[英文調查報告書] 延長食品保存期間：食品保存與上架時間延長的趨勢、技術、與商機

INTRODUCTION

STUDY GOALS AND OBJECTIVES

The report's main objective is to provide an in-depth, state-of-the-industry analysis of the different types of preservatives and extenders, their derivations, their chemical and manufacturing makeup, benefits and deficits, and costs. As such, influential factors as technological advances, bioethics, and domestic and international conditions that can promote or impede the development, distribution and promotion of the current and anticipated preservatives, packaging and extenders are analyzed and examined.

This report includes the definitions, prices, production, sales estimates and markets for the various preservatives and extenders; their use in food and beverage products; and examples of the preservatives and extenders functionality that help processors determine what preservative or extender will be the best fit for their product types. Identified are the specific interests of processors and consumers regarding nutrition, health, natural vs. chemical, attitudes towards packaging options and alternative preserving techniques and processes. The analysis provides how these have affected sugar and sweetener consumption in foods and beverages. The report shows how these factors influence manufacturers in developing and marketing pre-sweetened products. Finally, the report analyzes the food preservative and shelf life extender in terms of suppliers and manufacturers of preservatives, packagers and extenders, and forecasts their trends and developments for the next five years.

How the growth and development of preservatives and extenders affect processed foods and beverages, the market share of each type of preservative and extender, and the challenge manufacturers face in trying to develop products that meet the twin desires for healthy foods/beverages and extended shelf life are elucidated. In addition the trends and developments currently underway that will affect the use preservatives, packaging and extenders in processed foods and beverages over the next five-year period are considered and forecast.

REASONS FOR DOING THE STUDY

Business Communications Company examines the food preservation and shelf life extension industries and defines the types, applications, and market influence of preservatives and extenders used in processed foods and beverages. The report also examines their growth potential over the five-year period of 2003 - 2008 and places them into their domestic global context while maintaining a concentrated focus on their role in foods and beverages and consumer preferences.

This study focuses on the manufacturers, companies, technologies, services, uses, and factors that are inherent in the new ways that food and beverage processors are meeting the challenge of preserving foods and extending shelf life. In addition, an examination of how they meet consumer demand for safe and healthy approaches to extending freshness, texture, flavor, and most importantly, nutrient value is conducted. Consumers concerns over the addition of chemicals to their foods and the effects that these will have on their health and well being are discussed. Processors are constantly seeking alternatives, coupled with a variety of techniques such as packaging, encapsulation, irradiation, along with older methods such as canning, pickling, dehydrating or salting to provide the freshness and extended shelf life to provide consumers with fresh, long-lasting foods and beverages. As markets change to reflect consumer preferences and concerns, a thorough understanding of the significance of this industry becomes vital to its financial success.

CONTRIBUTION OF THE STUDY AND FOR WHOM

The main contribution of this report is to determine what preservatives and extension techniques are available, how much of each type is used in food and beverage processing and what these specific applications are. Also examined were the health concerns, marketing, technological and economic influences that are responsible for shaping consumer interests and preferences for use of preservatives and extenders in their dietary considerations. A discussion of how consumer attitudes can shift as a result of outside influences and how these attitudes can result in changes in consumption patterns and demands for certain types of products is also a major consideration in this report.

This report is intended for executives, managers, entrepreneurs, strategic planners, quality control personnel, investors, manufacturers, market researchers and related businesses who are interested in understanding the market share, technology, and forecasts of preservatives and extenders for the next five years as well as the ramifications for future growth and development in this industry. This comprehensive strategic analysis will assist industrial users, producers, traders and planners become more cognizant of the variables that are integrated in preservation and extended shelf life in the foods and beverage industries. As a secondary audience, this report is designed to inform food scientists, packaging technologists, plastic packaging material developers and marketers, and any other reader interested in the interactions among food, packaging, and the environment and the wide range of preservation and shelf life technologies, techniques and opportunities available.

SCOPE AND FORMAT

This report examines preservative and extender manufacturers and companies that use the products of these manufacturers in processed foods and beverages. It does not include any review of institutional food processing preservation, or preservation of animal feed, pharmaceuticals, or medicinals. The report briefly covers the history of preservatives and shelf life extension, older forms of preservation (canning, salting, dehydration), as well as traditional forms of preservation such as freezing, refrigeration and packaging. Newer forms such as irradiation, biotech and vacuum packing are also examined and analyzed. For the sake of clarity the report is broken into separate sections that analyze and forecasts each type and application of preservative and extender. However, since all types of preservatives are somewhat symbiotic and act in synergy, it is to be understood that packaging may include some sort of chemical preservative to work in synergy with each other to create a higher level of preservation rather than one type alone.

