Citations International conferences aims to bring together front-line experts from multidisciplinary research and application areas to join this conference, to discuss the ongoing Research and Development efforts in the field of Food Processing and Food Technology.
Food processing is the transformation of raw ingredients, by physical or chemical means into food, or food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization , many other kinds of preservation and canning or other packaging.
Food technology is a branch of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning and then Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
Food technology is a vast field. For appropriate processing of food, many criteria need to be taken into account. These include the ability of the microorganisms and pests to invade and grow on foods, and the chemical instability and biological activity of foods.
Future of food engineering
Dairy Science and Technology
Post-Harvest Technology and Processing
Fermentation and Bioprocess technology
Agricultural Engineering and Innovations
Food Preservation and packaging
Food Engineering: Tools, Techniques and Instrumentation
Food Microbes: Probiotics and functional Foods
Food Public health & Hygiene
Medical Foods: Enternal Nutrient Solution
Diary Food and its industrial scope
Food Industry: Edible oils and Others
Food Marketing and Economics
Baby Food and its future potential
The Chemistry of Food Ingredients
Probiotics and Functional Foods
Food Adulteration :Laws policy and governance
Food Waste Management
Food Safety: Prevention and Control
Food industry and health hazard
Food security: The rising crisis and its management
Food and Nutrition
Food biotechnology and its industrial application
CEO of companies
Consultants of nutrients
Aquaculture and fisheries scientists
Companies and societies
Benefits of joining the Conference:
Citations International affords a wonderful opportunity to join in this forum to utilize the expertise and novelties that expands the participant’s views in the field of Food Processing and Food Technology. We also aim to bring together front-line experts from multidisciplinary research and application areas to join this conference, to discuss the ongoing Research and Development efforts in the field of Food Processing and Food Technology.
Food Processing and Food Technology Organizations around the World:
Australian Institute of Food Science and Technology
American Association of Cereal Chemists
American Dairy Science Association
American Meat Science Association
American Oil Chemists' Society
American Society for Enology and Viticulture
American Society of Animal Science
Applied Food Technologies
Australian Institute of Food Science and Technology
Chinese American Food Society
Dairy Industry Association of Australia
Dietitians of Canada
European Federation of Food Science and Technology
European Food Information Resource Network
European Hygienic Engineering and Design Group
Food Products Association
Food Science and Technology Abstracts
German Institute of Food Technologies
Institute for Food Safety and Health
Institute of Food Technologists
International Association for Food Protection
International Association of Engineering and Food
International Life Sciences Institute
International Union of Food Science and Technology
International Union of Nutritional Sciences
List of Institute of Food Technologists Presidents
National Chicken Council
National University of Food Technologies
Nicolas Appert (study association)
Odessa National Academy of Food Technologies
One Earth Designs
Poultry Science Association
Solar Cookers International
U.S. Poultry & Egg Association
Unified Wine & Grape Symposium
Market Analysis of Food Technology
The food thickeners market, by value, is projected to reach 15.80 Billion by 2022, at a CAGR of 5.95% from 2016 to 2022. Growth in demand for convenience foods, consumer awareness toward healthy diet, and multiple functionalities and advantages associated with the use of food thickeners are the factors driving this market.
The years considered for the study are as follows:
Base year – 2015
Estimated year – 2016
Projected year – 2022
Forecast period – 2016 to 2022
The objectives of the report
To define, segment, and forecast the size of the food thickeners market on the basis of type, application, source, and region
To project the market size, in terms of value, for each of the segments
To forecast the size of the global food thickeners market and its various submarkets with respect to the four main regions, namely, North America, Asia-Pacific, Europe, and the Rest of the World (RoW)
To provide detailed information about crucial factors that are influencing the growth of the market (drivers, restraints, opportunities, and industry-specific challenges)
To strategically analyze micromarkets with respect to individual growth trends, future prospects, and their contribution to the total market
To analyze opportunities in the market for stakeholders and provide details of the competitive landscape for market leaders
To strategically profile key players and comprehensively analyze their market share and core competencies
To analyze competitive developments such as expansions & investments, acquisitions, joint ventures & agreements, and new product launches in the food thickeners market
Major regions were identified, along with countries contributing the maximum share
Secondary research was conducted to find the value of food thickeners for regions such as North America, Europe, Asia-Pacific, and RoW
The key players have been identified through secondary sources such as the Food & Drug Administration (FDA), the United States Department of Agriculture (USDA), and the Canadian Food Inspection Agency (CFIA), while their market shares in respective regions have been determined through both, primary and secondary research. The research methodology includes the study of annual and financial reports of top market players, as well as interviews with industry experts (such as CEOs, VPs, directors, and marketing executives) for key insights (both quantitative and qualitative) for the food thickeners market.
