Frost & Sullivan

Innovation and Strategic Alliances Come to the Rescue of Participants in Mature Brazilian Market for Food Emulsifiers, Finds Frost & Sullivan

Published in Health Business Week, May 1st, 2009

Against the backdrop of growing health concerns and awareness of the harmful consequences of trans-fats on health, consumers are ratcheting up pressure for healthy food ingredients. Emulsifiers are emerging as ideal substitutes for hydrogenated fats in foods. Healthy food innovation and transgenic rejection in food applications are the two factors ensuring that growth in this market maintains its upward trajectory.

Consumer tastes and preferences are constantly evolving, so close scrutiny of the latest trends is required. Since new-age consumers are now more mindful of labels and are well informed on food ingredients, it is important to include this on innovation plans...

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Source: Health Business Week (2009-05-01)

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