While the focus is the domestic manufacturers and processors, the influence of international companies on the domestic market are also investigated and analyzed. This includes the various preservatives and extenders in terms of: sources from which they are derived, applicability and functionality, benefits and deficits, and prices. Analysis of such driving forces as regulations, technological advances, research and development of new additives, and international factors, and how these forces can promote or retard the development and marketing of current and new preservatives and extenders are integral components of this study.

The report is divided into the following sections:

Overview: Preservatives and Shelf Life Extension in Foods and Beverages
Industry Structure and Competitiveness
Preservatives
Packaging
Encapsulation
Chilling and Thermal Processing
Irradiation
Additional Preservation Methods
Trends and Developments: Preservation and Shelf Life Extension
Appendices

METHODOLOGY

Sales estimates and projections for each type of preservative and extender added to foods and beverages, provided the specific types of applications to which they are added, and what type is best suited for which kind of food and beverage were investigated. Projections were developed from the various government, consumer, and academic sources. Social, market, economic, regulatory, technical and technological factors exerting influences on consumers, processors and producers of preservatives and extenders were also analyzed.

INTRODUCTION

STUDY GOAL AND OBJECTIVES
REASONS FOR DOING THE STUDY
CONTRIBUTIONS OF THE STUDY AND FOR WHOM
SCOPE AND FORMAT
METHODOLOGY
INFORMATION SOURCES
AUTHORS�f CREDENTIALS
RELATED BCC PUBLICATIONS
DISCLAIMER

SUMMARY

Summary Table:
U.S. SALES PROJECTIONS FOR FOOD PRESERVATIVES AND SHELF LIFE EXTENDERS BY TYPE, THROUGH 2008 ($ BILLIONS)
Summary Figure:
U.S. SALES PROJECTIONS FOR FOOD PRESERVATIVES AND SHELF LIFE EXTENDERS BY TYPE, 2002-2008 ($ BILLIONS)

OVERVIEW OF PRESERVATION AND SHELF LIFE EXTENSION IN FOODS AND BEVERAGES

IMPORTANCE OF INDUSTRY
FOOD PRESERVATION HISTORY
FOOD PRESERVATION HISTORY (CONTINUED)
FOOD PRESERVATION HISTORY (CONTINUED)

Table 1 HIGHLIGHTS IN FOOD PRESERVATION HISTORY
Figure 1 INTEGRATION OF PAST, PRESENT, AND FUTURE METHODS OF FOOD PRESERVATION AND SHELF LIFE EXTENSION
- FOOD PRESERVATION AND SHELF LIFE EXTENDERS
- TYPES OF PRESERVATIVES AND SHELF LIFE EXTENDERS
Table 2 KEY PRESERVATIVES AND SHELF-LIFE EXTENDERS*
- CHEMICAL AND NATURAL PRESERVATIVES
- ANTIOXIDANTS
- ANTIMICROBIALS
- SYNERGISMS AND CHEMICAL COMPOUNDS
- PACKAGING
- PLASTICS/POLYMERS
  - Plastics and Films
  - Modified Atmosphere Packaging
- CANNING AND BOTTLING (METAL AND GLASS)
- FOIL
- ENCAPSULATION
- CHILLING AND THERMAL PROCESSING
- PASTEURIZATION
- IRRADIATION
- BIOTECH
- ADDITIONAL METHODS
- SALTING AND SPICING
- PICKLING
- FERMENTATION
- DEHYDRATION AND SMOKING
- SUGARING AND SYRUPING
- APPLICATIONS IN PROCESSED FOODS AND BEVERAGES
Table 3 KEY PRESERVATION APPLICATIONS DEFINED BY TYPE
- CHEMICAL AND NATURAL PRESERVATIVES
  - Antioxidants
  - Antimicrobials
- PACKAGING
  - Modified Atmosphere Packaging
  - Canning and Bottling
  - Foil
  - Plastics/Polymers
- ENCAPSULATION
- FREEZING AND THERMAL PROCESSING
- IRRADIATION
  - Biotech
- ADDITIONAL METHODS
  - Salting and Spicing
  - Pickling
  - Fermentation
  - Dehydration and Smoking
  - Sugaring or Syruping

