减少食品和饮料中盐和脂肪的新技术：到 2029 年的预测

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，这些食品含有大量的盐和脂肪，以增强风味和延长保质期。随着越来越多的消费者寻求减少盐和脂肪的摄入，世界各地的食品和安全机构正在实施各种策略来实现相同目标并改善公众健康。

为了满足对食品和饮料中更健康成分的需求，整个价值链上的製造商都在引入替代成分，例如用氯化钾和鲜味化合物代替食盐，用碳水化合物和蛋白质代替脂肪，以及采用先进的加工技术，例如结晶尺寸减小、油滴形成和封装，以较少的量实现与传统成分相同的增强风味体验。

本报告讨论了减少食品和饮料中盐和脂肪含量的技术进步。除了区域趋势分析之外，它还详细介绍了创新生态系统，重点关注技术开发者和采用者、研发和商业化努力以及商业使用案例。顶级IP分析以及关键技术的成长机会也是研究范围的一部分。

目录

策略要务

• 成长为何变得越来越艰难？
• 策略要务
• 三大战略必要事项对减盐、减脂创新的影响
• 成长机会推动成长管道引擎™
• 调查方法

成长机会分析

• 分析范围
• 调查细分

成长动力

• 过量盐和脂肪摄取对全世界造成严重健康风险
• 食品和饮料中盐和脂肪的减少——概述
• 减少食品和饮料中盐和脂肪含量的主要措施和监管计划
• 成长动力
• 成长抑制因素

减盐技术进展

• 减盐技术正在加工食品和饮料产品中广泛实施和试验
• 氯化钾和镁盐作为盐的替代品
• 鲜味调味以减少盐含量
• 喷雾干燥和微波干燥是减少盐分子结晶尺寸、提高盐强度的有效方法
• 电磁雾化减小盐结晶尺寸并增强咸味感知
• 提案一种将盐分子封装在中空水凝胶壳中的盐水凝胶弹珠技术
• 高压加工冷却肉的增味降盐方法

减脂技术的进步

• 减脂技术正在加工食品和饮料产品中广泛实施和试验
• 催化和酶处理饱和脂肪和反式脂肪以创造更健康的替代品
• 油滴结构模仿高脂肪产品的感官特性
• 模仿固态脂肪成分特性的油凝胶
• 纤维赋予脂肪质感和口感
• 具有脂肪奶油般鬆脆质地的蛋白质
• 碳水化合物是一种经济高效的脂肪替代成分

减盐减脂技术相关专利及研究出版分析

• 食品饮料产品及原料製造商的减盐减脂技术相关专利活动
• 减盐减脂技术专利申请数量美国最高
• 研究活动倾向于先进技术
• 以中国、印度和美国为重点的低盐低脂技术研究

减盐减脂技术创新前景

• 技术和原材料的开发和商业化努力
• 资助减少全球盐和脂肪消费的努力
• 食品加工过程中减少盐和脂肪的可授权技术

分析师观点：食品和饮料产品中减少盐和脂肪的蓝图

• 减盐减脂理念不断发展，以满足不断变化的消费者需求

减盐减脂技术创新带来的成长机会

• 成长机会1：尺寸减小技术，以较低剂量改善口感与质地
• 成长机会2：封装盐和脂肪分子以增强风味
• 成长机会三：客製化产品，满足个人和群体对减盐减脂的需求

附录

后续步骤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