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 Forecast to 2027

Report Code: FB 2401 May, 2022, by marketsandmarkets.com

[362 Pages Report] The global specialty food ingredients market is estimated to be valued at USD 148.2 billion in 2022. It is projected to reach USD 196.2 billion by 2027, recording a CAGR of 5.8% during the forecast period. According to EU Specialty Food Ingredients, “Specialty food ingredients typically preserve the texture, emulsify the color, help in processing, and add an extra health dimension to the food produced. They are key to guaranteeing a wide range of processed foods offered today to consumers. They range from micro-ingredients, such as vitamins, minerals, and enzymes, to macro-ingredients, such as specific proteins, fats, carbohydrates, fibers, and other substances. With their technological, nutritional, and health-related functions, they make the food tasty, pleasant to eat, safe, sustainable, healthy, and affordable.”

The markets for various specialty food ingredients are a gradually growing business worldwide, in terms of both value and volume, and this growth is attributed to the wide range of ingredients used in food & beverages, pharmaceuticals, cosmetics, and personal use products. There are various business regulatory bodies, such as the US Food and Drug Administration (FDA), Enzyme Technical Association (ETA), the European Food Safety Authority (EFSA), Association of Manufacturers and Canadian Food Inspection Agency (CFIA), Food Standards Australia New Zealand (FSANZ), and Department of Agriculture, Fisheries, and Forestry of various regions.

Specialty Food Ingredients Market

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Market Dynamics

Drivers: Due to rising health awareness there is increasing trend in consumption of fortified food.

Food fortification is a cost-effective strategy with demonstrated health, economic and social benefits. The global demand for fortified food is expanding at a robust pace. In 2008 and 2012, the Copenhagen Consensus ranked food fortification as one of the most cost-effective development priorities The rising consumer awareness regarding food ingredients and nutrition is also attributed to the COVID-19 outbreak, which will drive the specialty food ingredients market. In 2019, the International Food Information Council Foundation (IFICF) conducted surveys on labeling requirements for consumers of food & beverages.

Multinational food companies are taking various steps for food fortification to address nutritional deficiencies in the Asia Pacific and global markets. Companies such as Nestlι and Unilever have taken a partnership approach to add both micro and macronutrients in their food products. Nestlι (Switzerland) underwent a partnership with the HarvestPlus program (biofortification) and agricultural research partners in India for the fortification of its products, such as cereals, to address nutrient deficiencies.

Restraints: Use of artificial/ synthetic ingredients in various applications resulting in health hazards.

There are significant health effects of a few chemicals that make up synthetic ingredients. For instance, the benzaldehyde compound used in flavors contains hydrogen cyanide, which can cause central nervous system depression and convulsions. Several synthetic flavors made with amyl acetate (pear and banana) may cause indigestion, chest pain, headaches, fatigue, and irritate mucus membranes. Similarly, benzyl acetate may also cause gastrointestinal, bronchial, skin, and eye irritation. Also, there are certain toxins such as monosodium glutamate (MSG), diacetyl, and castoreum present in natural ingredients extracted through fruits or plants.

Increasing scientific evidence suggests the potential adverse effects of synthetic/artificial ingredients on children’s health. These ingredients are either used as food additives or as part of packaging or manufacturing (indirect). Synthetic artificial food colors (AFCs) added to foods and beverages are bright and colorful, which appeals to young children. In some cases, AFCs serve as substitutes for nutritious ingredients. Over the last several decades, studies have raised concerns regarding the effect of AFCs on child behavior and their role in exacerbating attention-deficit/hyperactivity disorder symptoms.

Opportunities: Product-based and technological innovations in the ingredient industry

New product launches and technological innovations are identified as one of the key strategies adopted by key players in the specialty food ingredients market. This will present numerous growth opportunities for the market. New technological developments will also help in catering to the growing demand for health-related foods and sensory food flavors and colors. The entry of start-ups in the market also drives technological innovations. According to the National Center for Agricultural Utilization Research, the USDA developed a new general cloning method to make recombinant fungal strains that produce beta-carotene and lycopene, driving the market for functional carotenoids. Various technologies are being rapidly adopted by food ingredient manufacturers to harmonize functional and aromatic ingredients to formulate better-suited and customized food products for consumers to cater to the growing culinary demand.

Companies, such as Brightseed, are working with food and beverage formulators to lower the burden of discovery. The San Francisco-based biotechnology startup uses an artificial intelligence platform to analyze millions of bioactive compounds and map their potential applications.

Challenges: Threat of substitutes in the industry

Ingredients offering similar functionalities are facing fierce competition due to cost efficiency and technological advancements. For instance, the usage of enzymes in dairy and baking segments restricts the growth of emulsifiers in these application segments. Various ingredients have low-cost alternatives such as protein ingredients that can be sourced from animal as well as plant sources; specialty starches and fats & oils can be sourced from different sources. Competition from low-cost ingredients is a major challenge for the growth of value-added, tailor-made, and application-specific ingredients. Fish oil manufacturers are considering new algae, new zooplanktons (krill), and genetically modified (GM) plants as alternative sources to produce omega-3 to meet the increasing demand for EPA & DHA. Research is further developing large-scale cultivation of microalgae by studying various strains to further develop viable and cost-effective omega-3 ingredients. However, this will create challenges for the chief sources of omega-3.

The Growth in Gdp is Expected to Drive the Demand for the Distribution

The development of economies plays an essential role in increasing the distributors of specialty food ingredients in the Asia Pacific region. The key parameters that determine growth in the consumption of processed food products in developing economies are the disposable income—which drives changes in eating habits—and the purchasing power parity of the population.

The growth in GDP (PPP) in emerging markets such as China and India are expected to drive the demand for value-added products, hence the distribution. These emerging markets are characterized by changing consumer preference for functional foods, processed foods, which are also available in modern retail formats such as supermarkets and hypermarkets.

The North American Specialty Food Ingredient Market is Fairly Matured, Hence the Growth is Moderate Compared to Other Region.

The specialty food ingredients market comprises of acidulant market, color market, food flavor market, enzymes market, emulsifiers market, f&b starter cultures market, preservatives market, functional food ingredients market, specialty starch market, and sugar substitutes market. The North American market for sugar substitutes is fairly matured, and hence, the growth is moderate compared to other regions. The sugar substitutes market is consolidated in North America and mainly dominated by a few companies, such as Tate & Lyle (UK) and Cargill Inc. (US). North America has been a major sugar consuming region with several obesity and diabetes patients. As the cause and effect of food consumption habits are well explained, individuals are trying to incorporate a better diet.

