HOME Top Market Reports Specialty Food Ingredients Market by Ingredient (Functional Food Ingredients, Sugar Substitutes, Flavors, Specialty Starches, Acidulants, Preservatives, Emulsifiers, Colors, Enzymes and F&B Starter cultures), & by Application (Bakery & Confectionery, Beverages, Dairy & Frozen foods, Convenience foods, Meat Products & Functional Foods/Beverages/Dietary Supplements) - Global Trends & Forecast to 2020

Specialty Food Ingredients Market by Ingredient (Functional Food Ingredients, Sugar Substitutes, Flavors, Specialty Starches, Acidulants, Preservatives, Emulsifiers, Colors, Enzymes and F&B Starter cultures), & by Application (Bakery & Confectionery, Beverages, Dairy & Frozen foods, Convenience foods, Meat Products & Functional Foods/Beverages/Dietary Supplements) - Global Trends & Forecast to 2020

By: marketsandmarkets.com
Publishing Date: January 2016
Report Code: FB 2401

 

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Specialty food ingredients market was valued $66.4 Billion in 2014. The value is projected to grow at a CAGR of 5.5% from 2015 to 2020. Various ingredient markets studied under specialty food ingredients are functional food ingredients, colors, preservatives, acidulants, enzymes, F&B starter cultures, flavors, emulsions, sugar substitutes, and specialty starches. Functional food ingredients contribute to the majority of the share of specialty food ingredients as the current trend is focused of the nutrition based foods combined with convenience and taste. This wholesomeness is made possible by the inclusions of variety of specialty food ingredients.

The latest technologies that aid in qualifying the specialty ingredients are encapsulation technologies such as spray drying, chilling, fluidized bed coating, nano-encapsulation, bio-encapsulation, micelles, ribosomes, and many others. Modern processes for food ingredient manufacturing are based on membrane technology, super-critical fluid technology, and some applications of biotechnology. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and hurdle systems.

This report includes estimations of market sizes for value (USD million). Both, top-down and bottom-up approaches have been used to estimate and validate the size of the specialty ingredients market. Key players in the market have been identified through secondary research, and their market share in respective regions has been determined through primary and secondary research. All percentage shares, splits, and breakdowns have been determined using secondary sources and were verified through primary sources.

Specialty Food Ingredients Market

This report provides both, qualitative and quantitative analyses of the plant growth regulators market, the competitive landscape, and the preferred development strategies of key players. The key players preferred new product development, joint ventures, agreements, expansions, and acquisitions as preferred strategies to gain a larger share in the market. The report also analyzes the market dynamics and issues faced by leading players.

The target audience are the food ingredients suppliers/manufacturers, food industry associations, food technologists, specialty ingredient traders, research insititutions, hospitality industry, and among others. The key participants in the supply chain of the specialty food ingredients are food manufacturers/suppliers, technology providers, chemical industry, research & development laboratories, regulatory bodies, intermediary suppliers, and end users.

“The study answers several questions for stakeholders, primarily which market segments to focus on in next two to five years for prioritizing efforts and investments”.

The geographical and application-wise split for each market of specialty ingredient was determined using secondary sources and verified through primary respondents. The demand in different regions was considered while estimating the share of the different regions in the specialty food ingredients market. The market estimation was also based on various parameters, such as the number of players, demand trends, supply trends, and the extent of research activity in a particular region.

Specialty Food Ingredients Market

The specialty food ingredients included in the study are:

Specialty Food Ingredients Market

  • Functional Food Ingredients
  • Sugar Substitues
  • Flavours
  • Specialty Starches
  • Acidulants
  • Preservatives
  • Emulsifiers
  • Colours
  • Enzymes
  • F&B Starter Cultures

By Application

  • Bakery & Confectioneries
  • Beverages
  • Dairy & Frozen Foods
  • Convenience Food
  • Meat Products
  • Functional Foods/ Beverages/ Dietary Suppliments
  • Oils & Fats
  • Others (includes Savory snacks, Sauces, Dressings & Condiments )

By Region

  • North America
  • Europe
  • Asia-Pacific
  • RoW

Available Customizations

With the given market data, MarketsandMarkets offers customizations according to the company’s specific needs.

