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 By Type
5.1.1 Natural
5.1.2 Synthetic
5.2 By Application
5.2.1 Bakery
5.2.2 Dairy and Frozen Products
5.2.3 Confectionery
5.2.4 Meat, Poultry, and Seafood
5.2.5 Beverages
5.2.6 Sauces and Salad Mixes
5.2.7 Other Applications


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 Cargill Incorporated
6.4.2 Kerry Group
6.4.3 Koninklijke DSM NV
6.4.4 DuPont de Nemours Inc.
6.4.5 BASF SE
6.4.6 KFG for International Trading


7 MARKET OPPORTUNITIES AND FUTURE TRENDS