INDUSTRY STRUCTURE AND COMPETITIVENESS

BACKGROUND
MARKET INFLUENCES AND CONSUMER CONSUMPTION PATTERNS
- Health Concerns over Chemical and Natural Preservatives

Table 4 HEALTH CONCERNS REGARDING PRESERVATIVES
Table 4 (CONTINUED)
Table 5 IRRADIATION AND BIOTECH CONCERNS
Table 6 ENVIRONMENTAL CONCERNS REGARDING PACKAGING
- CURRENT STATUS OF INDUSTRY COMPETITIVENESS
- ECONOMIC CONSIDERATIONS
  - Food and Beverage Processors Choose Their Competitive Edge
- PRODUCTION AND CONSUMPTION
  - Preservatives
Table 7 U.S. PRODUCTION OF FOOD PRESERVATIVES BY TYPE, THROUGH 2008 ($ MILLIONS)
Figure 2 U.S. PRODUCTION OF FOOD PRESERVATIVES BY TYPE, 2002-2008 ($ MILLIONS)
Table 8 U.S. CONSUMPTION OF FOOD PRESERVATIVES BY TYPE, THROUGH 2008 ($ MILLIONS)
Figure 3 U.S. CONSUMPTION OF FOOD PRESERVATIVES, BY TYPE, 2002-2008 ($ MILLIONS)
Table 9 U.S. PRODUCTION OF FOOD PRESERVATIVES BY VOLUME, THROUGH 2008 (SHORT TONS OR STRV)
Table 10 U.S. CONSUMPTION OF FOOD PRESERVATIVES BY VOLUME, THROUGH 2008 (SHORT TONS OR STRV)
Table 11 U.S. SALES OF FOOD PACKAGING MATERIALS BY TYPE, THROUGH 2008 ($ BILLIONS)
Figure 4 U.S. SALES OF FOOD PACKAGING MATERIALS BY TYPE, 2002-2008 ($ BILLIONS)
Table 12 U.S. SALES OF FOOD PACKAGING BY FUNCTION, THROUGH 2008 ($ BILLIONS)
Table 13 U.S. PRODUCTION OF FOOD PACKAGING, THROUGH 2008 (BILLIONS OF UNITS)
Table 14 U.S. USAGE OF IRRADIATION IN FOODS AND BEVERAGES, THROUGH 2008 ($ MILLIONS)
Figure 5 U.S. USAGE OF IRRADIATION IN FOODS AND BEVERAGES, 2002-2008 ($ MILLIONS)
Table 15 U.S. USAGE OF FOOD IRRADIATION BY TYPE, THROUGH 2008 (MILLIONS OF CURIES [UNITS OF RADIOACTIVITY])
Table 16 U.S. SALES OF FOOD ENCAPSULATION EQUIPMENT BY TYPE, THROUGH 2008 ($ MILLIONS)
Table 17 U.S. SALES OF ENCAPSULATION TECHNIQUES BY APPLICATION, THROUGH 2008 ($ MILLIONS)
Table 18 U.S. SALES OF FOOD CHILLING AND THERMAL PROCESSING EQUIPMENT, THROUGH 2008 ($ BILLIONS)
Table 19 U.S. SALES OF FOOD CHILLING AND THERMAL PROCESSING EQUIPMENT, THROUGH 2008 (MILLIONS OF UNITS)
Table 20 U.S. PRODUCTION OF ADDITIONAL METHODS OF FOOD PRESERVATION BY FOOD TYPE, THROUGH 2008 ($ BILLIONS)
Table 21 U.S. CONSUMPTION OF ADDITIONAL METHODS OF FOOD PRESERVATION BY VOLUME, THROUGH 2008 (THOUSANDS OF SHORT TONS OR STRV)
- MARKET GROWTH FACTORS
Table 22 U.S. MARKET SHARE OF FOOD PRESERVATION TECHNOLOGIES, 2003-2008 (%)
- DRIVING FORCES
Table 23 DRIVING FORCES SHAPING MANUFACTURERS�f DEMAND FOR PRESERVATIVES AND SHELF-LIFE EXTENDERS
Table 24 CHARACTERISTICS OF NEW PRESERVATIVE AND PACKAGING OPTIONS
Table 25 U.S. FOOD PRESERVATIVE PRICES, THROUGH 2008 ($/POUND)
Table 26 U.S. FOOD PACKAGING MATERIALS COSTS, THROUGH 2008 (CENTS/UNIT)
- REGULATIONS
- GOVERNMENT REGULATIONS AFFECTING FOOD PRESERVATION AND SHELF LIFE EXTENSION
Table 27 U.S. REGULATIONS GOVERNING SUGAR AND SWEETENERS (CFR)
- FDA TITLE 21
  - Labeling of Foods
  - Chemical Preservatives GRAS from FDA
  - Antimicrobials
  - Irradiation
  - Encapsulation
- PATENTS
Table 28 SELECTED PATENTS
- SAMPLE PATENT ABSTRACTS
  - The Mason Jar
  - Antioxidants
  - Revolutionary Means of Curing Meat
  - Encapsulation Process
  - Modified Atmosphere Packaging Device
  - New Form of Container for Foods
  - Food Disinfection Using Ozone
  - Electron Source for Food Treatment
  - Oxidated Packaging