The following customization options are available for the report:

Product Analysis

  • Broader & further fragmented segmentation and country-wise analysis for any specialty ingredient market mentioned in the report

Company Information

  • Detailed analysis and profiling of additional market players (up to five)

Table of Contents

1 Introduction (Page No. - 20)
    1.1 Objectives of the Study
    1.2 Market Definition
    1.3 Market Scope
           1.3.1 Periodization Considered
    1.4 Currency
    1.5 Stakeholders
    1.6 Limitations

2 Research Methodology (Page No. - 27)
    2.1 Research Data
           2.1.1 Secondary Data
                    2.1.1.1 Key Data From Secondary Sources
           2.1.2 Primary Data
                    2.1.2.1 Key Data From Primary Sources
                    2.1.2.2 Key Industry Insights
                               2.1.2.2.1 Breakdown of Primaries
    2.2 Factor Analysis
           2.2.1 Introduction
           2.2.2 Demand-Side Analysis
                    2.2.2.1 Rising Population
                               2.2.2.1.1 Increase in Middle-Income Population, 2009–2030
                    2.2.2.2 Developing Economy, GDP (PPP), 2014
                    2.2.2.3 Increasing Meat Consumption
                    2.2.2.4 Nutrition Assistance Programs
                    2.2.2.5 Growth in the Global Beverage and Dairy Industries
                    2.2.2.6 Rising Demand for Bakery Products
           2.2.3 Supply-Side Analysis
                    2.2.3.1 Research & Development Initiatives
                    2.2.3.2 List of Regulatory Bodies and Organizations in Different Countries
                    2.2.3.3 Technologies
                               2.2.3.3.1 Trends in Modern Food Processing
                    2.2.3.4 Sugar & Sweeteners Demand
    2.3 Market Size Estimation
    2.4 Market Breakdown & Data Triangulation
    2.5 Research Assumptions
           2.5.1 Assumptions

3 Executive Summary (Page No. - 46)

4 Premium Insights (Page No. - 50)
    4.1 Extensive Market Opportunities in Specialty Food Ingredients Market
    4.2 Enzymes Market, By Region Asia-Pacific to Be the Fastest-Growing Enzymes Market, 2015–2020
    4.3 Specialty Starch Market, By Function & Application
    4.4 Flavors Market: Developed vs Developing Countries
    4.5 Preservatives Market, By Type
    4.6 Emulsifiers Market, By Type
    4.7 Functional Food, By Application
    4.8 Functional Food, By Type

5 Market Overview (Page No. - 63)
    5.1 Introduction
           5.1.1 Market Determined By Consumer Trends
           5.1.2 North America Captures the Largest Market Share for Specialty Food Ingredients
    5.2 Market Segmentation
           5.2.1 Functional Food Ingredients
           5.2.2 Sugar Substitutes
           5.2.3 Flavors
           5.2.4 Specialty Starches
           5.2.5 Acidulants
           5.2.6 Emulsifiers
           5.2.7 Preservatives
           5.2.8 Colors
           5.2.9 Enzymes
           5.2.10 F&B Starter Cultures
    5.3 Market Dynamics
           5.3.1 Drivers
                    5.3.1.1 R&D and Technological Innovations
                               5.3.1.1.1 Food Encapsulation
                    5.3.1.2 Increasing Demand for Convenience Foods
                    5.3.1.3 Nutrition & Taste Convergence
                    5.3.1.4 Growing End User Applications
           5.3.2 Restraints
                    5.3.2.1 Raw Material Availability, Infrastructure, and Technological Barriers
                    5.3.2.2 Susceptible to Seasonal Changes and Supply Chain
                               5.3.2.2.1 Poor Supply Chain
           5.3.3 Opportunities
                    5.3.3.1 Tapping the Markets in Emerging Economies
           5.3.4 Challenges
                    5.3.4.1 Food Safety Concerns & Regulations
                    5.3.4.2 Consumers’ Perception for E Numbers

