Table of Content

1 INTRODUCTION
1.1 Study Deliverables and Study Assumptions
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 Type
5.1.1 Preservatives
5.1.2 Sweeteners
5.1.3 Emulsifiers
5.1.4 Food Flavors and Colorants
5.1.5 Others
5.2 By Application
5.2.1 Beverages
5.2.2 Bakery
5.2.3 Meat and Meat Products
5.2.4 Dairy Products
5.2.5 Others


6 COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Cargill Incorporated
6.3.2 DuPont de Nemours, Inc.
6.3.3 Tate & Lyle PLC
6.3.4 Archer Daniels Midland Company
6.3.5 Kerry Group plc
6.3.6 Givaudan
6.3.7 Associated British Foods plc
6.3.8 BASF SE


7 MARKET OPPORTUNITIES AND FUTURE TRENDS