FOOD PRESERVATIVE MARKET
BY TYPE (Natural, Chemical),
FUNCTION (Antimicrobial, Antioxidant),
APPLICATION (Oil & Fat, Bakery, Dairy,
Snack, Meat, Poultry & Seafood,
Confectionery, Beverage), & GEOGRAPHY
— Global Trend & Forecast to 2018
MarketsandMarkets
[email protected]
www.marketsandmarkets.com
Food Preservative Market – By Type, Function, Application & Geography
— Global Trend & Forecast to 2018
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1
EXECUTIVE SUMMARY
Preservatives are used in wide ranges of products that include bakery, snacks, confectionery,
meat, poultry, seafood, etc. The food preservative market includes natural and chemical
preservatives that are used to prevent food spoilage, reduce product oxidation, inhibit
microbial growth, etc. The market is driven by changing consumer trends and food
preferences. The food & beverage (F&B) processing industry also influences the food
preservative market.
F&B manufacturers widely use chemical preservatives as antimicrobial, antioxidant, and
chelating agents, etc. However, chemical preservatives may result in adverse reactions when
exposed to the sensitive consumers. FDA regulates the concentration range of chemical
preservatives in food products and has banned chemicals that are harmful upon consumption.
The awareness among the consumers related to these risks of food additives impacts the food
preservative market.
The market is characterized by the growing demand for natural food preservatives. The trend
of natural preservatives has been originated from the appeal of European nations to market
the clean label food products that are free of additives, especially synthetic variants. And,
hence, the changing lifestyle and the booming food and beverage industry have driven the
demand for natural preservatives. Consumers have also shifted their focus to natural variants
and preservative-free food products. The leading F&B manufacturers demand natural
preservatives to extend their product shelf life. Hence, various food preservation technologies
are employed in combination with the natural food preservatives to extend the product shelf
life.
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PREMIUM INSIGHTS
FIGURE 1
FOOD PRESERVATIVE MARKET SEGMENTATION
Food Preservative Market
Type
Function
Application
Geography
Natural
Antimicrobial
Oil & Fat
North America
Chemical
Antioxidant
Bakery Product
Europe
Others*
Dairy & Frozen
Asia-Pacif ic
Product
ROW
Snack
* Chelating Agents, Enzyme Inhibitors, etc.
** Perishable Fruits & Vegetables, Dry Fruits, etc.
Meat, Poultry &
Seaf ood Product
Conf ectionery
Beverage
Others**
Source: MarketsandMarkets Analysis
The global food preservative market is segmented in terms of geography, types, functions, and
applications. In terms of geography, the market is divided into North America, Europe, AsiaPacific, and Rest of the World (ROW), where North America emerges as the global leader,
followed by Asia-Pacific and Europe. Key food preservative types include natural and chemical.
Food preservatives find wide applications in the food and beverage industry such as bakery
and confectionary, dairy and frozen food, meat products, oils/fats, etc.
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FIGURE 2
LIFE CYCLE OF FOOD PRESERVATIVE MARKET, BY GEOGRAPHY,
2012 VS. 2018
2018-p
Market Value ($Million)
2012
Market Phase
Development
XXXX
Growth
XXXX
Maturity
XXXX
Decline
XXXX
Source: MarketsandMarkets Analysis
North American food preservative market life cycle is in the high growth stage, nearing the
maturity period. Hence, the total growth of food preservative market in North America is
estimated to be slow. On the contrary, market growth of food preservative in Asia-Pacific
region is anticipated to be very high.
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3
3.1
INDUSTRY ANALYSIS
INTRODUCTION
Food industry spans different sub segment of food ingredients and additives industry that add
value to the products. Food additives include preservatives, flavors & sweeteners, texturants,
etc. The food preservative market accounted for a value share of about XX%, in the food
additives market, in 2012. The additives market is estimated to grow proportionately with the
processed food market.
