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
3.1 Market Overview


4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter’s Five Forces 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 Product Type
5.1.1 Amino Acids and Glutamates
5.1.2 Mineral Salts
5.1.2.1 Potassium Chloride
5.1.2.2 Magnesium Sulphate
5.1.2.3 Potassium Lactate
5.1.2.4 Calcium Chloride
5.1.3 Yeast Extracts
5.1.4 Others
5.2 By Application
5.2.1 Bakery and Confectionery
5.2.2 Condiments, Seasonings and Sauces
5.2.3 Dairy and Frozen Foods
5.2.4 Meat and Meat Products
5.2.5 Snacks
5.2.6 Others
5.3 By Country
5.3.1 Brazil
5.3.2 Argentina
5.3.3 Rest of South America


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 Tate & Lyle
6.4.2 Kerry Inc.
6.4.3 Sensient Colors LLC
6.4.4 Archer Daniels Midland Company
6.4.5 Givaudan
6.4.6 Corbion NV
6.4.7 Kudos Blends Limited


7 MARKET OPPORTUNITIES AND FUTURE TRENDS