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欧美称合成香精的不安全性推动酵母产业发展

(2010-09-29 18:50:48)
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杂谈


 

Yeast consumption has got a boost with growing concerns over the use of monosodium glutamate (MSG) and GMP (disodium 5 guanylate) as synthetic flavor enhancers in food products, according to an analysis by Global Industry Analysts (GIA).

 

Demand for yeast-based flavor enhancers, as an alternative to the synthetically derived food enhancers, is expected to grow substantially in the next few years. World market for yeast is projected to record US$3.06 billion in annual dollar sales by 2015

Demand for yeast in this application area is expected to receive a boost with research studies additionally highlighting yeast extracts as an effective alternative to synthetic food enhancers in improving textures, modifying mouth feel and creating fullness and richness in defatted (fat removed or fat reduced) products.

Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.

Yeast extracts have also been discovered to reduce blandness in foods, for instance when salt content is reduced in sauces and soups. The ability of yeast to allow food manufacturers reduce salt content is a major advantage for yeast manufacturers, especially so given the European Union mandates (EU) to cut sodium levels in foods.

The growing popularity of customized yeasts is also proving to be a favorable trend for the global yeast market. Tailored specifically for unique end-user needs, customized yeast is increasingly gaining attention, given its ability to serve hitherto untapped market segments, and address relatively unmet end-use market needs. Targeted customization by bringing to the forefront unique value advantages will help sustain yeast demand in the upcoming years, especially so given the current levels of extreme commoditization, fierce competition, pricing pressures and receding profit margins. The ability to differentiate based on customization is therefore seen as an attractive strategy for manufacturers, expected to result in increased investments in R&D activities. Given the higher revenue earning potential and premium value image, specialty yeasts, such as, autolysed, plasmolysed and hydrolysed food yeasts, are expected to score the highest gains in the marketplace in the upcoming years.

Europe continues to remain the most prominent regional market for yeast, accounting for almost 50% of global market. Increasing consumption of bread, growth in the specialty food sector, advances in formulation, and greater demand for natural flavoring and ingredients are proving to be major growth drivers the European yeast market. Germany ranks as the largest regional market for yeast in Europe accounting for a 31.1% share of the regional market. Annual sales in United Kingdom, the second largest market, is forecast to rise by over US$50.8 million between the period 2010 and 2015.

依据近期的世界行业分析报告,由于消费者对食品安全的日益关注,酵母消费开始较大幅度增长。

 

酵母需求的增味剂作为对增强综合性食品的替代,是有望在未来几年大幅。世界酵母市场预计在2015年达到创纪录的30亿美元的年销售收入。
在这一应用领域酵母的需求预计将收到另外一个以研究作为一种有效的替代强调在改善纹理合成的酵母提取物的食品增强剂的研究增加,修改的口感和创造脱脂丰满和丰富度(脂肪去除或低脂)产品。

酵母,不像化学发酵剂,如发酵粉,已在协助碳释放,从而使食品原料更好的质感,香气,风味和口感自然的能力。

酵母提取物也被发现,以减少食品中的平淡例如,当含盐量在减少酱汁和汤。酵母的能力,让食品制造商减少盐的含量是酵母厂商的主要优势,尤其考虑到欧洲联盟的任务(欧盟),以降低食品中钠的水平。

定制化酵母日益普及也证明是一个为全球酵母市场的有利趋势。量身打造的独特的最终用户需求,定制酵母日益受到关注,因为它至今尚未开发的能力,为细分市场,相对未得到满足和解决终端市场的需求。通过提请前列独特的价值优势将有助于维持酵母在今后几年的需求有针对性的定制,尤其鉴于极端商品化,竞争激烈,价格压力和后退利润率目前的水平。能够分化的基础上定制,因此作为一个制造商有吸引力的战略预计将导致在研发活动增加投资,见过。由于收入较高的保费收入潜力和价值的形象,专业酵母菌,如autolysed,plasmolysed和水解酵母食品,预计在市场上的得分最高,在未来几年的收益。

欧洲继续保持酵母最突出的区域市场,几乎50%,占全球市场。越来越多的特色食品部门的消费面包,成长,进步的配方,并加强对天然调味料的需求和成分被证明是主要的增长动力欧洲酵母市场。德国被列为最大的酵母在欧洲地区市场上对各区域市场份额的31.1%。在英国是第二大市场,年销售预计将超过美国,预计在2010年和2015年达到5080万美元。

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