The World Prebiotic Ingredient Market

THE WORLD PREBIOTIC INGREDIENT MARKET

UBIC

CONSULTING

Science Market Regulation

Marketing development Strategy consulting Partnership searches Information systems

2 0 1 0

350 pages

This comprehensive report is based on in-depth interviews with food companies completed by a desk review.

It provides for DECISION MAKERS a global understanding of the sector as well as an outlook on its future.

Technical & Competitive Scanning – Regulations – Manufacturers

New trends and perspectives Sales by country and ingredient categoryProduction volumes by countrySuppliersUsers

Food industryFunctional foodFood supplements

North AmericaWestern EuropeAsiaAustralia – New Zealand

OLIGOSACCHARIDES: FOS, GOSINULINLACTITOLLACTULOSELACTOSUCROSEPOLYDEXTROSE

O B J E C T I V E S

M A R K E T

Food consumption trends

and expectations

Consumer market trends

by food segments

Prospective

M A N U F A T U R E R S

A prebiotic is a non-digestible food ingredient thatbeneficially affects the host by selectively stimulating thegrowth and/or activity of one or a limited number ofbacteria in the colon to improve host health.

As dietary fibre, they decrease faecal transit time, reduceglycaemia response, lower blood cholesterol andincrease stool weight.

Currently, ITF and GOS are the compounds mostextensively tested in human trials that havedemonstrated their prebiotic effect as shown by theirability to change the gut microflora composition after ashort feeding period at reasonably low doses.

INTRODUCTION

GENERALITIES

PREBIOTIC PROPERTIES

Referring to the concept as defined by the ISAPP, criteriafor classification of an ingredient as a prebiotic are:


Food industry

orientations

Applications in food

segments

Consumption

R E S E A R C H

New researches and

new developments

! Resistance to gastric acidity, hydrolysis by digestiveenzymes and GIT absorption;

! Fermentation by intestinal microflora;! Stimulation of the growth and/or activity of one or a

limited number of intestinal bacteria beneficiallyassociated with health and well-being.

MAIN TYPES OF PREBIOTICS:

! ITF or inulin-type fructans, ! lcFOS or long-chain fructo-oligosaccharides,! GOS or galacto-oligosaccharides,! scGOS or short-chain galacto-oligosaccharides,! TOS or trans oligosaccharides.

These carbohydrates are considered dietary fibres inmany countries.

NUTRI-FUNCTIONAL PROPERTIES

Besides being prebiotic and bifidogenic, chicory fructans have other nutritional properties:

• Calcium bio-availability • Effect on lipid metabolism• Reduction of risk of developing precancerous lesions in the colon

O B J E C T I V E S

M A R K E T


and expectations


by food segments

Prospective



MAIN IMPACTS OF PREBIOTICS

PREBIOTICS & IMMUNE SYSTEM

•Plausible hypotheses state that prebiotic ingredientscould affect the immune system through direct or indirectchange in the composition and/or fermentation profile ofthe microbiota.•There is limited, yet promising evidence that suchingredients modulate immunity in human subjects.•Well-designed human intervention studies are few.•Data showing higher faecal Immunoglobulins A levels ininfants are promising and need to be confirmed.•More studies addressing the correlation betweenchanges in the faecal microbial populations and changesin immune markers are needed to establish a firm linkbetween these two parameters.

TECHNO-FUNCTIONAL PROPERTIES

Inulin has a unique ability to add rheological and texturalproperties to food due to its ability to form discrete highlystable particle gels, higher degrees of polymerization(DP) lower the inulin level required to form a gel. Themonomer and dimer content also influences viscosity.Inulin gels are very creamy and fat-like, and as such canbe used in fat reduction and fat replacer system.

Food industry

orientations


segments

Consumption

R E S E A R C H

New researches and

new developments

between these two parameters.•In spite of evidence that prebiotics affect the intestinalmicrobiota, and influence immune parameters, whatmatters is to know to which extent these immunitychanges result in a clinically relevant outcome (e.g.improved resistance to infections, impairment of allergiesand inflammation).

