Omega 3 Fatty Acids and the U.S. Food and Beverage Market

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Published Mar 1, 2007 | 172 Pages | Pub ID: LA1119490

Advancements in ingredient technology inspired product developers in 2006 to innovate through the addition of powerhouse omega-3 fatty acids into all types of foods and beverages. These products have started rolling out into the mainstream marketplace and initial sales figures suggest they are making their way into consumers’ homes . . . repeatedly. Packaged Facts predicts that by 2011, retail sales of foods and beverages enriched with omega-3s will reach more than $7 billion. However, not all omega-3 ingredients are created equal. This report delves into the differences between alpha-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). It identifies omega-3 sources and suppliers; food and beverage manufacturers formulating with omega-3s; trends in product categories; consumers seeking out omega-3-enriched foods; and what the future holds for the booming business of formulating with omega-3s.

Suppliers and marketers profiled in this report include Martek Biosciences, Ocean Nutrition Canada, Kellogg, General Mills, Hain Celestial, DSM Nutritional Products, Omega Protein Corp., Pizzey’s Milling, Barilla America, Clif Bar, Eggland’s Best, GFA Brands, and Stoneyfield Farm.

Products Covered
Omega 3 Fatty Acids and the U.S. Food and Beverage Market addresses all retail foods and beverages marketed as containing any or all of the three omega-3 fatty acids; however, most of the discussion, particularly market size, focuses on foods and beverages especially formulated to contain omega-3 fatty acids. This means foods that inherently contain omega-3 fatty acids such as canola oil, cranberry seeds, flaxseed, mustard seeds, salmon, walnuts, etc., are not the focus of this report. The exception to the rule is eggs, as eggs inherently contain omega-3s; however, egg producers are aggressively incorporating hen feeding initiatives to boost the omega-3 content of eggs. Thus, these “special” eggs are included in the quantitative discussion of this report.

In general, this report centers on foods formulated using these foods as ingredients in order to boost omega-3 levels, as well as foods formulated with specific omega-3 fatty acid ingredients. Omega-3 ingredients are either manufactured using technology that deodorizes and conceals the fishy taste and odor of omega-3s, or are derived from vegetarian sources. Because most new omega-3 products have neutral taste and odor characteristics, they are increasingly being incorporated into foods and beverages.

This report also includes a lengthy qualitative discussion of the various omega-3 ingredients available to food formulators, including an overview of the marketers of these ingredients.

This report excludes dietary supplements and infant formula, since both are regulated very differently than foods and beverages.

Report Methodology
The information in this report was obtained from both primary and secondary research. Primary research entailed in-depth, on-site examinations of supermarkets, drug stores, mass merchandisers, convenience stores (c-stores), health/natural foods stores, specialty stores, and club stores. Company, distributor, and retailer interviews were conducted to obtain information on new product and packaging trends, marketing programs, distribution methods, and technological breakthroughs. Secondary research entailed data gathering from relevant sources. Included were consumer and industry publications, newspapers, government reports, financial reports, company literature, and corporate annual reports.

Overall market data is for the entire retail industry. No foodservice sales are included.

How You Will Benefit from this Report
If your company is interested in joining the omega 3 bandwagon, you will find this report invaluable, as it provides a comprehensive package of information and insight about foods and beverages with omega 3 not offered in any other single source. Contributing to that understanding will be a complete analysis of data from published and trade sources, and in-depth examination of the consumer and nutrition trends that are affecting this market. Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.

This report will help:

  • Marketing Managers identify market opportunities and develop targeted promotion plans for foods and beverages rich in omega 3 fatty acids.
  • Research and development professionals stay on top of competitor initiatives and explore demand for products with omega 3 fatty acids
  • Advertising agencies to develop messages and images that compel consumers to purchase these products.
  • Business development executives understand the dynamics of the market and identify possible partnerships.
  • Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively.

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