New Market Opportunities For High Value Added Whey Fractions
Market study on lactoferrin, lactoperoxidase, colostrum/IgG, a-lactalbumin, b-lactoglobulin and glycomacropeptides
A new global report on high value-added whey fractions from 3A Business Consulting reveals how new market opportunities are developing with an increasing speed. Various end user segments are starting to incorporate whey fractions into valuable speciality products for the food industry, the dietary supplements/sports nutrition industry and the nutraceutical industry.
The report is focused on market and business issues of the most promising whey fractions i.e. lactoferrin, lactoperoxidase, colostrum/IgG, a-lactalbumin, b-lactoglobulin and glycomacropeptides. The report covers Europe, Asia, USA and Oceania. Headlines are:
- Market size and expected growth
- Current applications and trends
- Price developments
- Producer profiles
- End user segments and key users
- Drivers and barriers
- Regulatory issues
"The whey fractions business is a highly specialised one requiring a comprehensive set of skills and competences to be competitive. These include basic and applied R&D, sophisticated processing technologies, clinical trials, regulatory aspects, marketing and global sales & distribution", says Tage Affertsholt from 3A Business Consulting.
The global whey fractions market is estimated to approx. 3,100 tonnes in 2003 representing a value of approx. US$ 125 million. Significant growth rates, as high as 20% p.a. depending on individual fraction, are forecasted for the period 2003-2008.
"I think the report will prove a valuable business intelligence tool for dairy ingredients companies in their strategic decision making in the area of value added whey ingredients", says Tage Affertsholt.
Scope and objectives of the report
The main objective of this report is to provide the reader with an overview of the current and expected future global market for selected whey fractions on the basis of a comprehensive assessment and characterization of market related issues as well as factors directly or indirectly affecting the commercial potential for the selected fractions.
Selected dairy fractions
- Lactoferrin and lactoperoxidase
- Colostrum and IgG
- a-lactalbumin and b-lactoglobulin
- Glycomacropeptides
Points of analysis
- Market size and expected growth
- Current applications and trends
- Price developments
- Producer profiles
- End user segments and key users
- Drivers and barriers
- Regulatory issues
Country coverage
- Global coverage
- Ongoing distinction between Europe, Asia, USA
- Individual country comments where required
Results
- Highly professional analysis of a growing and increasingly interesting business arena despite its present status as a "grey" and secretive market
- An understanding of the competitive situation of producers and the individual fractions
- Quantified market estimates in relation to prices, market sizes, growth rates, company usage levels, producer capacities and production volumes
- Specific applications and end user company identifications
Time frame
- Present: 2003 figures
- Future: Short term growth rates and 2008 estimates
Language
- English
Price
- € 3,500
Timing
- Available start October 2004
In general it is believed that the following matrix is a good indicator of the development pattern traditionally taking place when new ingredients, such as the whey fractions in question are introduced. The numbers refer to the order in which the segments are penetrated.
Traditional penetration
pattern for new ingredients – general illustration
|
|
Asia/Japan |
USA |
Europe |
| Dietary
supplements/ sports nutrition |
1 |
4 |
5 |
| Infant
formula/ Clinical nutrition |
2 |
6 |
8 |
| Food |
3 |
7 |
9 |
Source: 3A Business Consulting