PRESERVATIVES

Table 29 CRITICAL ASSUMPTIONS FOR PRESERVATIVES
- TECHNOLOGY AND CHEMISTRY
Table 30 SELECTED ANTIOXIDANTS
- SELECTED ANTIOXIDANTS
  - BHA/BHT
  - TBHQ
  - Propyl Gallate
  - Sulfites
  - Tocopherols
  - Flavanoids and Phenolics
Table 31 SELECTED ANTIMICROBIALS
- SELECTED ANTIMICROBIALS
  - Acetic Acid
  - Benzoic Acid
  - Lysozyme
  - Natamycin
  - Nisin (Bacteriocins)
  - Phosphoric and Citric Acids
  - Propionic Acid, Sodium and Calcium Propionates
  - Parabens
  - Sorbates (Sorbic Acid, Potassium Sorbate)
- SUPPLIERS AND TECHNOLOGY
Table 32 SELECT SUPPLIERS OF PRESERVATIVES BY TYPE AND APPLICATION
Table 33 TOTAL U.S. PRESERVATIVES MANUFACTURERS�f MARKET SHARE, 2002
Figure 6 TOTAL U.S. PRESERVATIVES MANUFACTURERS�f MARKET SHARE, 2002
- COMPANY PROFILES OF PRESERVATIVE FIRMS
  - International Flavor and Fragrances, Inc.
  - Sigma Aldrich Family
  - Rhodia Food U.S.
  - Astaris, LLC
  - National Starch and Chemical
  - Technology Flavor and Fragrances
  - Amerol Corp.
  - Kemin Americas
  - AMC Chemicals USA
  - ADM Food Additives/ADM Arkady
- FUNCTIONALITY
- PROPERTIES AND FUNCTIONS OF CHEMICAL AND NATURAL PRESERVATIVES
Table 34 PRESERVATIVE FUNCTIONS AND ADVANTAGES BY TYPE
Table 34 (CONTINUED)
- NEW DEVELOPMENTS
  - Trends in Chemical and Natural Food and Beverage Preservation
- CURRENT APPLICATIONS AND MARKET STATUS
- MARKET ASSESSMENT
Table 35 U.S. SALES ESTIMATES FOR FOOD PRESERVATIVES BY TYPE, 2003 THROUGH 2008 ($ MILLIONS)
Figure 7 U.S. FOOD PRESERVATIVE SALES TRENDS, 2002-2008 ($ MILLIONS)
- CONCLUSION