PREBIOTIC EFFECTS IN PAEDIATRICS

•Only two dietary non-digestible oligosaccharides,galactans and ITF, fulfil the criteria for prebioticclassification and only a limited number of RCTevaluating the efficacy and safety of in paediatricpopulation are available.•Typically, the studies could demonstrate some efficiency(i.e. statistical effects) but they need to be confirmedusing intention-to-treat analysis.•Available data on prebiotic effects do not show adverseeffects.

O B J E C T I V E S

M A R K E T


and expectations


by food segments

Prospective



PREBIOTIC EFFECTS AND GASTRO-INTESTINALDISORDERS

•The IBS is a functional bowel disorder manifested bychronic, recurring abdominal pain or discomfort in theabsence of structural abnormalities.•Symptoms include abdominal distension, cramping,distress, bloating, excess flatulence and changes infrequency and form of stools.•The underlying causes appear to be altered GIT motility,visceral high sensitivity, small bowel bacterial overgrowth,excess gas production and unusual composition of thegut microbiota or combinations of these.•Ingredient with prebiotic properties would fight thesedisturbances as they were shown to modulate gut transit,decrease putrefactive activity, prevent GIT infections andmitigate inflammatory responses.

•Supplementation with such ingredients could increasethe total number of bifidobacteria in faeces and reducesome pathogens. It also can reduce stool pH, increasethe concentrations of faecal SCFA like observed inbreast-fed infants. The clinical meaning of these findingsis still under debate.•Controlled trials show effects able to reduce theincidence of atopic diseases with persistance beyond theintervention period. Confirmation of these data foreffectiveness is needed.•A reduction in the risk of some infectious diseasesseems likely, but must be confirmed for efficiency.

PREBIOTIC EFFECTS IN WEIGHT MANAGEMENTAND OBESITY-RELATED DISORDERS

•Only a few human studies are available to date, butsome show gut peptide modulation by ingredients with

Food industry

orientations


segments

Consumption

R E S E A R C H

New researches and

new developments

PREBIOTIC EFFECTS AND MINERAL ABSORPTION

•Ingredients with prebiotic effect improve mineralabsorption (mainly Ca) in humans and animals butdepend on their physiological status.•Most data are available for ITF, in particular ITF-Dpav3-4as well asITF-MIX.•Very limited data show ITF may increase Mg absorptionin human subjects.•More interestingly, ITF-MIX given for 1 year toadolescents did enhance Ca accretion in bones but alsobone mineral density (BMD). This may have importantimplications for future preventive strategies ofosteoporosis.•A combination of molecules with various degrees ofpolymerisation seems more efficient when comparingITF-MIX with the small and high MW fractions givenalone.

some show gut peptide modulation by ingredients withprebiotic effect as a potential mechanism occurring inappetite regulation. The question of the relevance of gutmicrobiota in these effects remains unexplored in most oftests done on human subjects.•In mice, an inverse relationship has been establishedbetween the amount of bifidobacteria and somemetabolic alterations linked to obesity (endotoxemia, fatmass, glucose intolerance).•Some non-digestible carbohydrates or dietary fibres(without prebiotic effect) would modulate gut peptidesproduction with consequences on appetite, inflammationand other components of the metabolic syndrome.•The analysis of the gut microbiota changes will be crucialin further research and clinical approach, in order toclearly relate them with the improvement of the host’smetabolism. This could be the way to a targetedapproach in the modulation of gut microbiota by prebioticingredients as relevant in the context of obesity.

