Standardization Needed for Fruit and Vegetable Extracts, Powders

Standardization Needed for Fruit and Vegetable Extracts, Powders

NEW YORK--A research study by Frost & Sullivan (http://food.frost.com)suggests immediate standardization of fruit and vegetable extracts and powders.According to the study, customers are having problems comparing similar productsfrom different suppliers because the industry has no standard testing proceduresor concrete guidelines for chemical compositions of widely manufactured productsmade under different brands.

According to the study, the growing market for fruit and vegetable extractsand powders will face major challenges in trying to attain this standardization:the costs involved and the length of time to successful completion. However,standardization would result in consumers higher preference for naturalproducts (many of which include naturally derived flavorings and colorings, thusincreasing the use of fruit and vegetable extracts) and more developments in thefunctional food industry. Standardized extracts would also be more widely usedin new product formulations and as replacements for pre-existing syntheticingredients. The functional food industry in Europe was the biggest user offruit and vegetable extracts in 2002, with the flavoring industry projected tobe the second largest user.

High prices of fruit and vegetable extracts influence manufacturerstactics to remain in the competitive market. However, the report indicated thatif extract suppliers adopted two key issues--extending the lifecycle and shelflife of existing products while investing in new product development andlaunching product awareness campaigns that highlight the safety and efficacy ofthe extract used--manufacturers might refrain from seeking inexpensive,synthetic alternatives.