PACKAGING

Table 36 CRITICAL ASSUMPTIONS FOR PACKAGING
Table 37 CHARACTERISTICS OF PACKAGING BY TYPE AND APPLICATION
Figure 8 MATERIALS USED IN PACKAGING APPLICATIONS
- TECHNOLOGY AND TECHNIQUES
- MAP/CAP TECHNOLOGY
  - MAP/CAP Technology (Continued)
- PLASTICS/POLYMERS TECHNOLOGY
  - Plastics/Polymers Technology (Continued)
  - Additional Plastic/Polymer Technologies for Use in Food Preservation
- CANNING AND BOTTLING TECHNOLOGY AND EQUIPMENT
  - Canning and Bottling Technology and Equipment (Continued)
- FOIL TECHNOLOGY
- SUPPLIERS AND TECHNOLOGY
Table 38 SUPPLIERS OF PACKAGING MATERIALS AND EQUIPMENT BY TYPE AND APPLICATION
Table 39 FOOD PACKAGING MANUFACTURERS�f MARKET SHARE, 2002
Figure 9 FOOD PACKAGING MANUFACTURERS�f MARKET SHARE, 2002
- COMPANY PROFILES OF PACKAGING FIRMS
  - Alcan, Inc.
  - Ball Corporation
  - CSP Technologies
  - Dixie Canner Co.
  - Liqui-Box Corporation
  - NSW, LLC
  - Pactiv
  - Placon
  - SLX International, Inc.
  - Tetra Pak International SA
  - Voridian
  - Winpak, Ltd
- FUNCTIONALITY
Table 40 PACKAGING FUNCTIONS AND ADVANTAGES BY TYPE
- MAP/CAP
  - Advantages
  - Uses
  - Flexibility
  - Sealing
  - Permeability
  - Strength
  - Synergy
  - Environmental
- CANNING AND BOTTLING
  - Advantages
  - Uses
  - Flexibility
  - Sealing
  - Permeability
  - Strength
  - Synergy
  - Environmental
- PLASTICS/POLYMERS
  - Advantages
  - Uses
  - Flexibility
  - Sealing
  - Permeability
  - Strength
  - Synergy
  - Environmental
- FOIL
  - Advantages
  - Uses
  - Flexibility
  - Barrier & Sealing
  - Permeability
  - Strength
  - Synergy
  - Environmental
- NEW DEVELOPMENTS
  - Active Packaging
  - Flexible Packaging
  - High-Pressure Packaging
- MARKET STATUS
Table 41 MARKET SHARES OF PACKAGING MATERIALS IN FOOD PACKAGING, 2002 (%)
- MARKET ASSESSMENT
Table 42 U.S. PROJECTIONS FOR FOOD PACKAGING MATERIALS BY VOLUME, THROUGH 2008 (BILLIONS OF UNITS)
Figure 10 U.S. PROJECTIONS FOR PACKAGING MATERIALS BY TYPE, 2002-2008 (BILLIONS OF UNITS)
Table 43 U.S. PROJECTIONS OF CANNED FOODS AND BEVERAGE CONTAINERS, THROUGH 2008 (BILLIONS OF UNITS)
Table 44 U.S. SALES PROJECTIONS OF CANNED FOOD AND BEVERAGE CONTAINERS, THROUGH 2008 ($ BILLIONS)
- CONCLUSION

ENCAPSULATION

Table 45 CRITICAL ASSUMPTIONS FOR ENCAPSULATION
Table 46 TYPES OF COATING MATERIALS FOR ENCAPSULATION
Table 47 DEMAND CHARACTERISTICS OF ENCAPSULATION BY TYPE AND APPLICATION
- TECHNOLOGY AND CHEMISTRY
- SPRAY DRYING
- SPRAY CONGEALING OR COOLING
- DRUM DRYING
- FLUIDIZED BED
- EXTRUSION
- ROTATING DISK
- COACERVATION
- SUPPLIERS AND TECHNOLOGY
Table 48 SUPPLIERS OF ENCAPSULATION EQUIPMENT AND PRODUCTS BY TYPE AND APPLICATION
Table 49 FOOD ENCAPSULATION MANUFACTURERS�f MARKET SHARE, 2002
Figure 11 FOOD ENCAPSULATION MANUFACTURERS�f MARKET SHARE, 2002
- COMPANY PROFILES OF ENCAPSULATION FIRMS
  - Balchem Corp
  - Baltimore Spice, Inc.
  - Bioprogress Technology International
  - The Coating Place
  - Firmenich, Inc.
  - FMC Biopolymers
  - Roquette America
  - TasteTech Ltd
  - Wacker BioChem
  - The Wild Group
- FUNCTIONALITY
Table 50 ENCAPSULATION FUNCTIONS AND ADVANTAGES BY TYPE
- ADVANTAGES
- SEALING CHARACTERISTICS
- PERMEABILITY
- DURATION OF PROTECTION
- TEMPERATURE EFFECTS
- STRENGTH
- NEW DEVELOPMENTS
- CURRENT APPLICATIONS AND MARKET STATUS
- MARKET ASSESSMENT
  - Growth
Table 51 U.S. SALES AND PROJECTIONS OF ENCAPSULATED-PRESERVED FOOD AND BEVERAGES BY APPLICATION, THROUGH 2008 ($ MILLIONS)
- CONCLUSION