6 Industry Trends (Page No. - 74)
    6.1 Introduction
    6.2 Market Trends & Insights
           6.2.1 Growing Sales Across Segments of the Industry
           6.2.2 Significant Investment in Expansions and Innovation & Technology
                    6.2.2.1 Encapsulation Techniques
           6.2.3 Sensory Ingredients vs Functional Ingredients
           6.2.4 Rise in Demand for Multi-Functional Flavors
           6.2.5 Reducing Food Supply Chain Losses and Improving Efficiency
                    6.2.5.1 Value Addition of By-Product
    6.3 Supply Chain Analysis
    6.4 Porter’s Five Forces Analysis
           6.4.1 Intensity of Competitive Rivalry
           6.4.2 Bargaining Power of Suppliers
           6.4.3 Bargaining Power of Buyers
           6.4.4 Threat of New Entrants
           6.4.5 Threat of Substitutes

7 Acidulants Market (Page No. - 83)
    7.1 Introduction
           7.1.1 Emergence of Value-Added Products
           7.1.2 Controversies Related to Ill Effects of the Intake of Acidulants on Health
    7.2 Acidulants Market, By Application
           7.2.1 Beverages
                    7.2.1.1 Addition of Acidulants Enhances Flavor Notes
           7.2.2 Sauces, Dressings & Condiments
           7.2.3 Processed Foods
           7.2.4 Bakery & Confectionery
                    7.2.4.1 Acidity Regulators Blend to Cope  With Sourness Effect in Confections
           7.2.5 Others
    7.3 Acidulants Market, By Region
           7.3.1 North America
           7.3.2 Europe
           7.3.3 Asia-Pacific
           7.3.4 RoW

8 Colors Market (Page No. - 93)
    8.1 Introduction
           8.1.1 Versatility of Raw Materials for Food Colors
    8.2 Natural Colors Market, By Type
           8.2.1 Caramel
           8.2.2 Carotenoids
           8.2.3 Anthocyanins
           8.2.4 Others
           8.2.5 Colors Market, By Application
           8.2.6 Beverages
                    8.2.6.1 Alcoholic Beverages is the Growing Segment for Natural Colors
           8.2.7 Bakery
           8.2.8 Confectionery
           8.2.9 Dairy & Frozen
                    8.2.9.1 Stability and Replication Act as Critical Factors for Hue Characteristics
           8.2.10 Meat Products
           8.2.11 Others
                    8.2.11.1 Growing Market for Ready-To-Eat Food Products Results in High Demand for Colorants
    8.3 Colors Market, By Region
           8.3.1 North America
                    8.3.1.1 R&D Activities to Strengthen the Demand for Natural & Synthetic Colors
           8.3.2 Europe
                    8.3.2.1 Natural Food Color Trend
           8.3.3 Asia-Pacific
           8.3.4 RoW

9 Flavors Market (Page No. - 109)
    9.1 Introduction
    9.2 Flavor Market, By Type
           9.2.1 Natural Extracts
           9.2.2 Aroma Chemicals
           9.2.3 Essential Oils
           9.2.4 Micro-Organisms and Fermentation as A Source of Flavors
    9.3 Flavors Market, By Application
           9.3.1 Beverages
           9.3.2 Savory & Snacks
           9.3.3 Bakery
                    9.3.3.1 Exotic Flavorings Will Push the Growth of Bakery Industry
           9.3.4 Confectionery
           9.3.5 Dairy & Frozen
           9.3.6 Others
    9.4 Flavors Market, By Region
           9.4.1 North America
           9.4.2 Europe
           9.4.3 Asia-Pacific
           9.4.4 RoW

10 Enzymes Market (Page No. - 122)
     10.1 Introduction
             10.1.1 High Reaction Specificity
             10.1.2 Brewing Industry: Role of Enzymes
     10.2 Enzymes Market, By Region
             10.2.1 North America
             10.2.2 Europe
             10.2.3 Asia-Pacific
             10.2.4 RoW
                        10.2.4.1 Middle East-Africa - A Promising Investment Opportunity

11 Emulsifiers Market (Page No. - 130)
     11.1 Introduction
     11.2 Emulsifiers Market, By Type
             11.2.1 Lecithin
             11.2.2 Mono-, Di-Glycerides & Its Derivatives
             11.2.3 Sorbitan Esters
             11.2.4 Stearoyl Lactylates
             11.2.5 Polyglycerol Esters
             11.2.6 Others
                        11.2.6.1 Polyglycerol Polyricinoleate (PGPR)
                        11.2.6.2 Propylene Glycol Esters (PGE)
     11.3 Emulsifiers Market, By Application
             11.3.1 Bakery Products
             11.3.2 Confectioneries
             11.3.3 Convenience Foods
             11.3.4 Dairy Products
             11.3.5 Meat Products
             11.3.6 Others
     11.4 Emulsifiers Market, By Region
             11.4.1 North America
             11.4.2 Europe
             11.4.3 Asia-Pacific
             11.4.4 RoW

