Specialty Food Ingredients Market

Specialty Food Ingredients Market by Type (Acidulant, Colors, Flavors, Enzymes, Emulsifiers, F&B Starter Culture, Preservatives, Functional Food Ingredients, Specialty Starches, Sugar Substitutes), Distribution Channel - Global Forecasts to 2025

Report Code: FB 2401 Sep, 2020, by marketsandmarkets.com

[339 Pages Report] According to MarketsandMarkets, the global specialty food ingredient market size is estimated to be valued at USD 134.7 billion in 2020 and projected to reach USD 178.3 billion by 2025, recording a CAGR of 5.8%. The growing demand for clean label products among the consumers is expected to drive the market. The North American segment is poised to dominate the market due to its high population demandingfunctional food, whereas the Asia Pacific region is projected to be the fastest-growing, owing to the larger demand of clean label and plant based food, among its millennial population.

Specialty Food Ingredients Market

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Market Dynamics

Drivers: Growth in demand for fortified food owing to rising health awareness

The global demand for fortified food is expanding at a robust pace. Functional food ingredients such as vitamins, minerals, antioxidants, hydrocolloids, prebiotics, amino acids, plant extracts, and carotenoids are the key ingredients of fortified food. The health-conscious population is rapidly expanding in emerging markets, which will drive the demand for the fortification of food. The nutritional consumption differences across regions contribute greatly to the apparent differences in the health of populations across the countries. Various factors such as increasing instances of chronic diseases and micronutrient deficiencies, growth of the middle class in emerging economies, new government fortification programs, growth of the world’s older population in regions such as Europe, and growing interest in health and wellness, owing to COVID-19, is expected to drive the sales of fortified foods, further driving the demand for functional and specialty food ingredients.

Restraints: High cost and limited availability of raw materials

Price is one of the major restraining factors in the specialty food ingredients market. Functional foods and premium products are comparatively uneconomical, owing to the ingredients used in them, which is likely to impact its growth in price-sensitive markets such as India, China, and South Africa. Specialty food ingredients are relatively expensive, owing to their superior quality. There are various fluctuations in raw material prices such as the prices of starch and sugar for sweetener ingredients. According to a report published by the FAO, in 2018, the starch price was quoted at nearly USD 507/ton, 44% higher than in October 2017. In addition, the quotations have exhibited considerable volatility throughout 2018. The price of sugar across the world keeps on fluctuating. According to FAO, the sugar price index has increased by 5.5% from December 2019 to January 2020, making the fourth consecutive monthly increase. The latest increase was propelled by a 17% drop in India’s sugar output, a 66% production fall in Brazil, one of the largest sugar-producing countries, and a 25% contraction in Mexico’s harvest.

Opportunities: Rise in number of end-use applications

The rising number of end-use applications, owing to the multifunctional attributes of various ingredients, is projected to create opportunities for growth within the specialty food ingredients market. Food processing ingredients such as emulsifiers are mostly utilized in bakery & confectionery, convenience foods, dairy & frozen desserts, and meat products. Flavors and colors are also mostly used for bakery and beverage applications.

Challenges: Lack of consistency in regulations pertaining to various ingredients

The food ingredient industry faces a legal obligation to abide by the norms and standards of various regulatory standards. International bodies such as the National Food Safety and Quality Service (SENASA), Argentina; Canadian Food Inspection Agency (CFIA), Canada; Food and Drug Administration (FDA); World Health Organization (WHO); and Committee on the Environment; Public Health and Food Safety (EU) are associated with food safety and quality regulations. These organizations have control over the usage of different ingredients and chemicals, including bitterness, used in food processing, directly or indirectly.

The regulations set by different countries also emphasize the usage of specialty food ingredients and the proper labeling of food products. These stringent regulations can delay or prevent the launch of new products, increase the prices of any new product/ingredient introduced in the market, and may lead to food recalls. Therefore, a lack of harmonization of new regulations and existing regulations can negatively affect the growth of the market.

Specialty Food Ingredients Market by Region

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Asia Pacific is projected to account for the fastest-growing market during the forecast period

Due to the high population in the region and the increase in the purchasing capacity, consumers are looking for various comfort and functional food. The shift in the consumption habits of the population due to an increase in the awareness regarding healthy food and beverages is also increasing the demand for specialty food ingredients. This has created the demand for functional foods, specialty enzymes, proteins, and sugar substitutes as well. The millennial population is increasing the demand for immunity boosting food & beverages, which is again a driving factor for the specialty food ingredient market.

Key Market Players:

Cargill (US), ADM (US), DuPont (US), Ingredion (US), Kerry (Ireland), DSM (Netherlands), Chr. Hansen (Denmark), Sensient (US), Tate & Lyle (UK), Givaudan (Switzerland), Biocatalysts (UK), Omega Protein (US), Enzyme Supplies (UK), FDL Ltd (UK), Nutriati (US), Crespel & Dieters (Germany), Axiom Food (US), Amano Enzymes (Japan), Amicogen (South Korea), and Aminola (Netherlands).

Scope of the report

Report Metric

Details

Market size estimation

2018–2025

Base year considered

2019

Forecast period considered

2020–2025

Units considered

Value (USD)

Markets Covered

  • Acidulant
  • Colors
  • Flavors
  • Enzymes
  • Emulsifiers
  • F&B starter culture
  • Food preservatives
  • Functional food ingredients
  • Specialty starch
  • Sugar substitute

Regions covered

  • North America
  • Europe
  • Asia Pacific
  • South America
  • RoW

Companies studied

  • Cargill (US),
  • ADM (US),
  • DuPont (US),
  •  Ingredion (US),
  • Kerry (Ireland),
  • DSM (Netherlands),
  • Chr. Hansen (Denmark),
  • Sensient (US),
  • Tate & Lyle (UK),
  • Givaudan (Switzerland),
  • Biocatalysts (UK),
  • Omega Protein (US)
  •  Enzyme Supplies (UK),
  •  FDL Ltd (UK),
  •  Nutriati (US),
  • Crespel & Dieters (Germany),
  • Axiom Food (US),
  • Amano Enzymes (Japan),
  • Amicogen (South Korea)
  • Aminola (Netherlands)

Target Audience:

  • Raw material suppliers
  • Specialty food ingredient manufacturers and suppliers
  • Food safety agencies
  • Food & beverage manufacturers/suppliers
  • Commercial research & development (R&D) institutions and financial institutions
  • Importers and exporters of specialty food ingredient
  • Food & beverage traders, distributors, and suppliers
  • Government organizations, research organizations, consulting firms, trade associations, and industry bodies
  • Associations, regulatory bodies, and other industry-related bodies

Report Scope

This research report categorizes the specialty food ingredient market based on type and region.

Type

  • Acidulant
  • Colors
  • Flavors
  • Enzymes
  • Emulsifiers
  • F&B starter culture
  • Food preservatives
  • Functional food ingredients
  • Specialty starch
  • Sugar substitutes

By Region

  • North America
  • Europe
  • Asia Pacific
  • South America
  • Rest of the World (RoW)
    • Middle East
    • Africa

Recent Developments

  • July 2020, Cargill (US) launched a new sweetener C TruSweet 01795, to meet the growing demand for label-friendly and reduced sugar alternatives in Europe. This will also strengthen the company’s sweetener portfolio.
  •  June 2020, Kerry (Ireland) introduced 13 new plant-based protein ingredients made from pea, rice, and sunflower under its product line Hyprol and ProDiem. This will strengthen the company’s portfolio of plant-based options.
  • Dec 2019, DSM (Netherland) launched new solutions adding to its BakeZyme product portfolio. This will help the company cater to the growing demand for baking enzymes for bakery applications
  • September 2019, Givaudan(Switzerland) introduced a new flavoring approach to transforming the taste of plant-based meat alternatives. The company will transform the taste of meat substitutes through textured vegetable proteins.
  • April 2018, ADM (US) launched Versity, a new alternative protein ingredient source, which will strengthen the company’s portfolio.

