Chinese producers must improve profile of good preservatives

Producers Need to Dispel Misconceptions Regarding Safety Profiles of Synthetic Food Preservatives

Beijing (BUSINESS WIRE) - - Rising environmental consciousness and safety concerns are driving Chinese consumers to increasingly prefer natural food preservatives to synthetic ones. With greater technological advances, natural preservatives' sales will increase further.

New analysis from Frost & Sullivan (http://www.foodingredients.frost.com), Strategic Analysis of Chinese Food Preservatives Markets, finds that the market earned revenues of $370.0 million in 2007 and estimates this to reach $829.4 million in 2014.

If you are interested in a virtual brochure, which provides manufacturers, end users, and other industry participants with an overview of the Chinese food preservatives markets, then send an e-mail to Amelia Wong, Corporate Communications, at amelia.wong@frost.com, your full name, company name, title, telephone number, company e-mail address, company website, city, state and country. Upon receipt of the above information, an overview will be sent to you by e-mail.

Despite the success of natural preservatives, the food preservatives market should work toward dispelling the misapprehensions among consumers regarding the benefits and safety issues of synthetic preservatives. Negative press has swayed consumer opinion.

"In many instances, misperceptions persist despite findings of little or no safety threat from synthetic preservatives, when used in small quantities," says Frost & Sullivan Research Manager Alina Sun.

Consumers are not adequately educated about the need for food preservatives. To offset this challenge and stimulate market growth, companies should invest in promotion campaigns that include the mass media or seminars to explain the necessity of food preservatives in food products.

Market participants should also extend these campaigns to include food producers and other constituents of the supply chain. Once these campaigns succeed, food processors will be more willing to label preservatives on their products.

Currently, the food preservatives market is riding the success wave of heat-and-eat foods, which are greatly preferred by urbanites leading increasingly busy lifestyles. Preservatives not only help retain the food's color and flavor, but also extend their shelf life by inhibiting the activity of microorganisms.

There has been sustained demand from food processing companies for a variety of commonly used food preservatives including organic, inorganic, and biological preservatives. There are also other kinds of preservatives that are used extensively as bactericide to preserve fruits and vegetables.

The most frequently used organic preservatives, benzoates, sorbates, and propionates, are witnessing impressive demand from international markets, as local manufacturers have proven their competitiveness. They also enjoy a significant price advantage over their substitutes.

"Inorganic preservatives such as nitrites are preferred for their efficiency in preserving meat from bacterium clostridium botulinum as well as their ability to impart a pink, fresh look to cured meat, functioning as color fixatives," notes Sun. "Meanwhile, biological preservatives are also finding considerable uptake, since they are generated by antiseptic microorganisms."Strategic Analysis of Chinese Food Preservatives Markets is part of the Food & Beverage Ingredients Growth Partnership Service program. All research services included in subscriptions provide detailed market opportunities and industry trends that have been evaluated following extensive interviews with market participants.

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Strategic Analysis of Chinese Food Preservatives Markets P167 Frost & SullivanAmelia Wong, +86 21 5407 5780, ext. 8686
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