Table of Content

1 INTRODUCTION
1.1 Study Assumptions & Market Definitions
1.2 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 Natural food preservatives
5.1.2 Synthetic food preservatives
5.2 By Application
5.2.1 Bakery
5.2.2 Dairy & Frozen products
5.2.3 Confectionery
5.2.4 Meat poultry & Sea Food products
5.2.5 Beverages
5.2.6 Others


6 COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Chr Hansen holdings
6.3.2 Koninklijke DSM N.V.
6.3.3 Corbion Purac
6.3.4 Cargill Inc
6.3.5 Bordas S.A.
6.3.6 BASF SE
6.3.7 Barcelona Food Ingredients


7 MARKET OPPORTUNITIES AND FUTURE TRENDS