Frequently Asked Questions (FAQ):

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TABLE OF CONTENTS

1 INTRODUCTION (Page No. - 34)
    1.1 OBJECTIVES OF THE STUDY
    1.2 MARKET DEFINITION
    1.3 MARKET SEGMENTATION
           1.3.1 INCLUSIONS & EXCLUSIONS
    1.4 REGIONS COVERED
    1.5 PERIODIZATION CONSIDERED FOR THE STUDY
    1.6 CURRENCY CONSIDERED
        TABLE 1 US DOLLAR EXCHANGE RATES CONSIDERED, 2017–2018
    1.7 STAKEHOLDERS
    1.8 SUMMARY OF CHANGES

2 RESEARCH METHODOLOGY (Page No. - 39)
    2.1 RESEARCH DATA
        FIGURE 1 SPECIALTY FOOD INGREDIENTS MARKET: RESEARCH DESIGN
           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 Secondary Sources
                    2.1.2.2 Breakdown of Primaries
           2.1.3 MARKET SIZE ESTIMATION
           2.1.4 BOTTOM-UP APPROACH
           2.1.5 TOP-DOWN APPROACH
           2.1.6 DATA TRIANGULATION
                 FIGURE 2 DATA TRIANGULATION METHODOLOGY
           2.1.7 ASSUMPTIONS FOR THE STUDY
    2.2 LIMITATIONS OF THE STUDY
    2.3 MARKET SCENARIOS CONSIDERED FOR IMPACT OF COVID-19
           2.3.1 SCENARIO-BASED MODELLING
    2.4 COVID-19 HEALTH ASSESSMENT
        FIGURE 3 COVID-19: THE GLOBAL PROPAGATION
        FIGURE 4 COVID-19 PROPAGATION: SELECT COUNTRIES
    2.5 COVID-19 ECONOMIC ASSESSMENT
        FIGURE 5 REVISED GROSS DOMESTIC PRODUCT FORECASTS FOR SELECT G20 COUNTRIES IN 2020
           2.5.1 COVID-19 ECONOMIC IMPACT—SCENARIO ASSESSMENT
                 FIGURE 6 CRITERIA IMPACTING THE GLOBAL ECONOMY
                 FIGURE 7 SCENARIOS IN TERMS OF RECOVERY OF THE GLOBAL ECONOMY

3 EXECUTIVE SUMMARY (Page No. - 54)
  TABLE 2 SPECIALTY FOOD INGREDIENTS MARKET SNAPSHOT, 2019 VS. 2025
  FIGURE 8 SPECIALTY FOOD INGREDIENTS MARKET SIZE, BY TYPE, 2020 VS. 2025 (USD MILLION)
  FIGURE 9 SPECIALTY FOOD INGREDIENTS MARKET SHARE (VALUE) FOR FOOD & BEVERAGE APPLICATION, BY REGION, 2019

4 PREMIUM INSIGHTS (Page No. - 58)
    4.1 ATTRACTIVE OPPORTUNITIES IN THE SPECIALTY FOOD INGREDIENTS MARKET
        FIGURE 10 GROWING DEMAND FOR CLEAN LABEL IS PROJECTED TO DRIVE THE GROWTH OF THE SPECIALTY FOOD INGREDIENTS MARKET
    4.2 SPECIALTY FOOD INGREDIENTS MARKET: MAJOR REGIONAL SUBMARKETS (AT A DISTRIBUTOR LEVEL)
        FIGURE 11 ASIA PACIFIC WAS THE PROMINENT MARKET GLOBALLY FOR SPECIALTY FOOD INGREDIENT DISTRIBUTORS IN 2019
    4.3 SPECIALTY FOOD INGREDIENTS MARKET, BY TYPE
        FIGURE 12 THE FUNCTIONAL FOOD INGREDIENTS IS PROJECTED TO DOMINATE THE SPECIALTY FOOD INGREDIENTS MARKET, 2020 VS. 2025
    4.4 FLAVORS MARKET, BY ORIGIN
        FIGURE 13 THE NATURAL FLAVORS IS PROJECTED TO DOMINATE THE FOOD FLAVORS MARKET, 2020 VS. 2025
    4.5 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE
        FIGURE 14 PREBIOTICS TO GROW FASTEST IN THE FUNCTIONAL FOOD INGREDIENTS MARKET, 2020 VS. 2025

5 MARKET OVERVIEW (Page No. - 62)
    5.1 INTRODUCTION
    5.2 MARKET DYNAMICS
        FIGURE 15 SPECIALTY FOOD INGREDIENTS: MARKET DYNAMICS
           5.2.1 DRIVERS
                    5.2.1.1 Growth in demand for fortified food owing to rising health awareness
                            FIGURE 16 AUSTRALIA: RETAIL SALES OF FUNCTIONAL AND FORTIFIED FOOD PRODUCTS, 2018–2022 (USD MILLION)
                            FIGURE 17 NUMBER OF COUNTRIES MANDATING FOOD FORTIFICATION, 2011–2019
                               5.2.1.1.1 Demand for functional food ingredients owing to increase in instances and economic burden of chronic diseases
                                         FIGURE 18 US: POPULATION SHARE, BY NUMBER OF CHRONIC ILLNESSES, 2017
                                         FIGURE 19 CHRONIC DISEASES WERE AMONG THE TOP TEN CAUSES OF DEATH WORLDWIDE ACROSS ALL AGES, 2016
                               5.2.1.1.2 Consumer awareness of micronutrient deficiencies
                                         FIGURE 20 CONSUMER PERCEPTION OF SPECIFIC NUTRIENT ADEQUACY IN DIETS, 2013
                                             5.2.1.1.2.1 Malnutrition across the regions
                                                         FIGURE 21 PREVALENCE OF MALNUTRITION IN CHILDREN ACROSS ALL MAJOR ECONOMIES, 2019
                                             5.2.1.1.2.2 Partnerships between key players to address nutritional deficiencies to drive the demand for functional ingredients in Asia Pacific
                    5.2.1.2 Shift in consumer preferences for food & beverages
                            FIGURE 22 US: CONSUMER CHECKS FOR LABEL AND NUTRITIONAL INFORMATION PANEL (NIP) OF FOOD PRODUCTS, 2019
                               5.2.1.2.1 Shift toward plant-based ingredients and plant-based proteins
                                         FIGURE 23 GLOBAL MEAT DEMAND, BY MEAT TYPE, 2005 VS 2050 (USD BILLION)
                               5.2.1.2.2 Demand for natural, organic, and clean label products
                                         FIGURE 24 US: CONSUMER PREFERENCE FOR CLEAN-LABEL PRODUCTS AND INGREDIENTS, 2015
                               5.2.1.2.3 Increase in inclination toward premium and branded products
                    5.2.1.3 Increase in government support in major economies
                               5.2.1.3.1 Mandates on food fortification by government organizations
                                         TABLE 3 PREVALENCE OF THE THREE MAJOR MICRONUTRIENT DEFICIENCIES, BY REGION, 2009
                    5.2.1.4 Consumer demand for nutrition and taste convergence
           5.2.2 RESTRAINTS
                    5.2.2.1 High cost and limited availability of raw materials
                               5.2.2.1.1 Limited raw material availability due to seasonal changes
                    5.2.2.2 Use of artificial/synthetic ingredients in various applications resulting in health hazards
                    5.2.2.3 Increase in instances of allergies and intolerances related to few ingredients
           5.2.3 OPPORTUNITIES
                    5.2.3.1 Rise in number of end-use applications
                               5.2.3.1.1 Synergy between the ingredients owing to multifunctional attributes
                               5.2.3.1.2 Increase in consumption of processed food
                                         FIGURE 25 NORTH AMERICA: PROCESSED FOOD CONSUMPTION SHARE IN DIETS, 2019
                                         FIGURE 26 US: TRENDS OF FOOD PROCESSING PROJECTS, 2011–2015
                               5.2.3.1.3 Rapidly growing beverage and functional drinks sales
                                         FIGURE 27 US: IMPORT OF BEVERAGE PRODUCTS, 2009–2017 (USD MILLION)
                    5.2.3.2 Product-based and technological innovations in the ingredient industry
                            TABLE 4 RECENT NEW PRODUCT LAUNCHES BY KEY PLAYERS, 2020
                               5.2.3.2.1 Use of encapsulation technology
                    5.2.3.3 Emerging economies to present high-growth opportunities due to growing food processing investments
                            FIGURE 28 ANNUAL GDP GROWTH OF EMERGING ECONOMIES, 2011–2018
                            FIGURE 29 INDIA: CONTRIBUTION OF THE FOOD PROCESSING INDUSTRY TO GDP THROUGH MANUFACTURING, 2016
           5.2.4 CHALLENGES
                    5.2.4.1 Lack of consistency in regulations pertaining to various ingredients
                    5.2.4.2 Consumer inclination toward natural ingredients to create challenges for the growth of synthetic ingredients
                    5.2.4.3 Threat of substitutes
                    5.2.4.4 Growth in pressure on global resources and a need to tap new raw materials
    5.3 IMPACT OF COVID-19 ON THE MARKET DYNAMICS
           5.3.1 COVID-19 BOOSTS THE DEMAND FOR HIGH-QUALITY AND PREMIUM PRODUCTS
           5.3.2 COVID-19 TO REFORMULATE THE DEMAND FOR FOOD TO LOWER COSTS
           5.3.3 COVID-19 IMPACT ON RAW MATERIAL AVAILABILITY AND SUPPLY CHAIN DISRUPTION
           5.3.4 COVID-19 TO SHIFT THE DEMAND TOWARD PLANT-SOURCED INGREDIENTS

