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Strategy Briefing
Omega-3 in Food and Beverage:Time for a Reboot?
Sep 2016
US$1,325Added to Cart
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About This Report
New Report Guarantee
If you purchase a report that is updated in the next 60 days, we will send you the new edition and data extract FREE!
Omega-3 fatty acids have long been associated with health benefits in a number of areas, with vast consumption coming through supplements and fresh fish. In addition, attempts have been made to fortify food and beverages, to boost intake and enhance product value. In recent years, progress has stalled as interest has dwindled. This report examines the factors dictating omega-3 fortification, looking at current consumption, before considering the future of omega-3s in food and beverages.
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Overview
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Gain competitive intelligence about market leaders. Track key industry trends, opportunities and threats. Inform your marketing, brand, strategy and market development, sales and supply functions.
Omega-3s struggle to make an impact in food and beverages
The number of products including omega-3 fatty acids is limited, with technical factors a major reason for this. Even in those areas which do have omega-3 fortified products, growth is slow and it appears that consumer demand is lacking.
Clean label is a new obstacle to fortification
The era of food simplicity means that the addition of any ingredient that is not essential is questioned. Consequently, omega-3 fortification is at odds with the biggest current trend in food and beverages. On trend consumers are likely to be asking for less fortification not more.
Technology could enable increased uptake
New breakthroughs in the methods of incorporating omega-3 fatty acids are being developed which will allow these ingredients to be used in a wider variety of products. Product expansion could encourage uptake from a new consumer base.
Asia Pacific is the core pillar of omega-3 growth
Over 2010-2015, Asia Pacific recorded only marginally less consumption growth of omega-3s than all six other regions covered by Euromonitor International combined. Over 2015-2020, consumption in Asia Pacific is forecast to grow by 2,085 tonnes, more than twice the level of growth in all six other regions.
The fortification cliff needs to be addressed
There are increasing reports that consumers in several markets are failing to get the required level of omega-3 intake to prevent cognitive and cardiovascular disorders. Often this is juxtaposed against a failure to consume an adequate level of fresh fish. While consumption in early life is helped through strong fortification of milk formula products, after this there is no way of ensuring consumers receive the requisite levels of omega-3.
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Request more informationTable of Contents
Introduction
Scope (1)
Scope (2)
Key findings
SWOT
Breaking down omega-3s
Supply and Demand Drivers
A choice of sources
Sustainability: An increasingly important concern
The alternatives: Fresh f ood and supplements
Practical hurdles to increased fortification
Strong link between omega-3s and improved health
Actual h ealth c laims more limited
Perceptive hurdles to increased fortification
Regional Analysis
Global outlook
Omega-3 has broad appeal
Asia Pacific becomes engine of growth
Apathy from Australasian consumers
Eastern Europe: Omega-3 struggles to take hold
Long chain restricted in Latin America
Middle East and Africa looks set for strong growth
North American consumption provides concern
Short chain fails to compensate for long chain in Western Europe
The appetite for fortification
Product Focus
Limited adoption across food and beverage
Milk formula (1)
Milk formula (2)
Bread
Dairy
Oils and Fats
Pet Food
Future Considerations
Evolving technology enables greater incorporation
The fortification cliff (1)
The fortification cliff (2)
Reigniting omega-3 interest in food and beverages
Recommendations
Recommendations
Definitions
Definitions
Why buy this report?
Gain competitive intelligence about market leaders. Track key industry trends, opportunities and threats. Inform your marketing, brand, strategy and market development, sales and supply functions.