The World Beta Glucan Ingredient Market - UBIC-Consulting

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THE WORLD β–CLUCAN INGREDIENT MARKET
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SCIENCE – MARKET – REGULATION - MANUFATURERS
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.
New trends and perspectives
Use of ingredients: volumes-value
Manufacturers profiles
User’s opinion
Regulation
β-Glucan
Market Analysis Food Segements
Food industry
Cosmetics
Pharmacy
Industrial markets
Ingredients Covered Countries Covered
North America
Western Europe
Asia
Australia- New Zealand
350 pages

O B J E C T I V E S
M A R K E T
Consumer trends
Evaluate the world market
Prospective
M A N U F A T U R E R S
Food industry orientations
Applications in food
segments
Industrial users
expectations
R E S E A R C H
Publications
E N V I R O N M E N T
Regulatory aspects
Competitive environment
THE WORLD β–GLUCAN INGREDIENT MARKET
INTRODUCTION
Origin and Characteristics
Beta-glucans (BGs) occurs naturally in the bran of barley,
oats, and wheat, and can also be extracted from the cell
walls of bakers yeast (Saccharomyces cerevisiae).
Chemically, BGs consist of linear unbranched
polysaccharides of linked b-(1� 3)- and b-(1 � 4)- or b-
(1 � 6) D-glucopyranose units.
Research has shown that insoluble (1,3/1,6) beta glucan,
has greater biological activity than that of its soluble
(1,3/1,4) beta glucan counterparts. The differences
between beta glucan linkages and chemical structure are
significant in regards to solubility, mode of action, and
overall biological activity.
Viscosity-related properties
Health Benefits
ß-glucan is a natural soluble fibre, which forms viscous
aqueous solutions and increases the viscosity of gut
contents in the human alimentary tract. Soluble fibres are
quite sought in human nutrition:
• absorption of cholesterol; thus resulting in a lower
blood cholesterol level, which stands for one of the
risk factors of cardiovascular diseases.
• their viscosity also makes the gastric content
thicker, which slows down the absorption rate of
glucose. ß-glucan thus spread glucose
absorption over time (reduction of glycaemic
index) and helps the body to fight against
diabetes.
• As dietary fibers assist the digestive process,
BGs have a role in the prevention of certain large
intestine diseases including cancer of the colon
and diverticulitis.

INTRODUCTION
Immunological properties
As external immunomodulators, beta-1,3-d-glucans
stimulates antitumour and antimicrobial activity, for
example - by binding to receptors on macrophages
and other white blood cells and activating them.
Some health researchers indeed regard BG to be
one of the most effective immune enhancing
substances ever discovered.
In the medical field, some Labs are doing research
to develop 1,3- ß-glucan synthesis inhibitors to
control P.carinii pneumonia which is a major cause of
death in AIDS. For example, Merck in 2001 launched
Caspofungin, an antifungal drug.
In cosmetics, ß-glucan’s immune functions can help
supporting the Langerhans cells immune system’s
ability declining with age.
Activated Langerhans cells synthesize a number of
cytokines that have effects on the cells of the skin
and the immune system. In particular, activated
Langerhans cells synthesize factors that stimulate
the proliferation of fibroblasts (skin cells), stimulate
the synthesis of collagen, elastin, proteoglycan, and
other components of skin, giving the skin new vigor,
increased elasticity, and suppleness.
THE WORLD β–GLUCAN INGREDIENT MARKET
Main uses
The main use of beta-glucans is
• in texturizing as fat substitutes. Its use could
include frozen desserts, breakfast foods,
beverages, meats, non-dairy creamers, canned
soups and bakery item.
But beta-glucans are also recognized as having
important positive health benefits :
• As soluble dietary fibers, they bind with organic
molecules, and are reported to reduce total
plasma cholesterol and lower the glycemic index
of food. They thus have a protective effects
against a range of diseases predominant in
Western developed countries including coronary
heart disease, diabetes, and obesity.
• As external immunomodulators, beta-1,3-dglucans
stimulates anti-tumour and antimicrobial
activity, for example - by binding to receptors on
macrophages and other white blood cells and
activating them. Many health researchers indeed
consider it to be one of the most effective immune
enhancing substances ever discovered.
• As an active ingredient in personal care products:
β-Glucan can find its application in cosmetic
production, in creams and lotions for sensitive
and irritated skin . Preparations isolated from oat,
containingβ-glucan, are used for skin irritated by
different causes. Their characteristics are fast
skin hydration and soothing of redness and
irritation.
Viscosity properties of BG can be used in the bakery
industry in products such as biscuits and pastas. Its
use could also include frozen desserts, breakfast
foods, beverages, meats, non-dairy creamers, and
canned soups, especially as fat replacer.
In particular:
INDUSTRIAL BENEFITS
• The cheese industry can benefit from betaglucans
which optimize the process of raw
material and improves the cheese structure.
• The combination of inuline and beta-glucan also
has very interesting properties that can be used
as fat-replacers in products such as low-fat icecreams.
This has been proved to be very
successful.
BG can also be used for a wide range of beauty- and
health-oriented cosmetics:
• Moisturizes the skin with a smooth and silky
texture.
• Ideal for the request from customers who wish to
minimize damage to clear appearance, color, and
scent stemming from the addition of β-glucan
(Fermented Beta-Glucan).
A number of skin care treatments are on the market:
For instance; Penny Island’s exclusive Oat Amino
Complex introduces new advanced oat delivery
systems that are able to deliver more of the moisture
retention, collagen and new cell production, anti
irritant, anti oxidant and moisture barrier properties of
oats.

