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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