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

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Presentation transcript:

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

Additive Categories 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 FOOD ADDITIVES AND INGREDIENTS ASSOCIATION

Global sales 2007: $23 billion 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 FOOD ADDITIVES AND INGREDIENTS ASSOCIATION Food Additives Global Trends & Developments: LFI April ‘08

Global Additives Market Market growth 3% Emulsifiers 10% (low-fat foods) Colours 2.5% p.a. (natural increasing) Predicted growth  % p.a. Functional food additives / ingredients predicted to grow the fastest Food Additives Global Trends & Developments: LFI April ‘08

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

FOOD ADDITIVES AND INGREDIENTS ASSOCIATION