In the US, the rise in consumption of soft drinks, energy drinks, and juice drinks triggers the use of acidulants in beverages. Citric acid is one of the most prominent acidulants purchased by food manufacturers in the US, due to its use in the production of soft drinks. Synthetic food colors are highly regulated in North America; the US and Canadian governments operate a batch certification system to ensure the food colors to meet stringent quality standards. The North American market is one of the most potential markets for food flavors, as it witnesses an increase in demand for processed and functional food products. The market in this region witnesses an increase in the busy lifestyle of consumers and changes in the eating habits in the region. The US holds the largest market for enzymes in North America. This is attributed to the growing demand from food manufacturers to preserve the freshness, appearance, texture, taste, and safety of processed and packaged foods. The growing demand for processed foods, owing to food retail chains and convenience, will aid in increasing demand for enzyme applications in the region. Food emulsifiers in the North American region are largely used for their various other functionalities, including processing, protein interaction, aeration, and stabilization crystal modification. Manufacturers are focusing on developing low-fat products due to their increasing preference from consumers. The increase in the production of fermented dairy products impacts the f&b starter cultures market positively. The North American companies have strengthened their R&D structure to cope up with the growing demand in the region, to develop new strains for different tastes, flavors, textures, and quality output.

With the challenge posed by the growing concern among consumers with respect to chemical methods and additives to enhance the shelf-life, manufacturers are exploring the use of newer technologies and additives, which would be efficient alternates to synthetic additives. The popular perception that natural additives are a healthier option is driving the trend in the food preservatives market in North America. North America holds high growth potential for functional food ingredients manufacturers and is projected to play an important role in the global market. This dominance in the market is attributed to the prevalence of chronic diseases due to the hectic lifestyles and increase in awareness among consumers regarding the health benefits of functional foods. The growth of the market in the North American region is completely driven by the increase in demand for cornstarch in the US. With the introduction of the bioethanol policy, which has led to a reduction in the availability of corn for ethanol production, the US has influenced the global supply chain of corn for starch extraction and the resultant price trends.

The Specialty Food Ingredients Market, Based on Application, is Segmented Into Meat, Poultry, and Seafood Products; Beverages; Bakery Products; Confectionery Products; Snacks; Dairy & Frozen Products; Oils & Fats; and Other Applications

The specialty food ingredient’s selection of a preservative for a given food product depends upon the processing of the product, including water activity (osmosis), acidity, and type of organism present in the food product. Nitrites are very effective in meat products. Sorbates are effective in cheese and sausages, where they control both yeasts and molds. Nisin, an effective natural preservative, is naturally present in cheese as a result of the fermentation process. Benzoic acid and its salts are more effective in acidic foods such as beverages, while propionates are effective against yeasts and molds in bakery products. Sulfur dioxide, an antimicrobial used for centuries, prevents food from turning brown and is also an antioxidant. The food standards regulations require that not more than one class II preservative is to be used on one particular food item.

Natural Origin Specialty Food Ingredient is Projected to Witness High Demand

Food flavors are differentiated into three categories in terms of origin, such as natural, artificial/synthetic, and nature identical. Natural flavors in specialty food ingredients are manufactured using natural ingredients, while artificial flavors are manufactured using a mixture of volatile chemical compounds, which have similar taste profiles as those of natural flavors. Nature-identical flavoring substances are those obtained from the synthesis or isolation through a chemical process; they are structurally and functionally identical to the purely natural flavoring substances. However, they cannot contain any artificial flavoring substances. Natural food flavors in specialty food ingredients are in demand, due to an increase in awareness in the consumers as well as health concerns, due to which demand for natural flavors is rising.

The demand for natural food colors over synthetic food colors is increasing due to the growing consumer awareness about clean-label products, health hazards associated with synthetic colors and health benefits achieved by using natural food colors in speciality food ingredients. Natural food colors are gaining market attention due to their natural origin appealing to consumers who view them as a "safe to use" products. Natural colors reduce the risk of allergies and intolerance among consumers. Such factors are increasing demand for natural colors in speciality food ingredients market.

Key Market Players

The key players in this market include Cargill Incorporated (US), ADM (US), DuPont (US), Ingredion (US), Kerry Group (Ireland), DSM (Netherlands), Chr. Hansen (Denmark), Sensient technology corporation (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), Amco proteins (US), and Aminola (Netherlands).

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Scope of the Report

Report Metric

Details

Market size estimation

2022–2027

Base year considered

2021

Forecast period considered

2022–2027

Units considered

Value (USD)

Segments covered

Type, application, distribution channel, and region

Regions covered

North America, Asia Pacific, Europe, South America, and RoW

Companies studied

 

  • Cargill Incorporated (US)
  • ADM (US)
  • DuPont (US)
  • Ingredion (US)
  • Kerry Group (Ireland)
  • DSM (Netherlands)
  • Chr. Hansen (Denmark)
  • Sensient technology corporation (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)
  • Amco proteins (US)
  • Aminola (Netherlands).

This research report categorizes the specialty food ingredients market, based on type, application, origin, and region

Target Audience:

  • Raw material suppliers
  • Specialty food ingredient manufacturers and suppliers
  • Food safety agencies such as the FDA and EUFIC
  • 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:
  • European communities
  • World Health Organization (WHO)
  • OECD-FAO Agricultural Outlook
  • United States Department of Agriculture (USDA)
  • European Union (EU)

Report Scope:

Specialty Food Ingredients Market:

By Type

  • Acidulant
  • Colors
  • Enzymes
  • Emusifiers
  • Food Flavors
  • F&B Starter Cultures
  • Preservatives
  • Functional Food Ingredients
  • Specialty Starch
  • Sugar Substitutes

By Application

  • Beverages
  • Food
    • Dairy Products
    • Bakery
    • Confectionery
    • Meat & Poultry
    • Others

Distribution Channel

  • Manufacturers
  • Distribution

By Region:

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

Recent Developments

  • In June 2020, Cargill, Incorporated launched INFUSE for European customers. This will help in creating tailor-made ingredient blends and ingredient formulation.
  • In June 2020, Kerry Group 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.
  • In April 2020, DSM completed the acquisition of Glycom (Denmark) to expand its product line of nutritional lipids, vitamins, and nutrient premixes.
  • In April 2020, Chr. Hansen acquired HSO Health Care GmbH for strengthening its functional ingredients business.

