Specialty Food Ingredients Market

Specialty Food Ingredients Market Size, Share, Industry Growth, Trends by Type (Acidulant, Colors, Flavors, Enzymes, Emulsifiers, F&B Starter Culture, Preservatives, Functional Food Ingredients, Specialty Starches, Sugar Substitutes), Distribution Channel - Global Forecast to 2028

Report Code: FB 2401 Jul, 2023, by marketsandmarkets.com

Specialty Food Ingredients Market Overview

The global Specialty food ingredients market is projected to reach USD 240.9 billion by 2028 from USD 179.8 billion by 2023, at a CAGR of 6.0% during the forecast period in terms of value. Specialty food ingredients, including additives, flavors, sweeteners, colors, functional ingredients, etc., help in improving the overall quality, taste, and nutritional profile of food and beverages. The increased health concerns among consumers have propelled them to shift their eating habits from hunger satisfaction to healthy food intake; this invariably propelled the demand for specialty food ingredients.

Dietary habits including gluten-free, vegan, and keto diets, are gaining popularity among consumers. Further, to gain unique and superior culinary experiences, customers are looking for new flavors, healthier substitutes, and products with clean labeling and specific benefits. Producers also are trying to provide diversified range of specialist ingredients free of allergens to guarantee customer inclusion. Consumers’ choice to support local businesses and artisanal products will further influence the demand for specialty food ingredients.

Specialty Food Ingredients Market

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Specialty Food Ingredients Market Opportunities

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Specialty Food Ingredients Market Growth Insights

Drivers: Increasing Global Population Drives Growth in Specialty food ingredients Market

The growing worldwide population is driving tremendous expansion in the market for specialty food ingredients. The need for food products grows along with the growth of the global population. According to FAO, the world's population, now 5,300 million, is increasing by approximately 250,000 people every day. It is estimated that 1,000 million people will be born during this decade. As the global population expands, so does the demand for food products that cater to diverse dietary needs, preferences, and health considerations. Specialty food ingredients play a vital role in meeting these evolving demands by offering innovative and value-added solutions. Due to the increased demand, there are now prospects for specialty food ingredients, which provide distinctive flavors, textures, and nutritional profiles to suit a variety of consumer preferences.

The market for specialty food ingredients has expanded because of rising globalization and multilingual effects on eating habits. Incorporating exotic and ethnic components into meals is becoming more popular as customers are exposed to a larger variety of global cuisines and flavors. Consumers can experiment with various culinary flavors due to specialty food components including spices, herbs, and unusual flavor enhancers. Thus, the increasing global population drives growth in the specialty food ingredients market.

Restraints: Limited shelf life and stability of some specialty ingredients

The market for specialty food ingredients faces considerable obstacles due to some specialty ingredients' short shelf lives and instability. Specialty components frequently have distinctive qualities that make them valuable for applications, but these qualities can also be responsible for their short shelf life and unstable nature.

A lot of specialty ingredients come from natural sources like fruits, vegetables, and herbs, which over time are prone to deterioration and expiration. It's possible that these chemicals contain volatile substances, delicate flavors, or active elements that can degrade or lose their effectiveness when exposed to air, light, or moisture. As a result, compared to highly processed or synthetic substances, the shelf life of certain ingredients may be shorter.

Opportunities: Rising disposable incomes in emerging economies, driving specialty food ingredients segment

The Specialty food ingredients market presents an opportunity for new product development. As the market continues to grow and expand into new geographies, there is a need for companies to differentiate themselves and stand out from competitors. There are ample opportunities for manufacturers to develop innovative food products with enhanced properties to cater to the evolving demands of consumers and various industries. The expansion of the Specialty food ingredients industry into new geographies also presents an opportunity for companies to adapt their products to meet the needs and preferences of consumers in different regions. The Specialty food ingredients offers a promising opportunity for companies to develop new and innovative products that can meet the evolving needs and preferences of consumers.

Health and wellness are given more importance by the expanding middle class in emerging economies. More health-conscious consumers are looking for food items that meet their dietary choices and give nutritional benefits. These needs can be satisfied by specialty food ingredients that offer healthier substitutes for traditional ingredients, such as plant-based proteins, natural sweeteners, and functional additives. Manufacturers now have the chance to create customized food ingredients that satisfy dietary requirements, such as gluten-free, vegan, or organic options.

Challenges: Limited availability and sourcing challenges of certain specialty ingredients

The specialty food ingredients market faces considerable obstacles due to the scarce supply of some specialty components and the difficulties in finding them. Specialty components are frequently one-of-a-kind, rare, or sourced from certain places, making it difficult to obtain a steady supply of them.