6 INDUSTRY TRENDS (Page No. - 84)
    6.1 INTRODUCTION
    6.2 CONSUMER TREND
        FIGURE 30 FAMILIARITY AND INTEREST IN PLANT-BASED DIET, 2019
    6.3 YC-YCC SHIFT
        FIGURE 31 YC-YCC SHIFT: SPECIALTY FOOD INGREDIENTS MARKET
    6.4 INDUSTRY INSIGHT
    6.5 TECHNOLOGY ANALYSIS
    6.6 PORTER’S FIVE FORCES MODEL
        FIGURE 32 PORTER’S FIVE FORCES MODEL
           6.6.1 RIVALRY AMONG EXISTING CUSTOMERS
           6.6.2 BARGAINING POWER OF SUPPLIERS
           6.6.3 BARGAINING POWER OF BUYERS
           6.6.4 THREAT OF SUBSTITUTES
           6.6.5 THREAT OF NEW ENTRANTS
    6.7 VALUE CHAIN ANALYSIS
    6.8 SUPPLY CHAIN ANALYSIS
        FIGURE 33 PRODUCT DEVELOPMENT AND MANUFACTURING PLAY A VITAL ROLE IN THE SUPPLY CHAIN FOR THE SPECIALTY FOOD INGREDIENTS MARKET
    6.9 ECOSYSTEM MAP
           6.9.1 FOOD & BEVERAGE INGREDIENTS: ECOSYSTEM VIEW
           6.9.2 FOOD & BEVERAGE INGREDIENTS: MARKET MAP
    6.10 PATENT ANALYSIS
           6.10.1 INTRODUCTION
                  FIGURE 34 PATENT ANALYSIS FOR SPECIALTY FOOD INGREDIENTS MARKET, 2019–2020
                  TABLE 5 KEY PATENTS PERTAINING TO SPECIALTY FOOD INGREDIENTS, 2019–2020
    6.11 CASE STUDIES
           6.11.1 TECHNOLOGICAL ADVANCEMENT
                    6.11.1.1 Allergen sensor for consumers
           6.11.2 TRENDS IN THE FOOD INDUSTRY
                    6.11.2.1 Sensory experience to remain a key priority for consumers
           6.11.3 NEW PRODUCT DEVELOPMENT
                    6.11.3.1 Higher demand for protein ingredients
           6.11.4 INORGANIC GROWTH ATTEMPTS
                    6.11.4.1 M&A to remain a key inorganic strategy for market growth

7 KEY REGULATIONS (Page No. - 98)
    7.1 INTRODUCTION
    7.2 REGULATIONS IN NORTH AMERICA
           7.2.1 REGULATIONS FOR ENZYMES
                 TABLE 6 ENZYME PREPARATION APPROVED-FOOD ADDITIVES LISTED IN 21 CFR 173
                 TABLE 7 ENZYME PREPARATION SPECIFIED IN FOOD STANDARDS
                 TABLE 8 ENZYME PREPARATIONS AFFIRMED AS GRAS LISTED IN 21 CFR 184
           7.2.2 REGULATIONS FOR SUGAR SUBSTITUTES
                    7.2.2.1 US
                    7.2.2.2 Canada
           7.2.3 REGULATIONS FOR MEAT SUBSTITUTES
                    7.2.3.1 US
                               7.2.3.1.1 Wheat Protein
                               7.2.3.1.2 Soy Protein
                    7.2.3.2 Canada
                               7.2.3.2.1 Soy protein
           7.2.4 REGULATIONS FOR FOOD COLORS
           7.2.5 REGULATIONS FOR FOOD COLORS
    7.3 REGULATIONS IN EUROPE
           7.3.1 REGULATIONS FOR ENZYMES
                 TABLE 9 LIST OF PERMITTED ENZYMES IN EUROPE
                    7.3.1.1 EU legislation relevant to food enzymes
           7.3.2 REGULATIONS FOR FOOD ADDITIVES
                    7.3.2.1 Hydrocolloids
                            TABLE 10 LIST OF HYDROCOLLOIDS USED IN THE FOOD INDUSTRY
                    7.3.2.2 Carotenoids
                    7.3.2.3 UK
           7.3.3 REGULATIONS FOR MEAT SUBSTITUTES
                    7.3.3.1 Wheat protein
                    7.3.3.2 Soy protein
           7.3.4 REGULATIONS FOR FOOD FLAVORS
    7.4 REGULATIONS IN ASIA AND AUSTRALIA & NEW ZEALAND
           7.4.1 REGULATIONS FOR ENZYMES
           7.4.2 REGULATIONS FOR FOOD ADDITIVES
           7.4.3 REGULATIONS FOR SUGAR SUBSTITUTES
                    7.4.3.1 Hong Kong
                    7.4.3.2 India
           7.4.4 REGULATIONS FOR MEAT SUBSTITUTES
                    7.4.4.1 India
                               7.4.4.1.1 Wheat Protein usage level recommendation of Food Safety and Standards Authority of India (FSSAI)
    7.5 CODEX ALIMENTARIUS
           7.5.1 REGULATIONS FOR FOOD ADDITIVES
           7.5.2 REGULATIONS FOR SUGAR SUBSTITUTES
                 TABLE 11 LIST OF NON-NUTRITIVE SWEETENERS: MAXIMUM USAGE LEVEL
           7.5.3 REGULATIONS FOR DIETARY FIBERS
                    7.5.3.1 Prosky method
                    7.5.3.2 McCleary method
                    7.5.3.3 Rapid integrated total dietary fiber