TABLE 1
FOOD ADDITIVES MARKET VALUE SHARE, BY TYPE, 2012
Food additive type
Share
Flavors & sweeteners
XX%
Texturizing agents
XX%
Emulsifiers, oxidizing agents, reducing agents
XX%
Preservatives
XX%
Colors
XX%
Others
XX%
Source: Related Research Publications and MarketsandMarkets Analysis
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FIGURE 3
FOOD ADDITIVES MARKET VALUE SHARE, 2012
Flavo
XX%
XX%
Textu
XX%
Emul
XX%
Prese
Color
XX%
XX%
Other
Source: Related Research Publications and MarketsandMarkets Analysis
Within the food additives market, flavors & sweeteners and texturizing agents markets
generated the largest share of total sales in 2012. Nutritional ingredients exhibit the fastest
growth and are expected to further accelerate that growth over the years to come. Coloring is
a smaller submarket.
3.2
REGULATING SAFETY OF FOOD PRESERVATIVES
Based on the 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic
(FD&C) Act of 1938, the FDA must approve of the use of all preservatives. The manufacturer
bears the responsibility of proving that the additive is safe for its intended use. The Food
Additives Amendment excluded preservatives deemed safe for consumption prior to 1958,
such as salt, sugar, spices, vitamins, and vinegar. These substances are considered "generally
recognized as safe" (GRAS) and may be used in any food.
3.2.1
THE DELANEY CLAUSE
The Delaney Clause which was included in both the Food Additives Amendment and Color
Additives Amendment, prohibited approval of any additives that had been found to cause
cancer in humans or animals. However, the Secretary of the FDA was given the responsibility
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of assessing the risk from consumption of preservatives that may cause cancer. The FDA
continually monitors the safety of all food preservatives as and when new scientific evidence
becomes available.
3.2.2
FOOD PRESERVATIVES REGULATION BY THE FOOD
AND AGRICULTURAL ORGA NIZA TION IN THE U.S.
In the U.S., food preservatives play an important role to ensure that the food marketed
remains the safe and can be stored for longer period. A pivotal task of the FDA is to regulate
the use and approval of thousands of approved food preservatives, and to evaluate their
safety. Despite consumer concern about use of food additives and preservatives, there is very
little scientific evidence that they are harmful in the levels at which they are used.
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4
4.1
MARKET OVERVIEW
INTRODUCTION
Following are some of the preservatives used in foods:
TABLE 2
FOOD PRESERVATIVES, THEIR SOURCES & THEIR FUNCTIONS
Classification
Chemical name
Natural source
Function
Cruciferous vegetables,
Sulfites (sulfur dioxide)
grass-fed milk,
pasteurized eggs
Sorbic acid
Sorbus aucuparia
Antimicrobial
They inhibit the growth
of bacteria, molds and
yeasts.
Calcium
propionate
Calcium propionate
Benzonates (sodium
benzoate)
is
used
Butter, strawberries,
extensively
in
apples, & some cheeses
commercial
baked
goods.
Cranberries
Cruciferous vegetables,
Sulfites
grass-fed milk,
pasteurized eggs
Antioxidant
BHA
Petroleum derivative
BHT
Petroleum derivative
TBHQ
Petroleum derivative
Synthetic vitamin C
Ascorbic acid
They
by
inhibit
air,
oxidation
which
fats,
makes
especially
unsaturated fats, turn
rancid.
which naturally occurs in
citrus fruits and many
vegetables
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Classification
Chemical name
Natural source
Propyl gallate
Not found in nature
EDTA
Not found in nature
Function
They
agents”
Ubiquitous in nature in
Sequestrant
Polyphosphate
“Chelating
which
absorb
atoms of trace metals
small concentrations
such as iron and copper
found in every cell
Citric acid
are
that catalyze oxidation
reactions.
Citrus fruit
Source: FDA, Euromonitor, Related Research Publications, and MarketsandMarkets Analysis
TABLE 3
E NUMBER FOR FOOD PRESERVATIVES & THEIR APPLICATIONS
E number
E 200-203
Substance/class
Foods in which they are
used
Sorbic acid and sorbate
Cheese,
wine,
dried
fruits,
compounds
fruit sauces, and toppings
Pickled vegetables, low sugar
E 210-213
Benzoic acid and benzoate
jams
fruits,
and
jellies,
candied
semi-preserved
fish
products, and sauces
E 220-228
E 235
Sulfur dioxide and Sulfite
Dried fruits, fruit preserves,
compounds
potato products, and wine
Natamycin
Surface treatment of cheese
and sausages
Sausage,
E 249-252
Nitrite and nitrate compounds
gras,
bacon,
cheese,
ham,
and
foie
pickled
herring
Source: FDA, EUROPA, Related Research Publications, and MarketsandMarkets Analysis
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5
5.1
MARKET ANALYSIS
INTRODUCTION
There are significant increases in the quality and the quantity of the food available to man in
the last 2000 years. Early inventions enabled the cultivation of lands, and crop rotation
practices, which allowed soil to become refreshed between plantings, thereby increasing food
production. This enhanced production led to the development of innovative storage and
transport facilities to avoid the spoilage. Finally, the invention of refrigerated transportation
made fresh foods available to consumers around the globe.
