Food additives

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 2000

Citation

(2000), "Food additives", Nutrition & Food Science, Vol. 30 No. 3. https://doi.org/10.1108/nfs.2000.01730cab.006

Publisher

:

Emerald Group Publishing Limited

Copyright © 2000, MCB UP Limited


Food additives

Food additives

The total sales of food additives worldwide is estimated to be $20 billion per year. The largest single sector is flavourings worth $5 billion followed by hydrocolloids worth $2.82 billion, flavour enhancers worth $2.5 billion and acidulants worth $2.16 billion. The most significant trend driving the growth of additives is the demand for processed foods. The increase in healthy eating has boosted demand for sweeteners and fat replacers. The increased demand for natural and organic foods has held back many additive categories but prompted growth in natural flavours and colours. The snacking and convenience revolution has implications for a number of additive categories ranging from preservatives which are required to maintain freshness in products to flavours with many modern snack foods featuring novel and unusual flavours and tastes. With the boom in functional foods there is increased use of omega-3 fatty acids and phytosterols for cholesterol control and probiotics and prebiotics for gut health. More and more products are being fortified with vitamins and minerals while amino acids and proteins have become key ingredients in sports and energy foods and drinks. Traditionally the international food additives market has been dominated by western firms but with the development of emerging markets in Asia and Latin America several sectors are being contested. The Chinese, too, have built up a strong chemical and additives supply industry in recent years. The Leatherhead Food RA have a new report, Food Additives Market - Global Trends and Developments, available from the Publications Dept (price £350 to members and £425 to non-members).