8 ACIDULANTS MARKET (Page No. - 113)
    8.1 INTRODUCTION
    8.2 APPLICATION
           8.2.1 INCREASE IN DEMAND FOR CARBONATED BEVERAGES & SOFT DRINKS TO DRIVE THE ACIDULANTS MARKET
                 TABLE 12 APPLICATIONS OF ACIDULANTS
                 TABLE 13 ACIDULANTS MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
                 TABLE 14 ACIDULANTS MARKET SIZE, BY FOOD APPLICATION, 2018–2025 (USD MILLION)
                    8.2.1.1 Beverages
                            FIGURE 35 US: APPLICATIONS OF CITRIC ACID, 2017
                    8.2.1.2 Food
                               8.2.1.2.1 Sauces, dressings, and condiments
                               8.2.1.2.2 Processed foods
                               8.2.1.2.3 Meat, poultry, and seafood
                               8.2.1.2.4 Bakery & confectionery
                               8.2.1.2.5 Other food applications
    8.3 BY REGION
           8.3.1 INCREASE IN END-USER APPLICATIONS DUE TO MULTIFUNCTIONAL ATTRIBUTES OF ACIDULANTS ACROSS REGIONS
                 FIGURE 36 CHINA TO GROW AT THE HIGHEST RATE DURING THE FORECAST PERIOD IN ACIDULANTS MARKET
                 TABLE 15 ACIDULANTS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
           8.3.2 NORTH AMERICA
                 TABLE 16 NORTH AMERICA: ACIDULANTS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
           8.3.3 EUROPE
                 TABLE 17 EUROPE: ACIDULANTS MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
           8.3.4 ASIA PACIFIC
                 TABLE 18 ASIA PACIFIC: ACIDULANTS MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
           8.3.5 SOUTH AMERICA
                 TABLE 19 SOUTH AMERICA: ACIDULANTS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
           8.3.6 ROW
                 TABLE 20 ROW: ACIDULANTS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

9 COLORS MARKET (Page No. - 123)
    9.1 INTRODUCTION
    9.2 BY ORIGIN
           9.2.1 RISE IN DEMAND FOR CLEAN-LABEL INGREDIENTS TO DRIVE THE GROWTH OF NATURAL COLORS
                 TABLE 21 COLORS MARKET SIZE, BY ORIGIN, 2018–2025 (USD MILLION)
                    9.2.1.1 Natural
                            FIGURE 37 CONSUMER SURVEY RESULTS ON CHANGE IN PURCHASE INTERESTS FROM PRODUCTS WITH SYNTHETIC COLORS TO THOSE WITH NATURAL COLORS, 2016
                    9.2.1.2 Synthetic
                    9.2.1.3 Nature-identical
    9.3 BY APPLICATION
           9.3.1 GROWTH IN DEMAND FOR JUICES & FUNCTIONAL BEVERAGES
                 TABLE 22 COLORS MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
                 TABLE 23 COLORS MARKET SIZE, BY FOOD APPLICATION, 2018–2025 (USD MILLION)
                    9.3.1.1 Beverages
                    9.3.1.2 Food
                               9.3.1.2.1 Processed Food
                                         FIGURE 38 CONSUMER PERCEPTION & EXPECTATION OF NATURAL LABEL ON PROCESSED AND PACKAGED FOOD, 2015
                               9.3.1.2.2 Bakery & confectionery
                               9.3.1.2.3 Meat, poultry, and seafood
                               9.3.1.2.4 Oils & fats
                               9.3.1.2.5 Dairy products
                               9.3.1.2.6 Other food applications
    9.4 BY REGION
           9.4.1 RISE IN PROCESSED FOOD CONSUMPTION ACROSS THE REGIONS TO DRIVE THE GROWTH OF COLORS
                 FIGURE 39 FOOD COLORS MARKET: REGIONAL AND COUNTRY-LEVEL GROWTH RATES, 2020–2025
                 TABLE 24 COLORS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
           9.4.2 NORTH AMERICA
                 TABLE 25 NORTH AMERICA: COLORS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
           9.4.3 EUROPE
                 TABLE 26 EUROPE: COLORS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
           9.4.4 ASIA PACIFIC
                 TABLE 27 ASIA PACIFIC: COLORS MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
           9.4.5 SOUTH AMERICA
                 TABLE 28 SOUTH AMERICA: COLORS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
           9.4.6 ROW
                 TABLE 29 ROW: COLORS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

10 FOOD FLAVORS MARKET (Page No. - 137)
     10.1 INTRODUCTION
     10.2 BY ORIGIN
             10.2.1 WITH THE INCREASE IN POPULARITY OF ORGANIC FOODS, THE NATURAL FLAVOR MARKET IS PROJECTED TO WITNESS A HIGH DEMAND
                    TABLE 30 FLAVORS MARKET SIZE, BY ORIGIN, 2018–2025 (USD MILLION)
                        10.2.1.1 Natural
                        10.2.1.2 Synthetic
                        10.2.1.3 Nature-identical
     10.3 BY APPLICATION
             10.3.1 WITH THE INTRODUCTION OF A VARIETY AND STABILITY OF FLAVORS, THE APPLICATION HAS BEEN WIDENED FOR FLAVOR ADDITIVES
                    TABLE 31 FLAVORS MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
                    TABLE 32 FLAVORS MARKET SIZE, BY FOOD APPLICATION, 2018–2025 (USD MILLION)
                        10.3.1.1 Food
                                     10.3.1.1.1 Processed food
                                     10.3.1.1.2 Bakery & confectionery
                                     10.3.1.1.3 Meat, poultry, and seafood
                                     10.3.1.1.4 Dairy products
                                     10.3.1.1.5 Other food applications
                        10.3.1.2 Beverages
     10.4 BY REGION
             10.4.1 WITH THE INCREASE IN R&D ACTIVITIES FOR DIFFERENT FUNCTIONAL FOODS, THE DEMAND FOR ORGANIC AND NATURAL FLAVORS IS WITNESSING A RISE IN DEVELOPED REGIONS
                    FIGURE 40 INDIA TO GROW AT THE HIGHEST CAGR DURING THE FORECAST PERIOD IN FOOD FLAVORS MARKET
                    TABLE 33 FLAVORS MARKET SIZE, BY REGION 2018–2025 (USD MILLION)
             10.4.2 NORTH AMERICA
                    TABLE 34 NORTH AMERICA: FLAVORS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             10.4.3 EUROPE
                    TABLE 35 EUROPE: FLAVORS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             10.4.4 ASIA PACIFIC
                    TABLE 36 ASIA PACIFIC: FLAVORS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             10.4.5 SOUTH AMERICA
                    TABLE 37 SOUTH AMERICA: FLAVORS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             10.4.6 ROW
                    TABLE 38 ROW: FLAVORS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