POSSIBLE SOURCES
Oat is the main source used, as it is also the only
source eligible for a health claim. Moreover, oat is an
interesting source compared to yeast as it contains a
higher proportion of beta-glucan. However, other
sources such as barley could also be very
interesting. More barley is being grown in many
countries, and it is also a product from the brewery
industry. Some research is currently being done to
improve barley value and use in beta-glucan food
industry.
In skin care products, beta glucan is derived from the
cell walls of baker’s yeast (Saccharmoyces
cerevisiae) by fermentation. Purified form of
betaglucane from yeast cell walls is by far the most
active in stimulating the body’s immune system
TECHNOLOGICAL SOURCES
The technological difficulties encountered are very
much dependant on the result which is targeted in
term of betaglucan content. These difficulties mainly
consist in viscosityrelated problems: viscosity results
in a sticky pulp which is difficult to manipulate by
food industry technology. Yet this can be bypassed
by the addition of starch, and by carefully selecting
the raw oat source according to their original
betaglucan content. Indeed, different varieties of oat
show different beta-glucan content and the choice of
the primary source is essential to reach proper
concentration in the final product. It is thus possible
to reach a 20 percent content by using traditional
milling technique that doesn’t involve any chemicals
or solvent such as alcohol.
THE WORLD β–GLUCAN INGREDIENT MARKET
In order to reach higher levels, extraction
techniques must be used. Extraction techniques are
always a complex issue whatever the ingredient
involved. As far as beta-glucans are concerned,
difficult extraction processes are available, but
much simpler ones have also been worked out.
Peter Wood in Canada was able to perform simple
ways of extraction, and studies on beta-glucan
extraction are also conducted in Australia and New
Zealand.
REGULATION
Regulation is a critical point as far as beta-glucan
market is concerned. The legislation regarding
health claim is different from one country to
another, even within Europe.
The effects on glucose levels can be claimed all
over the word, but it is not true for other health
claims such as those regarding cholesterol effects.
Only Canada, Sweeden, Finland, UK and the US
are now able to make health claim about
cholesterol benefits.
US
The Quaker Oats Co. and Rhodia, Inc. have indeed
issued a petition to the Food and Drug
Administration (FDA) in april 2002. This petition has
been approved: Summary of the 2002 health claim:
The Food and Drug Administration (FDA) is
amending the regulation authorizing a health claim
on the relationship between beta-glucan soluble
fiber from whole oat sources (rolled oats, oat bran,
and whole oat flour ) and reduced risk of coronary
heart disease (CHD).
.
The amendment adds as an additional eligible
source of whole oat beta-glucan soluble fiber: the
soluble fraction of alpha-amylase hydrolyzed oat
bran or whole oat flour with a beta-glucan soluble
fiber content of up to 10 percent on a dry weight
basis (dwb) and not less than that of the starting
material (dwb). Thus now, not only whole oat, but
also manufactured concentrated sources of betaglucans
(up to 10 percent) can also be claimed to
benefit our health. However, the FDA limits the
substance that is the subject of the health claim to
the soluble fraction of alpha-amylase hydrolyzed oat
bran or whole oat flour. It doesn’t include acid-base
hydrolysis of whole oat flour or oat bran.
The FDA reached this conclusion as they observed
that the type of soluble fiber found in whole oats, i.e.,
beta-glucan soluble fiber, is the component primarily
responsible for the hypocholesterolemic effects
associated with consumption of whole oat foods (62
FR 3584 at 3585).
This is based on evidence that:
• there is a dose response between the level of
betaglucan soluble fiber from whole oats and the
level of reduction in blood total- and LDLcholesterol
• intakes of beta-glucan soluble fiber at or above 3
gram (g) per day were more effective in lowering
serum lipids than lower intake levels.

