Figure 4 BCC’s View of US Sales by Sector in 20038
  • 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

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