11 ENZYMES MARKET (Page No. - 150)
     11.1 INTRODUCTION
     11.2 BY APPLICATION
             11.2.1 INDUSTRIAL USAGE OF ENZYMES FOR FOOD & BEVERAGE APPLICATIONS TO DRIVE THE MARKET GROWTH
                    TABLE 39 ENZYMES & THEIR APPLICATIONS
                    TABLE 40 ENZYMES MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
                    TABLE 41 ENZYMES MARKET SIZE, BY FOOD APPLICATION, 2018–2025 (USD MILLION)
                        11.2.1.1 Beverages
                        11.2.1.2 Food
                                     11.2.1.2.1 Bakery & confectionery products
                                     11.2.1.2.2 Dairy products
                                     11.2.1.2.3 Meat processing products
                                     11.2.1.2.4 Nutraceuticals
                                     11.2.1.2.5 Other food & beverages
     11.3 BY REGION
             11.3.1 ENZYMES AID IN INCREASING THE SHELF LIFE OF FOOD PRODUCTS, MITIGATING FOOD WASTAGE ACROSS THE REGIONS
                    FIGURE 41 INDIA TO GROW AT THE HIGHEST RATE DURING THE FORECAST PERIOD IN THE ENZYMES MARKET
                    TABLE 42 ENZYMES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
             11.3.2 NORTH AMERICA
                    TABLE 43 NORTH AMERICA: ENZYMES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             11.3.3 EUROPE
                    TABLE 44 EUROPE: ENZYMES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             11.3.4 ASIA PACIFIC
                    TABLE 45 ASIA PACIFIC: ENZYMES MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
             11.3.5 SOUTH AMERICA
                    TABLE 46 SOUTH AMERICA: ENZYMES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             11.3.6 ROW
                    TABLE 47 ROW: ENZYMES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

12 EMULSIFIERS MARKET (Page No. - 161)
     12.1 INTRODUCTION
     12.2 BY TYPE
             12.2.1 DUE TO THEIR DIVERSE FUNCTIONALITIES, EMULSIFIERS FIND APPLICATIONS IN THE FOOD AND OTHER SEGMENTS
                    TABLE 48 EMULSIFIERS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
                        12.2.1.1 Mono- & di-glycerides and their derivatives
                        12.2.1.2 Lecithin (oiled & de-oiled)
                        12.2.1.3 Sorbitan esters
                        12.2.1.4 Stearoyl lactylates
                        12.2.1.5 Polyglycerol esters
                        12.2.1.6 Other types
     12.3 BY APPLICATION
             12.3.1 EMULSIFIERS PROVIDE A RICH TEXTURE AND SMOOTH FINISH TO FOOD PRODUCTS
                    TABLE 49 EMULSIFIERS MARKET SIZE, BY FOOD & BEVERAGE APPLICATION, 2018–2025 (USD MILLION)
                        12.3.1.1 Bakery products
                                     12.3.1.1.1 Confectionery products
                                     12.3.1.1.2 Convenience food
                                     12.3.1.1.3 Dairy & frozen desserts
                                     12.3.1.1.4 Meat products
                                     12.3.1.1.5 Hot processed meat emulsion
                                     12.3.1.1.6 Cold processed meat emulsion
                                     12.3.1.1.7 Other applications
     12.4 BY REGION
             12.4.1 INCREASE IN POPULARITY OF CLEAN-LABEL, INERT, AND BACTERIA-RESISTANT FOOD, GLOBALLY, DEMANDING EMULSIFIERS
                    FIGURE 42 EMULSIFIERS MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2020–2025
                    TABLE 50 EMULSIFIERS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
             12.4.2 NORTH AMERICA
                    TABLE 51 NORTH AMERICA: EMULSIFIERS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             12.4.3 EUROPE
                    TABLE 52 EUROPE: EMULSIFIERS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             12.4.4 ASIA PACIFIC
                    TABLE 53 ASIA PACIFIC: EMULSIFIERS MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
             12.4.5 SOUTH AMERICA
                    TABLE 54 SOUTH AMERICA: EMULSIFIERS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             12.4.6 ROW
                    TABLE 55 ROW: EMULSIFIERS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

13 F&B STARTER CULTURES MARKET (Page No. - 175)
     13.1 INTRODUCTION
          FIGURE 43 F&B STARTER CULTURES MARKET SIZE, BY APPLICATION, 2020 VS. 2025 (USD MILLION)
     13.2 BY APPLICATION
             13.2.1 RISE IN POPULARITY OF PROBIOTICS PROPELLING THE DEMAND FOR STARTER CULTURE
                    TABLE 56 F&B STARTER CULTURES MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
                    TABLE 57 F&B STARTER CULTURES MARKET SIZE, BY DAIRY APPLICATION, 2018–2025 (USD MILLION)
                        13.2.1.1 Dairy & dairy products
                                     13.2.1.1.1 Cheese
                                     13.2.1.1.2 Yogurt
                                     13.2.1.1.3 Butter & Creams
                                     13.2.1.1.4 Other dairy products (including kefir, fermented milk, and cultured milk)
                        13.2.1.2 Meat & seafood
                        13.2.1.3 Other applications (bread and juices)
     13.3 BY REGION
             13.3.1 DAIRY INDUSTRY TO DRIVE THE GLOBAL STARTER CULTURES MARKET
                    FIGURE 44 F&B STARTER CULTURES MARKET: REGIONAL AND COUNTRY-LEVEL GROWTH RATES
                    TABLE 58 F&B STARTER CULTURES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
             13.3.2 NORTH AMERICA
                    TABLE 59 NORTH AMERICA: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             13.3.3 EUROPE
                    TABLE 60 EUROPE: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             13.3.4 ASIA PACIFIC
                    TABLE 61 ASIA PACIFIC: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
             13.3.5 SOUTH AMERICA
                    TABLE 62 SOUTH AMERICA: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             13.3.6 ROW
                    TABLE 63 ROW: F&B STARTER CULTURES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

