Table of Content

1 INTRODUCTION
1.1 Study Assumptions & 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 Confectionery
5.2.2 Bakery Products
5.2.3 Dairy & Frozen Food
5.2.4 Meat, Poultry, and Sea Food
5.2.5 Others
5.3 By Geography
5.3.1 United States
5.3.2 Canada
5.3.3 Mexico
5.3.4 Rest of North 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 Cargill, Incorporated.
6.4.2 DuPont
6.4.3 Kerry Inc.
6.4.4 Tate & Lyle
6.4.5 Archer Daniels Midland Company
6.4.6 Corbion NV
6.4.7 Novozymes
6.4.8 Koninklijke DSM N.V.


7 MARKET OPPORTUNITIES AND FUTURE TRENDS