12 F&B Starter Cultures Market (Page No. - 151)
     12.1 Introduction
             12.1.1 Growing Consumption of Alcoholic Beverages Drives the Market for Starter Cultures
     12.2 F&B Starter Cultures Market, By Application
             12.2.1 Alcoholic Beverages
             12.2.2 Non-Alcoholic Beverages
     12.3 F&B Starter Cultures Market, By Region
             12.3.1 North America
             12.3.2 Europe
             12.3.3 Asia-Pacific
             12.3.4 Rest of the World (RoW)
     12.4 Regulations for Microorganisms
             12.4.1 World Trade Organization
             12.4.2 European Food Safety Authority & Qualified Presumption of Safety
             12.4.3 Documented Safe Use of Starter Culture in Food Industry

13 Food Preservatives Market (Page No. - 161)
     13.1 Introduction
     13.2 Food Preservatives Market, By Type
             13.2.1 Natural Preservatives
                        13.2.1.1 Sugar
                        13.2.1.2 Salt
                        13.2.1.3 Alcohol
                        13.2.1.4 Vinegar
                        13.2.1.5 Honey
                        13.2.1.6 Edible Oil
                        13.2.1.7 Rosemary Extracts (E392)
                        13.2.1.8 Nicin (E234)
                        13.2.1.9 Natamycin (E235)
                        13.2.1.10 Onion
             13.2.2 Synthetic Preservatives
                        13.2.2.1 Sorbates
                                     13.2.2.1.1 Sorbic Acid (E200)
                                     13.2.2.1.2 Potassium Sorbate (E202)
                        13.2.2.2 Benzoates
                                     13.2.2.2.1 Benzoic Acid (E210)
                                     13.2.2.2.2 Sodium Benzoate (E211)
                        13.2.2.3 Propionates
                                     13.2.2.3.1 Propionic Acid (E280)
                                     13.2.2.3.2 Sodium Propionate (E281)
                                     13.2.2.3.3 Calcium Propionate (E282)
             13.2.3 Others
                        13.2.3.1 Nitrites
                        13.2.3.2 Sulfites
                                     13.2.3.2.1 Sulfur Dioxide (E220)
                                     13.2.3.2.2 Acetic Acid (E260)
                                     13.2.3.2.3 Sodium Diacetate (E262)
                                     13.2.3.2.4 Lactic Acid (E270)
     13.3 Food Preservatives Market, By Application
             13.3.1 Oil & Fat
             13.3.2 Bakery
             13.3.3 Dairy & Frozen Products
             13.3.4 Snack Foods
             13.3.5 Meat, Poultry & Seafood
             13.3.6 Confectionery
             13.3.7 Beverages
             13.3.8 Others
     13.4 Food Preservatives Market, By Region
             13.4.1 North America
             13.4.2 Europe
             13.4.3 Asia-Pacific
             13.4.4 RoW
     13.5 Regulations for Food Preservatives

14 Functional Food Ingredients Market (Page No. - 186)
     14.1 Introduction
     14.2 Functional Food Ingredients Market, By Type
             14.2.1 Proteins and Amino Acids
             14.2.2 Vitamins
             14.2.3 Minerals
             14.2.4 Prebiotics
             14.2.5 Probiotics
             14.2.6 Hydrocolloids
             14.2.7 Essential Oil
             14.2.8 Omega-3& 6 Fatty Acids
             14.2.9 Carotenoids
     14.3 Functional Food Ingredients Market, By Application
             14.3.1 Foods
                        14.3.1.1 Snacks
                        14.3.1.2 Bakery
                        14.3.1.3 Confectionery
                        14.3.1.4 Dairy Products
                        14.3.1.5 Breakfast Cereals
                        14.3.1.6 Others
             14.3.2 Beverages
     14.4 Functional Food Ingredients Market, By Region
             14.4.1 North America
             14.4.2 Europe
             14.4.3 Asia-Pacific
             14.4.4 RoW
     14.5 Regulations for Functional Food Ingredients
             14.5.1 Canada
             14.5.2 U.S.
             14.5.3 Eu
             14.5.4 Japan
             14.5.5 India
             14.5.6 Australia & New Zealand
             14.5.7 Brazil