DESCRIPTION AND USUAL NOMENCLATURE OF THE MAIN PRODUCTS

WITH ESTABLISHED PREBIOTIC EFFECTO B J E C T I V E S

M A R K E T


and expectations


by food segments

Prospective



Generic name and structural characteristicsGeneral abbreviation

Usual names and average DP (DPav)General abbreviation

Inulin-type fructansLinear !(2"1) fructosyl-fructoseGpyFn and/or FpyFnITF

Inulin

Short to large size polymers(DP 2-60)ITF-DPav12

Inulin (especially chicory inulin)(DPav 12)

Short Oligomers(DP 2-8)ITF-DPav3-4

Fructo-oligosaccharides (FOS)FOS scFOS (enzymatic synthesis from sucrose)(DPav 3-6)Oligofructose (enzymatic partial hydrolysis of inulin) (DPav 4)

Food industry

orientations


segments

Consumption

R E S E A R C H

New researches and

new developments

Oligofructose (enzymatic partial hydrolysis of inulin) (DPav 4)Large size polymers(DP 10-60)ITF-DPav25

High molecular weight inulin(physical purification)(DPav 25)lcFOS

Mixture(DP 2-8) + (DP 10-60)ITF-MIX

Mixture of oligomers and large size polymers

GalactansMixture of ! (1"6); ! (1"3); ! (1"4)galactosyl-galactoseGOSGaln-Gal and/or Galn-Glc(DP 2-8)

Galacto-oligosaccharides,trans-galacto-oligosaccharides(enzymatic transgalactosylsation of lactose)TOS

Mixture of galactans and inulin-type fructansGOS–FOS

Galacto-oligosaccharides and highmolecular weight inulinUsually known as GOS–FOS or scGOS–lcFOS

DP, degree of polymerisation; ITF, inulin-type fructans; lcFOS, long-chain fructo-oligosaccharides; GOS, galacto-oligosaccharides; Gal, galactose; Glc, glucose; scGOS, short-chain galacto-oligosaccharides.

Source: M. Roberfroid et al. British Journal of Nutrition

Oligosaccharides have begun to be used in Japan sincethe beginning of the 80's. About twenty companies areinvolved in the production of oligosaccharides in Japanwhich remains the main market. Enzymatic hydrolysis ofstarch and xylan are the mostly used processes in Japan,but other substrates are also used: glucose, fructose,galactose, hemicellulose, agar, etc ).

In the USA, insoluble fibres represent approx. 25% ofnutritional additives and ingredients sales. This markethas grown for more than 120% from 1999 to now. Thus,development of inulin and FOS has been a bit slowerbecause of acceptance and labelling.

OUTLOOK OF THE MARKETO B J E C T I V E S

M A R K E T


and expectations


by food segments

Prospective



Inulin is considered by some users as an excellentproduct with the added advantage of its organolepticproperties, providing considerable organoleptic benefitsthrough its fibrous appearance (the bifidogenic effect israther considered as a marketing plus).

This is particularly the case in the European dairy sectorwhere it is estimated that 17% of yoghurts are todaymanufactured with prebiotics with a proportion of 2% ofoligosaccharides. In the US where the yogurt market isnot so developed, the volume of sales can be estimatedas five times lower.

MARKET TREND

because of acceptance and labelling.

In Europe, we can notice there’s a strong competence insoluble fibres segment. In 2006 there were 132 Europeanlaunches of prebiotics and synbiotics. There's morerecognition of the benefits of soluble fibres.

As fat replacer, inulin is used to improve taste and texturewith an extra stabilizing effect on mousse emulsion. Assugar replacer, it has a moderately sweet taste, about30% in comparison with sugar, and technical properties(viscosity, water activity, etc) closely related to those ofsugar.

Inulin and oligofructose are also used in respect of theirhealth benefits: prebiotic effect and fibre effect. Processis always an important issue for the users: they want toavoid changing the taste or texture; some fibres do notresist to heat or are not stable to acid pH.

Food industry

orientations


segments

Consumption

R E S E A R C H

New researches and

new developments

In the biscuit industry Inulin is above all of interest for thefibre image it has with consumers.