FIGURE 4
NEED FOR FOOD PRESERVATION
Increase the
shelf life, making
storage more
convenient
Benefits of
Food
Preservation
Preserve the
organoleptic
properties,
keeping the food
presentable and
palatable
Preserve the nutritional quality,
maintaining the nutritive value
Source: FDA, Food Magazines, and MarketsandMarkets Analysis
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5.2
WINNING IMPERATIVES
5.2.1
COMBINED APPLICA TION OF PRESERVATIVES
A driving trend also seen in food preservation is the combined application of chemical
preservatives. Most commonly, sorbates are used with benzoates in a variety of applications,
particularly in freshly prepared salads and similar products, in which both provide longer shelf
life. Nitrites are being used in combination with starter cultures in some of the European
countries. This combination was successful in salamis in Italy. The use of starter cultures and
nitrites together allowed the control of the proliferation of certain bacteria. Combined use of
adequate preservatives and starter cultures allows the production of safer products with
improved features.
Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also
often used to cure meat and contribute the characteristic pink color. The use of sugar is often
combined with alcohol for preservation such as the use of fruit in brandy or other spirits. Many
preservatives today are actually fungistatic in their action. They prevent the growth of fungi,
molds, and yeasts. They have little effect on bacteria, but when used in a combination of
preservatives, with antibacterial properties, they can give all-round protection to the food
products.
Sometimes, natural food preservatives are also used in combination with chemical
preservatives. Apart from application of a single food preservation method, a combination of
methods has also been explored by the food & beverage manufacturers to improve the safety
and storage stability of foods. This concept is currently referred to as hurdle technology; it is
also known as food preservation by combined methods, combination preservation, or
combination techniques. This method of food preservation is based on the use of a
combination of several preservative factors (called hurdles) such as high or low temperature,
reduced water activity, acidity, and antimicrobial food additives. These hurdles inhibit or
prevent growth of foodborne microorganisms to enhance food safety and reduce food spoilage.
The application of hurdle technology permits mild but very effective preservation of safe,
stable, nutritious foods with desirable sensory qualities because only a relatively low level of
each preservation factor is usually required to improve the storage capacity of foods. In
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pickling vegetables, the combination of preservation factors (heat, acetic acid, and salt)
contributes to increase the microbial safety.
5.3
MARKET DYNAMICS
FIGURE 5
FOOD PRESERVATIVE MARKET DYNAMICS
High Impact
High Growth Impact
Medium Growth Impact
XXXX
XXXX
XXXX
XXXX
XXXX
XXXX
XXXX
XXXX
XXXX
Low Impact
Low Growth Impact
High
Low
Drivers
Restraints
Opportunities
Source: MarketsandMarkets Analysis
The benefits of food preservatives impact their market dynamics. Extension of product shelf
life and increasing demand for ready meals drive the market and moderately impact the
market growth. Application of food preservatives can be considered as the biggest restraint in
the market. Functionality of preservatives, food demand, and emerging markets can be
observed as opportunities for the food preservative market growth.
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5.3.1
OPPORTUNITIES
5.3.1.1
Differential Functionality of Food Preservatives
Differential functionalities enable the F&B manufacturers to use preservatives in various food
applications. The development of new lead molecules that can perform wide range of functions
in food can further help the market growth. Food preservatives can be used as antimicrobial,
antioxidants, and enzyme inhibiting agents.
