In the wake of changing lifestyles, modern-day time-starved consumers are on a constant look out for convenience foods that are safe for consumption over a long storage period. This has heightened the role of shelf-life extenders such as antimicrobials in ensuring food safety, thereby driving growth in the U.S. food antimicrobials market. Overall, the well-demonstrated functional efficacy, improved delivery methods, competitive pricing, as well as the increasing introduction of value-added products and services offer a stable platform of growth and a competitive business atmosphere for participants in the U.S food antimicrobials market.
New analysis from Frost & Sullivan U.S Food Antimicrobials Market, reveals that revenues in this industry totaled $161.7 million in 2005 and can reach 215.8 million in 2012.
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In addition to the continuous demand for food with extended shelf life, rebounding food production is also serving to further the demand for antimicrobials in the United States. After a period of dwindling production, the shipment of food product is likely to register significant advances through 2009. Further, the introduction of novel and value-added food products such as sausages, low-carb foods, and functional drinks is driving the use of antimicrobials in almost all food segments including dairy, bakery, beverages, and meat.
“The market for antimicrobials in the United States remains dynamic and the overall increase in food production along with the rising number and variety of processed foods in the market is likely to have a high positive impact throughout the forecast period of 2006-2012,” notes Frost & Sullivan Research Analyst Sangeetha Srinivasan. “Additional drivers include the rebounding growth of convenience food, which is likely to exert a high impact in the short term and medium impact in the long term.”
Amidst these positive trends, the growing end-user preference for food free of additives is likely to be a significant challenge for participants in the U.S. antimicrobials industry. In keeping with such consumer preferences, food manufacturers are beginning to focus on the ‘clean label’ to better market their products. The ’clean label’ clause clearly restricts the use of chemical additives, thus hindering the growth of the synthetic antimicrobials market.
“In catering to the growing preference for additive-free natural foods, food manufacturers are exploring the use of newer processing and preservation technologies such as ohmic heating, high-pressure, pulsed electric field, bright light, and aseptic processing that can limit the application of synthetic antimicrobials,” says Srinivasan. “On a positive note, however, these trends are creating new market opportunities for natural antimicrobials, such as nicin and natamycin, whose application scope is gradually extending to areas such as baked, meat, and convenience food products.”
Despite the above challenges, the global distribution pattern of food, the upsurge in the growth of the processed convenience food market, and increasing food safety concerns with the outbreak of the mad cow disease and the avian flu, are making the use of antimicrobials imperative in the food industry. Undertaking awareness programs to educate consumers on the importance of adding synthetic antimicrobials, meticulous evaluation of the safety of antimicrobials and elucidating the risk of food poisoning in the absence of preservatives will all help strengthen consumer confidence.
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U.S Food Antimicrobials Market