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 Product Type
5.1.1 Amino Acids & Glutamates
5.1.2 Mineral Salts
5.1.3 Yeast Extracts
5.1.4 Others
5.2 By Application
5.2.1 Bakery & Confectionery
5.2.2 Condiments, Seasonings & Sauces
5.2.3 Dairy & Frozen Foods
5.2.4 Meat & Seafood Products
5.2.5 Snacks and Savoury Products
5.2.6 Others


6 COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Position Analysis
6.3 Company Profiles
6.3.1 Biospringer
6.3.2 Tate & Lyle Plc
6.3.3 Koninklijke DSM N.V
6.3.4 Givaudan SA
6.3.5 Sensient Technologies Corp
6.3.6 Kerry Group Plc
6.3.7 Corbion NV


7 MARKET OPPORTUNITIES AND FUTURE TRENDS