FIGURE 6
FUNCTIONS OF FOOD PRESERVATIVES
Extend
Product
Shelf Lif e
Prevent
Microbial
Growth
Prevent
Food
Spoilage
Prevent
Oxidation
Reaction
Food
Preservatives
Sequestrant
Food Saf ety
Enzyme
Inhibition
Source: FDA, Chemical Research Journals, and MarketsandMarkets Analysis
Food preservatives restrict the growth of the microorganisms and limit the oxidation process in
products that result in food spoilage. The enzyme inhibiting function of food preservatives help
stop the ripening or aging of food caused by the enzymatic reactions. Food preservatives can
also act as sequestrant also known as chelating agents that help to restraint oxidation of food
products.
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6.1
FOOD PRESERVATIVE MARKET, BY TYPE
INTRODUCTION
Food products, being perishable items, are under the constant threat of spoilage due to
microbial contamination, enzymatic activities, etc. that alters the quality of products and raise
consumer health safety concerns. Microorganisms are ubiquitous and given the optimum
conditions, can grow, flourish and affect the nutritive quality of the foods and beverages.
Similarly, most food products also contain enzymes or natural chemicals that upon enzymatic
activity alter the aesthetic properties of the products.
Preservation, primarily, aims to alter these influential conditions in order to hinder or retard
the proliferation of the microbes and the enzymatic reactions. They may either be additives or
methods which enable such functions. The food preservatives traditionally have three goals;
i.e. to retain nutritional characteristics, appearance and prolong the shelf life of the product.
FIGURE 7
FOOD PRESERVATION METHODS
Food Preservation
Packaging Methods
Preservation Additives
Physical Treatments
Natural (Class I)
Chemical (Class II)
Source: GFSI, IAFP, and MarketsandMarkets Analysis
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Three methods are used primarily to preserve food by keeping it from contamination and
extend its shelf life. Packaging materials and techniques include the vacuum, inert gas, MAP
(Modified Atmospheric Packaging), along with the material of the packaging and packing
containers/bags designed in a manner to suit the product and prevent spoilage. Physical
treatments include heating, boiling, pasteurizing, radiation, and freezing practices to check the
proliferation of microbes and the enzymatic reactions. Preservation additives include
ingredients and compounds that demonstrate antimicrobial, antioxidant, and chelating
activities, to prevent spoilage of food and extend its shelf life.
FIGURE 8
FOOD PRESERVATIVE TYPE, BY THEIR FUNCTION
Natural & Chemical Preservatives
Antimicrobials
Antioxidants
Others (Chelating
Agents/Enzyme Inhibitors)
 Benzoates
 Vitamin E (Tocopherol)
 EDTA





Sorbates
Propionates
Nitrites
Sulphites
Lactates





 Polyphosphates
 Citric acid





Acetates
Nisin
Natamycin
Edible Oils
Rosemary Extracts
 Polyphenols
Vitamin C (Ascorbic Acid)
BHA
BHT
Onion extract
Flavonoids
 Salt, Sugar, Honey
 Alcohol, Vinegar
Source: IFI, IFAP, and MarketsandMarkets Analysis
All natural and chemical/synthetic preservation additives can be broadly classified as
antimicrobials, antioxidants, chelates, enzyme inhibitors, etc. depending on their role in the
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food product. Preservatives include salt, sulfites, sorbates, antioxidants, and antimicrobials
such as benzoates and propionates. Certain chemical preservatives function well with select
compatible products, and are hence used in combinations such as benzoates in carbonated
drinks, ketchups or even salad dressings. Similarly, sulfites may be used in wine, in fresh &
frozen shrimps and in pickles while nitrites are used almost exclusively for meat and meat
products. However, the chemical preservatives may impose a certain degree of health risk to
its consumers that include asthma, and high blood pressure, etc.
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7
7.1
FOOD PRESERVATIVE MARKET, BY FUNCTION
INTRODUCTION
The classification
of
chemical
preservatives
is never
constant. Sulfites and nitrites
preservatives, which were once considered safe, have now been banned and their permissible
uses, restricted. Food preservatives are used alone or in combination with other methods of
preservation. Preservatives may be antimicrobial, which inhibit the growth of bacteria and
fungi, or antioxidants such as oxygen absorbers, which inhibit the oxidation of food
ingredients. Common antimicrobial preservatives include propionates, benzoates, sorbates,
nitrates, and sulfites. Common antioxidants include BHT (butylated hydroxytoluene) and BHA
(butylated hydroxyanisole). Other preservatives include chelating agents and enzyme
inhibitors. The benefits and safety of many chemical food preservatives are still debatable in
the food and beverage industry.