In confectionery, Inulin is used as a bulking agent insweets.

For fruit preparations, the main preoccupation is to obtainuniform products and in addition preserve theirviscosities. Preparations must have low viscosity whenhot, and be cold stable. More complex molecules andfiner mixes will point the way to the future. Inulin is usedas a bulking agent in these products.

In many applications, inulin carries a natural image whichgives this ingredient a preference to other products suchas polydextrose.

Dairy products represent the most important

application segment for prebiotics and probiotics.

Inulin is used in low fat yoghurt, low sugar ice

cream, low fat dairy desserts, milk beverages to

improve texture and taste. Inulin is used as a fat

replacer with an extra stabilizing effect on mousse

emulsion.

Inulin is considered by some users as an excellent

product with the added advantage of its

organoleptic properties, providing considerable

organoleptic benefits through its fibrous

appearance.

Oligofructose has application in low sugar dairy

Recent international studies are leading to the

extension of definition of food fibres to resistant

oligosaccharides in all countries. Today, most

countries accept labelling products as food fibres.

In the US, inulin was accepted Gras in 2003 and

received approval for structure-functions claims in

2005. The accepted claims were for calcium

absorption, colon health and digestion

improvement, weight control and immune system

enhancement. Thus, no cholesterol reduction

claim is allowed so far.

Under the new EU Health Claims regulation, a

number of claims have been submitted among

APPLICATION SEGMENTS REGULATIONO B J E C T I V E S

M A R K E T


and expectations


by food segments

Prospective



Oligofructose has application in low sugar dairy

products as sugar replacer.

In the confectionery, it is of particular interest as

they stabilise water exchange, whilst their

acariogenic quality is also a major bonus. It is

also appreciated for its low calory level.

In the biscuit industry Inulin is above all of

interest for the fibre image it has with consumers.

It is used to replace carbohydrates and leads

sugar-reduced products, products fit for diabetics,

fibre-enriched products, etc. Cereal use

oligosaccharides mainly for an increase in the

dietary fibre content but also for the reduction of

the amount of carbohydrates and calories.

In many applications, inulin carries a natural

image which gives this ingredient a preference to

other molecules such as polydextrose.

number of claims have been submitted among

which inulin and cholesterol lowering.

