Health & Nutrition
The first wealth is health.
—Ralph Waldo Emerson, thinker, writer and poet
The nutrition market is full of possibility and promise. For consumers, it represents the prospect of a better—and even longer—life. It’s little wonder that nutrition has captured the imagination of so many consumers. In 2010, the functional food market hit $24.2 billion, expanding nearly 1.5 times from 2003.
Demand for healthy and better-for-you foods spans every market, from beverages to meat, dairy to bakery and beyond. Our ingredient list is just as far ranging. That makes Batory an important resource. Whether you’re looking for a dairy-derived protein for your energy bar, an alternative fiber source for your baked goods or a high-intensity sweetener blend for your low-calorie beverage, Batory has what you need to achieve a “healthy halo.”
But if you really want to thrive in this sector, you need more than the right ingredients. You need the right partner. Nutrition might be full of opportunity for manufacturers, but it also presents a host of challenges, including ill-defined terminology, ever-changing government regulations and, of course, flash-in-the-pan fads.
Batory Foods works by your side to navigate the complexities of this market, solving problems and devising solutions to enhance your R&D efforts. Leveraging the technical resources of our vendors, coupled with our internal expertise, we provide market intelligence in general and counsel on innovative or alternative ingredients specifically.
In this fast-growing area, a partnership with Batory is the difference between falling behind the curve and capturing a “healthy share” of the multi-billion dollar market.
For more information or sample request, please contact us and one of our account managers will get back to you shortly.
Key Ingredients
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Acidulants Chocolate Products Coffee Powders Dairy Products Egg Powders Emulsifiers Excipents & Tableting Aids Fibers Flavor Enhancers |
Gelatins Gums Humectants Malt Extracts & Syrups Maltodextrins Minerals & Supplements Molasses Oils & Shortenings Peanut Butter Phosphates |
Polydextrose Polyols Preservatives Proteins, Vegetable Salts Specialty Syrups Starches Sugars Sweeteners |
Download Industry Sheet
MARKET TRENDS
What’s going on in nutrition these days? What isn’t? The driving forces behind this category’s rapid growth run the gamut, from government-led health campaigns to America’s changing tastes.
About 80% of American adults are “weight conscious” and 54% want to lose weight. To do so, 86% reduce sugar, 85% control portions and 78% opt for low-cal and sugar-free products (Calorie Control Council).
In the U.S., more than 1/3 of adults and 17% of children are obese (Center for Disease Control).
From 2008 through 2010, more than 1,300 product introductions featured low-, reduced- or no-sodium claims (Mintel).
The $24.2 billion functional food market increased almost 1.5 times from 2003 to 2010 (Leatherhead Food Research).
In 2010, 30% of the top-selling new foods and beverages carried a natural or organic claim, while four in 10 carried a “clean label” (IRA).
Healthy habits are seen as more costly. One study shows that 41% of restaurant-goers think ordering healthfully costs more than not eating healthfully (Mintel).
As media coverage about the ill effects of HFCS persist, 42% of consumers say they believe it promotes obesity (Mintel).
Only about 3.5% of Americans are vegetarians, but 18.5% are "meat reducers.” That’s driving demand in the meat substitute category, whose estimated retail value is about $1 billion (Datamonitor).
The $24.2 billion functional food market increased almost 1.5 times from 2003 to 2010 (Leatherhead Food Research).
In 2010, 30% of the top-selling new foods and beverages carried a natural or organic claim, while four in 10 carried a “clean label” (IRA).
Healthy habits are seen as more costly. One study shows that 41% of restaurant-goers think ordering healthfully costs more than not eating healthfully (Mintel).
About 80% of American adults are “weight conscious” and 54% want to lose weight. To do so, 86% reduce sugar, 85% control portions and 78% opt for low-cal and sugar-free products (Calorie Control Council).
In the U.S., more than 1/3 of adults and 17% of children are obese (Center for Disease Control).
From 2008 through 2010, more than 1,300 product introductions featured low-, reduced- or no-sodium claims (Mintel).
As media coverage about the ill effects of HFCS persist, 42% of consumers say they believe it promotes obesity (Mintel).
Only about 3.5% of Americans are vegetarians, but 18.5% are "meat reducers.” That’s driving demand in the meat substitute category, whose estimated retail value is about $1 billion (Datamonitor).
As media coverage about the ill effects of HFCS persist, 42% of consumers say they believe it promotes obesity (Mintel).
Only about 3.5% of Americans are vegetarians, but 18.5% are "meat reducers.” That’s driving demand in the meat substitute category, whose estimated retail value is about $1 billion (Datamonitor).
About 80% of American adults are “weight conscious” and 54% want to lose weight. To do so, 86% reduce sugar, 85% control portions and 78% opt for low-cal and sugar-free products (Calorie Control Council).
In the U.S., more than 1/3 of adults and 17% of children are obese (Center for Disease Control).
From 2008 through 2010, more than 1,300 product introductions featured low-, reduced- or no-sodium claims (Mintel).
The $24.2 billion functional food market increased almost 1.5 times from 2003 to 2010 (Leatherhead Food Research).
In 2010, 30% of the top-selling new foods and beverages carried a natural or organic claim, while four in 10 carried a “clean label” (IRA).
Healthy habits are seen as more costly. One study shows that 41% of restaurant-goers think ordering healthfully costs more than not eating healthfully (Mintel).