The various contributors involved in the value chain of food thickeners market include raw material suppliers, R&D institutes, food thickeners manufacturing companies such as Cargill (U.S.), Archer Daniels Midland Company (U.S.), E. I. Du Pont De Nemours and Company (U.S.), and government bodies & regulatory associations such as the United States Department of Agriculture (USDA), the Food and Drug Administration (FDA), and the European Food Safety Authority (EFSA).
The stakeholders for the report are as follows:
Raw material suppliers
Traders, distributors, and manufacturers & suppliers of food thickeners
Food processors & food manufacturers
Government and research organizations
Trade associations and industry bodies
Regulatory bodies such as the Food and Drugs Organization (FDA), the European Commission (EU), the European Food Safety Authority (EFSA), Health Canada, and Food Standards Australia New Zealand (FSANZ)
Scope of the Report:
This research report categorizes the food thickeners market based on type, source, application, and region.
Based on Type, the market has been segmented as follows:
Based on Source, the market has been segmented as follows:
Based on Application, the market has been segmented as follows:
Sauces, dressings, marinades, and gravies
Dairy & frozen deserts
Convenience & processed foods
Based on Region, the market has been segmented as follows:
RoW (Latin America, Africa, and the Middle East)
With the given market data, MarketsandMarkets offers customizations according to client-specific scientific needs.
The following customization options are available for the report:
Product matrix, which gives a detailed comparison of the product portfolio of each company
Detailed analysis and profiling of additional market players (up to five)
Source code: http://www.marketsandmarkets.com/
Global Food Ingredient Sterilization Market: Snapshot
One of the key factors driving the global food ingredient sterilization market over the coming years, is the increasing rate of product recalls across the globe. Food product manufacturers are looking for ways to improve and assure food safety and modern sterilization equipment are able to fulfill that role perfectly. The market is also being driven by the lowered risk of foodborne pathogens due to food sterilization, as well as the improvement of overall shelf life of food products. However, the global food ingredient sterilization market is currently being held back by factors including the overall lack of awareness among consumers regarding the benefits of food sterilization, which is hampering the overall expected growth in sales and revenue for users. There is also the list of issues associated to sterilization equipment that are creating multiple complications in a manufacturer’s production rate.
The global food ingredient sterilization market is expected to reach US$452,046.9 by the end of 2024, after successfully expanding at a CAGR of 4.2% within a forecast period from 2016 to 2024. The market was calculated to reach US$326,069 at the end of 2016.
Heat Sterilization in High Demand Globally
On the basis of methods, the global food ingredient sterilization market can be segmented primarily into heat, moisture, and radiation. The heat based sterilization is expected to witness a leading rate of revenue increment, followed by the radiation sterilization segment. Heat sterilization of food ingredients and products can help reduces the chances of contamination while extending shelf life. Food ingredients sterilization methods may also be commonly formed under ethylene oxide, steam sterilization, heat sterilization, and gamma irradiation, among a few others.
Packaged food manufacturers are, for instance, using innovative methods such as microwave-assisted thermal sterilization technology for packaged food products, which inactivates the production of toxins inside the container. Companies in the global food ingredient sterilization market are currently focusing on expanding production capacity in North America, Europe, and Asia Pacific. The production capacity will supplement sterilized food ingredients production and enable the manufacturers to serve customers in these regions. In addition, various research initiatives are focused on exploring, developing, and introducing new and efficient food ingredient sterilization techniques and methods. The growing demand for ready-to-eat food products and packaged food products in developed as well as developing countries is also creating lucrative opportunities for players in the global food ingredients sterilization market.
