AV03 Technology for Saturated Fat Reduction
Objective
The objective of this project was to assist our client in its programme to develop a new technology for structuring fats to replace saturated fat. CPL’s client wanted to gain a better understanding of the market segments and applications the technology could serve, and the technical and functional demands for fats in those applications. CPL also sought to identify potential customers and their interest in technology for saturated fat reduction.
Method
CPL obtained information from patents, regulatory databases and trade press to assess the technologies for saturated fat reduction and the applications for which they are being used. Interviews were conducted with food ingredients manufacturers and food processors from a number of segments. We also conducted a survey of retail products to analyse the cost-elasticity of different food types. From this we could estimate which applications would be most able to absorb any extra cost from including the fat structuring technology. CPL combined a number of different factors, such as market size, interest in saturated fat reduction and textural demands, to produce a ranking of which applications the client’s technology is most suited to targeting.
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Table of Contents
Disclaimer
Background and Objective
Method
Principal Findings
- Interest in Reducing Saturated Fats
Bakery and Laminating Applications
Processed Meat Applications
Other Applications
Competitor Products for Oil Structuring
Patents
Commercial and Government Interest in Reducing Saturated Fat Consumption
Labelling
Company Responses and Product Reformulation
Cost Elasticity
Conclusions
Recommendations
Interest from Contacts and Follow-Up Steps
- Details of 8 Companies’ Interests
Introduction
- Saturated Fats
- Technological Criteria of Good Quality Animal Fats
Physical Characteristics
Chemical Composition
Fat Mimetics
Fat Substitutes
Palm Oil
Processed Meat Products and Fat Substitution
Bakery Products and Fat Substitution
- Pastry
Biscuits
Cake
Bread
Saturated Fat Reduction in Other Foods
Commercial and Government Interest in Reducing Saturated Fat Consumption
- Overview
Initiatives to Encourage More Healthy Eating
- WHO
EU Recommendations
US Dietary Guidelines
Nutritional Labelling
- Europe
United States
Company Responses and Product Reformulation
Key Quality Factors for Saturated Fat Reduction
- Labelling, Pricing and Format
- Format of Fats Used in Food Manufacturing: Supply Needs
Bakery: Technical and Functional Properties
- Potential for Client’s Technology in Bakery and Pastry
Processed Meats: Technical and Functional Properties
- Technical and Functional Properties
Potential for Client’s Technology in Processed Meats
Potential Applications for Client’s Technology
Products for Oil Structuring
- Commercial Products
- Emulsifier-Based
Sucrose Ester-Based
Wax Based Oleogels
Xanthan Stabilised Oleogels
Patented Products
- Cellulose-Based
Starch Based
Wax Organogel
Sterol Esters
Lipid Blends/Inter-Esterification
Historical Patents
- Applications
Challenges in Fat Reduction
- Labelling
Economic
Technical
Cost Elasticity and Supermarket Surveys
- Overview
- Supermarket Survey
Comparison of Saturated Fat Content and Price in Foods Available in UK Market
Overview
Types of Fats and Oils Used in Food Products
Saturated Fat Content and Price of Products in Germany, UK and US
Value of Saturated Fat Reduction Sufficient to Absorb Cost in Use of the Technology
- Willingness to Pay For Reduced Saturated Fat Products
Contacts
- Summary of Contacts
- Interest in the Opportunity and Reducing Saturated Fat
Key Quality Factors
Potential Market Size
Alternative Approaches to Reduce Saturated Fat
Key Quality Factors
How Products Should Be Supplied
Cost Concerns
Other Concerns or Information Required
Clean Label
6 Bakery Contacts
4 Meat/Meat Alternative Processing Contacts
8 Diversified/Other Food Contacts
10 Ingredient Manufacturer Contacts
1 Supermarket Contact
Additional Contacts
News
- News Summary
- 3 Articles
Industry News
- 28 Articles
Company News
- 11 Articles
Regulations and Labelling News
- 12 Articles
24 Tables
24 Figures
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