Asia Pacific Oils & Fats Market for Food Applications, Forecast to 2021

Asia Pacific Oils & Fats Market for Food Applications, Forecast to 2021

Global Food Ingredients Database Series

RELEASE DATE
24-Aug-2017
REGION
Asia Pacific
Research Code: 9A75-00-25-00-00
SKU: FA00514-AP-MR_20615

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Description

This research study provides a detailed overview of the commodity and specialty cooking oils and fats market in China, India, and Rest of Asia-Pacific. The demand for oils and fats has increased in processed food, food service, and home cooking usage in emerging country markets due to higher disposable income and busy lifestyles triggering the appetite for tastier fried foods, snacks, and ready to drink beverages that are formulated with more fats & oils. In addition, with most health professionals recommending consumers to limit their intake of trans fats to as low as possible, consumers have thus opted to switch to food products offering low-trans and zero-trans fats. Oils and fats producers are now contemplating the alternatives to partial hydrogenation, with the two leading replacement technologies appearing to be (1) blending with tropical oils such as palm oil and coconut oil and (2) interestification of a mixture of triglycerides. Advancements in biotechnology have resulted in several new vegetable oils such as low-erucic acid rapeseed oil (commonly known as Canola oil), high-linoleic safflower oil, high-oleic safflower oil, high-linoleic sunflower oil, and low-linolenic/high-oleic soybean oil. Besides trans fats, the main trend of oils and fats are fatty acid profiles that provides protection for the heart. This usually means an oil or fat that is high in mono- and polyunsaturated fatty acids, and low in saturated fats. In addition, consumers are also looking toward oils and fats as a source of essential fatty acids (Omega-3 and Omega-6 fatty acids), phytosterols, as well as other phytonutrients such as carotenoids (Vitamin A) and tocopherols (Vitamin E). Overall, oils and fats companies have to deal with a whole range of issues from raw material volatility, changing consumer behavior to a highly competitive environment that ultimately affects market share and margin returns on a yearly basis. Key risks faced by the oil and fat companies include regulatory agencies tending to legislate and enforce independently of consumer and/or industry needs – thus creating an atmosphere of catch-up for competitors, consumer needs evolve rapidly owing from high level of ambiguity around the facts about oils & fats. Health consciousness and price sensitivity trends encourage substitution. Raw material availability and costs fluctuate, thereby creating challenges for companies entrenched in certain end-markets.

Table of Contents

Related Research
This research study provides a detailed overview of the commodity and specialty cooking oils and fats market in China, India, and Rest of Asia-Pacific. The demand for oils and fats has increased in processed food, food service, and home cooking usage in emerging country markets due to higher disposable income and busy lifestyles triggering the appetite for tastier fried foods, snacks, and ready to drink beverages that are formulated with more fats & oils. In addition, with most health professionals recommending consumers to limit their intake of trans fats to as low as possible, consumers have thus opted to switch to food products offering low-trans and zero-trans fats. Oils and fats producers are now contemplating the alternatives to partial hydrogenation, with the two leading replacement technologies appearing to be (1) blending with tropical oils such as palm oil and coconut oil and (2) interestification of a mixture of triglycerides. Advancements in biotechnology have resulted in several new vegetable oils such as low-erucic acid rapeseed oil (commonly known as Canola oil), high-linoleic safflower oil, high-oleic safflower oil, high-linoleic sunflower oil, and low-linolenic/high-oleic soybean oil. Besides trans fats, the main trend of oils and fats are fatty acid profiles that provides protection for the heart. This usually means an oil or fat that is high in mono- and polyunsaturated fatty acids, and low in saturated fats. In addition, consumers are also looking toward oils and fats as a source of essential fatty acids (Omega-3 and Omega-6 fatty acids), phytosterols, as well as other phytonutrients such as carotenoids (Vitamin A) and tocopherols (Vitamin E). Overall, oils and fats companies have to deal with a whole range of issues from raw material volatility, changing consumer behavior to a highly competitive environment that ultimately affects market share and margin returns on a yearly basis. Key risks faced by the oil and fat companies include regulatory a
More Information
No Index No
Podcast No
Author Christopher Shanahan
Industries Agriculture and Nutrition
WIP Number 9A75-00-25-00-00
Is Prebook No