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 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
5.1.3 Yeast Extracts
5.1.4 Other Product Types
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 Other Applications


6 COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Cargill Incorporated
6.3.2 Kerry Inc.
6.3.3 Lallemand Inc.
6.3.4 Lesaffre & Cie
6.3.5 Angel Yeast Co. Ltd
6.3.6 Manuchar Mexico


7 MARKET OPPORTUNITIES AND FUTURE TRENDS