14 PRESERVATIVES MARKET (Page No. - 186)
     14.1 INTRODUCTION
     14.2 BY SOURCE
             14.2.1 AWARENESS REGARDING ORGANIC SOURCES TO FUEL THE DEMAND FOR NATURAL PRESERVATIVES
                    TABLE 64 PRESERVATIVES MARKET SIZE, BY SOURCE, 2018–2025 (USD MILLION)
                        14.2.1.1 Natural preservatives
                                     14.2.1.1.1 Sugar
                                     14.2.1.1.2 Salt
                                     14.2.1.1.3 Alcohol
                                     14.2.1.1.4 Vinegar
                                     14.2.1.1.5 Honey
                                     14.2.1.1.6 Edible oil
                                     14.2.1.1.7 Rosemary extracts (E392)
                                     14.2.1.1.8 Nisin (E234)
                                     14.2.1.1.9 Natamycin (E235)
                                     14.2.1.1.10 Onion
                        14.2.1.2 Synthetic preservatives
                                 TABLE 65 PRESERVATIVES MARKET SIZE, BY SYNTHETIC TYPE, 2018–2025 (USD MILLION)
                                     14.2.1.2.1 Sorbates
                                     14.2.1.2.2 Sorbic acid (E200)
                                     14.2.1.2.3 Potassium sorbate (E202)
                                     14.2.1.2.4 Benzoates
                                     14.2.1.2.5 Benzoic acid (E210)
                                     14.2.1.2.6 Sodium benzoate (E211)
                                     14.2.1.2.7 Propionates
                                     14.2.1.2.8 Propionic acid (E280)
                                     14.2.1.2.9 Sodium propionate (E281)
                                     14.2.1.2.10 Calcium propionate (E282)
                        14.2.1.3 Other synthetic preservatives
                                     14.2.1.3.1 Nitrites
                                     14.2.1.3.2 Sulfites
                                     14.2.1.3.3 Sulfur dioxide (E220)
                                     14.2.1.3.4 Acetic acid (E260)
                                     14.2.1.3.5 Sodium diacetate (E262)
                                     14.2.1.3.6 Lactic acid (E270)
     14.3 BY APPLICATION
             14.3.1 BUSY LIFESTYLES TO FUEL THE DEMAND FOR PRESERVATIVE-INDUCED FOOD & BEVERAGES
                    TABLE 66 PRESERVATIVES MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
                        14.3.1.1 Food & beverages
                                 TABLE 67 PRESERVATIVES MARKET SIZE, BY FOOD APPLICATION, 2018–2025 (USD MILLION)
                                     14.3.1.1.1 Oils & fats
                                     14.3.1.1.2 Bakery products
                                     14.3.1.1.3 Dairy & frozen products
                                     14.3.1.1.4 Snacks
                                     14.3.1.1.5 Meat, poultry, and seafood
                                     14.3.1.1.6 Confectionery products
                                     14.3.1.1.7 Other food applications
                        14.3.1.2 Beverages
     14.4 BY REGION
             14.4.1 INCREASE IN THE CONSUMPTION OF CANNED FOODS FUELS THE MARKET FOR PRESERVATIVES ACROSS THE GLOBE
                    FIGURE 45 PRESERVATIVES MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2020–2025
                    TABLE 68 FOOD PRESERVATIVES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
             14.4.2 NORTH AMERICA
                    TABLE 69 NORTH AMERICA: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             14.4.3 EUROPE
                    TABLE 70 EUROPE: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             14.4.4 ASIA PACIFIC
                    TABLE 71 ASIA PACIFIC: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
             14.4.5 SOUTH AMERICA
                    TABLE 72 SOUTH AMERICA: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
             14.4.6 ROW
                    TABLE 73 ROW: FOOD PRESERVATIVES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

15 FUNCTIONAL FOOD INGREDIENTS MARKET (Page No. - 212)
     15.1 INTRODUCTION
          FIGURE 46 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY APPLICATION, 2020 VS. 2025 (USD MILLION)
     15.2 BY TYPE
             15.2.1 RISE IN CHRONIC DISEASES HAS ENCOURAGED THE CONSUMPTION OF FUNCTIONAL FOOD INGREDIENTS
                    TABLE 74 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
                        15.2.1.1 Probiotics
                                 TABLE 75 PROBIOTIC COMPONENTS AND THEIR BENEFITS
                        15.2.1.2 Proteins & Amino Acids
                        15.2.1.3 Phytochemical & Plant Extracts
                        15.2.1.4 Prebiotics
                                 TABLE 76 PREBIOTIC COMPONENTS AND THEIR BENEFITS
                        15.2.1.5 Fibers & specialty carbohydrates
                        15.2.1.6 Omega-3 fatty acids
                        15.2.1.7 Carotenoids
                        15.2.1.8 Vitamins
                        15.2.1.9 Minerals
                                     15.2.1.9.1 Macrominerals
                                     15.2.1.9.2 Microminerals
     15.3 BY APPLICATION
             15.3.1 VERSATILE HEALTH BENEFITS AND ADDED SENSORY BENEFITS ARE INCREASING THE DEMAND FOR FUNCTIONAL FOODS
                    TABLE 77 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
                    TABLE 78 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY FOOD APPLICATION, 2018–2025 (USD MILLION)
                        15.3.1.1 Food
                                     15.3.1.1.1 Baby food
                                     15.3.1.1.2 Dairy products
                                     15.3.1.1.3 Bakery products
                                     15.3.1.1.4 Confectionery products
                                     15.3.1.1.5 Snacks
                                     15.3.1.1.6 Meat & meat products
                                     15.3.1.1.7 Elderly nutrition & breakfast cereals
                        15.3.1.2 Beverages
     15.4 BY REGION
             15.4.1 WITH THE INCREASE IN POPULARITY OF CLEAN-LABEL AND FORTIFIED FOOD, THE FUNCTIONAL STARCH MARKET GROWTH IS PROJECTED TO REMAIN HIGH
                    FIGURE 47 FUNCTIONAL FOOD INGREDIENTS MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2020–2025
                    TABLE 79 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY REGION 2018–2025 (USD MILLION)
             15.4.2 NORTH AMERICA
                    TABLE 80 NORTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             15.4.3 EUROPE
                    TABLE 81 EUROPE: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             15.4.4 ASIA PACIFIC
                    TABLE 82 ASIA PACIFIC: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
             15.4.5 SOUTH AMERICA
                    TABLE 83 SOUTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             15.4.6 ROW
                    TABLE 84 ROW: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

16 SPECIALTY STARCH MARKET (Page No. - 230)
     16.1 INTRODUCTION
     16.2 BY TYPE
             16.2.1 THE VERSATILE NATURE OF STARCH ALLOWS IT TO MODIFY VARIOUS CHEMICAL FORMS, WHICH IS DRIVING THE GROWTH OF THE MARKET
                        16.2.1.1 Etherified starch
                                 TABLE 85 ETHERIFIED STARCH IN FOOD APPLICATIONS
                        16.2.1.2 Esterified starch
                        16.2.1.3 Resistant starch
                                 TABLE 86 FUNCTIONS, BENEFITS, AND APPLICATIONS OF MODIFIED RESISTANT STARCH IN THE FOOD AND BEVERAGE INDUSTRY
                        16.2.1.4 Pre-gelatinized
                                 TABLE 87 FUNCTIONS OF PRE-GELATINIZED SPECIALTY STARCH IN FOOD& BEVERAGE APPLICATIONS
     16.3 BY APPLICATION
             16.3.1 INCREASE IN DEMAND FOR PLANT-BASED ALTERNATIVES FOR EMULSIFIERS AND STABILIZERS HAS LED TO A RISE IN APPLICATION FOR SPECIALTY STARCH
                    FIGURE 48 SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY FOOD APPLICATION, 2020 VS. 2025 (USD MILLION)
                    TABLE 88 SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
                        16.3.1.1 Bakery & confectionery products
                        16.3.1.2 Beverages
                        16.3.1.3 Processed foods
                        16.3.1.4 Meat, poultry, and seafood
                        16.3.1.5 Other food applications
     16.4 BY REGION
             16.4.1 RISE IN DEMAND FOR CLEAN-LABEL PRESERVATIVE AND STABILIZER HAS CONTRIBUTED TO THE GROWTH OF THE MARKET FOR SPECIALTY STARCH
                    FIGURE 49 SPECIALTY STARCH INGREDIENTS MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2020–2025
                    TABLE 89 SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
             16.4.2 NORTH AMERICA
                    TABLE 90 NORTH AMERICA: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             16.4.3 EUROPE
                    TABLE 91 EUROPE: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             16.4.4 ASIA PACIFIC
                    TABLE 92 ASIA PACIFIC: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
             16.4.5 SOUTH AMERICA
                    TABLE 93 SOUTH AMERICA: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             16.4.6 ROW
                    TABLE 94 ROW: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