Food industry

orientations


segments

Consumption

R E S E A R C H

New researches and

new developments

TABLE OF CONTENTS

3. REVIEW OF CLINICAL DATA AND RESEARCH 31

3.1. Presentation 31

Inulin & FOS 31

Cardiovascular Diseases 31

Cancer Prevention 31

Diabetes Care 32

Gastrointestinal Health 32

Teeth & Bones Health 32

3.2. Research trends 33

Roles demonstrated according to most recent

clinical trials 34

3.3. Patents 36

1. INTRODUCTION - PREBIOTICS PRESENTATION 9

1.1. Ingredients properties 9

1.2. Prebiotics presentation 12

1.2.1. Chicory fructans: Inulin and its enzymatic hydrolysate

oligofructose

Inulin, origin and structure 13

FOS 14

Physical characteristics 15

Techno-functional properties 15

Nutri-functional properties 16

How much is usually taken 17

1.2.2. Other prebiotics: soluble and insoluble fibres 18


3.3. Patents 36

4. REGULATION 40

4.1. Introduction 40

4.2. Summarizing the world situation 41

Labelling claims 45

Patent protection 47

4.3. Regulation in the USA 50

Distinction between Dietary Supplement,

Functional Food and Medicinal Food50

Legislation 51

Health Claims 52

Status for Inulin 53

4.4. Regulation in Canada 54

Legislation 54

Health Claims and Approval Process 54

Labelling of foods supplements 54

4.5. Regulation in Japan 55

Foods category in Japan 55

The FOSHU regulation 56

1.2.2. Other prebiotics: soluble and insoluble fibres 18

Lactose 19

GOS (Galacto Oligo saccharide) 20

Lactulose 21

Description 21

Nutraceutical properties 23

TOS Trans Oligosaccharides 23

Lactitol 24

Sweeteners obtained by hydrogenation of

simple oses, diholosides or oligosides (sugar

alcohols or polyols) 24

Nutraceutical properties 24

Lactosucrose 24

Polydextrose 25

HMO (Human Milk Oligosaccharides) 26

1.2.3. Other Non Digestible Oligosaccharides (NDO) 27

Description of the products 27

Nutri-functional properties of NDO 28

2. PRODUCT COMPARISON 30

Procedure 56

Approval process 57

Examples of FOSHU Approved

Products with Health Claims 58

4.6. Regulation in the European Union 59

Distinction between "Nutraceuticals",

"Novel Food" and "Dietary Supplements« 60

Functional Foods in Europe 61

Infant formula 62

Food Labelling 64

Health Claims 64

5. OUTLOOK OF THE MARKET 68

5.1. MARKET SUMMARY 68

5.1.1. World Market volumes or value

5.2.4.5. Lactosucrose market size 86

Lactosucrose market applications 86

5.2.5. Other prebiotics 87

5.2.5.1. Arabic gum market size 87

5.2.5.2. Polydextrose market size 87

5.3. MARKET APPLICATIONS BY COUNTRIES 88

5.3.1. Europe 88

5.3.1.1. Dairy products 89

Synbiotics used in dairy products 90

5.3.1.2. Infant formula 92

Applications and market 93

5.3.1.3. Functional foods 94

5.3.1.4. Beverages 95

5.3.1.5. Other food segments 95



by product category 68

5.1.2. Oligosaccharides and Inuline market 68

5.1.3.Lactose derivatives market size 68

5.1.4. Outlook 68

5.1.5. Prices 69

Chemical Product Details: Fructooligo

saccharide 69

5.2. MARKET EVALUATION 71


by product category 71

5.2.2. Inuline market 71

5.2.3. FOS market 76

FOS market applications 78

5.2.4. Lactose derivatives market size 79

5.2.4.1. GOS market 79

5.2.4.2. GOS by market segment 79

5.2.4.3. Lactulose market size 81

Lactulose market applications 82

5.2.4.4. Lactitol Market size 85


Europe 95

5.3.2. US 100

5.3.2.1. Dairy products 102




US 105

5.3.3. South America 108

5.3.4. Asia 109

Major oligosaccharides launched

on the Japanese market 110

Korea 112

China 112

Taiwan 115

Thailand 115

5.3.4.1. Asian dairy products 116

Synbiotics used in dairy products 116

5.3.4.2. Asian infant formula 116

China 117

South-korea 117

Indonesia 117


MEIJI SEIKA KAISHA, Ltd. (Japan) 119


CALPIS CO., LTD (J) 123

