| Consumer interest in and awareness of the health | | | | Industry supply |
| properties of antioxidants has been rising in recent | | | | The Future |
| years. Not only has this increased global sales of | | | | 1. ANTIOXIDANTS USED FOR FOOD |
| antioxidants (whether used as a food preservative or | | | | PRESERVATION PURPOSES |
| to provide a health enhancing or functional benefit), | | | | 1.1 INTRODUCTION |
| but demand for foods recognised as being naturally | | | | 1.2 Technical Overview |
| rich in antioxidants is also growing. Notable examples | | | | 1.2.1 Synthetic antioxidants |
| include certain varieties of fruit (for example | | | | 1.2.2 Natural antioxidants |
| blueberries and blackberries), as well as fruit-derived | | | | 1.3 Market Sizes and Trends |
| products such as smoothies. As the sector has | | | | 1.4 Industry Structure |
| developed, antioxidants are now being used in the | | | | 1.5 Trends and Prospects |
| manufacture of a greater variety of foods to cater | | | | 2. ANTIOXIDANTS USED AS HEALTH-ENHANCING |
| for increasingly health-conscious consumers. This has | | | | FUNCTIONAL ADDITIVES |
| been most apparent in sectors such as chocolate | | | | 2.1 Introduction |
| confectionery, soft drinks and hot beverages such as | | | | 2.2 Technical Overview |
| tea. Meanwhile, global sales of antioxidants used as an | | | | 2.2.1 Polyphenols |
| ingredient have been rising by more than 3% per | | | | 2.2.2 Flavonoids |
| annum in recent years. At present, usage is heavily | | | | 2.2.3 Carotenoids |
| skewed towards developed parts of the world, such | | | | 2.3 Market Sizes and Trends |
| as the US, Europe and Japan. This report from | | | | 2.4 Industry Structure |
| Leatherhead Food International (now Leatherhead | | | | 2.5 Trends and Prospects |
| Food Research) features the latest market data on | | | | 2.5.1 Summary of recent developments |
| products marketed on the basis of their antioxidant | | | | 2.5.2 Market drivers and sector trends |
| content, as well as technical information on the | | | | 2.5.3 Future prospects |
| science behind antioxidants both for use as | | | | 3. FOODS CONTAINING ANTIOXIDANTS |
| preservatives and as health promoting ingredients. | | | | 3.1 Foods naturally rich in antioxidants |
| Table of Contents : | | | | 3.2 Foods fortified with functional antioxidants |
| INTRODUCTION | | | | 3.2.1 Chocolate confectionery |
| EXECUTIVE SUMMARY | | | | 3.2.2 Soft Drinks |
| Market | | | | 3.2. |
| MARKET OVERVIEW | | | | |