15 Specialty Starch Market (Page No. - 203)
     15.1 Introduction
     15.2 Specialty Starch Market, By Type
             15.2.1 Etherified Starch
             15.2.2 Esterified Starch
             15.2.3 Resistant Starch
             15.2.4 Pre-Gelatinized
     15.3 Specialty Starch Market, By Application
             15.3.1 Confectionery
             15.3.2 Beverages
             15.3.3 Processed Foods
             15.3.4 Others
     15.4 Specialty Starch Market, By Region
             15.4.1 North America
             15.4.2 Europe
             15.4.3 Asia-Pacific
             15.4.4 RoW

16 Sugar Substitutes Market (Page No. - 216)
     16.1 Introduction
             16.1.1 Sugar Substitutes Market, By Type
             16.1.2 High Fructose Syrup
             16.1.3 High Intensity Sweeteners
             16.1.4 Low Intensity Sweeteners
     16.2 Sugar Substitutes Market, By Application
             16.2.1 Beverages
             16.2.2 Food
             16.2.3 Health & Personal Care
     16.3 Sugar Substitutes Market, By Region
             16.3.1 North America
             16.3.2 Europe
             16.3.3 Asia-Pacific
             16.3.4 RoW

17 Competitive Landscape (Page No. - 228)
     17.1 Overview
     17.2 Market Share Analysis
     17.3 Competitive Situation & Trends
     17.4 New Product Launches
     17.5 Acquisitions
     17.6 Expansions

18 Company Pofiles (Page No. - 237)
     18.1 Introduction
     18.2 Cargill Inc.
     18.3 Archer Daniels Midland Co.
     18.4 E.I. Du Pont De Nemours and Company
     18.5 Royal DSM N.V.
     18.6 Kerry Group PLC
     18.7 Ingredion Incorporated
     18.8 Givaudan
     18.9 Tate & Lyle
     18.10 Sensient Technologies Corporation
     18.11 CHR. Hansen Holding A/S

19 Appendix (Page No. - 291)
     19.1 Insights of Industry Experts
     19.2 Discussion Guide
     19.3 Introducing RT: Real-Time Market Intelligence
     19.4 Available Customizations
     19.5 Related Reports


List of Tables (77 Tables)