Frequently Asked Questions (FAQ):

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TABLE OF CONTENTS

1 INTRODUCTION (Page No. - 38)
    1.1 OBJECTIVES OF THE STUDY
    1.2 MARKET DEFINITION
    1.3 MARKET SEGMENTATION
           FIGURE 1 SPECIALITY FOOD INGREDIENTS 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, 2019–2021
    1.7 STAKEHOLDERS
    1.8 SUMMARY OF CHANGES

2 RESEARCH METHODOLOGY (Page No. - 43)
    2.1 RESEARCH DATA
           FIGURE 2 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 Breakdown of primaries
    2.2 MARKET SIZE ESTIMATION
           2.2.1 BOTTOM-UP APPROACH
                    FIGURE 3 SPECIALTY FOOD INGREDIENTS MARKET: BOTTOM-UP APPROACH
           2.2.2 TOP-DOWN APPROACH
                    FIGURE 4 SPECIALTY FOOD INGREDIENTS MARKET: TOP-DOWN APPROACH
    2.3 DATA TRIANGULATION
           FIGURE 5 DATA TRIANGULATION
    2.4 RESEARCH ASSUMPTIONS
    2.5 RESEARCH LIMITATIONS

3 EXECUTIVE SUMMARY (Page No. - 51)
    TABLE 2 SPECIALTY FOOD INGREDIENTS MARKET SNAPSHOT, 2022 VS. 2027
    FIGURE 6 SPECIALTY FOOD INGREDIENTS MARKET SIZE, BY TYPE, 2022 VS. 2027 (USD MILLION)
    FIGURE 7 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL, 2022 VS. 2027 (USD MILLION)
    FIGURE 8 SPECIALTY FOOD INGREDIENTS MARKET SHARE (VALUE), BY REGION, 2021

4 PREMIUM INSIGHTS (Page No. - 55)
    4.1 ATTRACTIVE OPPORTUNITIES IN THE SPECIALTY FOOD INGREDIENTS MARKET
           FIGURE 9 GROWING DEMAND FOR CLEAN-LABEL PRODUCTS EXPECTED TO DRIVE THE GROWTH OF THE SPECIALTY FOOD INGREDIENTS MARKET
    4.2 SPECIALTY FOOD INGREDIENTS MARKET: MAJOR REGIONAL SUBMARKETS (AT A DISTRIBUTOR LEVEL)
           FIGURE 10 ASIA PACIFIC WAS THE PROMINENT MARKET GLOBALLY FOR SPECIALTY FOOD INGREDIENT DISTRIBUTORS IN 2021
    4.3 SPECIALTY FOOD INGREDIENTS MARKET, BY TYPE
           FIGURE 11 FUNCTIONAL FOOD INGREDIENTS SEGMENT EXPECTED TO DOMINATE THE MARKET BY 2027
    4.4 FLAVORS MARKET, BY ORIGIN
           FIGURE 12 NATURAL FLAVORS MARKET EXPECTED TO DOMINATE THE MARKET BY 2027
    4.5 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE
           FIGURE 13 PROBIOTICS SEGMENT EXPECTED TO ACCOUNT FOR THE LARGEST SHARE BY 2027

5 MARKET OVERVIEW (Page No. - 59)
    5.1 INTRODUCTION
    5.2 MARKET DYNAMICS
           FIGURE 14 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 15 AUSTRALIA: RETAIL SALES OF FUNCTIONAL AND FORTIFIED FOOD PRODUCTS, 2018–2022 (USD MILLION)
                               FIGURE 16 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 17 CHRONIC DISEASES WERE AMONG THE TOP TEN CAUSES OF DEATH WORLDWIDE ACROSS ALL AGES, 2019
                               5.2.1.1.2 Consumer awareness of micronutrient deficiencies
                                             5.2.1.1.2.1 Malnutrition across the regions
                               FIGURE 18 PREVALENCE OF MALNUTRITION IN CHILDREN ACROSS ALL MAJOR ECONOMIES, 2019
                               5.2.1.1.3 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 19 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 20 GLOBAL MEAT DEMAND, BY MEAT TYPE, 2005 VS 2050 (USD BILLION)
                               5.2.1.2.2 Demand for natural, organic, and clean label products
                               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
                    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 21 NORTH AMERICA: PROCESSED FOOD CONSUMPTION SHARE IN DIETS, 2019
                               FIGURE 22 CONTRIBUTION OF FOODS IN DIETS,2019
                               5.2.3.1.3 Rapidly growing beverage and functional drinks sales
                               FIGURE 23 SALES OF VARIOUS TYPES OF BEVERAGES IN CHINA, 2019
                               FIGURE 24 US: IMPORT OF BEVERAGE PRODUCTS, 2009–2017 (USD MILLION)
                    5.2.3.2 Product-based and technological innovations in the ingredient industry
                               TABLE 3 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 25 ANNUAL GDP GROWTH OF EMERGING ECONOMIES, 2011–2018
           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

6 INDUSTRY TRENDS (Page No. - 76)
    6.1 INTRODUCTION
    6.2 VALUE CHAIN
           FIGURE 26 SPECIALTY FOOD INGREDIENTS MARKET: VALUE CHAIN
           6.2.1 RESEARCH AND DEVELOPMENT
           6.2.2 SOURCING OF RAW MATERIALS
           6.2.3 PRODUCTION & PROCESSING
           6.2.4 DISTRIBUTION, MARKETING, AND SALES
    6.3 SUPPLY CHAIN
           FIGURE 27 PRODUCT DEVELOPMENT AND MANUFACTURING PLAY A VITAL ROLE IN THE SUPPLY CHAIN FOR THE SPECIALTY FOOD INGREDIENTS MARKET
    6.4 TECHNOLOGY ANALYSIS
           6.4.1 PROTECTION OF SPECIALTY FOOD INGREDIENTS USING ENCAPSULATION
    6.5 MARKET ECOSYSTEM & SUPPLY CHAIN ANALYSIS
           FIGURE 28 ECOSYSTEM MAP
           FIGURE 29 FOOD & BEVERAGE INGREDIENTS: MARKET MAP
           TABLE 4 SPECIALTY FOOD INGREDIENTS MARKET: ECOSYSTEM
    6.6 TRENDS/DISRUPTIONS IMPACTING THE CUSTOMER’S BUSINESS
           FIGURE 30 FAMILIARITY AND INTEREST IN PLANT-BASED DIET, 2019
           6.6.1 CLIENT REVENUE SHIFT
                    FIGURE 31 CLIENT REVENUE SHIFT: SPECIALTY FOOD INGREDIENTS MARKET
    6.7 PATENT ANALYSIS
           6.7.1 INTRODUCTION
                    FIGURE 32 PATENT ANALYSIS FOR SPECIALTY FOOD INGREDIENTS MARKET, 2019–2020
                    TABLE 5 KEY PATENTS PERTAINING TO SPECIALTY FOOD INGREDIENTS, 2019–2020
    6.8 PRICING ANALYSIS: SPECIALTY FOOD INGREDIENTS MARKET, BY TYPE
           FIGURE 33 PRICING TREND OF THE FUNCTIONAL FOOD INGREDIENTS, 2017–2020 (USD/KG)
    6.9 TRADE ANALYSIS
           TABLE 6 KEY EXPORTING COUNTRIES WITH EXPORT VALUE OF VITAMINS & VITAMIN SUPPLEMENTS, 2019 (USD MILLION)
           FIGURE 34 IMPORT TARIFF OF KEY COUNTRIES ON VITAMINS & VITAMIN SUPPLEMENTS, 2019
    6.10 PORTER’S FIVE FORCES ANALYSIS
           TABLE 7 SPECIALTY FOOD INGREDIENTS MARKET: PORTER’S FIVE FORCES ANALYSIS
           6.10.1 INTENSITY OF COMPETITIVE RIVALRY
           6.10.2 BARGAINING POWER OF SUPPLIERS
           6.10.3 BARGAINING POWER OF BUYERS
           6.10.4 THREAT OF NEW ENTRANTS
           6.10.5 THREAT OF SUBSTITUTES
    6.11 CASE STUDIES ANALYSIS
           6.11.1 USE CASE 1: ALLERGEN SENSOR FOR CONSUMERS

