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 Natural
5.1.2 Synthetic
5.2 By Application
5.2.1 Bakery
5.2.2 Confectionery
5.2.3 Beverage
5.2.4 Dairy and Frozen Products
5.2.5 Meat, Poultry and Seafood
5.2.6 Sauces and Salad Mixes
5.2.7 Others
5.3 Geography
5.3.1 North America
5.3.1.1 United States
5.3.1.2 Canada
5.3.1.3 Mexixo
5.3.1.4 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 Jungbunzlauer Suisse AG
6.4.2 Kerry Inc.
6.4.3 Koninklijke DSM N.V.
6.4.4 DuPont de Nemours, Inc.
6.4.5 Cargill, Incorporated
6.4.6 BASF SE
6.4.7 Corbion N.V.


7 MARKET OPPORTUNITIES AND FUTURE TRENDS