減少食品和飲料中鹽和脂肪的新技術：到 2029 年的預測

心血管疾病、肥胖症和其他文明病都是由食用高度加工的食品引起的，這些食品含有大量的鹽和脂肪，以增強風味和延長保存期限。隨著越來越多的消費者尋求減少鹽和脂肪的攝入，世界各地的食品和安全機構正在實施各種策略來實現相同目標並改善公眾健康。

為了滿足對食品和飲料中更健康成分的需求，整個價值鏈上的製造商都在引入替代成分，例如用氯化鉀和鮮味化合物代替食鹽，用碳水化合物和蛋白質代替脂肪，以及採用先進的加工技術，例如結晶尺寸減小、油滴形成和封裝，以較少的量實現與傳統成分相同的增強風味體驗。

本報告討論了減少食品和飲料中鹽和脂肪含量的技術進步。除了區域趨勢分析之外，它還詳細介紹了創新生態系統，重點關注技術開發者和採用者、研發和商業化努力以及商業使用案例。頂級IP分析以及關鍵技術的成長機會也是研究範圍的一部分。

目錄

策略要務

• 成長為何變得越來越艱難？
• 策略要務
• 三大戰略必要事項對減鹽、減脂創新的影響
• 成長機會推動成長管道引擎™
• 調查方法

成長機會分析

• 分析範圍
• 調查細分

成長動力

• 過量鹽和脂肪攝取對全世界造成嚴重健康風險
• 食品和飲料中鹽和脂肪的減少——概述
• 減少食品和飲料中鹽和脂肪含量的主要措施和監管計劃
• 成長動力
• 成長抑制因素

減鹽技術進展

• 減鹽技術正在加工食品和飲料產品中廣泛實施和試驗
• 氯化鉀和鎂鹽作為鹽的替代品
• 鮮味調味以減少鹽含量
• 噴霧乾燥和微波乾燥是減少鹽分子結晶尺寸、提高鹽強度的有效方法
• 電磁霧化減小鹽結晶尺寸並增強鹹味感知
• 提案一種將鹽分子封裝在中空水凝膠殼中的鹽水凝膠彈珠技術
• 高壓加工冷卻肉的增味降鹽方法

減脂技術的進步

• 減脂技術正在加工食品和飲料產品中廣泛實施和試驗
• 催化和酶處理飽和脂肪和反式脂肪以創造更健康的替代品
• 油滴結構模仿高脂肪產品的感官特性
• 模仿固態脂肪成分特性的油凝膠
• 纖維賦予脂肪質感和口感
• 具有脂肪奶油般鬆脆質地的蛋白質
• 碳水化合物是一種經濟高效的脂肪替代成分

減鹽減脂技術相關專利及研究出版分析

• 食品飲料產品及原料製造商的減鹽減脂技術相關專利活動
• 減鹽減脂技術專利申請數量美國最高
• 研究活動傾向於先進技術
• 以中國、印度和美國為重點的低鹽低脂技術研究

減鹽減脂技術創新前景

• 技術和原料的開發和商業化努力
• 資助減少全球鹽和脂肪消費的努力
• 食品加工過程中減少鹽和脂肪的可授權技術

分析師觀點：食品和飲料產品中減少鹽和脂肪的藍圖

• 減鹽減脂理念不斷發展，以滿足不斷變化的消費者需求

減鹽減脂技術創新帶來的成長機會

• 成長機會1：尺寸減小技術，以較低劑量改善口感與質地
• 成長機會2：封裝鹽和脂肪分子以增強風味
• 成長機會三：客製化產品，滿足個人和群體對減鹽減脂的需求

附錄

後續步驟Next steps

Increased Focus on Health and Wellness Promoting the Implementation of Salt and Fat Reduction Technologies

Cardiovascular disease, obesity, and other lifestyle diseases are either caused or aggravated by consumption of highly processed food products with large quantities of added salt and fat ingredients that are added to improve flavor and extend shelf life. More and more consumers are demanding reductions in salt and fat content, food and safety organizations across the world are implementing various strategies to achieve to the same goal and improve population health.

