Innovations in Delivery Methods for Nutraceutical Food and Drinks

Date: January 22, 2011
Pages: 104
US$ 3,835.00
Publisher: Business Insights
Report type: Strategic Report
Delivery: E-mail Delivery (PDF)

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Innovations in Delivery Methods for Nutraceutical Food and Drinks

This report explores the range of manufacturing technologies that are available for encapsulating ingredients to change their performance characteristics. The report focuses on innovation and the companies with the expertise to design new delivery systems with improved properties for ingredient delivery. Over the last decade, the food industry has begun to invest in delivery technologies.

Features and benefits
  • Gain insight into the reasons for using delivery systems to encapsulate nutraceutical ingredients .* Identify the key technologies available for producing encapsulated nutraceutical ingredients, their advantages, disadvantages and associated costs.* Review regulations applicable to the use of delivery systems in food & gain insight into the effect of these regulations on the industry in the future* Identify innovative companies and discover the potential of their approaches for delivering novel encapsulated nutraceutical products.* Identify the areas of the nutraceutical market for which delivery systems are most important and why.

The food market is changing: Over the past decade, consumers have become more concerned for their health and are increasingly inclined to self-medicate. Healthcare providers, too, are keen to shift some of the burden of healthcare costs to individuals and recognize that functional foods may provide alternatives to medications.Adding nutraceuticals to processed foods can be challenging: The ingredient must be delivered to the customer in a form that tastes good, feels good & is stable & bioavailable. However, many ingredients are sensitive to the manufacturing process, have their own unpleasant flavors or colors, or adversely affect product stability.The food industry has begun to invest in innovative delivery technologies to overcome these problems and thus to improve the health benefits offered by their functional foods or beverages. These delivery systems also have the potential to reduce the costs associated with food processing by reducing overages of unstable nutrients.

Your key questions answered
  • Why do ingredients require modification through the use of a delivery system for inclusion in functional food products?* How can the use of encapsulated ingredients actually reduce the manufacturing costs for a functional food product?* What are the drivers and resistors for the functional food, and hence the functional ingredients, markets?* How are encapsulated ingredient products regulated?* Which companies/academic laboratories are innovating in this area and are able to provide their expertise to food and ingredient manufacturers?
Executive Summary
 Encapsulation to create microparticles
 Encapsulation in emulsions and micelles
 Case studies
 Regulation of ingredient delivery methods
 Challenges and opportunities for the future of ingredient delivery
About the authors
 Key nutraceutical ingredients and markets
  The nutraceuticals market
  Ingredient suppliers
 Innovative delivery methods for food
 Report outline
Encapsulation to create microparticles
  Carrier materials used in encapsulation
 Processes for creating encapsulated materials
 Physical methods
  Atomization methods
  Fluidized-bed encapsulation
 Chemical methods
  Inclusion complexation
 Designing an encapsulate: points for consideration
 Testing new products
 Summary of key companies and their areas of expertise
Encapsulation in emulsions and micelles
  Multiple emulsions
  Multilayered emulsions
  Solid lipid particle emulsions
 Manufacturing emulsions
  Membrane emulsification
  Layer-by-layer deposition
 Micelles and liposomes
  Zymes LLC
  Eugene Science Inc
Case studies
 Delivering omega-3 fatty acids and conjugated linoleic acid
  Company case studies
  Conjugated linoleic acid
  Delivering probiotics
  DSM Nutritional Products: Actilease
 Salt reduction
  Eminate: Soda-Lo
  Redpoint Bio
Regulation of ingredient delivery methods
 Regulation in the US
 Regulation in the EU
  Processing aids
  Food additives
  Novel foods
Challenges and opportunities for the future of ingredient delivery
 The functional foods market
  Key areas of the functional foods market
  Regional variations
  Emerging economies
  Consumer focus on health, nutrition and convenience
  Economics and disease prevention
 Changing regulations
 New technologies: the cross over from pharmaceuticals
 Final product pricing
 Consumer acceptance of delivery systems and nanotechnology
 Overall conclusions
 Research methodology
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