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Title:

Why Food Additives?

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Preservatives. Antioxidants. Emulsifier / Emulsifying salts. Thickeners. Gelling agents ... Preservatives $679 m. FOOD ADDITIVES AND. INGREDIENTS ASSOCIATION ... – PowerPoint PPT presentation

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Title: Why Food Additives?


1
Why Food Additives? Helen Conn Tuesday 20th May
2008 Associate Parliamentary Food and Health
Forum London
2
Additive Categories
  • Colours
  • Preservatives
  • Antioxidants
  • Emulsifier / Emulsifying salts
  • Thickeners
  • Gelling agents
  • Stabilisers
  • Flavour enhancers
  • Acids
  • Acidity regulators
  • Anti-caking agents
  • Modified starches
  • Sweeteners
  • Raising agents
  • Glazing agents
  • Flour treatment agents
  • Firming agents
  • Humectants
  • Sequestrants
  • Enzymes
  • Bulking agents
  • Propellent gas and packaging gas
  • Annex 1 Council Directive 89/107/EEX

3
Global sales 2007 23 billion
  • Emulsifiers 1610 m
  • Colours 1150 m
  • Enzymes 830 m
  • Antioxidants 788 m
  • Preservatives 679 m
  • Flavors 6500 million
  • Hydrocolloids 3850 m
  • Flav. enhancers 3220 m
  • Acidulants 2300 m
  • Sweeteners 1830 m

Food Additives Global Trends Developments LFI
April 08
4
Global Additives Market 2004 - 2007
  • Market growth 3
  • Emulsifiers 10 (low-fat foods)
  • Colours 2.5 p.a. (natural increasing)
  • Predicted growth ? 2010 2.5 p.a.
  • Functional food additives / ingredients predicted
    to grow the fastest

Food Additives Global Trends Developments LFI
April 08
5
Current Future Requirements for Food Additives
  • To improve the keeping quality of food
  • To enhance its taste and appearance
  • To provide customers with convenience, variety
    and choice
  • To enable the development of low fat, low calorie
    foods
  • To enable the development of fortified /
    functional foods

6
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