TABLE 4
FOOD PRESERVATIVE MARKET VALUE, BY FUNCTION,
2011–2018 ($MILLION)
Function
2011
2012
2013-e
2018-p
CAGR%
(2013–2018)
Antimicrobials
XX
XX
XX
XX
XX
Antioxidants
XX
XX
XX
XX
XX
Others
XX
XX
XX
XX
XX
Total
XX
XX
XX
XX
XX
e – Estimated; p – Projected
Source: Related Research Publication, Government Publication, Company Press Release, Company Annual Report,
Company Website, Company Publication, and MarketsandMarkets Analysis
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The food preservative market value was $XX million in 2012. The market for antimicrobial
preservatives is projected to reach $XX million by 2018 growing at a CAGR of XX%. The
antioxidants market is estimated to be $XX million in 2013.
7.2
7.2.1
ANTIOXIDANT PRESERVATIVES
INTRODUCTION
Antioxidants are compounds capable of slowing or preventing the oxidation that lead to over
ripening or spoilage of food products. They are also known as free radical scavengers of the
body for their ability to terminate chain oxidation reactions in two ways – by removing radical
intermediates and by getting oxidized themselves. Antioxidants prevent rancidity in foods
containing fats and damage to food caused by oxygen. Examples of antioxidants include
vitamin C, vitamin E, BHA, BHT, and propyl gallate. Propyl gallate retards the spoilage of fats
and oils, and is often used with BHA and BHT, because of the synergistic effects. Antioxidants
are used as food preservatives to help guard against food deterioration. Exposure to oxygen
and sunlight are the two main factors in the oxidation of food, so food is preserved by being
kept in the dark and sealing it in containers or even coating it in wax, as done with cucumbers.
However, as oxygen is also important for plant respiration, storing plant materials in anaerobic
conditions produces unpleasant flavors and unappealing colors. Consequently, packaging of
fresh fruits and vegetables contains an ~XX% oxygen. Antioxidants are an important class of
preservatives as, unlike bacterial or fungal spoilage, oxidation reactions still occur relatively
rapidly in frozen or refrigerated food. These preservatives include natural antioxidants such as
ascorbic acid (E 300) and tocopherols (E 306), as well as synthetic antioxidants such as propyl
gallate (E 310), tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (E 320), and
butylated hydroxytoluene (E 321). A mixture of plant extracts from rosemary, broccoli sprouts
and citrus functions as a natural preservative for vegetable oils and other foods. Antioxidants
are widely used as preservatives, as the oxidation process can negatively alter the food
product’s color, taste, and texture. While previous studies have demonstrated rosemary
extracts to be an effective antioxidant, the current study also looked at the effectiveness of
extracts of broccoli sprouts, citrus and seed oils by measuring the rate at which high oleic
sunflower oil broke down when mixed with the various extracts. The best antioxidant result
came from a mixture of broccoli sprout (XX%), citrus (XX%) and rosemary extracts (XX%).
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FOOD PRESERVATIVE MARKET, BY APPLICATION
8.1
INTRODUCTION
The choice of a right preservative for a particular food product depends upon the product
processing conditions such as acidity, water activity, and type of organism the food product is
susceptible to. Clostridium botulinum in canned foods, that causes botulism, is one such
example. Nitrites are very effective on meat products. Sorbates are effective in cheeses and
sausages, where they control both, yeasts and molds. Nisin, an effective natural preservative,
is naturally present in cheeses as a result of the fermentation processes. Benzoic acid and its
salts are more effective on acidic foods, while propionates are more effective against yeasts
and molds in bakery products. Sulfur dioxide, an antimicrobial used for centuries, is an
antioxidant and hence prevents food from turning brown. The food standard regulations
require that not more than one class II preservative is used in one particular food item.