CHILLING AND THERMAL PROCESSING

Table 52 CRITICAL ASSUMPTIONS FOR CHILLING AND THERMAL PROCESSING
Table 53 DEMAND CHACTERISTICS OF CHILLING AND THERMAL PROCESSING BY TYPE AND APPLICATION
- TECHNOLOGY AND TECHNIQUES
- COMMERCIAL CHILLING AND THERMAL PROCESSING
  - Refrigeration and Freezing
  - Thermal Processing
  - Retorting
  - Ohmic or Induction Heating
  - Microwave Heating
  - Pasteurization
- SUPPLIERS AND TECHNOLOGY
Table 54 SUPPLIERS OF CHILLING AND THERMAL PROCESSING BY TYPE AND APPLICATION
Table 55 FOOD CHILLING AND THERMAL PROCESSING MANUFACTURERS�f MARKET SHARE, 2002
Figure 12 FOOD CHILLING AND THERMAL PROCESSING MANUFACTURERS�f MARKET SHARE, 2002
- COMPANY PROFILES OF COMMERCIAL CHILLING AND THERMAL PROCESSING FIRMS
  - Heat and Control Inc.
  - Intec USA, LLC
  - Manitowoc
  - Mechanical Refrigeration Inc.
  - Stock America
  - Wolverine-Proctor-Schwartz
- FUNCTIONALITY
Table 56 CHILLING AND THERMAL PROCESSING FUNCTIONS AND ADVANTAGES BY TYPE
- REFRIGERATION AND FREEZING
  - Advantages
  - Uses
  - Process
  - Synergy
  - Environmental Concerns
- THERMAL PROCESSING
  - Advantages
  - Uses
  - Process
  - Synergy
  - Concerns
- NEW DEVELOPMENTS
- CONVENIENCE FRESH FOODS
- VERSATILE FREEZING EQUIPMENT
- RADIO FREQUENCY HEATING
- CURRENT APPLICATIONS AND MARKET STATUS
- MARKET ASSESSMENT
  - Growth and Trends
Table 57 MARKET SHARE OF REFRIGERATED AND FROZEN FOODS, 2002
Table 58 U.S. PROJECTIONS OF CHILLED FOODS AND BEVERAGE SALES BY APPLICATION, THROUGH 2008 ($ BILLIONS)
Table 59 U.S. PROJECTIONS FOR COMMERCIAL, THERMALLY PROCESSED FOODS AND BEVERAGES, THROUGH 2008 ($ BILLIONS)
- CONCLUSION

IRRADIATION

Table 60 CRITICAL ASSUMPTIONS FOR IRRADIATION
Table 61 DEMAND CHARACTERISTICS OF IRRADIATION AND BIOTECH, BY TYPE AND APPLICATION
- TECHNOLOGY AND CHEMISTRY
- IRRADIATION
  - Irradiation (Continued)
  - Irradiation (Continued)
- BIOTECH
- SUPPLIERS AND TECHNOLOGY
Table 62 TOTAL U.S. IRRADIATION MANUFACTURER MARKET SHARES, 2002
Figure 13 TOTAL U.S. IRRADIATION MANUFACTURER MARKET SHARES, 2002
Table 63 IRRADIATION FIRMS BY TYPE AND APPLICATION
- COMPANY PROFILES OF IRRADIATION FIRMS
  - Food Technology Services Inc.
  - Graystar Inc.
  - IBA Food Safety
  - MDS Nordion
  - Mitec, Inc.
  - Steris Corporation
  - Surebeam International Corporation
- FUNCTIONALITY
Table 64 IRRADIATION FUNCTIONS AND ADVANTAGES BY TYPE
- IRRADIATION
  - Advantages
  - Uses
  - Process
  - Synergy
  - Result
  - Environment/Concerns
- BIOTECH
  - Advantages
  - Uses
  - Process
  - Synergy
  - Result
  - Environment/Concerns
- NEW DEVELOPMENTS
- IRRADIATION
- BIOTECH AND GM
- CURRENT APPLICATIONS AND MARKET STATUS
- MARKET ASSESSMENT
  - Growth and Trends
Table 65 U.S. PROJECTIONS OF IRRADIATED FOOD BY TYPE OF FOOD, THROUGH 2008 (MILLIONS OF POUNDS)
Figure 14 RADURA FIGURE FOR DISPLAY ON IRRADIATED FOODS
- CONCLUSION