17 SUGAR SUBSTITUTES MARKET (Page No. - 244)
     17.1 INTRODUCTION
          FIGURE 50 SUGAR SUBSTITUTES MARKET SIZE, BY APPLICATION, 2020 VS. 2025 (USD MILLION)
     17.2 BY TYPE
             17.2.1 HIGH-INTENSITY SWEETENERS (HIS) CAN BE USED IN THE MOST COMPLEX PRODUCTS TO PRODUCE A NATURAL, SWEET FLAVOR
                        17.2.1.1 High-fructose syrup
                        17.2.1.2 High-intensity sweeteners
                        17.2.1.3 Low-intensity sweeteners
     17.3 BY APPLICATION
             17.3.1 SHIFT OF CONSUMPTION HABITS TOWARD NO SUGAR AND LOW CALORIES COMPELLING FOOD MANUFACTURERS TO USE MORE SUGAR SUBSTITUTES
                    TABLE 95 SUGAR SUBSTITUTES MARKET SIZE, BY APPLICATION, 2018–2025 (USD MILLION)
                        17.3.1.1 Food
                        17.3.1.2 Beverages
                        17.3.1.3 Health & wellness
     17.4 BY REGION
             17.4.1 RISING DEMAND FOR PRODUCTS WITH LOW CALORIES TO DRIVE THE DEMAND FOR SUGAR SUBSTITUTES
                    FIGURE 51 SUGAR SUBSTITUTES MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2020–2025
                    TABLE 96 SUGAR SUBSTITUTES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
             17.4.2 NORTH AMERICA
                    TABLE 97 NORTH AMERICA: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             17.4.3 EUROPE
                    TABLE 98 EUROPE: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             17.4.4 ASIA PACIFIC
                    TABLE 99 ASIA PACIFIC: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY/REGION, 2018–2025 (USD MILLION)
             17.4.5 SOUTH AMERICA
                    TABLE 100 SOUTH AMERICA: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY, 2018–2025 (USD MILLION)
             17.4.6 ROW
                    TABLE 101 ROW: SUGAR SUBSTITUTES MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

18 COVID-19 IMPACT ON THE SPECIALTY FOOD INGREDIENTS MARKET (Page No. - 254)
     18.1 INTRODUCTION
     18.2 REALISTIC SCENARIO
          TABLE 102 REALISTIC SCENARIO: COVID-19 IMPACT ON THE SPECIALTY FOOD INGREDIENTS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION)
          TABLE 103 REALISTIC SCENARIO: COVID-19 IMPACT ON THE SPECIALTY FOOD INGREDIENTS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
     18.3 OPTIMISTIC SCENARIO
          TABLE 104 OPTIMISTIC SCENARIO: COVID-19 IMPACT ON THE SPECIALTY FOOD INGREDIENTS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION
          TABLE 105 OPTIMISTIC SCENARIO: COVID-19 IMPACT ON THE SPECIALTY FOOD INGREDIENTS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)
     18.4 PESSIMISTIC SCENARIO
          TABLE 106 PESSIMISTIC SCENARIO: COVID-19 IMPACT ON THE SPECIALTY FOOD INGREDIENTS MARKET SIZE, BY TYPE, 2018–2025 (USD MILLION
          TABLE 107 PESSIMISTIC SCENARIO: COVID-19 IMPACT ON THE SPECIALTY FOOD INGREDIENTS MARKET SIZE, BY REGION, 2018–2025 (USD MILLION)

19 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL (Page No. - 259)
     19.1 INTRODUCTION
          FIGURE 52 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL, 2020 VS. 2025 (USD MILLION)
          TABLE 108 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL, 2018–2025 (USD MILLION)
             19.1.1 DISTRIBUTORS
                    TABLE 109 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY REGION, 2018–2025 (USD MILLION)
                    TABLE 110 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2018–2025 (USD MILLION)
             19.1.2 MANUFACTURERS
                    TABLE 111 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY REGION, 2018–2025 (USD MILLION)
                    TABLE 112 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2018–2025 (USD MILLION)
     19.2 REGIONAL ANALYSIS
             19.2.1 NORTH AMERICA
                    TABLE 113 NORTH AMERICA: SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2018–2025 (USD MILLION)
                    TABLE 114 NORTH AMERICA: SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2018–2025 (USD MILLION)
             19.2.2 EUROPE
                    TABLE 115 EUROPE: SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2018–2025 (USD MILLION)
                    TABLE 116 EUROPE: SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2018–2025 (USD MILLION)
             19.2.3 ASIA PACIFIC
                    TABLE 117 ASIA PACIFIC: SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2018–2025 (USD MILLION)
                    TABLE 118 ASIA PACIFIC: SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2018–2025 (USD MILLION)
             19.2.4 SOUTH AMERICA
                    TABLE 119 SOUTH AMERICA: SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2018–2025 (USD MILLION)
                    TABLE 120 SOUTH AMERICA: SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2018–2025 (USD MILLION)
             19.2.5 ROW
                    TABLE 121 ROW: SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2018–2025 (USD MILLION)
                    TABLE 122 ROW: SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2018–2025 (USD MILLION)

20 COMPETITIVE LANDSCAPE (Page No. - 269)
     20.1 INTRODUCTION
     20.2 MARKET EVALUATION FRAMEWORK
          FIGURE 53 MARKET EVALUATION FRAMEWORK, 2017–2020
     20.3 TOP PLAYERS RANKING
          FIGURE 54 TOP FIVE PLAYERS RANKING FOR THE SPECIALTY FOOD INGREDIENTS MARKET
     20.4 COVID-19 SPECIFIC COMPANY RESPONSE
     20.5 KEY MARKET DEVELOPMENTS
             20.5.1 NEW PRODUCT LAUNCHES
                    TABLE 123 NEW PRODUCT LAUNCHES, 2017–2020
             20.5.2 EXPANSIONS
                    TABLE 124 EXPANSIONS, 2017–2020
             20.5.3 MERGERS & ACQUISITIONS
                    TABLE 125 MERGERS & ACQUISITIONS, 2017-2019
             20.5.4 JOINT VENTURES, INVESTMENTS, AND PARTNERSHIPS
                    TABLE 126 JOINT VENTURES, INVESTMENTS, AND PARTNERSHIPS, 2019

21 COMPANY EVALUATION MATRIX AND PROFILES (Page No. - 275)
     21.1 OVERVIEW
     21.2 COMPANY EVALUATION MATRIX: DEFINITIONS AND METHODOLOGY
             21.2.1 STARS
             21.2.2 EMERGING LEADERS
             21.2.3 PERVASIVE PLAYERS
             21.2.4 EMERGING COMPANIES
     21.3 COMPANY EVALUATION MATRIX, 2019 (OVERALL MARKET)
          FIGURE 55 GLOBAL SPECIALTY FOOD INGREDIENTS MARKET COMPANY EVALUATION MATRIX, 2019 (OVERALL MARKET)
     21.4 COMPANY PROFILES
(Business overview, Products offered, Recent Developments, SWOT analysis, MnM view)*
             21.4.1 CARGILL
                    FIGURE 56 CARGILL: COMPANY SNAPSHOT
             21.4.2 ADM
                    FIGURE 57 ADM: COMPANY SNAPSHOT
             21.4.3 DSM
                    FIGURE 58 DSM: COMPANY SNAPSHOT
             21.4.4 KERRY
                    FIGURE 59 KERRY: COMPANY SNAPSHOT
             21.4.5 DUPONT
                    FIGURE 60 DUPONT: COMPANY SNAPSHOT
             21.4.6 GIVAUDAN
                    FIGURE 61 GIVAUDAN: COMPANY SNAPSHOT
             21.4.7 INGREDION
                    FIGURE 62 INGREDION: COMPANY SNAPSHOT
             21.4.8 SENSIENT
                    FIGURE 63 SENSIENT: COMPANY SNAPSHOT
             21.4.9 TATE & LYLE
                    FIGURE 64 TATE & LYLE: COMPANY SNAPSHOT
             21.4.10 CHR. HANSEN
                     FIGURE 65 CHR. HANSEN: COMPANY SNAPSHOT
*Details on Business overview, Products offered, Recent Developments, SWOT analysis, MnM view might not be captured in case of unlisted companies.
     21.5 COMPETITIVE LEADERSHIP MAPPING (START-UPS/SMES)
             21.5.1 PROGRESSIVE COMPANIES
             21.5.2 STARTING BLOCKS
             21.5.3 RESPONSIVE COMPANIES
             21.5.4 DYNAMIC COMPANIES
                    FIGURE 66 SPECIALTY FOOD INGREDIENTS MARKET: COMPETITIVE LEADERSHIP MAPPING, 2019
     21.6 START-UPS/SME PROFILES
(Business overview, Products offered, Recent Developments)*
             21.6.1 AMANO ENZYME
             21.6.2 BIOCATALYSTS
             21.6.3 ENZYME SUPPLIES
             21.6.4 OMEGA PROTEIN
             21.6.5 AMCO PROTEINS
             21.6.6 AXIOM FOODS
             21.6.7 NUTRIATI
             21.6.8 FDL LTD
             21.6.9 CRESPEL & DEITERS
             21.6.10 AMINOLA