7 KEY REGULATIONS (Page No. - 94)
    7.1 INTRODUCTION
    7.2 REGULATIONS IN NORTH AMERICA
           7.2.1 REGULATIONS FOR ENZYMES
                    TABLE 8 ENZYME PREPARATION APPROVED-FOOD ADDITIVES LISTED IN 21 CFR 173
                    TABLE 9 ENZYME PREPARATION SPECIFIED IN FOOD STANDARDS
                    TABLE 10 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
                    TABLE 11 COMMON COLOR ADDITIVES EXEMPTED FROM CERTIFICATION
           7.2.5 REGULATIONS FOR FLAVORS
    7.3 REGULATIONS IN EUROPE
           7.3.1 REGULATIONS FOR ENZYMES
                    TABLE 12 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 13 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 14 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. - 111)
    8.1 INTRODUCTION
    8.2 APPLICATION
           8.2.1 INCREASE IN DEMAND FOR CARBONATED BEVERAGES & SOFT DRINKS TO DRIVE THE ACIDULANTS MARKET
                    TABLE 15 APPLICATIONS OF ACIDULANTS
                    TABLE 16 ACIDULANTS MARKET SIZE, BY APPLICATION, 2018–2021 (USD MILLION)
                    TABLE 17 ACIDULANTS MARKET SIZE, BY APPLICATION, 2022–2027 (USD MILLION)
                    TABLE 18 ACIDULANTS MARKET SIZE, BY FOOD APPLICATION, 2018–2021 (USD MILLION)
                    TABLE 19 ACIDULANTS MARKET SIZE, BY FOOD APPLICATION, 2022–2027 (USD MILLION)
                    8.2.1.1 Beverages
                    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 35 CHINA TO GROW AT THE HIGHEST RATE DURING THE FORECAST PERIOD IN ACIDULANTS MARKET
                    TABLE 20 ACIDULANTS MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                    TABLE 21 ACIDULANTS MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)
                    8.3.1.1 North America
                               TABLE 22 NORTH AMERICA: ACIDULANTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 23 NORTH AMERICA: ACIDULANTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                    8.3.1.2 Europe
                               TABLE 24 EUROPE: ACIDULANTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 25 EUROPE: ACIDULANTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                    8.3.1.3 Asia Pacific
                               TABLE 26 ASIA PACIFIC: ACIDULANTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 27 ASIA PACIFIC: ACIDULANTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                    8.3.1.4 South America
                               TABLE 28 SOUTH AMERICA: ACIDULANTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 29 SOUTH AMERICA: ACIDULANTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                    8.3.1.5 RoW
                               TABLE 30 ROW: ACIDULANTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 31 ROW: ACIDULANTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)

9 COLORS MARKET (Page No. - 124)
    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 32 COLORS MARKET SIZE, BY ORIGIN, 2018–2021 (USD MILLION)
                    TABLE 33 COLORS MARKET SIZE, BY ORIGIN, 2022–2027 (USD MILLION)
                    9.2.1.1 Natural
                    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 34 COLORS MARKET SIZE, BY APPLICATION, 2018–2021 (USD MILLION)
                    TABLE 35 COLORS MARKET SIZE, BY APPLICATION, 2022–2027 (USD MILLION)
                    TABLE 36 COLORS MARKET SIZE, BY FOOD APPLICATION, 2018–2021 (USD MILLION)
                    TABLE 37 COLORS MARKET SIZE, BY FOOD APPLICATION, 2022–2027 (USD MILLION)
                    9.3.1.1 Beverages
                    9.3.1.2 Food
                               9.3.1.2.1 Processed Food
                               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 36 COLORS MARKET: REGIONAL AND COUNTRY-LEVEL GROWTH RATES, 2022–2027
                    TABLE 38 COLORS MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                    TABLE 39 COLORS MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)
                    9.4.1.1 North America
                               TABLE 40 NORTH AMERICA: COLORS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 41 NORTH AMERICA: COLORS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                    9.4.1.2 Europe
                               TABLE 42 EUROPE: COLORS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 43 EUROPE: COLORS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                    9.4.1.3 Asia Pacific
                               TABLE 44 ASIA PACIFIC: COLORS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 45 ASIA PACIFIC: COLORS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                    9.4.1.4 South America
                               TABLE 46 SOUTH AMERICA: COLORS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 47 SOUTH AMERICA: COLORS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                    9.4.1.5 RoW
                               TABLE 48 ROW: COLORS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                               TABLE 49 ROW: COLORS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)

10 FOOD FLAVORS MARKET (Page No. - 141)
     10.1 INTRODUCTION
               TABLE 50 FOOD FLAVORS MARKET SIZE, BY FORM, 2018–2021 (USD MILLION)
               TABLE 51 FOOD FLAVORS MARKET SIZE, BY FORM, 2022–2027 (USD MILLION)
               TABLE 52 FOOD FLAVORS MARKET SIZE, BY TYPE, 2018–2021 (USD MILLION)
               TABLE 53 FOOD FLAVORS MARKET SIZE, BY TYPE, 2022–2027 (USD MILLION)
     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 54 FOOD FLAVORS MARKET SIZE, BY ORIGIN, 2018–2021 (USD MILLION)
                       TABLE 55 FOOD FLAVORS MARKET SIZE, BY ORIGIN, 2022–2027 (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 56 FOOD FLAVORS MARKET SIZE, BY APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 57 FOOD FLAVORS MARKET SIZE, BY APPLICATION, 2022–2027 (USD MILLION)
                       TABLE 58 FOOD FLAVORS MARKET SIZE, BY FOOD APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 59 FOOD FLAVORS MARKET SIZE, BY FOOD APPLICATION, 2022–2027 (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 37 BRAZIL TO GROW AT THE HIGHEST CAGR DURING THE FORECAST PERIOD IN FOOD FLAVORS MARKET
                       TABLE 60 FOOD FLAVORS MARKET SIZE, BY REGION 2018–2021 (USD MILLION)
                       TABLE 61 FOOD FLAVORS MARKET SIZE, BY REGION 2022–2027 (USD MILLION)
                       10.4.1.1 North America
                                   TABLE 62 NORTH AMERICA: FOOD FLAVORS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 63 NORTH AMERICA: FOOD FLAVORS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       10.4.1.2 Europe
                                   TABLE 64 EUROPE: FOOD FLAVORS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 65 EUROPE: FOOD FLAVORS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       10.4.1.3 Asia Pacific
                                   TABLE 66 ASIA PACIFIC: FOOD FLAVORS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 67 ASIA PACIFIC: FOOD FLAVORS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       10.4.1.4 South America
                                   TABLE 68 SOUTH AMERICA: FOOD FLAVORS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 69 SOUTH AMERICA: FOOD FLAVORS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       10.4.1.5 RoW
                                   TABLE 70 ROW: FOOD FLAVORS MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                                   TABLE 71 ROW: FOOD FLAVORS MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)

