Brochure More information from http://www.researchandmarkets.com/reports/3058245/

Functional Foods: Key Trends & Developments in Ingredients Description:

Functional Foods: Key Trends & Developments in Ingredients As Americans strive to improve health or advance their lifestyle through their diets, they've increasingly turned to functional foods – foods and beverages that offer a specific health or function – to help achieve these goals. And because there's such a diverse set of health and lifestyle cohorts (such as health-conscious Millennials, aging Baby Boomers, exercise enthusiasts), not to mention people trying to avoid disease, lose weight or maintain energy, there's no shortage of opportunity for product and new business development. In our new report, Functional Foods: Key Trends & Developments in Ingredients, Packaged Facts projects a vibrant market for functional foods for 2015 and beyond. Taking a close-up look at some of the hottest functional food ingredients of interest to both processors and consumers headed into 2015, this report covers protein sources, microalgae, omega-3 fatty acids, vitamin D and magnesium. Consumer interests drive product development in this market. People are demanding more vegetarian and vegan sources of dietary protein, so food formulators are turning to microalgae as a new class of whole food ingredients that can provide more protein, fiber and micronutrients, yet with less fat. Marketers are looking for new ways to revive the market for omega-3, and have been innovating to capitalize on reports that this nutrient mitigates the negative effects of spinal cord and brain injuries. And even vitamin D is making a comeback, as the FDA reported that most Americans don't get enough in their diets. Again, here's another opportunity for developers, marketers and even retailers of functional foods. Scope of Report Functional Foods: Key Trends & Developments in Ingredients provides extensive discussion of new protein ingredient sources with a primary focus on plants, the identification, development, application and benefits of microalgae ingredients in functional food products, the latest in omega-3 fatty acid ingredients and enhanced scientific understanding and growing recognition of dietary insufficiency and health benefits associated with vitamin D and magnesium. Coverage of each ingredient topic includes understanding of the latest science related to health and wellness, innovation and new developments in ingredient technology, recent new product launches featuring these ingredients, consumer awareness and interest in these ingredients, when available, and identification of market opportunities. Report Methodology The information in this report was obtained through both primary and secondary research. Primary research included interviews conducted with ingredient companies and industry consultants, participation in webinars sponsored by ingredient companies, review of ingredient company and consumer food and beverage product websites and bricks and mortar store visits to identify and review select functional foods in the retail marketplace. A wide range of secondary sources was also leveraged including industry reports, videos embedded in websites, presentations obtained from seminars, workshops and conferences, trade publications, business newspapers and magazines, consumer blogs, financial blogs, social media, annual reports, 10Ks and press releases. Consumer data were obtained from the Simmons National Consumer Survey through Spring 2014 from Experian Marketing Services. On an ongoing basis, Experian Marketing Services conducts booklet-based surveys of a large and random sample of consumers (approximately 25,000 for each 12-month survey compilation) who in aggregate represent a statistically accurate crosssection of the U.S. population. Who Will Benefit From This Report - Food and Beverage Manufacturers - Food and Beverage Retailers - Ingredient Companies, especially those supplying: - Plant protein ingredients - Microalgae ingredients - Omega-3 fatty acids - Vitamins and minerals - Private Label Marketing Firms - Advertising Agencies

- Investment Banks

Contents:

