This report is focused on developments related to Fat Reduction and Replacement in Food and Drinks. It highlights innovative trends and evaluates new ingredients and technologies from.

1. The Future of Fat Reduction and Replacement in Food and Drinks
Published:September 2011
No.Of pages:206
Price:US $ 2875
Report Summary
This report is focused on developments related to Fat Reduction and
Replacement in Food and Drinks. It highlights innovative trends and
evaluates new ingredients and technologies from. The report provides a
unique evaluation of new food and drink product launches that are promoted
as having reduced/low/no fat, saturated fat, trans fats, or cholesterol and
related claims.
Features and benefits
* Gain an understanding of the component targets for fat reduction and
replacement in food and drinks products.
* Evaluate market drivers and their impact on opportunities across
consumer demographics and global regions.
* Offers an analysis of new products with reduced fat claims and allows
readers to gain an awareness of the important issues.
* Understand the potential of technical solutions for fat reduction and
replacement through identification of emerging ingredients and technologies.
* Identify the key components of a successful reduced fat food and drink
product and evaluate the key challenges and opportunities.
Browse All Food and Beverages Market Research Reports
Highlights
Negative health outcomes and risk factors that have been linked to trends in
dietary fat consumption include obesity, coronary heart disease, diabetes,
cancer, stroke, depression, and metabolic syndrome. Dietary advice
encourages the adoption of 'healthy' fats for 'unhealthy' fats rather than a
focus on overall fat reduction.
Corn starch, maltodextrin, pectin, gelatin, xanthan gum, guar gum,
carrageenan, and soy protein were all commonly used ingredients in reduced

2. fat products launched in the period 2008–10. Low in saturated fatty acids,
sunflower oil was commonly used in new reduced fat foods, appearing in
9.1% of these products.
Fat replacers of the future will need to meet some important criteria,
including reducing or replacing the target fat effectively, being available at a
cost appropriate to the benefits provided, and being safe and legal with no
appreciable side effects.
Your key questions answered
* What are the key targets for fat reduction in food and drinks in terms of
products, consumers, and food components?
* What are the key drivers behind the trend for fat reduction and
replacement in food and drinks and how might these change?
* Which reduced fat type claims are the most common and why?
* Which categories and regions are the most important in terms of fat
reduction in food and drinks?
* What are some of emerging technologies that could define future
directions?
Table Of Contents
About the author
Disclaimer
EXECUTIVE SUMMARY
Introduction
Market drivers and dynamics
New product launches
Technical innovations in fat reduction and replacement
Conclusions
Introduction
Summary
Introduction
Fat reduction and replacement – opportunities and challengesThe
importance of healthy foods
Market opportunities
The reduction and replacement challenge
Target fats for replacement

3. Total fat
Saturated fatty acids
Trans fatty acids
Cholesterol
Fat types and levels in food and drinks
Functionality of fats in foods
The ideal fat replacer
Scope and structure of the reportMethodology
Market drivers and dynamics
Summary
Introduction
Public health and fat consumptionLinks between fat consumption and health
Fat consumption trends around the world
High prevalence of relevant disease and risk factorsMetabolic
syndrome
Diet and obesity in children
Dietary advice/guidelinesInternational guidelines
Nutritional advice for disease prevention and at risk groups
Recent developments
Campaigns aimed at fat reductionTrans fat as an example
New technologies, channels, and partnerships
Regulation, claims, labeling, and advertisingPermitted levels
Claims
Labeling
Advertising and marketing
The market potential for reduced fat type foodsHealth-related food
and drink sectors
Concerned consumers and governments
Opportunities in all geographic regions
New product review
Summary
Introduction
Summary and claim analysis'Reduced fat type' claim frequency on new
products
Breakdown of 'reduced fat type' claims

4. Additional tags on new 'reduced fat type' foods
Health-related claims and tags
Category analysisBakery and cereals
Dairy
Savory snacks
Frozen food
Oils and fats
Regional analysisNorth America
Europe
Asia Pacific
South and Central America
Middle East and Africa
The role of key food and drink manufacturersGeneral manufacturer
strategies
Key food and drink manufacturers
New products and innovation focus
Technical innovations in fat reduction and replacement
Summary
Introduction
Categorizing fat replacers Composition
Functionality
Target for reduction or replacement
Innovations in ingredients and technologiesGeneral fat reduction
and replacement
Saturated fat reduction and replacement
Trans fatty acid replacement
Cholesterol reduction
Fat reduction and replacement as a multi-component approach
Emerging opportunities in metabolism, satiety, and perception
Natural ingredients with benefits for body fat reduction
Digestion and satiety
Fat perception and preferences
Conclusions
Summary
Introduction