11 ENZYMES MARKET (Page No. - 158)
     11.1 INTRODUCTION
     11.2 BY APPLICATION
             11.2.1 INDUSTRIAL USAGE OF ENZYMES FOR FOOD & BEVERAGE APPLICATIONS TO DRIVE THE MARKET GROWTH
                       TABLE 72 ENZYMES & THEIR APPLICATIONS
                       TABLE 73 ENZYMES MARKET SIZE, BY APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 74 ENZYMES MARKET SIZE, BY APPLICATION, 2022–2027 (USD MILLION)
                       TABLE 75 ENZYMES MARKET SIZE, BY FOOD APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 76 ENZYMES MARKET SIZE, BY FOOD APPLICATION, 2022–2027 (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 38 INDIA TO GROW AT THE HIGHEST RATE DURING THE FORECAST PERIOD IN THE ENZYMES MARKET
                       TABLE 77 ENZYMES MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                       TABLE 78 ENZYMES MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)
                       11.3.1.1 North America
                                   TABLE 79 NORTH AMERICA: ENZYMES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 80 NORTH AMERICA: ENZYMES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       11.3.1.2 Europe
                                   TABLE 81 EUROPE: ENZYMES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 82 EUROPE: ENZYMES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       11.3.1.3 Asia Pacific
                                   TABLE 83 ASIA PACIFIC: ENZYMES MARKET SIZE, BY COUNTRY/REGION, 2018–2021 (USD MILLION)
                                   TABLE 84 ASIA PACIFIC: ENZYMES MARKET SIZE, BY COUNTRY/REGION, 2022–2027 (USD MILLION)
                       11.3.1.4 South America
                                   TABLE 85 SOUTH AMERICA: ENZYMES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 86 SOUTH AMERICA: ENZYMES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       11.3.1.5 RoW
                                   TABLE 87 ROW: ENZYMES MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                                   TABLE 88 ROW: ENZYMES MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)

12 EMULSIFIERS MARKET (Page No. - 171)
     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 89 EMULSIFIERS MARKET SIZE, BY TYPE, 2018–2021 (USD MILLION)
                       TABLE 90 EMULSIFIERS MARKET SIZE, BY TYPE, 2022–2027 (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 91 EMULSIFIERS MARKET SIZE, BY FOOD& BEVERAGES APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 92 EMULSIFIERS MARKET SIZE, BY FOOD& BEVERAGES APPLICATION, 2022–2027 (USD MILLION)
             12.3.2 BAKERY PRODUCTS
             12.3.3 CONFECTIONERY PRODUCTS
             12.3.4 CONVENIENCE FOOD
             12.3.5 DAIRY & FROZEN DESSERTS
             12.3.6 MEAT PRODUCTS
                       12.3.6.1 Hot processed meat emulsion
                       12.3.6.2 Cold processed meat emulsion
             12.3.7 OTHER APPLICATIONS
     12.4 BY REGION
             12.4.1 INCREASE IN POPULARITY OF CLEAN-LABEL, INERT, AND BACTERIA-RESISTANT FOOD, GLOBALLY, DEMANDING EMULSIFIERS
                       FIGURE 39 EMULSIFIERS MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2022–2027
                       TABLE 93 EMULSIFIERS MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                       TABLE 94 EMULSIFIERS MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)
                       12.4.1.1 North America
                                   TABLE 95 NORTH AMERICA: EMULSIFIERS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 96 NORTH AMERICA: EMULSIFIERS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       12.4.1.2 Europe
                       TABLE 97 EUROPE: EMULSIFIERS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 98 EUROPE: EMULSIFIERS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       12.4.1.3 Asia Pacific
                                   TABLE 99 ASIA PACIFIC: EMULSIFIERS MARKET SIZE, BY COUNTRY/REGION, 2018–2021 (USD MILLION)
                                   TABLE 100 ASIA PACIFIC: EMULSIFIERS MARKET SIZE, BY COUNTRY/REGION, 2022–2027 (USD MILLION)
                       12.4.1.4 South America
                                   TABLE 101 SOUTH AMERICA: EMULSIFIERS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 102 SOUTH AMERICA: EMULSIFIERS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       12.4.1.5 RoW
                                   TABLE 103 ROW: EMULSIFIERS MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                                   TABLE 104 ROW: EMULSIFIERS MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)

13 F&B STARTER CULTURES MARKET (Page No. - 187)
     13.1 INTRODUCTION
     13.2 BY APPLICATION
             13.2.1 RISE IN POPULARITY OF PROBIOTICS PROPELLING THE DEMAND FOR F&B STARTER CULTURE
                       TABLE 105 F&B STARTER CULTURES MARKET SIZE, BY APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 106 F&B STARTER CULTURES MARKET SIZE, BY APPLICATION, 2022–2027 (USD MILLION)
                       TABLE 107 F&B STARTER CULTURES MARKET SIZE, BY DAIRY & DAIRY PRODUCTS, 2018–2021 (USD MILLION)
                       TABLE 108 F&B STARTER CULTURES MARKET SIZE, BY DAIRY & DAIRY PRODUCTS, 2022–2027 (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 F&B STARTER CULTURES MARKET
                       FIGURE 40 F&B STARTER CULTURES MARKET: REGIONAL AND COUNTRY-LEVEL GROWTH RATES
                       TABLE 109 F&B STARTER CULTURES MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                       TABLE 110 F&B STARTER CULTURES MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)
                       13.3.1.1 North America
                                   TABLE 111 NORTH AMERICA: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 112 NORTH AMERICA: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       13.3.1.2 Europe
                                   TABLE 113 EUROPE: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 114 EUROPE: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       13.3.1.3 Asia Pacific
                                   TABLE 115 ASIA PACIFIC: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY/REGION, 2018–2021 (USD MILLION)
                                   TABLE 116 ASIA PACIFIC: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY/REGION, 2022–2027 (USD MILLION)
                       13.3.1.4 South America
                                   TABLE 117 SOUTH AMERICA: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 118 SOUTH AMERICA: F&B STARTER CULTURES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       13.3.1.5 RoW
                                   TABLE 119 ROW: F&B STARTER CULTURES MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                                   TABLE 120 ROW: F&B STARTER CULTURES MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)