ADDITIONAL METHODS OF PRESERVATION AND SHELF LIFE EXTENSION

Table 66 CRITICAL ASSUMPTIONS FOR ADDITIONAL PRESERVATION METHODS
- TECHNOLOGY AND CHEMISTRY
- SALTING AND SPICING
  - Salting and Spicing (Continued)
- PICKLING
- FERMENTATION
- DEHYDRATION AND SMOKING
- SUGARING AND SYRUPING
- SUPPLIERS AND TECHNOLOGY
Table 67 MARKET SHARE OF U.S. MANUFACTURERS WHO ARE INVOLVED WITH ADDITIONAL FOOD PRESERVATION METHODS, 2002
Figure 15 MARKET SHARE OF U.S. MANUFACTURERS WHO ARE INVOLVED WITH ADDITIONAL FOOD PRESERVATION METHODS, 2002
Table 68 SUPPLIERS OF ADDITIONAL METHODS OF PRESERVATION BY TYPE AND APPLICATION
- COMPANY PROFILES OF ADDITIONAL METHODS OF PRESERVATION FIRMS
  - Cargill-Cerestar U.S.
  - Lallemand (American Yeast)
  - Quality Ingredients Corp.
  - Sensient Technologies
- FUNCTIONALITY
Table 69 FUNCTIONS AND ADVANTAGES OF ADDITIONAL PRESERVATION METHODS, BY TYPE
- SALTING AND SPICING
  - Advantages
  - Uses
  - Preservative
  - Binding
  - Texture
  - Synergy
  - Color and Flavor Aid
  - Concerns
- FERMENTATION
  - Advantages
  - Uses
  - Preservative
  - Binding
  - Texture
  - Color and Flavor Aid
  - Concerns
- DEHYDRATION AND SMOKING
  - Advantages
  - Uses
  - Binding
  - Texture
  - Color and Flavor Aid
  - Concerns
- SUGARING AND SYRUPING
  - Advantages
  - Uses
  - Preservative
  - Binding
  - Texture
  - Color and Flavor Aid
  - Concerns
- NEW DEVELOPMENTS
- CURRENT APPLICATIONS AND MARKET STATUS
- MARKET ASSESSMENT
  - Growth and Trends
Table 70 U.S. SALES FOR ADDITIONAL FOOD PRESERVATION METHODS, BY FOOD TYPE, THROUGH 2008 ($ MILLIONS)
- CONCLUSION
  - Conclusion (Continued)

FUTURE TRENDS, DEVELOPMENTS AND OPPORTUNITIES: PRESERVATION AND SHELF LIFE EXTENSION

Table 71 CRITICAL ASSUMPTIONS FOR TRENDS AND DEVELOPMENTS
- NEW DEVELOPMENTS
- PRESERVATIVE TRENDS AND NEW DEVELOPMENTS
- PACKAGING TRENDS AND NEW DEVELOPMENTS
  - Active and Intelligent Packaging
  - High Pressure Packaging
- GAINING THE COMPETITIVE EDGE
- CHANGING CONSUMPTION PATTERNS
- A FINAL WORD ABOUT PRESERVATION AND SHELF LIFE EXTENSION

APPENDIX 1

PROCESS ENGINEERING, TECHNOLOGY AND DEVELOPMENT OF A NEW PRODUCT
LIFE CYCLE OF A NEW PRODUCT

APPENDIX 2

WEBSITES REGARDING FOOD PRESERVATION AND SHELF LIFE EXTENSION ISSUES

APPENDIX 3

NAMES AND WEBSITES OF FOOD PROCESSING COMPANIES NOT REVIEWED IN MAIN REPORT
NAMES AND WEBSITES �c CONTINUED

延長食品保存期間：食品保存與上架時間延長的趨勢、技術、與商機

Adding Life to Foods: Trends, Techniques and Opportunities in Food Preservation and Shelf Life Extension

INTRODUCTION

TABLE OF CONTENTS