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

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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