14 PRESERVATIVES MARKET (Page No. - 201)
     14.1 INTRODUCTION
     14.2 BY SOURCE
             14.2.1 AWARENESS REGARDING ORGANIC SOURCES TO FUEL THE DEMAND FOR NATURAL PRESERVATIVES
                       TABLE 121 PRESERVATIVES MARKET SIZE, BY SOURCE, 2018–2021 (USD MILLION)
                       TABLE 122 PRESERVATIVES MARKET SIZE, BY SOURCE, 2022–2027 (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 123 PRESERVATIVES MARKET SIZE, BY SYNTHETIC TYPE, 2018–2021 (USD MILLION)
                                   TABLE 124 PRESERVATIVES MARKET SIZE, BY SYNTHETIC TYPE, 2022–2027 (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 125 PRESERVATIVES MARKET SIZE, BY APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 126 PRESERVATIVES MARKET SIZE, BY APPLICATION, 2022–2027 (USD MILLION)
                       14.3.1.1 Food
                                   TABLE 127 PRESERVATIVES MARKET SIZE, BY FOOD APPLICATION, 2018–2021 (USD MILLION)
                                   TABLE 128 PRESERVATIVES MARKET SIZE, BY FOOD APPLICATION, 2022–2027 (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 41 PRESERVATIVES MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2022–2027
                       TABLE 129 FOOD PRESERVATIVES MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                       TABLE 130 FOOD PRESERVATIVES MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)
                       14.4.1.1 North America
                                   TABLE 131 NORTH AMERICA: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 132 NORTH AMERICA: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       14.4.1.2 Europe
                                   TABLE 133 EUROPE: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 134 EUROPE: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       14.4.1.3 Asia Pacific
                                   TABLE 135 ASIA PACIFIC: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY/REGION, 2018–2021 (USD MILLION)
                                   TABLE 136 ASIA PACIFIC: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY/REGION, 2022–2027 (USD MILLION)
                       14.4.1.4 South America
                                   TABLE 137 SOUTH AMERICA: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY/REGION, 2018–2021 (USD MILLION)
                                   TABLE 138 SOUTH AMERICA: FOOD PRESERVATIVES MARKET SIZE, BY COUNTRY/REGION, 2022–2027 (USD MILLION)
                       14.4.1.5 RoW
                                   TABLE 139 ROW: FOOD PRESERVATIVES MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                                   TABLE 140 ROW: FOOD PRESERVATIVES MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)

15 FUNCTIONAL FOOD INGREDIENTS MARKET (Page No. - 230)
     15.1 INTRODUCTION
     15.2 BY TYPE
             15.2.1 RISE IN CHRONIC DISEASES HAS ENCOURAGED THE CONSUMPTION OF FUNCTIONAL FOOD INGREDIENTS
                       TABLE 141 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY TYPE, 2018–2021 (USD MILLION)
                       TABLE 142 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY TYPE, 2022–2027 (USD MILLION)
                       15.2.1.1 Probiotics
                                   TABLE 143 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 144 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 145 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 146 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY APPLICATION, 2022–2027 (USD MILLION)
                       TABLE 147 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY FOOD APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 148 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY FOOD APPLICATION, 2022–2027 (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 42 FUNCTIONAL FOOD INGREDIENTS MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2022–2027
                       TABLE 149 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY REGION 2018–2021 (USD MILLION)
                       TABLE 150 FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY REGION 2022–2027 (USD MILLION)
                       15.4.1.1 North America
                                   TABLE 151 NORTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 152 NORTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       15.4.1.2 Europe
                                   TABLE 153 EUROPE: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 154 EUROPE: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       15.4.1.3 Asia Pacific
                                   TABLE 155 ASIA PACIFIC: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY/REGION, 2018–2021 (USD MILLION)
                                   TABLE 156 ASIA PACIFIC: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY/REGION, 2022–2027 (USD MILLION)
                       15.4.1.4 South America
                                   TABLE 157 SOUTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 158 SOUTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       15.4.1.5 RoW
                                   TABLE 159 ROW: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                                   TABLE 160 ROW: FUNCTIONAL FOOD INGREDIENTS MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)

16 SPECIALTY STARCH MARKET (Page No. - 250)
     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 161 ETHERIFIED STARCH IN FOOD APPLICATIONS
                       16.2.1.2 Esterified starch
                       16.2.1.3 Resistant starch
                                   TABLE 162 FUNCTIONS, BENEFITS, AND APPLICATIONS OF MODIFIED RESISTANT STARCH IN THE FOOD AND BEVERAGE INDUSTRY
                       16.2.1.4 Pre-gelatinized
                                   TABLE 163 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
                       TABLE 164 SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 165 SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY APPLICATION, 2022–2027 (USD MILLION)
                       16.3.1.1 Bakery & confectionery products
                       16.3.1.2 Processed foods
                       16.3.1.3 Meat, poultry, and seafood
                       16.3.1.4 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 43 SPECIALTY STARCH INGREDIENTS MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2022–2027
                       TABLE 166 SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                       TABLE 167 SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)
                       16.4.1.1 North America
                                   TABLE 168 NORTH AMERICA: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 169 NORTH AMERICA: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       16.4.1.2 Europe
                                   TABLE 170 EUROPE: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 171 EUROPE: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       16.4.1.3 Asia Pacific
                                   TABLE 172 ASIA PACIFIC: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY/REGION, 2018–2021 (USD MILLION)
                                   TABLE 173 ASIA PACIFIC: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY/REGION, 2022–2027 (USD MILLION)
                       16.4.1.4 South America
                                   TABLE 174 SOUTH AMERICA: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 175 SOUTH AMERICA: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       16.4.1.5 RoW
                                   TABLE 176 ROW: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                                   TABLE 177 ROW: SPECIALTY STARCH INGREDIENTS MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)

