For both food and drink fads and in more established trends, one message that consumers clearly state to manufacturers is “great taste!” Well-targeted flavour innovation is therefore a crucial part in successful new product launches. Moreover, flavours have traditionally been used in the industry to drive sales, and indeed today’s more sophisticated consumers actively look for new flavour experiences from the products they buy. Trends in flavours also tend to reflect other major trends in food and drink. For example, the trend for naturally healthy foods and the rise in use of antioxidant-rich fruits such as blueberries and pomegranate, or the trend for better-for-you indulgence and the growth in dark chocolate applications. Using the right flavour ingredient can reinforce a product’s positioning ahead of competitors’ offerings, delivering on what consumers demand.

Leatherhead Food Research’s report Food & Beverage Flavour Trends in Western Europe presents information on the most popular flavours in 21 product categories, including soft drinks, dairy products, confectionery, sandwiches, and bakery goods; alongside market size figures and trends analysis. The report also offers valuable information on the latest innovation in flavours in the 21 food categories through overviews of recent new product launches across Western Europe. The report is an excellent source of inspiration for product launches, and also a tool on spotting market opportunities

Table of Contents :

1 INTRODUCTION

2 EXECUTIVE SUMMARY
2.1 Key Growth Factors
2.2 The Flavours and Flavourings Market
2.3 End-user Markets
2.4 Industry Dynamics
2.5 Innovative Flavours

3 MARKET OVERVIEW
3.1 Flavours and Flavourings
3.2 End-user Markets
3.2.1 Dairy products
3.2.2 Bakery products
3.2.3 Snack foods
3.2.4 Confectionery
3.2.5 Prepared foods
3.2.6 Beverages

4 THE FLAVOURS AND FLAVOURINGS MARKET
4.1 Market Size and Segmentation
4.2 Industry Supply
4.2.1 Givaudan SA
4.2.2 International Flavors and Fragrances (IFF)
4.2.3 Firmenich
4.2.4 Symrise
4.2.5 Takasago
4.2.6 Sensient Technologies
4.2.7 Frutarom
4.2.8 Others
4.3 Innovation trends and prospects

5 DAIRY PRODUCTS
5.1 Overview
5.2 Market Size and Segmentation
5.2.1 UK
5.2.2 France
5.2.3 Germany
5.2.4 Italy
5.2.5 Spain
5.2.6 Others
5.3 Competitor Analysis
5.3.1 Nestlé
5.3.2 Unilever
5.3.3 Danone
5.3.4 Müller
5.3.5 Ilchester Cheese Company
5.3.6 Bongrain
5.3.7 Fromageries Bel (Bel Group)
5.4 New Product Activity
5.4.1 Yoghurts and Chilled Desserts
5.4.2 Ice Cream
5.4.3 Cheese

6 BAKERY PRODUCTS
6.1 Overview
6.2 Market Size and Segmentation
6.2.1 UK
6.2.2 France
6.2.3 Germany
6.2.4 Others
6.3 Competitor Analysis
6.3.1 Greencore Group
6.3.2 Uniq
6.3.3 United Biscuits
6.3.4 Kellogg Company
6.4 New Product Activity
6.4.1 Bread
6.4.2 Prepared Sandwiches
6.4.3 Biscuits
6.4.4 Cereal Bars

7 SNACK FOODS
7.1 Overview
7.2 Market Size and Segmentation
7.2.1 UK
7.2.2 France
7.2.3 Germany
7.2.4 Italy
7.2.5 Spain
7.2.6 Others
7.3 Competitor Analysis
7.3.1 PepsiCo Inc
7.3.2 Intersnack
7.3.3 Procter & Gamble
7.3.4 Lorenz Snack World
7.4 New Product Activity

8 CONFECTIONERY
8.1 Overview
8.2 Market Size and Segmentation
8.2.1 UK
8.2.2 France
8.2.3 Germany
8.2.4 Italy
8.2.5 Spain
8.2.6 Others
8.3 Competitor Analysis
8.3.1 Nestlé
8.3.2 Mars/Wrigley
8.3.3 Cadbury
8.3.4 Kraft Foods
8.3.5 Ferrero
8.3.6 Perfetti Van Melle
8.4 New Product Activity
8.4.1 Chocolate Confectionery
8.4.2 Sugar Confectionery
8.4.3 Chewing Gum

For more information please visit :
http://www.aarkstore.com/reports/Food-Beverage-Flavour-Trends-in-Western-Europe-39000.html

For both food and drink fads and in more established trends, one message that consumers clearly state to manufacturers is “great taste!” Well-targeted flavour innovation is therefore a crucial part in successful new product launches. Moreover, flavours have traditionally been used in the industry to drive sales, and indeed today’s more sophisticated consumers actively look for new flavour experiences from the products they buy. Trends in flavours also tend to reflect other major trends in food and drink. For example, the trend for naturally healthy foods and the rise in use of antioxidant-rich fruits such as blueberries and pomegranate, or the trend for better-for-you indulgence and the growth in dark chocolate applications. Using the right flavour ingredient can reinforce a product’s positioning ahead of competitors’ offerings, delivering on what consumers demand.

