Table of Content

1 INTRODUCTION
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study


2 RESEARCH METHODOLOGY


3 EXECUTIVE SUMMARY


4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter’s Five Force Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry


5 MARKET SEGMENTATION
5.1 By Source
5.1.1 Cereals
5.1.2 Legumes
5.2 By Type
5.2.1 Specialty Flour
5.2.2 Conventional Flour
5.3 By Application
5.3.1 Bakery
5.3.2 Savory Snacks
5.3.3 Soups and Sauces
5.3.4 Ready-to-Eat products
5.3.5 Others
5.4 Geography
5.4.1 North America
5.4.1.1 United States
5.4.1.2 Canada
5.4.1.3 Mexico
5.4.1.4 Rest of North America
5.4.2 Europe
5.4.2.1 United Kingdom
5.4.2.2 Germany
5.4.2.3 France
5.4.2.4 Russia
5.4.2.5 Italy
5.4.2.6 Spain
5.4.2.7 Rest of Europe
5.4.3 Asia-Pacific
5.4.3.1 India
5.4.3.2 China
5.4.3.3 Japan
5.4.3.4 Australia
5.4.3.5 Rest of Asia-Pacific
5.4.4 South America
5.4.4.1 Brazil
5.4.4.2 Argentina
5.4.4.3 Rest of South America
5.4.5 Middle East & Africa
5.4.5.1 South Africa
5.4.5.2 Saudi Arabia
5.4.5.3 Rest of MEA


6 COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Share Analysis
6.4 Company Profiles
6.4.1 Cargill, Inc
6.4.2 General Mills, Inc
6.4.3 Archer Daniels Midland Company
6.4.4 Associated British Foods plc
6.4.5 Ingredion Inc.
6.4.6 Bunge Limited
6.4.7 Agrana Beteiligungs-AG
6.4.8 The Hain Celestial Group Inc.
6.4.9 The Scoular Company
6.4.10 Sunopta Inc.


7 MARKET OPPORTUNITIES AND FUTURE TRENDS