Growing Preference for Natural Preservatives Poses Challenges for the U.S Antimicrobials Markets.

DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c48766) has announced the addition of the new Frost & Sullivan Report "U.S. Markets for Antimicrobials in Food and Beverage Applications" to their offering.

This Frost & Sullivan research service titled U.S. Food Antimicrobials Market provides an overview of the trends, market drivers and restraints and challenges for the antimicrobials used in different food applications. In this research, Frost & Sullivan's expert analyst thoroughly examines the following markets/applications/technologies: baked goods, beverage, dairy, meat, and other products (convenience foods, confectionery, fruits and vegetables)

Market Sectors

Expert Frost & Sullivan analysts thoroughly examine the following market sectors in this research:

By Application:

- Total U.S Antimicrobial Market

- Baked Goods Antimicrobial Market

- Beverage Products Antimicrobial Market

- Dairy Products Antimicrobials Market

- Meat Products Antimicrobials Market

- Other Products Antimicrobial Market

By Technologies:

- Microencapsulation 

- Antimicrobial Packaging

- Predictive Models and Calculators

- Antimicrobial-containing whey protein coating

- Food Grade Bacterial Cultures

Technologies

The following technology is covered in this research:

- Antimicrobials: Antimicrobials inhibit the growth of bacteria, yeasts and molds that cause spoilage and disease on subsequent consumption. Examples of antimicrobials that are commonly used include organic acids such as sorbates, benzoates, acetates, propionates, lactates, inorganic salts of nitrites, nitrates and sulphites.

Market Overview

Growing Preference for Natural Preservatives Poses Challenges

Despite their irrefutable role in ensuring food safety and extending shelf life, the preference for natural preservatives over synthetic antimicrobials is proving to be a significant challenge for participants in the U.S food antimicrobials market. The popular perception is that natural foods or foods close to nature are healthier compared to those with synthetic additives. As an indication of this, the demand for natural cheeses without preservatives or additives grew by 19.2 percent between 2003 and 2004, whereas the sales for individually wrapped processed sliced cheese declined during the same period. Confronted with this scenario, food manufacturers are exploring the use of newer processing and preservation technologies that would limit the need for synthetic antimicrobials. Some of these technologies include ohmic heating, high-pressure, pulsed electric field, bright light, and aseptic processing.

Despite this challenge, the role of shelf life extenders such as antimicrobials is becoming more important due to rebounding demand for food products. After a period of dwindling production, the shipment of food products in the United States is expected to register significant advances through 2009. Also, consumer demand for foods containing reduced synthetic additives is creating new market opportunities for natural antimicrobials such as nicin and natamycin. Natural antimicrobials represent 15 percent of the food antimicrobials market in the United States and are currently used in combination with synthetic antimicrobials in applications such as dairy, explains the analyst of this research service. In addition, they are now being used as sole shelf life extenders in new varieties of foods such as sausages. The application scope of natural antimicrobials, especially natamycin, is gradually extending to areas such as baked foods, meat, and convenience food products.

Continuous Demand for Food with Extended Shelf Life Driving Growth

In keeping with changing lifestyles, time-starved consumers are increasingly on the lookout for minimally processed convenient foods that are safe for consumption over long storage periods. This trend is heightening the need for enhanced food safety, especially as the Centers for Disease Control and Prevention (CDC) estimates that known pathogens account for over 76 million illnesses and 1800 deaths, of which pathogens such as Salmonella, Listeria, and Toxoplasma, alone are responsible for 1,500 deaths in the United States each year. Considering the above, the role of shelf life extenders such as antimicrobials is becoming increasingly important. The burgeoning demand for extended shelf life and increased food safety is expected to have a high impact throughout the forecast period from 2006 to 2012.

Overall, the U.S. market for food antimicrobials is quite dynamic with food ingredient manufacturers and suppliers focusing on introducing new products and enhancing existing products efficiency through innovative technologies that can satisfy consumer requirements. With respect to the major antimicrobials and their applications, sorbates are the most widely used antimicrobials in the food industry, accounting for a market share of 33.0 percent. Owing to their solubility, neutral flavor and superior functionality in a wide range of pH, sorbates are used in diverse application segments such as the dairy, beverages, bakery, and convenience food segments, says the analyst. Among the other antimicrobials, propionates occupy the second place with a share of 25.0 percent, followed by benzoates and lactates with shares of 22.0 and 14.0 percent, respectively.

For more information, visit http://www.researchandmarkets.com/reports/c48766