TABLE 5
FOOD PRESERVATIVE MARKET VALUE, BY APPLICATION,
2011–2018 ($MILLION)
Application
2011
2012
2013-e
2018-p
CAGR%
(2013–2018)
Oils & fats
XX
XX
XX
XX
XX
Bakery
XX
XX
XX
XX
XX
Dairy & frozen products
XX
XX
XX
XX
XX
Snacks
XX
XX
XX
XX
XX
Meat, poultry & seafood
products
XX
XX
XX
XX
XX
Confectionery
XX
XX
XX
XX
XX
Beverages
XX
XX
XX
XX
XX
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Application
2011
2012
2013-e
2018-p
CAGR%
(2013–2018)
Others
XX
XX
XX
XX
XX
Total
XX
XX
XX
XX
XX
e – Estimated; p – Projected
Source: Related Research Publication, Government Publication, Company Press Release, Company Annual Report,
Company Website, Company Publication, and MarketsandMarkets Analysis
The food preservative market value is projected to grow at a CAGR of XX% from 2013 to
2018. The largest market for preservatives was meat, poultry & seafood products segment
that accounted for a value of $XX million in 2012. The snacks category is projected to be the
fastest growing segment at a CAGR of XX% to reach $XX million by 2018. The bakery market
is estimated to be $XX million in 2013.
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9
FOOD PRESERVATIVE MARKET, BY GEOGRAPHY
9.1
INTRODUCTION
The preservative market has grown at a rapid speed over the last few years. A strong corelation has always been seen between the trends of the food preservative and the processed
food industry. The key aspect for this co-relation is the role played by the preservatives for the
shelf life enhancement. The growing demand for the processed foods, owing mainly to the
changing lifestyle and the purchasing power of the consumer, has also fueled the growth for
the food preservation additives market. The stricter legislatives and regulations, with respect
to food safety and shelf life, has meant that processing industries are keen on getting the right
formulation to present the best food product to the consumer, and preservatives play a pivotal
role in this aspect. The main driving force for the growing market is the scope and range of
food preservation and shelf life extension technology.
FIGURE 9
FOOD PRESERVATIVE MARKET VALUE SHARE, BY GEOGRAPHY,
2012-2018
XX%
No
XX%
As
XX%
Eu
RO
XX%
Source: MarketsandMarkets Analysis
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10
COMPETITIVE LANDSCAPE
10.1 INTRODUCTION
This section presents the important growth strategies adopted by the companies in the food
preservative market from 2009 to 2013. The main strategies identified are:
•
Mergers & acquisitions
•
Agreements, partnerships, collaborations, and joint ventures
•
New product launches
•
Expansions & investments
The food preservative market is competitive and involves market players such as Brenntag AG
(Germany), DuPont (U.S.), Purac Biochem B.V. (The Netherlands), and Royal DSM N.V. (The
Netherlands). Also, companies such as Akzo Nobel N.V. (The Netherlands), Cargil,l
Incorporated (U.S.), and Kerry Group (Ireland) have prominent presence in the food
preservative market.
10.2 MOST PREFERRED STRATEGY: NEW PRODUCT LAUNCHES
The most prevalent development activity in the global food preservative market from 2009 to
2013 was new product launches. It accounted for XX% of the total development activities
undertaken by the key industry players during the concerned period. Year 2011 witnessed the
most number of new product developments. Rising demand for processed food and beverages
is providing important stimuli to the food preservative market to develop new products in the
future.
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FIGURE 10
FOOD PRESERVATIVE MARKET DEVELOPMENT SHARE, BY GROWTH
STRATEGY, 2010–2013
XX%
New
XX%
XX%
Exp
Mer
XX%
Agr
Source: Company Press Release, Company Website, Company Publications, and MarketsandMarkets Analysis
From 2009 to 2013, new product launches is the main development activity followed by the
key market players. Key market players such as DuPont, Purac and Royal DSM N.V. have
opted for new product launches as their main strategy. Expansions & investments formed the
second most important development policy adopted by the market players. Companies such as
Brenntag, Cargill, and Akzo Nobel contributed significantly to this strategy.
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11
COMPANY PROFILE
11.1 DUPONT DE NEMOURS & COMPANY
Recent Financials
Company at a Glance
37,300
2012
Founded:
XX
XX
32,300
1802
XX
27,300
Headquarters:
Delaware, U.S.
