Specialty Food Ingredients Market

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

Report Code: FB 2401 Jan, 2016, by marketsandmarkets.com

[295 Pages Report] The overall specialty food ingredients market is projected to grow at a CAGR of 5.5% from 2015 to 2020. Specialty food ingredients include distinct functional food ingredients, sugar substitutes, flavors, specialty starches, acidulants, food preservatives, food emulsifiers, colors, food & beverage enzymes, and F&B starter cultures. Functional food ingredients are the leading specialty food ingredients and accounted for the largest market share in 2014. Functional food includes some bacterial strains and products of plants and animal origins containing physiologically active compounds that are favorable for human health and help to reduce the risk of chronic diseases. Increase in consumer awareness about various types of functional food ingredients including protein & amino acids, vitamins, essential oils, minerals, omega 3 & 6 fatty acids, prebiotics, probiotics, flavonoids & carotenoids, and hydrocolloids; and health benefits of these are the factors driving its major market share in the specialty food ingredients industry. The base year considered for the study is 2014, and the forecast has been provided for the period between 2015 and 2020.

Market Dynamics:

Drivers

  • R&D and technological innovations
  • Uproar for convenience foods
  • Nutrition and taste convergence
  • Growing end-user applications

Restraints

  • Raw material availability and infrastructural & technological barriers
  • Vulnerability to seasonal changes
  • Poor supply chain

Opportunities

  • Opportunities in the emerging markets

Challenges

  • Food safety concerns and regulations
  • Consumer’s perception of  E numbers

Technological Innovations and Growing End-User Applications—a major driver for the specialty food ingredients market

The premium quality of specialty food ingredients and their specialized features such as fermentation, preservation, and emulsion attract food formulators, as these ingredients are targeted for the application type and intended benefit. Fluctuations in raw material prices, slow rate of technology adoption, and  consumer perception about E numbers hinder the market for specialty food ingredients. With increasing rates of lifestyle-related ailments and obesity, food and beverage ingredient companies replace their old product lines or add products with probiotics, emulsifiers, and hydrocolloids in a new category to meet consumer demands. The consumption of products with a high nutritional profile will continue to increase, as parents prefer food products that offer nutrition for the healthy development of their children.

The following are the major objectives of the study:

  • To define, segment, and project the global market size for specialty food ingredients
  • To understand the structure of the specialty food ingredients market by identifying its various subsegments
  • To provide detailed information about the key factors influencing the growth of the market (drivers, restraints, opportunities, challenges, and burning issues)
  • To strategically analyze micro-markets, with respect to their 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 market trends
  • To analyze the macro- and micro-indicators of this market to provide factor analysis
  • To project the size of the specialty food ingredients market and its submarkets, in terms of value
  • To strategically profile key players and comprehensively analyze their market shares and core competencies
  • To project the market size, in terms of value, of all the segments; by type, region, and application
  • To analyze the competitive developments such as investments & expansions, acquisitions, partnerships, and new product launches in the specialty food ingredients market
  • To provide a detailed competitive landscape of this market, along with an analysis of the business and corporate strategies adopted by key players

During this research study, major players operating in the specialty ingredients market in various regions have been identified; and their offerings, regional presence, and distribution channels have been analyzed through in-depth discussions. Both the top-down and bottom-up approaches have been used to determine the overall market size. Sizes of the other individual markets have been estimated using the percentage splits obtained through secondary sources such as Hoovers, Bloomberg BusinessWeek, and Factiva, along with primary respondents. The entire procedure includes the study of the annual and financial reports of the top market players and extensive interviews with industry experts such as CEOs, VPs, directors, and marketing executives for key insights (both qualitative and quantitative) pertaining to the market. The figure below shows the breakdown of the primaries on the basis of company type, designation, and region considered during the research study.

Specialty Food Ingredients Market

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

The specialty ingredients market comprises a network of players, namely, manufacturers/suppliers, food manufacturers and processors, the chemical industry, research and development laboratories, regulatory bodies, and end users. The key industry players in the specialty ingredients market are Cargill, Incorporated (US); Archer Daniels Midland Company (US); E.I. du Pont de Nemours and Company (US); Kerry Group (Ireland); and Royal DSM N.V. (Netherlands). Others include CHR. Hansen Holding A/S (Denmark); Givaudan (Switzerland); Ingredion Incorporated (US); Sensient Technologies Corporation (US); and Tate & Lyle PLC (UK). The key players strategically undertake mergers and acquisitions, alongside product launches, to establish and expand in the existing market.

Major Market Developments:

  • In October 2013, Cargill (US) invested nearly USD 52 million to increase the production of special oils and fats at its Itumbiara (GO) and Mairinque (SP) plants. The expansion was undertaken to meet the rising demand for healthier food solutions such as Levia, a line of fats with a reduced content of trans and saturated fats.
  • In November 2013, Archer Daniels Midland (US) announced an expansion project to diversify and increase the efficiency of its oilseeds processing facility in Olomouc, Czech Republic. The expansion project would include purchasing of new equipment to diversify the plant's product range, as well as increasing the storage capacity and improvement of its production processes.
  • In July 2013, DuPont (US) launched a state-of-the-art probiotic blending and packaging facility in China. The new site in Beijing represents DuPont Nutrition & Health's first step in packaging probiotics into ready-to-market formats. This would allow DuPont to offer improved speed, quality, and flexibility to its customers in the market.

