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 Type
5.1.1 Preservatives
5.1.2 Sweeteners and Sugar Substitutes
5.1.3 Emulsifiers
5.1.4 Enzymes
5.1.5 Hydrocolloids
5.1.6 Food Flavors and Enhancers
5.1.7 Food Colorants
5.1.8 Other Types
5.2 Application
5.2.1 Bakery and Confectionery
5.2.2 Dairy and Frozen Products
5.2.3 Beverages
5.2.4 Meat Products
5.2.5 Other Applications


6 COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Share Analysis
6.3 Company Profiles
6.3.1 Archer Daniels Midland Company
6.3.2 Corbion NV
6.3.3 Tate & Lyle PLC
6.3.4 Kerry Group
6.3.5 Firmenich
6.3.6 BASE SE
6.3.7 International Flavors and Fragrances
6.3.8 Palsgaard Gods AS


7 MARKET OPPORTUNITIES AND FUTURE TRENDS