Innovations in Sugar-free Food - Industrial Bioprocessing TOE

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This Industrial Bioprocessing TOE features the sugar-free food industry, which is driven by the increasing prevalence of lifestyle diseases related to high sugar intake and higher consumer awareness about the ill effects of sugar on health. As a result, innovations producing various sugar-free food products have mushroomed. The sugar-free food products featured in this TOE edition are ice cream, confectionery, beverages, and dark chocolate.
The Industrial Bioprocessing TechVision Opportunity Engine (TOE) provides intelligence on technologies, processes and strategic insights of industries involving bioprocessing, including innovations in the development and production of chemicals, pharmaceuticals, nutraceuticals, alternative fuels, chemical feedstocks, food and beverages, and consumer products.

The Materials and Coatings cluster tracks research & innovation trends and developments across specialty chemicals, plastics, polymers, chemicals, bio-chemicals, metals, coatings, thinfilms, surface treatments, composites, alloys, oil and gas, fuel additives, fibers and several other related technologies and its impact and application across industries.

Keywords: Sugar-free food, ice cream, confectionery, beverages, dark chocolate

Table of Contents

Innovations in Sugar-free Food - Industrial Bioprocessing TOEThe Sugar-free Food MarketInnovative Healthy Food Items Not Using SugarStrategic PerspectivesInnovations in Sugar-free FoodSugar-free Luxury Ice Cream Confectionery Without the Use of SugarUse of Monk Fruit for Sugar-free BeveragesSugar-free Belgian Dark ChocolateOpportunities in the Sugar-free Food IndustryFunding and Technology RoadmapKey Patents and ContactsPatents on Sugar-free Food TechnologiesPatents on Sugar-free Food TechnologiesKey Industry Participants’ Contacts




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