Table 1 Growing Middle-Class Population in Asia-Pacific
Table 2 Meat Consumption, By Type, 2012–2020 (Thousand Tons)
Table 3 Acidulants Market Size, By Application, 2013–2020 (USD Million)
Table 4 Acidulants Market Size, By Region, 2013–2020 (USD Million)
Table 5 North America: Acidulants Market Size, By Country, 2013–2020 (USD Million)
Table 6 Europe: Acidulants Market Size, By Country, 2013–2020 (USD Million)
Table 7 Asia-Pacific: Acidulants Market Size, By Country, 2013–2020 (USD Million)
Table 8 RoW: Acidulants Market Size, By Country, 2013–2020 (USD Million)
Table 9 Listed Color Additives Permitted for Use in Food
Table 10 Colors Market Size, By Application, 2013-2020 (USD Million)
Table 11 Colors Market Size, By Region, 2013-2020 (USD Million)
Table 12 North America: Colors Market Size, By Country, 2013-2020 (USD Million)
Table 13 Europe: Colors Market Size, By Country, 2013-2020 (USD Million)
Table 14 Asia-Pacific: Colors Market Size, By Country, 2013-2020 (USD Million)
Table 15 RoW: Colors Market Size, By Country, 2013-2020 (USD Million)
Table 16 Flavors Market Size, By Application, 2013–2020 (USD Million)
Table 17 Flavors Market Size, By Region, 2013–2020 (USD Million)
Table 18 North America: Flavors Market Size, By Country, 2013–2020 (USD Million)
Table 19 Europe: Flavors Market Size, By Country, 2013–2020 (USD Million)
Table 20 Asia-Pacific: Flavors Market Size, By Country, 2013–2020 (USD Million)
Table 21 RoW: Flavors Market Size, By Country, 2013–2020 (USD Million)
Table 22 Enzymes Market Size, By Region, 2013-2020 (USD Million)
Table 23 North America: Enzymes Market Size, By Country, 2013-2020 (USD Million)
Table 24 Europe: Enzymes Market Size, By Country, 2013-2020 (USD Million)
Table 25 Asia-Pacific: Enzymes Market Size, By Country, 2013-2020 (USD Million)
Table 26 RoW: Enzymes Market Size, By Country, 2013-2020 (USD Million)
Table 27 Emulsifiers Market, By Type, 2013–2020 (USD Million)
Table 28 Food Emulsifiers: Key Functionalities in Bakery Products
Table 29 Food Emulsifiers: Key Functionalities in Convenience Products
Table 30 Food Emulsifiers: Key Functionalities in Dairy Products
Table 31 Emulsifiers: Key Functionalities in Meat Products
Table 32 Food  Emulsifiers: Key Functionalities in Other Food Products
Table 33 Emulsifiers Market Size, By Application, 2013–2020 (USD Million)
Table 34 Emulsifiers Market Size, By Region, 2013–2020 (USD Million)
Table 35 North America : Emulsifiers Market Size, By Country, 2013–2020 (USD Million)
Table 36 Europe: Emulsifiers Market Size, By Country, 2013–2020 (USD Million)
Table 37 Asia-Pacific : Emulsifiers Market Size, By Country, 2013–2020 (USD Million)
Table 38 RoW : Emulsifiers Market Size, By Country, 2013–2020 (USD Million)
Table 39 Microorganisms Used in Starter Cultures
Table 40 F&B Starter Cultures Market Size, By Application, 2013-2020 (USD Million)
Table 41 Food & Beverage Starter Cultures Market Size, By Region, 2013-2020 (USD Million)
Table 42 North America: F&B Starter Cultures Market Size, By Country, 2013-2020 (USD Million)
Table 43 Europe: F&B Starter Cultures Market Size, By Country, 2013-2020 (USD Million)
Table 44 Asia-Pacific: F&B Starter Cultures Market Size, By Country, 2013-2020 (USD Million)
Table 45 RoW: F&B Starter Cultures Market Size, By Country, 2013-2020 (USD Million)
Table 46 Food Preservatives Market Size, By Type, 2013-2020 (USD Million)
Table 47 Food Preservatives Market Size, By Application, 2013-2020 (USD Million)
Table 48 Food Preservatives Market Size, By Region, 2013-2020 (USD Million)
Table 49 North America: Food Preservatives Market Size, By Country, 2013-2020 (USD Million)
Table 50 Europe: Food Preservatives Market Size, By Country, 2013-2020 (USD Million)
Table 51 Asia-Pacific: Food Ingredients Market Size, By Country, 2013-2020 (USD Million)
Table 52 RoW: Food Preservatives Market Size, By Country, 2013-2020 (USD Million)
Table 53 Functional Food Ingredients Market Size, By Type, 2013-2020 (USD Million)
Table 54 Functional Food Ingredients Market Size, By Application, 2013-2020 (USD Million)
Table 55 Functional Food Ingredients Market Size, By Region, 2013-2020 (USD Million)
Table 56 North America: Functional Food Ingredients Market Size, By Country, 2013-2020 (USD Million)
Table 57 Europe: Functional Food Ingredients Market Size, By Country, 2013-2020 (USD Million)
Table 58 Asia-Pacific: Functional Food Ingredients Market Size, By Country, 2013-2020 (USD Million)
Table 59 RoW: Functional Food Ingredients Market Size, By Country, 2013-2020 (USD Million)
Table 60 Functions, Benefits, and Use of Resistant Specialty Starches in Food & Beverage Applications
Table 61 Functions of Pre-Gelatinized Modified Starch in Food & Beverage Applications
Table 62 Specialty Starch Market Size, By Application, 2013-2020 (USD Million)
Table 63 Specialty Starch Market Size, By Region, 2013-2020 (USD Million)
Table 64 North America: Specialty Starch Market Size, By Application, 2013-2020 (USD Million)
Table 65 Europe: Specialty Starch Market Size, By Application, 2013-2020 (USD Million)
Table 66 Asia-Pacific: Specialty Starch Market Size, By Application, 2013-2020 (USD Million)
Table 67 RoW: Specialty Starch Market Size, By Application, 2013-2020 (USD Million)
Table 68 Sugar Substitutes Market Size, By Type, 2013-2020 (USD Million)
Table 69 Sugar Substitutes Market Size, By Application, 2013-2020 (USD Million)
Table 70 Sugar Substitutes Market Size, By Region, 2013-2020 (USD Million)
Table 71 North America: Sugar Substitutes Market Size, By Country, 2013-2020 (USD Million)
Table 72 Europe: Sugar Substitutes Market Size, By Country, 2013-2020 (USD Million)
Table 73 Asia-Pacific : Sugar Substitutes Market Size, By Country, 2013-2020 (USD Million)
Table 74 RoW : Sugar Substitutes Market Size, By Country, 2013-2020 (USD Million)
Table 75 New Product Launches, 2010-2015
Table 76 Acquisitions, 2010-2015
Table 77 Expansions, 2010-2015


