Table of Content

1 INTRODUCTION
1.1 Study Assumptions and Market Definition
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 Industry Attractiveness - 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 Type
5.1.1 Preservatives
5.1.2 Sweeteners & Sugar Substitutes
5.1.3 Enzymes
5.1.4 Hydrocolloids
5.1.5 Food Flavors & Colorants
5.1.6 Others
5.2 Application
5.2.1 Bakery
5.2.2 Confectionery
5.2.3 Dairy
5.2.4 Beverages
5.2.5 Meat, Poultry, & Sea Foods
5.2.6 Others


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


7 MARKET OPPORTUNITIES AND FUTURE TRENDS