H0308 Raffinose Market Update

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

Objective

The purpose of this study was to update an earlier market study and compare the how the market had developed over two years.

The study sought to determine the market for raffinose; estimate demand for food and medical uses; identify existing manufacturers and users and determine regulatory issues regarding the use of raffinose as a food ingredient.

Method

The study was carried out using a variety of sources including in-house data, information and contacts, publicly available data and abstracts. Manufactures, distributors and users of the product in the pharmaceutical and food industry were contacted and consulted concerning their views and involvement with raffinose. Prices and volumes of the product manufactured and sold were investigated. This allowed conclusions to be drawn on the current perspective of the raffinose market.

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

Table of Contents

Objective

Method

Client Questions

Principal Findings

  • Market size, Trends and Prices
  • Medical and Biotechnological Industry Uses
  • Food
  • Manufacturers and distributors
  • Technology
  • Regulatory

Principal Conclusions

Views and Recommendations

Raffinose

  • Chemical Structure
  • Origin
  • Estimated Market Size and Market Dynamics
  • Price
    • 2003 Price Survey
    • Comparative Prices of Raffinose in 2001 and 2003

Medical and Biotechnological Uses of Raffinose

  • Organ Transplantation
    • 6 contact reports
  • Artificial Blood
    • 2 contact reports
  • Dermatological Preparations
    • 2 contact reports
  • Pharmacological Formulations
    • 2 contact reports
  • Culture Media and Biotechnology
    • 3 contact reports
  • Cryoprotectants
    • 2 contact reports

‘Functional’ Foods

  • Functional Foods Market
  • Raffinose as a Functional Food
  • Speciality Diets
    • Elderly
    • Babies
    • Travellers
  • Competing products
  • Soluble Fibres
    • Pectins
    • Guar gum
    • Gum Arabic (acacia)
    • Fructans
    • Resistant starch
    • Lignin
    • Konjac Flour
  • Technical functionality
  • ‘Functional’ functionality
  • Prices

Food Research Users of Raffinose

    20 Organisations

Manufacturers, Distributors

  • Actual, Claimed and Potential Manufacturers
    • 9 companies
  • Distributors
    • 16 companies

Technology

Regulatory Issues

  • Overview
  • EU
    • Current regulation
    • Evolving regulation
  • United States
  • Japan
  • Regulatory Contact Reports and Useful Resources
    • Committee on Toxicology
    • Berry Ottaway and Associates
    • Department for Environment, Food & Rural Affairs
    • Food Standards Agency
    • Food and Drug Administration
    • The Centre for Food Safety and Applied Nutrition

Tables

  • Table 1. Raffinose and stachyose in selected foods (per 100 grams)
  • Table 2. Retailers’ Advertised Prices
  • Table 3. Trade prices
  • Table 4. Manufacturers’ prices
  • Table 5. Raffinose price list from X
  • Table 6. Raffinose price list from Y
  • Table 7. Raffinose price list from Z
  • Table 8. Raffinose prices from XX
  • Table 9. Raffinose price list from YY
  • Table 10. Components used in ViaSpan organ transplant preservation agent
  • Table 11. Transplant Statistics for Key Markets (1997)
  • Table 12. Estimated UW Solution Usage in Key Transplant Markets in 1997.
  • Table 13. Functional food sales (US$m) by country 1994-1998
  • Table 14. Functional food sales (US$m) by country and sector, 1998
  • Table 15. UK sales of functional food (1996-1999)
  • Table 16. European sales of functional food (US$m) 1994-1998
  • Table 17. Perceived obstacles to functional foods
  • Table 18. Summary of current functional foods available in the US
  • Table 19. US sales of functional food and drink (US$m), 1992-1996
  • Table 20. Functional Foods vs. Dietary Supplements
  • Table 21. Suggested target populations for prebiotic and probiotic intake
  • Table 22. Segmented US market for baby food 1994-1997
  • Table 23. Cost of soluble fibre
  • Table 24. FOSHU Foods / Ingredients

CPL Gallery

Previous Image
Next Image