List of Figures (65 Figures)

Figure 1 Specialty Food Ingredients Market Segmentation
Figure 2 Specialty Food Ingredients: Research Design
Figure 3 Global Population is Projected to Reach ~9.5 Billion By 2050
Figure 4 Growth Rate of Global Beverage Sales, 2011–2016
Figure 5 Annual Per Capita Consumption of Dairy Products and Flavored Milk & Drinks in U.S., 2011–2016 (Pounds)
Figure 6 Bakery Products Market Size, 2010–2015 (USD Billion)
Figure 7 Sugar Price Trend, 2010–2014 (USD/Ton)
Figure 8 Sugar Production, 2010–2014 (Million Tons)
Figure 9 Market Size Estimation Methodology: Bottom-Up Approach
Figure 10 Market Size Estimation Methodology: Top-Down Approach
Figure 11 Data Triangulation Methodology
Figure 12 Figure 1 Functional Food Ingredients: the Largest Market, 2015 vs 2020 (USD Million)
Figure 13 Figure 2 Specialty Food Ingredients Market Snapshot: North America Accounted for the Largest Share, 2014 (USD Million)
Figure 14 Figure 3 Key Strategies Adopted By Key Players in Specialty Food Ingredients Market: A Snapshot
Figure 15 Significant Growth Potential Associated With Specialty Food Ingredients  Applications, 2015–2020 (USD Million)
Figure 16 Thickening & Confectioneries are the Dominators of the Specialty Starch Market
Figure 17 Japan to Be the Fastest-Growing Flavors Market
Figure 18 Synthetic Preservatives Dominated the Food Preservatives Market, 2014 (USD Million)
Figure 19 Mono-, Di-Glycerides & Derivatives Dominated the Market;Lecithin Being the Fastest-Growing Market in Emulsifiers
Figure 20 Food Segment Exhibited Steady Growth
Figure 21 Prebiotics : Rapidly Rising in Popularity Within the Functional Food Market
Figure 22 Perceived Worthwhile of Consuming Fortified Foods vs Non-Fortified Foods
Figure 23 Technological Innovations & Growing End User Applications – the Major Drivers for Specialty Food Ingredients
Figure 24 Shifting Focus From Sensory Ingredients to Functional Ingredients
Figure 25 Specialty Food Ingredients Supply Chain Analysis
Figure 26 Porter’s Five Forces Analysis
Figure 27 Growing Consumption of Beverages Drive the Acidulants Market in 2014
Figure 28 Acidulants Market Share, By Region
Figure 29 Colors Market, By Application
Figure 30 Colors Market, By Region
Figure 31 Beverages Dominated the Flavors Market in 2014
Figure 32 Flavors Market, By Region
Figure 33 Enzymes Market, By Region
Figure 34 Lecithin is the Fastest-Growing Segment in the Emulsifiers Market
Figure 35 Diverse Functionalities in the Bakery Segment Drives the Market for Emulsifiers
Figure 36 Emulsifiers Market, By Region
Figure 37 F&B Starter Cultures Market, By Region
Figure 38 Meat, Poultry & Seafood: Largest Consumer of Preservatives
Figure 39 Food Preservatives Market, By Region
Figure 40 Proteins & Amino Acids Accounted to the Largest Share of Functional Food Ingredients Market in 2014
Figure 41 Functional Food Ingredients Market, By Region (USD Million)
Figure 42 Specialty Starch Market, By Application (USD Million)
Figure 43 Specialty Starch Market, By Region
Figure 44 Sugar Substitutes Market, By Type, 2015 vs 2020
Figure 45 Sugar Substitutes Market, By Region
Figure 46 New Product Launches & Expansions: Most Preferred Strategy of Key Companies
Figure 47 Market Share  of Key Players in Specialty Ingredients Market, 2014
Figure 48 Expanding Revenue Base Through New Product Launches, 2013-2014
Figure 49 New Product Launches: the Key Strategy, 2010-2015
Figure 50 Geographic Revenue Mix of Top 5 Market Players
Figure 51 Cargill Inc.: Company Snapshot
Figure 52 Cargill Inc.: SWOT Analysis
Figure 53 Archer Daniels Midland Company (AMD): Company Snapshot
Figure 54 Archer Daniels Midland Company (AMD): SWOT Analysis
Figure 55 E.I. Du Pont De Nemours and Company: Company Snapshot
Figure 56 E. I. Dupont De Nemours and Company: SWOT Analysis
Figure 57 Royal DSM N.V.: Company Snapshot
Figure 58 Royal DSM N.V.: SWOT Analysis
Figure 59 Kerry Group PLC: Company Snapshot
Figure 60 Kerry Group PLC: SWOT Analysis
Figure 61 Ingredion Incorporated: Company Snapshot
Figure 62 Givaudan: Company Snapshot
Figure 63 Tate & Lyle PLC: Company Snapshot
Figure 64 Sensient  Technologies Corporation: Company Snapshot
Figure 65 CHR. Hansen Holding A/S: Company Snapshot