NIHON SHOKUHIN KAKO CO., LTD (J) 124

SHOWA SANGYO CO., LTD (J) 125


Japan 128

ENSUIKO SUGAR REFINING CO., LTD (J) 128

NIPPON BEET SUGAR MANUFACTURING CO., LTD. (J)129

NISSIN SUGAR MANUFACTURING CO., LTD (J) 130

SUNTORY LIMITED (J) 130

China 1

Indonesia 123

Taiwan 123

5.3.5. Oceania 124

5.3.5.1. Food supplements 1

ARLA FOOD INGREDIENTS (SW-DK) 175

ROQUETTE (F) 176

Japan 177

MEIJI FOOD MATERIA CO., Ltd. (Japan) 179

MIE CHEMICAL FOODS COMPANY (J) 181

NISSI CO., LTD. (J) 181

OJI FOREST & PRODUCTS CO., LTD. (J) 182

SHOWA SANGYO CO., LTD (J) 182

SANWA CORNSTARCH CO.,LTD (J) 183

SUNTORY LIMITED (J) 183

TAKARA BIO INC. (J) 184

TAIYO KAGAKU Co (J) 185

Korea 186

MIWON (DAESANG- K) 186

China 187

SHANDONG BAOLINGBAO BIOTECHNOLOGY CO.,

LTD (CN) 187


5.3.5.1. Food supplements 1


5.3.5.2. Infant formula 136

6. SUPPLY AND MAIN SUPPLIERS 138

6.1. Companies presentation 141

6.2. Oligosaccharide and FOS manufacturers 145

USA 145

CARGILL (USA) 145

GTC NUTRITION (US) 147

LAREX INC (US) 149

MATSUTANI AMERICA INC (US) 150

NATIONAL STARCH AND CHEMICAL CO (US) 152

PURAC AMERICA - EUROPE (US) 153

ROXLER LLC (US) 156

South America 159

Europe 162

ORAFTI Active Food Ingredients (B) 162

COSUCRA (B) 167

SENSUS (NL) 171

BEGHIN MEIJI INDUSTRIES (SYRAL GROUP - F/J) 173

LTD (CN) 187

QINDAO UNITED INTERNATIONAL Inc (CN) 192

YUNEHING INDUSTRIAL Co Ltd (CN) 193

HSIN-HO-MEI FRUCTOSE Co., Ltd. (TW) 195

FENCHEM BIOTEK., Ltd. (CN) 196

India 197

CHANDIGARH INDIA (IND) 197

6.3. GOS Manufacturers 199

FRIESLAND FOOD DOMO (NL) 200

KERRY INGREDIENTS (IRL) 202

NISSIN SUGAR MANUFACTURING CO., LTD (J) 204

SAMYANG GENEX ( K) 205

YAKULT PHARMACEUTICALS (J) 206

6.4. Lactulose suppliers 208

MORINAGA (J) 209

SOLVAY (B) 211

ILLOVO SUGAR LTD (SA) 212

6.5. Lactitol suppliers 213

PURAC BIOCHEM. (NL) 214

LONZA (CH) 216

6.6. Lactosucrose Suppliers 217

ENSUIKO SUGAR REFINING CO., LTD (J) 217

HAYASHIBARA (J) 218

7. PROCESSING DATA 219

8. ANNEX: REGULATION 221

PRODUCTION STATISTICS

10. IMPORT- EXPORT STATISTICS 251

LIST OF TABLES


Table 14: Texts of reference for food products in the USA. 51

Table 15: List of approved and disapproved health claims in USA 52

Table 16: List of approved Structure-function health claims for Inulin in USA 53

Table 17: Article 12 of the Nutrition Improvement Law 55

Table 18: Approval process in Japan 57

Table 19: Examples of FOSHU approved products with Health Claims 58

Table 20. Price of oligo and polysaccharides 67

Table 21: Market volume by type of prebiotic and by country – 2008 68

Table 22: Inuline market: breakdown by segments -2008 69

Table 23. Western Europe: Consumer market for prebiotic

products, 2000 to 2010 70

Table 23: FOS marke: -2008 74

Table 24: FOS market: breakdown by segments -2008 74

Table 26: Market segments and example of applications for FOS 76

Table 27: GOS market figures 77

Table 28: Theorical GOS market in Infant Formula 78

Table 29: Lactulose market per country - 2007 79

Table 30: Market segments and example of applications for Lactulose

Table 1: Inulin content of various plants 12

Table 2: Consensus on the different functional food effects of

non-digestible oligosaccharides in decreasing order

of established evidence in human studies 14

Table 3: Functional properties of lactulose 21

Table 4: Nutraceutical properties of lactulose 22

Table 5: Functional properties of lactitol

(from J Dairy Sci 78:2584-2589, 1995) 23

Table 6: Non digestible oligosaccharides (NDO) 25

Table 7: Overview of human nutrition studies investigating the

prebiotic (bifidogenic) properties of different

non-digestible oligosaccharides (NDO) 27

Table 8: Product comparison 28

Table 9: Patents regarding the use of oligosaccharide 36