5. What will make a future successful reduced fat product?
Key claims, categories, and regions Claims/fat reduction targets
Categories
Regions
Current and future successful fat replacers
Challenges and issuesReal technical challenges
Consumer expectations and acceptance
Is fat reduction and replacement actually leading to improved health?
Future opportunities
Positive claims
Reduced fat in the context of an overall healthier lifestyle and diet
The Holy Grail
Appendix
Scope
Methodology
Secondary research
Glossary/abbreviations
Bibliography/references
Chapter 2
Chapter 3
Chapter 4
Chapter 5
LIST OF TABLES
Table: Industry executives' opinion on the availability and acceptability of
reduced fat type food and drink offerings, 2011
Table: Obese adults (%), by country, 1995–2015
Table: Estimated prevalence of dyslipidemia in the seven major markets,
2009
Table: Estimated prevalence of hypertension in the seven major markets,
2009
Table: Epidemiology of diabetes by region, 2010–30
Table: WHO population nutrient intake goals
Table: Diet food and drink market, Europe and the US ($m), 2006–10
Table: Use of nutrient content claims on new food and non-alcoholic drink
products, 2008–10
Table: Top 20 claims/tags on new food and non-alcoholic drink products,
2008–10

6. Table: Share of 'reduced fat type' launches, by category, 2008–10
Table: Comparison of overall product launches* versus 'reduced fat type'
launches, by category, 2008–10
Table: Frequency of word appearance of a selection of thickeners/gelling
agents/texturizers in ingredients lists of new 'reduced fat type' food and
drinks, 2008–10
Table: Approximate frequency of use of oils with lower saturated fatty acid
levels in new 'reduced fat type' products, 2008-2010
Table: Industry executives' opinion on the importance of calorie/fat
reduction claims
Table: Industry executives' opinion on the potential for new reduced fat food
and drink products across a range of categories, 2011
Table: Industry executives' opinion on the potential for reduced fat food and
drink products across global regions
LIST OF FIGURES
Figure: Manufacturer and consumer roles in creating the reduced fat market
Figure: Examples of potential higher fat food products within major
categories
Figure: Functions of fats in food and drinks
Figure: Fat and carbohydrate intake in nutrition transition
Figure: A selection of books about trans fats available at Amazon UK
Figure: Codex Alimentarius conditions for fat-related nutrient content claims
Figure: Sainsbury's front-of-pack multiple traffic light labeling
Figure: Share of 'reduced fat type' claims for new products, 2008–10
Figure: New single serve 'reduced fat type' products
Figure: Products with heart health claims and 'ticks'/seals of approval
Figure: New 'reduced fat type' products claiming to be cholesterol-lowering
Figure: New 'reduced fat type' Weight Watchers-branded products
Figure: New reduced fat digestives
Figure: New cookies targeted towards kids with no trans fat and no
cholesterol
Figure: New low fat bread products
Figure: Examples of new 'reduced fat type' breakfast cereals form Kellogg's
Figure: New low fat, low sugar, and low salt breakfast cereals
Figure: New 'reduced fat type' Nabisco crackers
Figure: New non-fat yogurts
Figure: New "natural" and 'reduced fat type' yogurts containing rice starch
Figure: New 1% fat milks
Figure: New reduced fat milks with functional ingredients
Figure: New reduced or low fat and low sodium cheeses
Figure: New reduced fat PepsiCo/Frito-Lay savory snacks

7. Figure: New "no trans fat" savory snacks containing high levels of oleic
vegetable oil
Figure: New "healthy" and low or "reduced fat type" potato chip-style
products
Figure: New reduced fat savory snacks based on a traditional theme
Figure: Breyers low fat ice cream made using the "cream press system"
Figure: A selection of new "reduced fat type" ice creams containing
polydextrose
Figure: New frozen ready meals with 0g trans fat claims
Figure: New non-fat cooking sprays
Figure: New cholesterol-free ghee products
Figure: Proportion of reduced fat products among all food and non-alcoholic
drink launches, by region, 2008–10
Figure: Regional share of food and non-alcoholic drink launches, 2008–10
Figure: Examples of novel North American reduced fat product launches
Figure: New Marks & Spencer "Count on Us" reduced fat chilled products
Figure: Noodle products with 'reduced fat type' claims launched in Asia
Pacific
Figure: New South American products with a "no trans fat" claim or tag
Figure: New reduced fat Nestlé ice cream products
Figure: New reduced fat and "enriched" Unilever spreads
Figure: New Unilever 'reduced fat type' mayonnaise products
Figure: New lower fat Philadelphia cream cheese
Figure: Different modes of categorizing fat replacers
Figure: Products made with Olean brand Olestra
Figure: A hierarchy of fat replacers, by functionality
Figure: Ingredients and technologies for fat reduction and replacement
Figure: New functional drinks containing medium chain triglycerides
Figure: New 'reduced fat type' products containing tapioca maltodextrin
Figure: New reduced fat products formulated with several texturizers,
thickeners, or stabilizers
Figure: Examples of Egg Beaters products recently launched in the US
Figure: A multi-component approach to fat reduction and replacement
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