The specialty food ingredients market is projected to reach the value of USD 91.2 Billion by 2020, at a CAGR of 5.5% from 2015. The market is driven by the increasing R&D and technological innovations, growing need for convenient foods which quickly suffice the need for the moment, nutritional and tasty foods, and vast emergence of end product applications.

The functional foods have increased in demand due to the growing health concerns and consumer awareness, due to which the market for prebiotics, probiotics, minerals, and protiens have been elevating. Bakery & confectionary industry provides wide range of options and concepts which require the high amount of specialty food ingredients such as hydrocolloids, emulsifiers, flavors, cultures etc. beverages is also one of the dominant and fast growing applications for acidulants, colors, and cultures. The growing brewery industry and the occurrence of high complexity of procedures increase the demand for enzymes and starter cultures.

North America dominates the global specialty food ingredients market. North America is completely driven by the U.S. market, especially in enzymes, preservatives, specialty starches and sugar substitues. The specialty food ingredients market has been greatly influenced by the food and beverage processing market. It is driven by the changing consumer preferences & trends and R&D. Consumers in U.S. are inclining towards nutritious ingredients in their food products. The growing obesity and diabetes incidences compel the consumers in emerging and developed economies to focus on an improved lifestyle.

Specialty Food Ingredients Market

The figure above depicts the global market size of specialty food ingredients market by region. North America is projected to hold the major share in 2020.

The raw material availability due to the seasonal fluctuations, infrastructure, especially in the Asia-Pacific countries, and other technological barriers due to the lack of knowledge in adopting the technology act as hinderances for the specialty ingredients market. Also poor supply chain is witnessed among the channel members right from the farm level, suppliers, and manufacturers to the consumer level, which shows unforeseeable margins among the stakeholders. However, the strong need for the premium characterisitcs of specialty ingredients continually finds its need in various food applications and with the increase in growing technology, there is an immense demand for the specialty food ingredients market in the food industry.

The key market players of specialty food ingredients profiled in the report are Archer Daniel Midland (U.S.), Royal DSM N.V. (The Netherlands), Kerry Groups (Irelands), Cargill Inc. (U.S.), E. I. DuPont de Nemours and Company (U.S.), Givaudan Flavors (Switzerland), Sensient Technologies (U.S.), CHR. Hansen (Denmark), Ingredion Incorporated (U.S.), and Tate & Lyle PLC (U.K.).

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Additional data on the Brazilian Market Size for Food Flavors, Starter Cultures, Food Colors and Preservatives which inv....
Additional data on the Brazilian Market Size for Food Flavors, Starter Cultures, Food Colors and Preservatives which involved exhaustive primary and secondary research. Also, market Share Analysis for the Acidulants segment confined to the geography.
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