SCUP: Food Additives

Oct 2020. Food additives enable the mass production of safe, flavorful, nutritious, and visually appealing foods and beverages. Although additives make up only a small amount of the finished product (from parts per million to 1–2% by weight), they have a major impact on the color, taste, texture, mouthfeel, visual appearance, and shelf life of prepared foods. The term food additive applies broadly to chemicals that are added to food to facilitate processing, maintain product consistency, extend shelf life, ensure microbiological safety, improve or maintain nutritional value, or enhance the organoleptic qualities (flavor, color and texture) of the finished products. Six major categories of food additives—thickeners and stabilizers, specialty sweeteners (high-intensity sweeteners and polyols), colors, emulsifiers, enzymes, and shelf life extenders (antioxidants and preservatives)—are covered in this report.


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• Publish Date: 2020-10-15
• Chemical Focus: Renewables and Nutrition
• Number of Pages: 421
• Content Type: Report
• Delivery: Email with link to PDF file

Highlights

• Global and regional supply/demand and five-year forecast
• North America, Europe, China, Japan coverage
• Government regulations, trends and strategic issues
• Prices and operating characteristics
• Market participants and size by value and volume

Reasons to Buy

• Drive market research, commercial and technology development
• Support competitive and regulatory analysis
• Inform merger and acquisition decisions