Table of Content

1 INTRODUCTION
1.1 Study Deliverables
1.2 Study Assumptions
1.3 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
5.1.1.1 Natural Antioxidants
5.1.1.2 Sorbates
5.1.1.3 Benzoates
5.1.1.4 Others
5.1.2 Sweeteners
5.1.2.1 Bulk Sweeteners
5.1.2.2 Sucrose
5.1.2.3 Fructose
5.1.2.4 Lactose
5.1.2.5 HFCS
5.1.2.6 Others
5.1.3 Sugar Substitutes
5.1.3.1 Sucralose
5.1.3.2 Xylitol
5.1.3.3 Stevia
5.1.3.4 Aspartame
5.1.3.5 Saccharine
5.1.3.6 Others
5.1.4 Emulsifier
5.1.4.1 Mono- and Diglycerides & Derivatives
5.1.4.2 Lecithin
5.1.4.3 Sorbates Easters
5.1.4.4 Others
5.1.5 Anti-Caking Agents
5.1.5.1 Calcium Compounds
5.1.5.2 Sodium Compounds
5.1.5.3 Silicon Dioxide
5.1.5.4 Others
5.1.6 Enzymes
5.1.6.1 Carbohydrase
5.1.6.2 Protease
5.1.6.3 Lipase
5.1.6.4 Others
5.1.7 Hydrocolloids
5.1.7.1 Starch
5.1.7.2 Gelatin Gum
5.1.7.3 Xanthan Gum
5.1.7.4 Others
5.1.8 Food Flavors and Enhancers
5.1.8.1 Natural Flavors
5.1.8.2 Synthetic Flavors
5.1.8.3 Flavor Enhancers
5.1.9 Food Colorants
5.1.9.1 Synthetic Food Colorants
5.1.9.2 Natural Food Colorants
5.1.9.3 Others
5.1.10 Acidulants
5.1.10.1 Citric Acid
5.1.10.2 Phosphoric Acid
5.1.10.3 Lactic Acid
5.1.10.4 Others
5.2 By Country
5.2.1 Brazil
5.2.2 Argentina
5.2.3 Rest of South 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 Cargill, Incorporated
6.4.2 Givaudan
6.4.3 Corbion NV
6.4.4 Firmenich SA
6.4.5 Ajinomoto Co., Inc.
6.4.6 Palsgaard A/S
6.4.7 Synergy Flavors


7 MARKET OPPORTUNITIES AND FUTURE TRENDS