Europe
They are two articles from the new EU regulation
(art.13 and art.14 – Regulation of January 19th, 2007
published in July 2007), that explain the
harmonization of the health claims in Europe.
There is also an article 28/5 that mentions the
transition phase where you can make the claims
already approved by some EU members (e.g. UK,
Finland, Sweden, NL) as long as you have a
substantiated scientific evidences. All members have
to adopt the regulation by 2010.
In fact, the new regulation will reinforce the level of
scientific evidence needed but at the same time it will
help the beta-glucan market to develop in Europe.
Example of Finland:
Finnish companies are allowed to label their product
has having lowering-cholesterol effects. Indeed, as
the final product is still primary oat bran, it does not
require specific regulatory approval (EU Novel Foods
Board of Finland 2000).
In Dec. 2010, EFSA published a positive opinion on
disease risk reduction health claim for oat BG which
should logically boost the market.
Japan
In Japan, many fibre-fortified foods have government
backed FOSHU (Foods for Specified Health Use)
status for their health benefits.
THE WORLD β–GLUCAN INGREDIENT MARKET
The market is emerging and still limited today, as
beta-glucan have only been marketed as specific
ingredients for 10 or 15 years. However it has great
potential, and is likely to grow in the future,
especially as far as animal food industry is
concerned.
Potential Segments
Market
Food:
.
BG can be included in a wide range of food
products:
• nutrition bars
• breakfast cereals
• snacks
• pastas
• sport nutrition products
• bakery such as biscuits & breads
• dairy products
• frozen foods (ice creams, frozen desserts,
frozen entrees)
• beverages,
• nutraceuticals
• salad dressings
• meal replacement products
• fat-free frankfurters
• meat and poultry products
• animal food
Non-food
• Cosmetics
• Vaccines

BACKGROUND 8
OBJECTIVES OF THE STUDY 22
INTRODUCTION 25
3.1. Health benefits 25
3.2. Industrial benefits 26
3.3. Possible sources 26
3.4. Technological aspects 26
3.5. Product presentation 27
3.6. Regulation 40
CONCLUSIONS 42
4.1. Industrial users interest (1/8) 43
Bakery 44
Beverages/ Food 50
Dairy Products 51
Fats & Eggs 51
Food Supplements 52
Ingredients 52
Ice Creams 53
4.2. Experts (6/8) 54
4.3. Cosmetic Companies (7/8) 55
4.3. Competitors (8/8) 56
4.4. Potential market segments 57
4.5. Beta-glucans properties 59
4.6. Users interviews: conclusions 60
4.8. Suppliers of Beta-glucans 73
Comments 73
Competitive advantage 73
4.9. Regulation 74
4.10. Claims
4.11. Factors influencing the development
75
of Beta-Glucan market 76
THE WORLD β–GLUCAN INGREDIENT MARKET
TABLE OF CONTENTS
4.12. Expectations towards soluble vs insoluble Beta-glucans 78
BODY OF THE REPORT 79
MARKET SIZE 80
Outlook of the market 81
Prices 81
EXPERTS INTERVIEWS 88
UNIVERSITY OF PLYMOUTH (UK) 89
INGREDIENT MANUFACTURERS 90
ACATRIS NV -ORFFA (B) 96
ADEKA CORPORATION (J) 99
AUREO Co., Ltd. (JAPAN) 102
BGLIFE BARLEY (USA) 104
BIOTEC PHARMACON (NW) 106
BIOTHERA (USA) 107
BIOVELOP (SW) 108
CAN OAT MILLING (USA) 112
CARGILL (USA) 113
CEAPRO (CDN) – NUTRINOVA (G) 115
CEVENA (NATRACEUTICALS GROUP - CDN) 117
CREANUTRITION (CH) 123
DAISO CO., LTD. (JAPAN) 125
FLUXOME (DK) 128
GARUDA (USA) 130
GLUCAN CORPORATION 132
GLYCANOVA (NO) 137
GUN EI CHEMICAL INDUSTRY CO., LTD. (JAPAN) 139
IMMUNO MEDIC 141
KYOWA ENGINEERING COMPANY (JAPAN) 144
MACROCARE TECH., LTD (KOREA) 145
NATIONAL STARCH (USA) 146

