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 Calcium Compounds
5.1.2 Sodium Compounds
5.1.3 Magnesium Compounds
5.1.4 Others
5.2 By Application
5.2.1 Food and Beverage
5.2.1.1 Bakery Products
5.2.1.2 Dairy Products
5.2.1.3 Soups & Sauces
5.2.1.4 Beverages
5.2.1.5 Others
5.2.2 Cosmetic and Personal Care
5.2.3 Feed
5.2.4 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 Tate & Lyle PLC
6.3.3 The Archer Daniels Midland Company
6.3.4 Agropur Ingredients
6.3.5 DuPont de Nemours, Inc.
6.3.6 BASF SE
6.3.7 Imac Inc.
6.3.8 PQ Corporation


7 MARKET OPPORTUNITIES AND FUTURE TRENDS