Leatherhead Food Research’s report Food & Beverage Flavour Trends in Western Europe presents information on the most popular flavours in 21 product categories, including soft drinks, dairy products, confectionery, sandwiches, and bakery goods; alongside market size figures and trends analysis. The report also offers valuable information on the latest innovation in flavours in the 21 food categories through overviews of recent new product launches across Western Europe. The report is an excellent source of inspiration for product launches, and also a tool on spotting market opportunities

Table of Contents :

1 INTRODUCTION

2 EXECUTIVE SUMMARY
2.1 Key Growth Factors
2.2 The Flavours and Flavourings Market
2.3 End-user Markets
2.4 Industry Dynamics
2.5 Innovative Flavours

3 MARKET OVERVIEW
3.1 Flavours and Flavourings
3.2 End-user Markets
3.2.1 Dairy products
3.2.2 Bakery products
3.2.3 Snack foods
3.2.4 Confectionery
3.2.5 Prepared foods
3.2.6 Beverages

4 THE FLAVOURS AND FLAVOURINGS MARKET
4.1 Market Size and Segmentation
4.2 Industry Supply
4.2.1 Givaudan SA
4.2.2 International Flavors and Fragrances (IFF)
4.2.3 Firmenich
4.2.4 Symrise
4.2.5 Takasago
4.2.6 Sensient Technologies
4.2.7 Frutarom
4.2.8 Others
4.3 Innovation trends and prospects

5 DAIRY PRODUCTS
5.1 Overview
5.2 Market Size and Segmentation
5.2.1 UK
5.2.2 France
5.2.3 Germany
5.2.4 Italy
5.2.5 Spain
5.2.6 Others
5.3 Competitor Analysis
5.3.1 Nestlé
5.3.2 Unilever
5.3.3 Danone
5.3.4 Müller
5.3.5 Ilchester Cheese Company
5.3.6 Bongrain
5.3.7 Fromageries Bel (Bel Group)
5.4 New Product Activity
5.4.1 Yoghurts and Chilled Desserts
5.4.2 Ice Cream
5.4.3 Cheese

6 BAKERY PRODUCTS
6.1 Overview
6.2 Market Size and Segmentation
6.2.1 UK
6.2.2 France
6.2.3 Germany
6.2.4 Others
6.3 Competitor Analysis
6.3.1 Greencore Group
6.3.2 Uniq
6.3.3 United Biscuits
6.3.4 Kellogg Company
6.4 New Product Activity
6.4.1 Bread
6.4.2 Prepared Sandwiches
6.4.3 Biscuits
6.4.4 Cereal Bars

7 SNACK FOODS
7.1 Overview
7.2 Market Size and Segmentation
7.2.1 UK
7.2.2 France
7.2.3 Germany
7.2.4 Italy
7.2.5 Spain
7.2.6 Others
7.3 Competitor Analysis
7.3.1 PepsiCo Inc
7.3.2 Intersnack
7.3.3 Procter & Gamble
7.3.4 Lorenz Snack World
7.4 New Product Activity

For more information please visit :
http://www.aarkstore.com/reports/Food-Beverage-Flavour-Trends-in-Western-Europe-39000.html

Global Beverage Forecasts March 2011

Synopsis
Latest historical and forecast consumption trends for key beverage categories in 82 markets

Summary
Updated with 2010 provisional figures and latest forecasts for 2011, Companys Global Beverage Forecasts includes data tables for 82 markets in eight regions : Africa, Asia, Latin America, East Europe, Middle East & North Africa, North America and West Europe. Regional summaries and a global overview are also included plus supporting text for 53 markets. Aggregated totals for non-profiled countries are also given to obtain a complete picture of regional and global consumption.
Product analysis is broken down in to 24 beverage categories (packaged water, carbonates, juice, nectars, still drinks, squash/syrups, fruit powders, iced/rtd tea, iced/rtd coffee, sports drinks, energy drinks, bulk/HOD water, dairy drinks, hot coffee, hot tea, beer, sorghum beer, cider, spirits, flavoured alcoholic beverages, fortified wine, sake, rice wine, wine).
Measures include million litres and litres per capita data for 1999 to 2009 actual, 2010 provisional plus forecasts to 2016.

Data is provided in Excel format with supporting text in Acrobat pdf.

