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 Type
5.1.1 Preservatives
5.1.2 Sweeteners
5.1.3 Sugar Substitutes
5.1.4 Emulsifiers
5.1.5 Anti- Caking Agents
5.1.6 Enzymes
5.1.7 Hydrocolloids
5.1.8 Food Flavors & Enhancers
5.1.9 Food Colorants
5.1.10 Acidulants
5.2 By Application
5.2.1 Bakery
5.2.2 Confectionery
5.2.3 Dairy
5.2.4 Beverages
5.2.5 Meat, Poultry, & Sea Foods
5.2.6 Others
5.3 By Country
5.3.1 South Africa
5.3.2 Nigeria
5.3.3 Algeria
5.3.4 Rest of Africa


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 Tate & Lyle PLC
6.4.3 CP Kelco U.S., Inc.
6.4.4 Ingredion Incorporated
6.4.5 Chemsystems
6.4.6 The Dow Chemical Company
6.4.7 PPG Industries, Inc.


7 MARKET OPPORTUNITIES AND FUTURE TRENDS