*Details on Business overview, Products offered, Recent Developments, might not be captured in case of unlisted companies.

22 APPENDIX (Page No. - 330)
     22.1 DISCUSSION GUIDE
     22.2 KEY PRIMARY INSIGHTS
     22.3 KNOWLEDGE STORE: MARKETSANDMARKETS’ SUBSCRIPTION PORTAL
     22.4 AVAILABLE CUSTOMIZATION
     22.5 RELATED REPORTS
     22.6 AUTHOR DETAILS

The study involved four major activities in estimating the specialty food ingredient market size. Exhaustive secondary research was conducted to collect information on the market, peer market, and parent market. The next step was to validate these findings, assumptions, and sizing with industry experts across the value chain through primary research. Both the top-down and bottom-up approaches were employed to estimate the complete market size. After that, market breakdown and data triangulation were used to estimate the market size of segments and subsegments.

Secondary Research

In the secondary research process, various secondary sources, such as Hoovers, Bloomberg BusinessWeek, and Dun & Bradstreet, were referred to, to identify and collect information for this study. These secondary sources included annual reports, press releases & investor presentations of companies, white papers, certified publications, articles by recognized authors, gold & silver standard websites, regulatory bodies, trade directories, and databases.

Primary Research

The market comprises several stakeholders, such as raw material suppliers, processors, end-product manufacturers, and regulatory organizations in the supply chain. The demand side of the market is characterized by the presence of enzyme manufacturing companies and government organizations, service providing company officials, government and research organizations, and research officers. The supply side is characterized by the presence of key CEOs and vice presidents, marketing directors, product innovation directors and related key executives from manufacturing companies and organizations operating in the market, and manufacturing and marketing companies. Various primary sources from both the supply and demand sides of the market were interviewed to obtain qualitative and quantitative information.

Given below is the breakdown of the primary respondents.

Specialty Food Ingredients Market Size, and Share

To know about the assumptions considered for the study, download the pdf brochure

Market Size Estimation

Both the top-down and bottom-up approaches were used to estimate and validate the total size of the shrink film market. These methods were also used extensively to estimate the size of various subsegments in the market. The research methodology used to estimate the market size include the following:

Approach 1

  • The key players in the industry and the markets were identified through extensive secondary research.
  • The revenues of major specialty food ingredients players were determined through primary and secondary research such as paid databases, which were used as the basis for market estimation.
  • Based on the market share analysis of key industry players for each ingredient type from all regions, we arrived at the final market size of the specialty food ingredients market.
  • For distribution channel calculations, we analyzed revenue generated and market share by region for key distribution companies of the food ingredients.
    • Based on this, we arrived at global and regional market share for ingredients by distribution vs direct from manufacturers.
    • Further this split was validated with primary interviews and insights on each ingredient were gathered.

Approach 2

  • The demand for each ingredient type in each application was analyzed by region, and other factors such as the production of food & beverage, pricing trends, the adoption rate, patents registered, and organic & inorganic growth attempts was derived from various secondary sources, such as publications by companies, industry publications, trade data providers, and paid databases.
  • Demand analysis was conducted for each type by application and region.
  • Pricing analysis was conducted on the basis of the cost of each type in the key regions.
  • From this, we derived the market sizes for each region.
  • Summing up the above, we arrived at the market size of the global specialty food ingredients market.
  • All percentage shares, splits, and breakdowns were determined using secondary sources and verified through primary sources.
  • All macroeconomic and microeconomic factors affecting the growth of the specialty food ingredients market were considered while estimating the market size.
  • All possible parameters that affect the market covered in this research study were accounted for, viewed in extensive detail, verified through primary research, and analyzed to obtain final quantitative and qualitative data.

Data Triangulation

After arriving at the overall market size from the estimation process described above, the total market was split into several segments. To complete the overall market engineering process and arrive at the exact statistics for all segments, the data triangulation and market breakdown procedures were employed, wherever applicable. The data was triangulated by studying various factors and trends from both the demand and supply sides. In addition, the market size was validated using both top-down and bottom-up approaches. It was then verified through primary interviews. Hence, three approaches were adopted—top-down approach, bottom-up approach, and the one involving expert interviews. Only when the values arrived at from the three points match, the data is assumed to be correct.

Report Objectives

Market Intelligence

  • Determining and projecting the size of the specialty food ingredients market, with respect to type, application, distribution channel, and regional markets, over a five-year period ranging from 2020 to 2025
  • Identifying the attractive opportunities in the market by determining the largest and fastest-growing segments across regions
  • Providing detailed information about the key factors influencing the growth of the market (drivers, restraints, opportunities, and industry-specific challenges)
  • Analyzing the micromarkets, with respect to individual growth trends, future prospects, and their contribution to the total market

Competitive Intelligence

  • Identifying and profiling the key market players in the specialty food ingredients market
  • Providing a comparative analysis of the market leaders on the basis of the following:
    • Products offerings
    • Business strategies
    • Strengths and weaknesses
    • Key financials
  • Understanding the competitive landscape and identifying the major growth strategies adopted by players across the key regions
  • Analyzing the value chain, products, and regulatory frameworks across key regions and their impact on the prominent market players
  • Providing insights into key product innovations and investments in the specialty food ingredients market

Available Customizations

Based on the given market data, MarketsandMarkets offers customizations in the reports according to client-specific requirements. The available customization options are as follows:

Geographic Analysis

  • Further breakdown of the Rest of the World includes  South Africa, Middle East, and Rest of Africa.
  • Further breakdown of the Rest of Europe includes  Sweden, Belgium, Switzerland, Ukraine, and other EU & non-EU countries.
  • Further breakdown of the Rest of Asia Pacific includes Bangladesh, Nepal, Sri Lanka, and Taiwan. .
  • Further breakdown of the Rest of South America includes Chile, Colombia, Uruguay, Venezuela, and Peru.
  • Further breakdown of Rest of Africa includes Nigeria, Kenya, DR Congo, Ethiopia, Tanzania, and Sudan.

Segment Analysis

  • Further breakdown of the application segment into major countries
COVID-19

Get in-depth analysis of the COVID-19 impact on the Specialty Food Ingredients Market

Benchmarking the rapid strategy shifts of the Top 100 companies in the Specialty Food Ingredients Market

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Report Code
FB 2401
Published ON
Sep, 2020
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