Nutrition Business Journal's 2011 Raw Material & Ingredient Supply Report dives into regulatory issues, pricing trends and provides NBJ’s raw material & ingredient supply sales and growth estimates for functional foods and beverages, dietary supplements, natural & organic foods and beverages and natural & organic personal care and household products.
Click here to view the table of contents
Prices are up throughout the nutrition industry, and up dramatically. Commodity pricing & volatility signal higher food costs to come for consumers, as global climate change wreaks havoc on staple crops. Escalations in raw materials pricing follows suit for supplements & functional foods, as manufacturers & retailers begin to pass costs down the value chain. The 2011 Raw Material & Ingredient Supply Report will touch upon these and other pressing issues affecting the supply segment.
In this report you will find:
- Quantification of the U.S. nutrition industry supply chain, including market size estimates for raw materials, wholesale sales and consumer sales
- A competitive analysis of and discussion of trends affecting individual raw material and ingredient product categories within the U.S. nutrition industry
- Detailed sections for all supplement subcategories, including: vitamins, herbs & botanicals, minerals, sports nutrition, meal supplements and specialty supplements
- Business profiles of 143 ingredient supply companies serving the U.S. market, including SWOT analyses for 63 of these companies
- A history of key events in the raw material and ingredient supply industry over the last two decades
Nutrition Business Journal is widely recognized as the journal of record for the U.S. nutrition industry. Since 1996,NBJ has published the most detailed review of the U.S. raw material & ingredient supply industry. Purchase NBJ's 2011 Raw Material & Ingredient Supply Report and receive a wealth of detailed analysis and insight on key players in the nutritional raw material and supply space and the important issues driving the market”, said Nutrition Business Journal Research Director Carla Ooyen.
