H0307 Fructo-oligosaccharides (FOS), Oligofructose and Inulin

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The objective of this study was to characterise the businesses of fructo-oligosaccharides (FOS) synthesized from sucrose, oligofructose derived from inulin and the inulin business itself.

We compared FOS with inulin in terms of price and functionality, and how well it can compete as an ingredient for use as a fat replacer, texturiser, sweetener and prebiotic.

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

Table of Contents

Principal findings

  • Players and products
  • Market volumes, values and growth
  • Market sectors & applications
  • End user perception
  • Other specific questions

Conclusions

  • FOS versus inulin
  • Entering the business

Inulin, oligofructose and FOS

    Definitions

  • History
  • Players/distributors
    • FOS (fructooligosaccharides)
    • Inulin & oligofructosaccharides

    Products

    • Detail on FOS (fructooligosaccharides) products
    • Details on some inulin & oligofructosaccharide products

    Market volume, value & trends
    Applications, market sectors and end user perception
    Consumer perception of functional food/ingredients
    Supermarket visits
    Prices
    Production costs
    Perspective on the market from an ex distributor
    Total markets

    • FOS market share
    • Relative production costs for FOS and inulin
    • The major players & history
    • Markets applications and technical functionality of inulin
    • Competition

    Other specific questions

Patents

4 News Articles

Contacts

    9 Inulin/FOS producers/distributors
    8 Customers

12 Tables

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