NATRACEUTICAL (SP) 147
MIBELLE AG (CH) 148
NATUREX (USA) 150
NSC ( USA) 152
RETTENMAIER (G) 155
SUN OPTA (CDN) 156
OTHER MANUFACTURERS 159
Manufacturers Production share - 2011 161
FOOD COMPANIES USAGES 162
BISCUITS LECLERC LTD 165
LASSONDE 168
XAN CONFECTIONS 171
GOOD CACAO 172
Marks & Spencer 178
Earth's Best 180
KRAFT (F) 183
DANNON (USA) 185
DISTRIBORG (F) 187
GARUDA (USA) 189
GEFA LABORATORY (F) 191
GENERAL MILLS (USA) 192
JACQUET (F) 195
SOBAL / LABORATOIRES PYC (F) 198
QUAKER OATS (USA) 199
KAMPFFMEYER Food Innovation 204
KELLOGG'S COMPANY (USA) 208
LIMAGRAIN (F) 210
MARS (DOVE EUROPE -F) – MASTERFOODS (NL) 212
MUSHROOM SCIENCE (USA) 214
NBTY (USA) 216
NESTLE (CH) 219
THE WORLD β–GLUCAN INGREDIENT MARKET
NUTREXPA (SP) 221
NOW FOODS (USA) 222
SENOBLE (F) 224
SENSUS (NL) 226
SODIAAL (F) 229
OATLY AB (Sw) 231
TRANSFOR POINT (USA) 234
UNILEVER (NL) 236
VANDEMOORTELE (B) 238
COSMETIC AND PERSONNAL CARE APPLICATIONS 240
Introduction 240
10.1. Definition 240
10.2. Sources 240
10.3. Benefits 241
10.4. Application 242
10.5. Dosage in cosmetic products 242
10.6. Skin protection 242
10.7. How it works? 243
Oat beta glucan: A promossing ingredient for cosmetic 246
10.8. Studies 246
10.9.Market 251
COSMETIC MANUFACTURERS 252
Vege Tech (USA) 253
Putus Macromolecular Sci. & Tech. Ltd (CHINA) 254
COSMETIC COMPANIES USAGES 256
L’OREAL (F) 257
BEIERSDORF AG (D) 258
Klapp cosmetics (G) 260
FARAH COSMETIC (USA) 262
Frederico Mahora (UK) 264
Kraeber & Co GmbH (G) 265

OTHER APPLICATIVE SEGMENTS 267
11.1. Food supplements 268
DS WELLFOODS CO., LTD. (JAPAN) 268
Nutritech 269
TAIYO BUSSAN KAISHA, LTD. (JAPAN) 272
IMMUDYNE INC. (JAPAN) 273
PSK Corporation (JAPAN) 273
UNITIKA Ltd. (JAPAN) 275
11.2. Medical care 278
BIOTHERA (USA) 280
IMMUNOCORP ( USA) 282
MSD (Merck Sharp & Dohme - USA) 283
Eli LILLY ( USA) 284
REGULATION 285
Regulation US 287
Regulation EU 291
"Nutraceuticals", "Novel Food" and "Dietary Supplements" 291
Functional Foods in Europe 292
1924/2006/EC, Nutritional & Health claims 294
Making a novel food dossier 296
EFSA Article 14: Positive opinion for oat beta-glucan 297
STUDIES 302
PATENTS 305
Food applications 305
Pharmaceutical applications 306
Cosmetic applications 307
RESEARCHES CONDUCTED 309
THE WORLD β–GLUCAN INGREDIENT MARKET

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