Table 10: Summary on applicable Legislation, Regulation and Guidelines

Table 11: Labeling Claims 45

Table 12: Patented Protection and confidentiality of proprietary information 47

Table 13: Health claims regulations in 74 countries and areas, by category 48

Table 31. Using segments for Lactitol 82

Table 32. Market segments and example of applications of Lactosucrose 83

Table 33. Major synbiotic dairy products 85

Table 34. Use of prebiotics in the European dairy industry 87

Table 35. Use of prebiotics in the European infant formula market

Table 36. Use of prebiotics in the European functional food industry 89

Table 37. Use of prebiotics in the European beverage industry 90

Table 38. Additional prebiotic containing foodstuffs launched in Europe 90

that claim to improve gut health 90

Table 39. Prebiotics used in the European bakery industry 91

Table 40. Use of prebiotics in European food supplements - Europe

Table 41. Use of prebiotics in the European cosmetic market 92

Table 42. Use of prebiotics in the US dairy industry 94

Table 43. Use of prebiotics in the US functional food industry 94

Table 44. Use of prebiotics in the US beverage industry 95

Table 45. Use of prebiotics in the US food supplement market 97

Table 58. Main suppliers of Lactulose and production volumes 184

Table 59. Main suppliers of Lactitol and product range 189

Table 60. Main suppliers of Lactosucrose and product range 193

Table 61. Prebiotics applications 196

Table 62. Applications under Regulation (EC) No 258/97 of

the European Parliament and of the Council of

27 January 1997 concerning novel foods and

novel food ingredients

Table 63. Belgium production of Inulin- 2006 225

Table 64. Belgium production of chicory- 2007 226

Table 65. European Inulin quotas of production - 2007 226

Table 66. US Inulin Import Statistics in metric tons- 2003-2008

Table 67. US Inulin Import Statistics in value (US$) - 2003-2008

Table 68. Inulin World Imports by region in volume

(tons)- 2003-2008 228

Table 69. Inulin World Imports by region in value


Table 45. Use of prebiotics in the US food supplement market 97

Table 46. Sales of prebiotics in Japan 99

Sales of Foshu items - 2005 99

Table 47. Major synbiotic dairy products in Japan 105

Table 48. Use of prebiotics in the Asian infant formula market 105

Table 49. Prebiotic use in Infant Formula in Korea 106

Table 50. Prebiotic use in Infant Formula in Indonesia 106

Table 51. Use of prebiotics in the Japanese functional food industry

Table 52. Use of prebiotics in the Asian beverage industry 109

Table 53. Use of prebiotics in the Oceanian food supplements124

Table 54. Use of prebiotics in the Oceanian functional food industry

Table 55. Major producers of oligosaccharides and production volumes 126

Table 56. Main suppliers of dairy prebiotics and product range 175

Table 57. Main lactic acid bacteria drinks produced in Japan by Yakult -2006 182

Table 69. Inulin World Imports by region in value

(US$)- 2003-2008 229

Table 70. Inulin World Exports by region in volume

(tons) - 2003-2008 230

Table 71. Inulin World Exports by region in value

(US$)- 2003-2008 231

Table 72. Extra-European exports of Inulin from the

Netherlands 2008 in tons and ! 232

Table 73. Extra-European exports of Inulin syrup from the

Netherlands 2006 -2008 in tons 233

Table 74. Extra-European exports of Inulin from Belgium -

2007 in tons and ! 234

Table 75. Extra-European exports of Inulin syrup from Belgium

- 2006-2008 in tons 235

Table 76. Imports-Exports of Inulin from EU to all partners -

2008 in tons and ! 236

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The World Prebiotic Ingredient Market

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