17 SUGAR SUBSTITUTES MARKET (Page No. - 267)
     17.1 INTRODUCTION
     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 178 SUGAR SUBSTITUTES MARKET SIZE, BY APPLICATION, 2018–2021 (USD MILLION)
                       TABLE 179 SUGAR SUBSTITUTES MARKET SIZE, BY APPLICATION, 2022–2027 (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 44 SUGAR SUBSTITUTES MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2020–2025
                       TABLE 180 SUGAR SUBSTITUTES MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                       TABLE 181 SUGAR SUBSTITUTES MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)
                       17.4.1.1 North America
                                   TABLE 182 NORTH AMERICA: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 183 NORTH AMERICA: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       17.4.1.2 Europe
                                   TABLE 184 EUROPE: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 185 EUROPE: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       17.4.1.3 Asia Pacific
                                   TABLE 186 ASIA PACIFIC: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY/REGION, 2018–2021 (USD MILLION)
                                   TABLE 187 ASIA PACIFIC: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY/REGION, 2022–2027 (USD MILLION)
                       17.4.1.4 South America
                                   TABLE 188 SOUTH AMERICA: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY, 2018–2021 (USD MILLION)
                                   TABLE 189 SOUTH AMERICA: SUGAR SUBSTITUTES MARKET SIZE, BY COUNTRY, 2022–2027 (USD MILLION)
                       17.4.1.5 RoW
                                   TABLE 190 ROW: SUGAR SUBSTITUTES MARKET SIZE, BY REGION, 2018–2021 (USD MILLION)
                                   TABLE 191 ROW: SUGAR SUBSTITUTES MARKET SIZE, BY REGION, 2022–2027 (USD MILLION)

18 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL (Page No. - 279)
     18.1 INTRODUCTION
               TABLE 192 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL, 2018–2021 (USD MILLION)
               TABLE 193 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL, 2022–2027 (USD MILLION)
     18.2 DISTRIBUTORS
             18.2.1 THE GROWTH IN GDP IS EXPECTED TO DRIVE THE DEMAND FOR THE DISTRIBUTION
                       TABLE 194 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY REGION, 2018–2021 (USD MILLION)
                       TABLE 195 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY REGION, 2022–2027 (USD MILLION)
                       TABLE 196 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2018–2021 (USD MILLION)
                       TABLE 197 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2022–2027 (USD MILLION)
     18.3 MANUFACTURERS
             18.3.1 THE MANUFACTURING OF SPECIALTY FOOD INGREDIENTS IS PROJECTED TO BE INFLUENCED BY THE INCREASE IN RESEARCH & DEVELOPMENT ACTIVITIES
                       TABLE 198 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY REGION, 2018–2021 (USD MILLION)
                       TABLE 199 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY REGION, 2022–2027 (USD MILLION)
                       TABLE 200 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2018–2021 (USD MILLION)
                       TABLE 201 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2022–2027 (USD MILLION)

19 COMPETITIVE LANDSCAPE (Page No. - 286)
     19.1 OVERVIEW
     19.2 MARKET SHARE ANALYSIS, 2021
               TABLE 202 SPECIALTY FOOD INGREDIENTS MARKET: DEGREE OF COMPETITION (CONSOLIDATED)
     19.3 SEGMENTAL REVENUE ANALYSIS OF KEY PLAYERS
               FIGURE 45 SEGMENTAL REVENUE ANALYSIS OF KEY PLAYERS IN THE MARKET, 2019–2021 (USD BILLION)
     19.4 COMPANY EVALUATION QUADRANT (KEY PLAYERS)
             19.4.1 STARS
             19.4.2 EMERGING LEADERS
             19.4.3 PERVASIVE PLAYERS
             19.4.4 PARTICIPANTS
                       FIGURE 46 SPECIALTY FOOD INGREDIENTS MARKET: COMPANY EVALUATION QUADRANT, 2021 (KEY PLAYERS)
     19.5 SPECIALTY FOOD INGREDIENTS MARKET, START-UP/SME EVALUATION QUADRANT, 2021
             19.5.1 PROGRESSIVE COMPANIES
             19.5.2 STARTING BLOCKS
             19.5.3 RESPONSIVE COMPANIES
             19.5.4 DYNAMIC COMPANIES
                       FIGURE 47 SPECIALTY FOOD INGREDIENTS MARKET: COMPANY EVALUATION QUADRANT, 2021 (START-UP/SME)
     19.6 PRODUCT LAUNCHES, DEALS, AND OTHER DEVELOPMENTS
             19.6.1 PRODUCT LAUNCHES
                       TABLE 203 NEW PRODUCT LAUNCHES, 2018–2020
             19.6.2 DEALS
                       TABLE 204 DEALS, 2018–2020
             19.6.3 OTHERS
                       TABLE 205 OTHERS, 2018–2020

20 COMPANY PROFILES (Page No. - 295)
(Business Overview, Products Offered, Recent Developments, and MnM View (Key strengths/Right to Win, Strategic Choices Made, and Weaknesses and Competitive Threats))*
     20.1 KEY PLAYERS
             20.1.1 CARGILL, INCORPORATED
                       TABLE 206 CARGILL, INCORPORATED: BUSINESS OVERVIEW
                       FIGURE 48 CARGILL, INCORPORATED: COMPANY SNAPSHOT
                       TABLE 207 CARGILL, INCORPORATED: PRODUCT LAUNCHES, 2018-2020
                       TABLE 208 CARGILL, INCORPORATED: DEALS, 2018–2021
                       TABLE 209 CARGILL, INCORPORATED: OTHERS, 2019-2020
             20.1.2 ADM
                       TABLE 210 ADM: BUSINESS OVERVIEW
                       FIGURE 49 ADM: COMPANY SNAPSHOT
                       TABLE 211 ADM: PRODUCT LAUNCHES, 2018
                       TABLE 212 ADM: DEALS, 2019–2020
                       TABLE 213 ADM: OTHERS, 2020
             20.1.3 DSM
                       TABLE 214 DSM: BUSINESS OVERVIEW
                       FIGURE 50 DSM: COMPANY SNAPSHOT
                       TABLE 215 DSM: PRODUCT LAUNCHES, 2019–2020
                       TABLE 216 DSM: DEALS, 2019–2020
             20.1.4 KERRY GROUP
                       TABLE 217 KERRY GROUP: BUSINESS OVERVIEW
                       FIGURE 51 KERRY GROUP: COMPANY SNAPSHOT
                       TABLE 218 KERRY GROUP: PRODUCT LAUNCHES, 2019–2020
                       TABLE 219 KERRY GROUP: DEALS, 2018–2020
                       TABLE 220 KERRY GROUP: OTHERS, 2018–2020
             20.1.5 DUPONT
                       TABLE 221 DUPONT: BUSINESS OVERVIEW
                       FIGURE 52 DUPONT: COMPANY SNAPSHOT
                       TABLE 222 DUPONT: PRODUCT LAUNCHES, 2017–2020
                       TABLE 223 DUPONT: DEALS, 2018–2020
                       TABLE 224 DUPONT: OTHERS, 2020
             20.1.6 GIVAUDAN
                       TABLE 225 GIVAUDAN: BUSINESS OVERVIEW
                       FIGURE 53 GIVAUDAN: COMPANY SNAPSHOT
                       TABLE 226 GIVAUDAN: PRODUCT LAUNCHES, 2019
                       TABLE 227 GIVAUDAN: DEALS, 2017–2019
             20.1.7 INGREDION
                       TABLE 228 INGREDION: BUSINESS OVERVIEW
                       FIGURE 54 INGREDION: COMPANY SNAPSHOT
                       TABLE 229 INGREDION: PRODUCT LAUNCHES, 2019–2020
                       TABLE 230 INGREDION: OTHERS, 2019–2020
             20.1.8 SENSIENT TECHNOLOGIES CORPORATION
                       TABLE 231 SENSIENT TECHNOLOGIES CORPORATION: BUSINESS OVERVIEW
                       FIGURE 55 SENSIENT TECHNOLOGIES CORPORATION: COMPANY SNAPSHOT
                       TABLE 232 SENSIENT TECHNOLOGIES CORPORATION: PRODUCT LAUNCHES, 2017
                       TABLE 233 SENSIENT TECHNOLOGIES CORPORATION: DEALS, 2018
             20.1.9 TATE & LYLE
                       TABLE 234 TATE & LYLE: BUSINESS OVERVIEW
                       FIGURE 56 TATE & LYLE: COMPANY SNAPSHOT
                       TABLE 235 TATE & LYLE: PRODUCT LAUNCHES, 2020
                       TABLE 236 TATE & LYLE: DEALS, 2018
             20.1.10 CHR. HANSEN
                       TABLE 237 CHR. HANSEN: BUSINESS OVERVIEW
                       FIGURE 57 CHR. HANSEN: COMPANY SNAPSHOT
                       TABLE 238 CHR. HANSEN: DEALS, 2020
                       TABLE 239 CHR. HANSEN: OTHERS, 2020
     20.2 START-UPS/SME PROFILES
             20.2.1 AMANO ENZYMES
             20.2.2 BIOCATALYSTS
             20.2.3 ENZYME SUPPLIES
             20.2.4 OMEGA PROTEIN
             20.2.5 AMCO PROTEIN
             20.2.6 AXIOM FOODS
             20.2.7 NUTRIATI
             20.2.8 FDL LTD.
             20.2.9 CRESPEL & DEITERS
             20.2.10 AMINOLA