Employees:
70,000
17,300
Revenue:
$XX million
12,300
Ownership:
NYSE:DD
22,300
7,300
2,300
2010
Geographic Revenue Mix
2011
Annual Revenue ($Million)
Business Revenue Mix
Agriculture
XX%
XX%
XX%
XX%
XX%
2012
Industrial biosciences
XX%
Perf ormance chemicals
XX%
Perf ormance materials
XX%
Saf ety & protection
XX%
Nutrition & health
XX%
XX%
Electronics & communications
XX%
XX%
Others
Source: Company Website, Company Publications, and MarketsandMarkets Analysis
11.1.1
OVERVIEW
DuPont de Nemours & Company is an innovative agricultural and industrial biotechnology
manufacturing company. The company operates through eight business segments, namely,
agriculture,
electronics
&
communications,
industrial
biosciences,
nutrition
&
health,
performance chemicals, performance materials, safety & protection, and pharmaceuticals.
DuPont carries out its operations in more than 90 countries. The company’s nutrition & health
and industrial biosciences segments are jointly comprised of the specialty food ingredients
business of Danisco A/S (Denmark) (a global enzyme and specialty food ingredients company
MarketsandMarkets
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Food Preservative Market – By Type, Function, Application & Geography
— Global Trend & Forecast to 2018
acquired in May 2011). The nutrition & health segment provides a range of preservatives and
serves various end-markets within the food industry, including meat, dairy, beverages, and
bakery segments.
Nutrition & health has research, production, and distribution operations around the world. The
company offers food preservatives products through Danisco, which is one of its subsidiaries.
The company has over XX R&D centers and XX examining labs, world over. DuPont has its
geographic presence across North America, Latin America, Europe, Asia, and Asia-Pacific. It
faces competition from Archer-Daniels-Midland Company (U.S.), Cargill Incorporated (U.S.),
Tate & Lyle Ingredients Americas Inc. (U.S.).
11.1.2
PRODUCTS & SERVICES
TABLE 6
DANISCO: PRODUCTS & THEIR DESCRIPTIONS
Product
Description
AvGard controls the growth of pathogens such as Salmonella, Escherichia
AvGard XP
coli, and Listeria. It is used in cooked/roasted red meats, raw poultry
products, marinades, etc.
AvGard TSP
BioVia
It controls growth of gram-negative pathogens such as Salmonella and
Escherichia coli. It is used in raw poultry products.
BioVia is a natural antifungal blend, specifically designed to enhance food
quality and shelf life.
It
MicroGARD 100
is
antiyeast
and
mold
cultured skim milk-based antimicrobial and is used in yogurts, cottage
cheese, sour cream, dairy desserts, fresh cheese (quark), filled-chocolate
confectioneries, etc.
MicroGARD 200
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It is used in sauces, dressings, pasta, side dishes, baked goods fruit
applications, etc.
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Product
MicroGARD 300
Description
It is cultured skim milk-based and used in cottage cheese, flavored dairy
drinks, custards and dairy desserts.
MicroGARD 400
MicroGARD 400 is used mainly in dairy-based products.
MicroGARD 520
It is used in soups and dressings.
MicroGARD 730
MicroGARD CS1-50
MicroGARD CM1-50
Natamax
MicroGARD 730 is used in cured meats, refrigerated natural deli salads,
prepared meals, and cooked meats.
It is anti-gram-positive bacteria, used in soups, sauces, dressings, and
prepared meals.
It is used in dressing and prepared meals.
It is an anti-yeast and mold formulation, used in cheese, fresh dairy,
processed meat, and beverages.
Natamax B
Used in spraying of baked goods.
Natamax SF
Used in spraying, shredded and blocked cheese.
Natamax Salt
It is used in shredded cheese, PVA cheese coating, and dry sausages
surface treatment.
Natamax G
Used in beverages, including wine.
Natamax Gel
Used in cheese surface treatment and dry sausages surface treatment.
Natamax B Plus
Nisaplin
NovaGARD CB1
NovaGARD NR 100
NovaGARD NR 250
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It is a solution sprayed to protect beverages and baked goods against
yeasts and molds.
Nisaplin is a heat-stable non-dairy-based antimicrobial product used in a
wide range of foods.
It is efficient against spoilage organisms in refrigerated meals, deli salads,
and side dishes.
It offers reduction of risks of Listeria contamination, and fresher flavor,
with natural ingredients. It is mainly used in fresh soups and sauces.
