Table of Content

1 INTRODUCTION
1.1 Study Assumptions and Market Definition
1.2 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 Type
5.1.1 Preservatives
5.1.2 Sweetener
5.1.3 Sugar Substitutes
5.1.4 Emulsifier
5.1.5 Anti-caking Agents
5.1.6 Enzymes
5.1.7 Hydrocolloids
5.1.8 Food Flavors and Enhancers
5.1.9 Food Colorants
5.1.10 Acidulants
5.2 By Application
5.2.1 Beverages
5.2.2 Dairy and Frozen Products
5.2.3 Bakery
5.2.4 Meat Industry
5.2.5 Confectionery
5.2.6 Other Applications


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 Incorporated
6.4.2 Kerry Inc.
6.4.3 Corbion NV
6.4.4 Tate & Lyle
6.4.5 Archer Daniels Midland Company
6.4.6 Dupont- Danisco
6.4.7 Novozymes
6.4.8 Koninklijke DSM NV


7 MARKET OPPORTUNITIES AND FUTURE TRENDS