Target Audience

  • Manufacturers/suppliers
    • Food manufacturers & processors
    • Chemical industry
  • Research & development laboratories
  • Regulatory bodies
    • Organizations such as the Food and Drug Administration (FDA), the United States Department of Agriculture (USDA), the European Food Safety Agency (EFSA), EUROPA, Codex Alimentarius, and Food Safety Australia and New Zealand (FSANZ)
    • Government agencies
  • Intermediary suppliers
  • End users
    • Food & beverage manufacturers/suppliers

Report Scope

By Ingredients:

  • Functional food ingredients
  • Sugar substitutes
  • Flavors
  • Specialty starches
  • Acidulants
  • Emulsifiers
  • Preservatives
  • Colors
  • Enzymes
  • F&B Starter cultures

By Application

  • Bakery and confectionery
  • Beverages
  • Dairy and frozen foods
  • Convenience foods
  • Meat products
  • Functional foods/beverages/dietary supplements
  • Oils and fats
  • Others*

*Others include savory snacks, sauces, dressings, and condiment.

By Region:

  • North America
  • Europe
  • Asia Pacific
  • RoW

Critical questions the report answers:

  • Where are all the developments in the field taking the industry in the long term?
  • What are some of the opportunities for stakeholders in the industry?

Available Customizations

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

Product Analysis

  • Broader and further-fragmented segmentation and country-wise analysis for any specialty food ingredients submarket mentioned in the report

Company Information

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

The specialty food ingredients market value was USD 66,466.2 million in 2014 and is projected to reach USD 91,241.8 million by 2020 at a CAGR of 5.5%. R&D and technological innovations, uproar for convenience foods, nutrition and taste convergence, and growing end-user applications are some of the major drivers of the specialty food ingredients market.

Specialty food ingredients are high-value food ingredients which bring greater attributes to processed food products by imparting texture, flavor, color, and nutrition to food products, alongside helping in their preservation and emulsification. Specialty food ingredients form an integral part of the food supply, as they deliver flavorsome, safe, and affordable food options with their technological, nutritional, and health-related functions. The market for specialty food ingredients is likely to witness substantial growth with the increasing awareness of health and wellness worldwide. Consumers are looking for products that can address their nutritional deficiencies, are tasty and flavorsome, and are quick to process and consume.

By ingredients, the specialty food ingredients market has been segmented into functional food ingredients, sugar substitutes, flavors, specialty starches, acidulants, preservatives, emulsifiers, colors, enzymes, and F&B starter culture. Functional foods are experiencing increased demand due to the growing health concerns and consumer awareness, due to which the specialty food ingredients market for prebiotics, probiotics, minerals, and proteins have been elevating. The bakery & confectionery industry provides a wide range of options and concepts that require the use of a large amount of specialty food ingredients such as hydrocolloids, emulsifiers, flavors, cultures, etc. Beverages is also one of the dominant and fast-growing applications for acidulants, colors, and cultures. The growing brewery industry and the occurrence of high complexity of procedures increase the demand for enzymes and starter cultures.

By region, the Asia Pacific region is projected to be the fastest-growing region in the specialty food ingredients market in the coming years. This is mainly due to the booming food & beverages market and technological progression and westernization of diets in this region. The market in the RoW region is well-positioned for strong growth in the coming years.

Specialty Food Ingredients Market

By application, the market has been segmented into bakery & confectionery, beverages, dairy and frozen foods, convenience foods, meat products, functional foods, oils and fats, and others. The functional foods segment accounted for the largest market share in 2014. Functional food ingredients are used in various food applications, which include snacks, bakery, confectionery, and dairy products. With the increasing awareness among consumers, the market for functional foods is increasing, as consumers prefer balanced diets and food products that not only satisfy hunger but are healthy. Thus, the growing market for functional foods is opening up opportunities for applications in the functional food ingredients market.

Critical questions the report answers:

  • Where are all the developments in the field taking the industry in the long term?
  • What are some of the opportunities for stakeholders in the industry?

To speak to our analyst for a discussion on the above findings, click Speak to Analyst

Consumers today are increasingly focused on the nutritional aspect of the food they consume. Therefore, they have become more aware of the food safety issues such as the preservation techniques used by food manufacturers, the storage methods used, and the packaging and manufacturing processes employed.  The regulations for the use of various specialty food ingredients as a food additive limit the growth of specialty food ingredients globally.

The global market for specialty food ingredients is dominated by Cargill, Incorporated (US); Archer Daniels Midland Company (US); E.I. du Pont de Nemours and Company (US); Kerry Group (Ireland); and Royal DSM N.V. (Netherlands). Others include CHR. Hansen Holding A/S (Denmark), Givaudan (Switzerland), Ingredion Incorporated (U.S.), Sensient Technologies Corporation (U.S.), and Tate & Lyle PLC (U.K.). These players are undertaking mergers & acquisitions and product launches to expand their presence in the market.

Table of Contents

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

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

3 Executive Summary (Page No. - 46)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

“ * The companies listed are a representative sample of the market’s ecosystem and in no particular order”

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


List of Tables (77 Tables)

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


List of Figures (65 Figures)

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


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