*Details on Business Overview, Products Offered, Recent Developments, and MnM View (Key strengths/Right to Win, Strategic Choices Made, and Weaknesses and Competitive Threats) might not be captured in case of unlisted companies.

21 APPENDIX (Page No. - 352)
     21.1 DISCUSSION GUIDE
     21.2 KEY PRIMARY INSIGHTS
     21.3 KNOWLEDGE STORE: MARKETSANDMARKETS’ SUBSCRIPTION PORTAL
     21.4 AVAILABLE CUSTOMIZATION
     21.5 RELATED REPORTS
     21.6 AUTHOR DETAILS

This research study involved the use of extensive secondary sources (such as directories and databases)— Hoovers, Bloomberg BusinessWeek, and Dun & Bradstreet (which acquired Avention)—to identify and collect information useful for this study of the specialty food ingredients market. The primary sources mainly included several industry experts from the core and related industries and suppliers, manufacturers, distributors, alliances, and organizations related to all segments of this industry’s supply chain. In-depth interviews were conducted with various primary respondents—including key industry participants, subject matter experts (SMEs), C-level executives of key market players, and industry consultants—to obtain and verify critical qualitative and quantitative information as well as to assess prospects.

Secondary Research

In the secondary research process, various secondary sources were referred to, to identify and collect information for this study. The secondary sources included annual reports, press releases, and investor presentations of companies, white papers, certified publications, articles by recognized authors, regulatory bodies, trade directories, and databases.

Secondary research was mainly used to obtain key information about the industry’s value chain and supply chain, the total pool of key customers, market classification, and segmentation according to industry trends to the bottom-most level and geographical markets. It was also used to obtain information on the key developments from a market-oriented perspective.

Primary Research

The market includes several stakeholders in the supply chain—suppliers, R&D institutes, and end-product manufacturers. The demand side of the market is characterized by the presence of food & beverage product manufacturers. The supply side is characterized by the presence of key providers of raw materials. Various primary sources from the supply and demand sides of both markets were interviewed to obtain qualitative and quantitative information.

Specialty Food Ingredients Market Primary Respondents

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

Market Size Estimation

  • Both top-down and bottom-up approaches were used to estimate and validate the total size of the market. These approaches were also used extensively to estimate the size of various dependent submarkets. The research methodology used to estimate the market size includes the following details:
  • The key customers in the industry and markets were identified through extensive secondary research.
  • The industry’s supply chain and market size, in terms of value, were determined through primary and secondary research processes.
  • All percentage shares, splits, and breakdowns were determined using secondary sources and verified through primary sources.
  • All the possible parameters that affect the markets covered in this research study were accounted for, viewed in extensive detail, verified through primary research, and analyzed to obtain the final quantitative and qualitative data.
  • The research included the study of reports, reviews, and newsletters of top market customers, along with extensive interviews for opinions from leaders such as CEOs, directors, and marketing executives.

Data Triangulation

After arriving at the overall market size from the estimation process explained above, the total market was split into several segments and subsegments. To complete the overall market engineering process and arrive at the exact statistics for all segments and subsegments, 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. Along with this, the market size was validated using both top-down and bottom-up approaches.

Report Objectives

  • To define, segment, and project the global market for specialty food ingredients market on the basis of type, application, distribution channel, and region
  • To provide detailed information regarding the key factors influencing the growth of the market (drivers, restraints, opportunities, and industry-specific challenges)
  • To strategically analyze the micromarkets with respect to individual growth trends, future prospects, and their contribution to the total market
  • To analyze the opportunities in the market for stakeholders and provide a competitive landscape of the market leaders
  • To project the size of the market and its submarkets, in terms of value with respect to the regions (along with the key countries)
  • To strategically profile the key players and comprehensively analyze their market position and core competencies
  • To analyze the competitive developments such as joint ventures, mergers & acquisitions, new product developments, and research & developments in specialty food ingredients market

Available Customizations:

With the given market data, MarketsandMarkets offers customizations according to company-specific scientific needs.

The following customization options are available for the report:

Product Analysis

  • Product Matrix, which gives a detailed comparison of the product portfolio of each company

Geographic Analysis

With the given market data, MarketsandMarkets offers customizations according to the company-specific scientific needs.

  • Further breakdown of the Rest of Europe market for specialty food ingredients into the Greece
  • Further breakdown of the Rest of South America market for specialty food ingredients into Peru, and Ecuador
  • Further breakdown of other countries in the RoW market for specialty food ingredients into Egypt, Israel, and Turkey

Company Information

  • Detailed analyses and profiling of additional market players (up to five)
Specialty Food Ingredients Market Size,  Share & Growth Report
Report Code
FB 2401
Published ON
May, 2022
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