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FOOD ADDITIVES AND INGREDIENTS ASSOCIATION

FOOD ADDITIVES AND INGREDIENTS ASSOCIATION. Why Food Additives? Helen Conn Tuesday 20 th May 2008 Associate Parliamentary Food and Health Forum: London. Colours Preservatives Antioxidants Emulsifier / Emulsifying salts Thickeners Gelling agents Stabilisers Flavour enhancers Acids

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FOOD ADDITIVES AND INGREDIENTS ASSOCIATION

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  1. FOOD ADDITIVES AND INGREDIENTS ASSOCIATION Why Food Additives? Helen Conn Tuesday 20th May 2008 Associate Parliamentary Food and Health Forum: London

  2. 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 Additive Categories FOOD ADDITIVES AND INGREDIENTS ASSOCIATION

  3. Flavors: $6500 million Hydrocolloids $3850 m Flav. enhancers $3220 m Acidulants $2300 m Sweeteners $1830 m Emulsifiers $1610 m Colours $1150 m Enzymes $830 m Antioxidants $788 m Preservatives $679 m Global sales 2007: $23 billion Food Additives Global Trends & Developments: LFI April ‘08 FOOD ADDITIVES AND INGREDIENTS ASSOCIATION

  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 FOOD ADDITIVES AND INGREDIENTS ASSOCIATION

  6. FOOD ADDITIVES AND INGREDIENTS ASSOCIATION

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