Chapter 1: Executive Summary Scope Definitions Report Methodology Key Drivers More Health-Engaged Consumers More and Healthier Snacking Driven by Millennials Aging Baby Boomers Need for Effective Approaches to Combat Obesity Functional Food Ingredient Priorities: Industry Perspective Can Organic Still be Considered “Functional”? Functional Food & Beverage New Product Trends Consumers and Functional Food Ingredients Functional Food Ingredient Developments Protein’s Popularity Persists Microalgae: The Future of Food? Omega-3 Market Matures Elevating the Importance of Vitamin D Mighty Magnesium Chapter 2: Consumers & Functional Food Ingredients More Consumers Believe that Nutrition Can Be Used to Manage Health Whole Food Sources Generally Preferred Over Fortified Foods Deterrents to Purchasing Functional Foods Consumers Say They Get Enough but Want More Consumers Need More Nutrients Than They Realize Consumers Use Label Information to Make Food Choices Labels Trusted More Than the Media Demographics Drive Appeal of Functional Food Ingredients Consumer Knowledge of Specific Functional Foods & Ingredients Protein’s Appeal Chapter 3: Protein’s Popularity Persists Manufacturers Leverage Protein and Its Many Benefits Protein for Protein’s Sake Illustration 3-1 Fiber One Protein Cereal and Fiber One Chewy Bars Protein Illustration 3-2 Fiber One Protein Bars Protein Increasingly Associated with Sustained Energy Top Protein Ingredients in Satiety and Weight Management Products Prime Time for Plants Figure 3-1 Framework for Assessing Stage of Protein Ingredient Development & Commercialization Overcoming Formulation Challenges of Added Plant Protein Ingredients Protein Blends Offer Appeal and Practicality A Natural Fit for a Plant Protein Blend Tailoring Protein Sources for Flavor Variants Pea Protein in the Spotlight Pea Protein as the Featured Protein Ingredient Illustration 3-3 Cascadian Farm Protein Granola Featuring Pea Protein Growing Interest in Rice Protein – Includes Sprouting for Extra Appeal Sprouting Benefits; Protein Quality and Beyond Rice Protein Featured Solely and in Combination with Pea Protein Illustration 3-4 gomacro® Macrobar Protein Paradise Featuring Sprouted Rice Protein Pulse Proteins Getting More Attention Pasta Reinvented: Single Pulse Ingredient Pasta Boasts Protein Illustration 3-5 Banza Pasta Made From Chickpeas! Illustration 3-6 Tolerant Organic Legume Pasta Microalgae: Healthy Protein Beyond Plants New, Versatile Protein Ingredients – It’s Not All About Plants Chapter 4: Microalgae: The Future of Food? Microalgae as Functional Food Ingredients Roquette Bets Big on Microalgae Roquette Opens Largest Industrial Algae Line in Europe Roquette’s High Lipid Algal Flour Steals the Show at FIE 2013

Roquette’s algility™ Product Line Solazyme Enters Food Ingredient Market: Offers Algal Flours and Oil Figure 4-1 Overview of Solazyme Microalgae Production: Inputs, Fermentation and Products 2014 Presidential Green Challenge Chemistry Award Goes to Solazyme Solazyme’s Commercialized Microalgae Products Figure 4-2 Composition of AlgaVia™ Whole Algal Flour Figure 4-3 Composition of AlgaVia™ Whole Algal Protein Solazyme’s High Stability High Oleic Oil Wins 2014 IFT Innovation Award Formulating with Solazyme Microalgae Solazyme’s Partnerships Facilitate Microalgae Commercialization & Adoption Portugal-Based Allma Produces Chlorella vulgaris Allma Chlorella: Production and Applications Algal Ingredients – GRAS and Clean Label Table 4-1 Microalgae Ingredient Information from GRAS Submissions to FDA Chapter 5: Omega-3 Market Matures Recommended Omega-3 Intake Consumers Unsure How Much They Need Manufacturers Flag Omega-3 but No Consistency Which Form is Best? DHA vs. EPA Triglyceride vs. Phospholipid Future Focus of Omega-3 Ingredient Sources Market in Transition: Research Findings Question Omega-3 Benefits Bolstering Support for Omega-3 Omega-3 Qualified Health Claim Under Review for Blood Pressure Benefit DHA and EPA Show Benefits for Brain and Spinal Cord Injuries Omega-3 High Priority for Review of Dietary Reference Intake DSM Makes Long Term Investment in Omega-3 Ingredient Developments ADM Enters Algal DHA Market Algal DHA targets Vegetarian Products Sleep Benefits for Children Identified for Algal DHA Marinol® Concentrated Omega-3s ALA Omega-3 – Not Forgotten! Illustration 5-1 Kellogg's FiberPlus Antioxidants ALA Omega-3 Chewy Bars Illustration 5-2 Kellogg's Raisin Bran® Omega-3 250 mg ALA from Flaxseed Illustration 5-3 Kashi Chewy Granola Bars Featuring ALA Omega-3 FDA and EPA Encourage Pregnant Women to Eat More Fish Table 5-1 Estimated EPA and DHA Omega-3 Fatty Acid Content in 4 Ounces of Selected Seafood Varieties (Cooked) Forget Fish. Try Burgers and Steak for Omega-3 Fatty Acids Illustration 5-4 greatO Ground Beef with Omega-3 Fatty Acids Omega-3 Beef at Steakhouses and Burger Joints, Too Chapter 6: Elevating the Importance of Vitamin D Role of Vitamin D Greater Deficiency Awareness and Growing Consumer Demand Vitamin D Doesn’t Do It Alone Proposed Nutrition Labeling Revisions Emphasize Vitamin D Figure 6-1 Proposed Changes to Nutrition Facts Panel February 2014 Reflects Addition of Vitamin D FDA’s Rationale for Mandatory Vitamin D Labeling Existing Health Claim Links Calcium and Vitamin D to Osteoporosis Role of Vitamin D in Bone Health Questioned; Other Benefits Identified Vitamin D3 Found to Protect Against Heart Disease, Cancer and Mortality Does Vitamin D Protect Against Diabetes, Stroke and Hypertension? New Research into Vitamin D and Bone Fractures Vitamin D: Naturally Good Sources & Addition to Foods and Beverages Table 6-1 FDA Approved Vitamin D Fortification of Foods and Beverages Baker’s Yeast with Elevated Vitamin D2 Enriches Bread & Baked Goods Vitamin D3 Approved for Meal Replacement Beverages Benefits of Additional Vitamin D Fortification of Foods Recent U.S. Product Launches Featuring Vitamin D llustration 6-1 Cream of Wheat Instant Hot Cereal featuring Vitamin D Illustration 6-2 Luna Bar for Women with Vitamin D a part of "Core 4"

