Over the last few decades, PHOs (partially hydrogenated oils) have been used as functional replacements for lard and cocoa butter and as coating modifiers for the encapsulation of food ingredients that have required properties, such as flexibility in the formulation of baked goods and confections, and other applications. Though PHOs are perfectly functional ingredients, they are the primary dietary source of artificial trans-fatty acids in processed food, which are directly linked to coronary heart diseases. In 2015, the FDA (Food and Drug Administration) declared that PHO ingredients that produce trans-fatty acids in foods are no longer GRAS (generally recognized as safe) for use in human food. Also, it set a compliance period of three years for food companies to replace all PHOs from their food products and switch to non-PHO ingredients that provide all the characteristics to maintain the quality consumers expect from products.
Therefore, to comply with this government mandate as well as growing consumers demand, companies are developing innovative non-PHO ingredients with full functionality, eating characteristics, and machinability without trans-fat, which are easy to use. Non-PHO ingredients provide additional benefits; they are organic, low in saturated fat, non-GMO, and can enhance the shelf life of food products. Moreover, in 2017, FDA approved soybean oil as a qualified health claim. Additionally, there are some key factors that are adding pressure on manufacturers in the food industry to switch to non-PHO ingredients, such as decline in PHO supply and the validation of non-PHO ingredient alternatives, which can be time-consuming and lengthy, and various countries are currently revising their regulations regarding PHOs.
A wide range of technologies are now available for the encapsulation of active agents in the food industry. As the FDA has mandated the removal of partially hydrogenated oils (PHO) from food ingredients, companies are currently focusing on developing non-PHO ingredient encapsulation technologies and delivery systems to improve their product quality and comply with government standards. Moreover, increasing demand for clean label, expanding health and wellness trend and rise in the need for dietary supplements as well as functional foods among consumers for various health benefits are expected to boost the non-PHO ingredients market in the near future. Moreover, the low cost associated with non-PHO ingredients coating technology, along with enhanced coating flexibility and barrier properties that enable a minimum percentage of coating, will also surge the demand for non-PHO ingredients during the forecast period. However, manufacturers are facing some challenges in switching away from PHO coating modifiers. For instance, specific bakery products that rely heavily on PHOs for functionality, such as coated dough as well as icing, have not found a worthy alternative, which may hamper the growth of the non-PHO ingredients market in the near future.
Global Non-PHO Ingredients Market Segmentation On the basis of source: Soybeans, Canola, Palm, Cottonseed, Sunflower, Others; On the basis of form type: Powder, Liquid; On the basis of ingredient type: Citric Acid, Salt, Fumaric, Tartaric Acid, Caffeine, Ascorbic Acid, Sodium Bicarbonate, Others; On the basis of application: Confectionery, Bakery, Desserts, Others
Some of the key players operating in the global non-PHO ingredients market are Innovative Food Processors, Inc., Stratas Foods, LLC, IOI-Loders Croklaan Oils B.V., The Archer Daniels Midland Company, Bunge Limited, Cargill Inc., Corbion NV, Dow AgroSciences LLC, Bunge Limited, AAK USA Inc., Ingredion Inc., Kerry Group PLC, Palsgaard A/S, Lasenor Emul, S.L., and others.
Expanding research and development activities, rise in the demand for specialty ingredients, innovative technology, mergers and acquisitions among players, and increasing demand for customized oils to meet the growing demand for functionality, labeling, nutrition, flavor and sustainability are some of the leading factors driving the growth of the global non-PHO ingredients market. Moreover, companies are seeking various certifications to enhance their product portfolios, expand their distribution channels and increase their market presence.
Global Non-PHO Ingredients Market Key Developments : In 2015, FDA banned the use of PHO (partially hydrogenated oil) food ingredients and set a compliance period of three years for food manufacturers to either reformulate food products with non-PHO ingredients or appeal the FDA to allow specific uses of PHOs in food products
In 2015, Innovative Food Processors, Inc. met the FDA requirements and introduced a wide range of new coating systems with non-PHO ingredients. The company’s non-PHO ingredients include salt, citric acid, acidulants, and many more, which can be applied to any dry, free-flowing supplement or food ingredient
In 2015, Corbion NV launched an innovative non-PHO ingredient ‘Ensemble(TM) – emulsifier’ at the IFT 2015 food expo. The novel product provides drop-in functionality to maintain flavor, color, and texture, without affecting the product quality and improves shelf stability in various applications such as confectionery, bakery goods, beverages, and other processed foods. The company has developed this emulsifier to allow food and beverage manufacturers remove PHOs from their products to meet FDA regulations
Consumers are shifting from liquid PHO to non-PHO ingredients, which is expected to impel the growth of the market. Expanding innovative interesterification technology and growth of the bakery industry in developing countries are estimated to boost the growth of the non-PHO ingredients market revenue over the forecast period. Moreover, companies are seeking for innovative technologies to maintain trans-fat and reduce the level of saturated fat possible in non-PHO ingredients, which is the primary factor accelerating the growth of the non-PHO ingredients market.
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