North America Tops Demand for Food Ingredient Sterilization
The global food ingredient sterilization market can be segmented on the basis of key regions, into North America, Europe, Asia Pacific, the Middle East and Africa, and Latin America. North America, Europe, and Asia Pacific are expected to record high growth rates between 2016 and 2024. Among them, North America was calculated to account for the leading share in terms of value in 2016, followed respectively by Europe and Asia Pacific. The North American food ingredient sterilization market is expected to remain the dominant one in the world over the above forecast period, owing to an intensely growing demand for ready-to-eat foods and a growing unrest regarding the maintenance of high safety and quality standards. Europe is another key market for food ingredients sterilization manufacturers for similar reasons. In Asia Pacific, the growing consumer demand for sterilized food ingredients and products are the leading factors driving the food ingredients sterilization demand over the forecast period.
The principal factor escalating the growth of the processed seafood market is the changing lifestyle patterns and demographics of the seafood consumers worldwide. People have become more prone to the consumption of products that would supply them health benefits. This report estimates the market size of the global market in terms of value. Fish, mollusks and crustaceans are the major types of seafood. Frozen products, dried products, smoked, canned and surimi, form the chief product types of the processed seafood. In terms of geography, the report is segmented into North America, Asia-Pacific, Europe, and Rest of the World (ROW). With the rising keenness for value-added seafood products, the market is likely to observe significant growth in the future.
Proper practice of the seafood processing equipment is used to deliver the most favorable taste, color, and it also helps in increasing the shelf life of the products. Due to the advancements in the technology and innovation, the seafood processing equipment market is set to exhibit rapid gains in the near future.
The companies that enjoy considerable market share for processed seafood are Thai Union Frozen Products (Thailand), Marine Harvest ASA (Norway), Grupo Pescanova (Spain), and others. The seafood processing equipment companies that have major market shares are Marel (Iceland), GEA (Germany), Manitowoc Company, Inc. (U.S.), and others. The existing dominant players are leveraging their innovative capabilities and customer relations to increase acceptance by major industry players.
Processed Seafood Market, by Seafood Type, 2012 Vs 2018 ($Million)
The figure above shows the growth trend of the seafood type market value from 2013 to 2018. The market of seafood type is projected to grow at a CAGR of 4.1% from 2013 to 2018. Fish is expected to dominate the market in terms of market value and is estimated to grow at a modest pace. Crustaceans are projected to show rapid growth in the coming years. Other category accounts for a very low share and are expected to grow at a meager pace in the future.
The processing of egg products includes breaking, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing or drying, and packaging. Liquid, frozen, and dried egg products are the major types that are available as whole eggs, whites, yolks, and various blends. These egg products are widely used in the food & beverage industry as ingredients in products such as pasta, noodles, salad dressings, and dairy products. The types of egg processing equipment used include egg breakers, egg fillers, egg pasteurizers, and egg handling & storage machines.
The egg processing market is driven by the increasing demand for egg products. The reason for the growth is that processed egg products have assurance of safety, reduced risk of contamination, and extended shelf-life. The increase in the use of processed egg products in the food & beverage industry is also driving the market.
he analysis is conducted on various market segments derived on the basis of application, product type, and egg type. On the basis of applications, this market is segmented into bakery, confectionery, dairy products, ready-to-eat, soups & sauces, and others. On the basis of product type, it is segmented into dried, liquid, and frozen egg products. The report also includes the key market drivers and inhibitors, along with their impacts provided in detail.
The egg processing market is projected to reach USD 29.20 Billion by 2020, growing at a CAGR of 3.6% from 2015 to 2020. The demand for egg products is growing rapidly in developing countries such as China and India. Production and export of egg products have been highly attractive investments for a number of exporters in various countries. However, the food safety regulations implemented by governments are restraining the growth of the market.