Chapter 7: Mighty Magnesium Magnesium Supplement Use Grows; Food Sources Emerging Magnesium in the Body Recommended Intake Table 7-1 U.S. Recommended Dietary Allowances (RDAs) for Magnesium Label Claim Options for Magnesium Table 7-2 Select Label Claims Relevant to Magnesium Food Sources to Boost Magnesium Table 7-3 Select Food Sources of Magnesium Despite an Abundance of Food Sources, Americans Don’t Get Enough Little Risk of Excess Magnesium from Food Sources Magnesium Inadequacy, Deficiency and Health Conditions Magnesium and Heart Disease Magnesium and Diabetes and Insulin Resistance Magnesium: Unsung Hero for Bone Health Magnesium and Brain Health Magnesium Ingredients Chelates Enhance Bioavailability Magnesium from the Ocean Magnesium for Brain Health Products Highlighting Magnesium Appendix I: High Lipid Algal Flour – Intended Use Levels Appendix II: Food Sources of Vitamin D

Ordering:

Order Online - http://www.researchandmarkets.com/reports/3058245/ Order by Fax - using the form below Order by Post - print the order form below and send to Research and Markets, Guinness Centre, Taylors Lane, Dublin 8, Ireland.

Page 1 of 2 Fax Order Form To place an order via fax simply print this form, fill in the information below and fax the completed form to 646-607-1907 (from USA) or +353-1-481-1716 (from Rest of World). If you have any questions please visit http://www.researchandmarkets.com/contact/

Order Information Please verify that the product information is correct and select the format(s) you require. Product Name:

Functional Foods: Key Trends & Developments in Ingredients

Web Address:

http://www.researchandmarkets.com/reports/3058245/

Office Code:

SC

Product Formats Please select the product formats and quantity you require: Quantity Electronic (PDF) Single User:

USD 2025

Electronic (PDF) Enterprisewide:

USD 4500

* The price quoted above is only valid for 30 days. Please submit your order within that time frame to avail of this price as all prices are subject to change.

Contact Information Please enter all the information below in BLOCK CAPITALS Title: First Name:

Mr

Mrs

Dr

Miss Last Name:

Email Address: * Job Title: Organisation: Address: City: Postal / Zip Code: Country: Phone Number: Fax Number: * Please refrain from using free email accounts when ordering (e.g. Yahoo, Hotmail, AOL)

Ms

Prof

Page 2 of 2 Payment Information Please indicate the payment method you would like to use by selecting the appropriate box. Pay by credit card:

You will receive an email with a link to a secure webpage to enter your credit card details.

Pay by check:

Please post the check, accompanied by this form, to: Research and Markets, Guinness Center, Taylors Lane, Dublin 8, Ireland.

Pay by wire transfer:

Please transfer funds to: Account number

833 130 83

Sort code

98-53-30

Swift code

ULSBIE2D

IBAN number

IE78ULSB98533083313083

Bank Address

Ulster Bank, 27-35 Main Street, Blackrock, Co. Dublin, Ireland.

If you have a Marketing Code please enter it below: Marketing Code: Please note that by ordering from Research and Markets you are agreeing to our Terms and Conditions at http://www.researchandmarkets.com/info/terms.asp

Please fax this form to: (646) 607-1907 or (646) 964-6609 - From USA +353-1-481-1716 or +353-1-653-1571 - From Rest of World