It is used in cooked and cured meat.
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Food Preservative Market – By Type, Function, Application & Geography
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Product
Description
NovaGARD LM 100
Offers reduction of listeria risks and control of spoilage organisms.
NovaGARD LM 220
It is used in cooked and cured meat.
NovaGARD 285
It is efficient against gram-negative organisms and selected yeasts and
molds and is used in baked goods, soups, sauces, fruit juices, and pastas.
GUARDIAN CHELOX L
It provides synergistic antioxidant activity that maximizes natural shelf life
(EU)
extension of dressings, mayonnaise, margarines, and spreads.
GUARDIAN CHELOX L
Used in dressings, mayonnaise, margarines, and spreads.
GRINDOX 104
GRINDOX 105
GRINDOX 113
It delays the onset of rancidity, minimizing taste and color deterioration of
chewing gum and vitamins.
It is used in cereals and packaging materials.
GRINDOX 109
GRINDOX 440
GRINDOX 561
Used in baked products, cereals, and sausages.
GRINDOX 668
GRINDOX 204
GRINDOX 373
Used in frying oils and fish oils.
GRINDOX 333
GRINDOX 344
GRINDOX 497
Used in nuts, trans-free oils, frying and fish oils.
GRINDOX 657
GRINDOX 512
GRINDOX 558
Used in margarines and snacks.
GRINDOX 520
It is used in infant formulas and fish oils.
GRINDOX 1029
Used in soups.
GUARDIAN Rosemary
It offers long-lasting product flavor, aroma and color, used in oils,
Extract
dressings, mayonnaise, margarines, spreads, potato flakes, meat, poultry,
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Product
Description
seafood products, and bakery products.
GUARDIAN Green Tea
It promotes longer product freshness and good health, used in ready-to-
Extract
eat meals, meat products, margarines, spreads, and pet foods.
GUARDIAN
It is a highly effective antioxidant.
Tocopherol Extract
Source: Company Website
11.1.3
STRATEGY & INSIGHTS
DuPont focuses on obtaining market-driven solutions for the increasing demands for healthier
and nutritive products. Investments and R&D activities are centered on the development of
products for addressing the issues of growing demands which are environmental-friendly.
Critical areas for the company's growth are innovation, differential management, and
productivity. Applying science to deliver innovative solutions and new products in the
marketplace generates shareholder value & profitable growth.
11.1.4
Date
DEVELOPMENTS
Approach
October
New product
2013
launch
June 2012
New product
launch
September
New product
2011
launch
September
New product
2011
launch
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Description
Danisco expanded its range of protective dairy cultures with
the introduction of HOLDBAC YM Plus which will control
contamination of fermented dairy products by yeast and mold.
The company launched UARDIAN CHELOX L (EU) to the
European market. It combines a natural antioxidant and
natural chamomile flavoring in a new blend.
Danisco unveiled new antifungal BioVia YM 10 for preventing
yeast and mold in culinary food products. It is a natural
preservative with a clean label option.
Danisco introduced new natural antifungal ingredient named as
Natamax B Plus, for baked foods and beverages. Natamax B
Plus is effective in limiting yeast and mold on baked foods and
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Food Preservative Market – By Type, Function, Application & Geography
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Date
Approach
Description
beverages, thereby increasing the shelf life of the products.
This will result in savings for the producers by lessening energy
and maintenance cost.
Danisco, considering the new trend for gluten-free food
preservatives, brought new developments in its MicroGARD
January
New product
fermentation ingredients and NovaGARD antimicrobial mixtures
2011
launch
by making them gluten-free. These products will now be made
from Sensients 5001L Yeast Extract and are marketed in the
American, Canadian, and Mexican markets.
Danisco signed a long-term pact with France-based company,
January
2009
Agreement
Ferco for global supply of the Grap’Active, grape-based
extracts. It is well-known for its health benefits and also used
as preservatives as it controls food oxidation.
Source: Company Press Release, Company Annual Report, Company Website, Company Publications, and
MarketsandMarkets Analysis
11.1.5
MNM VIEW
DuPont entered into partnership with Danisco to heighten its productivity of food ingredients
business to the next level. To compete with the growing popularity in market, the company
also developed new products.
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Food Preservative Market – By Type, Function, Application & Geography
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