Reasons To Buy
Companys Global Beverage Forecasts provides historical and forecast consumption trends for key beverage categories across 82 markets.
Recently updated with 2010 provisional volumes and latest forecasts for 2011.
Facilitates valuable data comparisons, enabling the user to monitor the development of commercial beverages over time either by category, country or region and determine share of throat.
An essential aid for anyone interested in the beverage industry or looking to develop their business internationally or across categories.

Key Highlights
Global overview and regional summaries
Individual data on 82 markets plus supporting text for 53
Volumes for 24 individual beverage categories
Data measured in million litres and litres per capita
Historical trends – 1999 to 2009 actuals
2010 provisional volumes plus forecasts to 2016
Data is also available to purchase on a regional or individual market basis

For more information, please contact :
http://www.aarkstore.com/reports/Global-Beverage-Forecasts-March-2011-108996.html

Contact : Minu
Mobil No: +919272852585
Email : contact@aarkstore.com
Websie  : http://www.aarkstore.com
Emai : enquiry@aarkstore.com

Low-sodium/salt and no sodium/salt foods and beverages are a major food trend for 2010. Although such foods have been around for decades, most have not met with enthusiastic consumer response because of taste issues or insufficient concern on the part of buyers about the benefits of reducing sodium intake. Consumer awareness of the benefits of reducing salt (sodium chloride) and sodium in the diet is high at the beginning of 2010. In addition, food and beverage manufacturers are leading the charge in renovating familiar and popular products to contain less sodium. Some food and beverage manufacturers are doing this silently and in increments, gradually reducing the salt content of their products without alerting the consumer. Others display the reduced or low-sodium content in banner ads prominently on labels, to call attention to the product containing less sodium than the original.

An estimated 75% of salt in the average U.S. diet derives from processed foods and beverages, and restaurant food. In addition to enhancing flavor, salt plays a critical role in texture and safety of foods, as well as being used as a binder, color developer, fermenting agent and preservative in prepared and processed foods and beverages. The recommended daily intake (RDI) in the U.S. for sodium is 2,300 milligrams (mg) per day (about one teaspoon of salt), but the average U.S. citizen consumes an estimated 3,800 mg of sodium per day. Consumers who eat predominantly processed foods or fast-food restaurant products may easily consume 10,000 mg of sodium per day.

The human craving for salt is natural and necessary, because this is a nutrient essential for maintaining healthy extracellular fluid volume and balance in the body, which are necessary for life. Sodium chloride has a unique taste and efforts to mimic it, such as with potassium chloride, have not been very successful. A major area of activity for suppliers of salt alternatives to manufacturers of the new wave of reduced and low-sodium foods and beverages is research on ingredients and technologies to compensate for reduced salt that will create tasty products.

The U.S. market for low-sodium/low-salt, no sodium/no salt and no sodium or salt added products was estimated at .8 billion in 2009. Of this amount, approximately .6 billion comprises reduced or low-sodium/salt foods and beverages. Each year, new categories of products with low-sodium/salt or reduced sodium/salt tags enter the market, and between 2002 and 2007, there was nearly a 100% increase in the number of food and beverage products introduced to the U.S. market that had a low-sodium/salt or no sodium/salt claim. From 2005 to 2009, the number of introductions increased only about 2.4%, with the largest number of products–282–introduced in 2007.

Several consumer and health organizations have called for the Food and Drug Administration (FDA) to revisit the 50-year-old ruling that salt is a generally-recognized-as-safe (GRAS) product. These agencies wish to see salt listed as a food additive and/or changes in labeling to warn consumers about salt’s association with hypertension. However, large-scale studies on the relationship between sodium and salt consumption have generated mixed results as to the detrimental effects of excessive sodium intake and cardiovascular disease in the general population. It appears that, with the exception of salt-sensitive individuals (who may comprise up to 25% of the population), there is little evidence that dietary sodium raises blood serum sodium. However, 25% of the U.S. population is a lot of people. In addition, evidence is emerging to suggest excess sodium is implicated in the development of kidney damage, osteoporosis and stomach cancer.

Low- and No-Sodium Foods and Beverages in the U.S. discusses key trends affecting the marketplace, notable product introductions, trends driving growth, technological challenges and advances, and consumer demographics. The report profiles major marketers of reduced and low-sodium food and beverage products and suppliers of salt and salt substitutes to food manufacturers, as well as innovative companies in both of these sectors.

For more information please visit :

http://www.aarkstore.com/reports/Low-and-No-Sodium-Foods-and-Beverages-in-the-U-S–45302.html

From: Aarkstore Enterprise
Contact: Anna
Ph.No.91927282585
Email: winaarkstore@gmail.com