To satisfy the demand for healthier ingredients in food and beverages, manufacturers across the value chain are introducing alternative ingredients, such as potassium salts and umami ingredients instead of table salt or carbohydrates and proteins instead of fats, and/or implementing advanced processing techniques for crystal size reduction, oil droplet formation, or encapsulation to enhance flavor perception similar to conventional ingredients, but in a much smaller dosage.

This Frost & Sullivan study discusses advances in enabling technologies for salt and fat reduction in food and beverage products. Along with regional trend analysis, the research provides details about the innovation ecosystem, focused on technology developers and adopters, R&D and commercialization efforts, and commercialization use cases. A top-level IP analysis along with key technology growth opportunities is part of the research scope.

Table of Contents

Strategic Imperatives

• Why Is It Increasingly Difficult to Grow?
• The Strategic Imperative 8™
• The Impact of the Top 3 Strategic Imperatives on the Emerging Innovations in Salt and Fat Reduction
• Growth Opportunities Fuel the Growth Pipeline Engine™
• Research Methodology

Growth Opportunity Analysis

• Scope of Analysis
• Research Segmentation

Growth Generator

• Excess Salt and Fat Consumption Resulting in Serious Global Health Risks
• Salt and Fat Reduction in Food and Beverage Products-Overview
• Major Initiatives and Regulatory Plans to Reduce Salt and Fat in F&B Products
• Growth Drivers
• Growth Restraints

Technology Advancements in Salt Reduction

• Salt Reduction Technologies Widely Implemented and Experimented in Processed Food and Beverage Products
• Alternative Potassium and Magnesium Salts as Replacement for Common Salt
• Umami Flavor Enhancers Reducing Requirement for Salt Content
• Spray Drying and Microwave Drying as Effective Methods to Reduce Crystal Size of Salt Molecules and Improve Salt Intensity
• Electromagnetic Atomization to Reduce Crystal Size of Salt and Enhance Perception of Saltiness
• Proposed Technique of Salt Hydrogel Marbling to Encapsulate Salt Molecules in Hollow Hydrogel Shells
• High-Pressure Processing of Cold Meats to Enhance Umami Flavors and Reduce Salt Requirement

Technology Advancements in Fat Reduction

• Fat Reduction Technologies Widely Implemented and Experimented in Processed Food and Beverage Products
• Catalytic and Enzymatic Processing of Saturated and Trans Fat into Healthy Alternatives
• Oil Droplet Structuring to Mimic Sensory Attributes of Higher-Fat Products
• Oleogels to Replicate Properties of Solid Fat Ingredients
• Fibers That Provide the Texture and Mouthfeel of Fats
• Proteins to Emulate Creamy and Crispy Textures Derived from Fat Content
• Carbohydrates as a Cost-Effective Fat Replacement Ingredient

Patent and Research Publication Analysis of Salt and Fat Reduction Technologies

• Food and Beverage Product and Ingredient Manufacturers' Patent Activity for Salt and Fat Reduction Technologies
• Patent Filings for Salt and Fat Reduction Technologies Highest in the United States
• Research Activities Show a Preference for Advanced Technologies
• Research Activities for Salt and Fat Reduction Technologies Concentrated in China, India and USA

Innovation Landscape of Salt and Fat Reduction Technologies

• Technology and Ingredient Development and Commercialization Efforts
• Financing Initiatives to Reduce the Consumption of Salt and Fat Ingredients Globally
• Technologies Available for Licensing to Implement Salt and Fat Reduction in Food Processing

Analyst Perspective: Adoption Roadmap of Salt and Fat Reduction in Food and Beverage Products

• Salt and Fat Reduction Concepts to Continue Evolving to Meet Transformative Consumer Needs

Growth Opportunity Universe in Emerging Innovations in Salt and Fat Reduction Technologies

• Growth Opportunity 1: Size Reduction Technologies to Improve Taste and Texture Perception at Low Doses
• Growth Opportunity 2: Encapsulating Salt and Fat Molecules for Enhanced Flavor Release
• Growth Opportunity 3: Customized Products to Meet Individual and Collective Needs for Salt and Fat Reduction

Appendix

• Technology Readiness Levels (TRL): Explanation

Next Steps

• Benefits and Impacts of Growth Opportunities
• Next Steps
• Legal Disclaimer