One of the factors behind the limited availability of specialty ingredients is their dependence on specific geographical conditions or climates. Certain foods can only be grown in certain places because they need a certain mix of soil, climate, or elevation to thrive. Specialty spices like saffron, for instance, may only be grown in areas under environmental conditions, limiting their availability and making their supply unpredictable.

Food Flavors is one of the Ingredient Types Which Accounted Highest Market Share in North America

Food flavors are a dominant ingredient type that has accounted for the highest market share in North America's specialty food ingredients industry. Several driving factors that influence the region's need for food flavors can be attributed to its dominance.

Manufacturers operate constantly to set themselves apart from the competition and satisfy shifting consumer tastes. Food flavors offer an essential channel for innovation, enabling producers to launch novel and alluring flavor profiles that pique consumer interest. The demand for food flavors in North America has been encouraged by this need for unique and unusual flavors, which has helped to increase their market share.

Specialty Food Ingredients Market Segmentation

India is One of the Fastest Growing Markets for Specialty Food Ingredients in Asia Pacific

India is one of the most populated nations in the world due to its enormous population. Due to the large consumer base, there is a strong need for a variety of specialty food ingredients market to accommodate varying tastes and preferences. Due to the nation's economic expansion, the middle class is now larger and has more disposable money. The demand for specialty food components is consequently driven by the rise in interest in premium and specialty food items. There is an increasing need for useful and healthier food options due to consumers increased health consciousness. Specialty food ingredients with distinctive health advantages are becoming more and more popular in the Asia Pacific region. Moreover, the Indian government is making every effort to increase investments in the food processing sector through the Ministry of Food Processing Industries (MoFPI). The government of India has allocated Rs 4,600 crore to the umbrella PMKSY plan till March 2026. One of the largest sectors in India, food processing contributes 32% of the nation's total food market and is rated fifth in terms of production, consumption, export, and projected growth.

Specialty Food Ingredients Market Regional Analysis

Key Players in Specialty Food Ingredients Industry

The key players in this market include ADM (US), DSM (Netherlands), International Flavors & Fragrances Inc. IFF (US), Kerry Group plc. (Ireland), Givaudan (Switzerland), Cargill, Incorporated (US), Sensient Technologies Corporation (US), Ingredion. (US), Chr. Hansen Holding A/S (Denmark), and Tate & Lyle (UK).

Specialty Food Ingredients Market Report Scope

Report Metric

Details

Market valuation in 2023

USD 179.8 Billion

Revenue forecast in 2028

USD 240.9 Billion

Forecast period considered

2023–2028

Progress Rate

CAGR of 6.0%

Segments covered

By Ingredient Type, Distribution Channel, and Region

Regions covered

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

Companies studied

  • ADM (US)
  • DSM (Netherlands)
  • International Flavors & Fragrances Inc. IFF (US)
  • Kerry Group plc. (Ireland)
  • Givaudan (Switzerland)
  • Cargill, Incorporated (US)
  • Sensient Technologies Corporation (US)
  • Ingredion. (US)
  • Chr. Hansen Holding A/S (Denmark)
  • Tate & Lyle (UK)
  • Amano Enzyme Inc. (Japan)

This research report categorizes the specialty food ingredients market, based on ingredient type, distribution channel, and region.

Target Audience

  • Specialty food ingredients producers, suppliers, distributors, importers, and exporters
  • Large-scale specialty food ingredients manufacturers, and research organizations
  • Related government authorities, commercial research & development (R&D) institutions, FDA, EFSA, USDA, FSANZ, EUFIC government agencies & NGOs, and other regulatory bodies
  • Food product consumers
  • Regulatory bodies, including government agencies and NGOs.
  • Commercial research & development (R&D) institutions and financial institutions
  • Government and research organizations

Specialty food ingredients Market Segmentation

By Ingredient Type
By Distribution Channel
  • Distributors
  • Manufacturers
By Region:
  • North America
  • Europe
  • Asia Pacific
  • South America
  • Rest of the World (RoW)

Recent Developments

  • In March 2023, ADM launched the Knwble Grwn brand to provide consumers with wholesome, plant-based food ingredients that are sustainably sourced. Knwble Grwn products are produced by small or underrepresented farmers using regenerative agricultural practices that help to protect the environment. The new brand complements ADM’s other sustainability initiatives.
  • In February 2021, International Flavors & Fragrances Inc. IFF (US) announced the merger of IFF and DuPont’s Nutrition & Biosciences (“N&B”) business. The combined company continues to operate under the name IFF. This merger of IFF and N&B creates high-value ingredients and solutions for the food & beverage, home & personal care, and health & wellness market. This will also strengthen to meet customer demands and increase consumer preferences for natural, healthier products.

Frequently Asked Questions (FAQ):

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TABLE OF CONTENTS
 
1 INTRODUCTION (Page No. - 35)
    1.1 STUDY OBJECTIVES 
    1.2 MARKET DEFINITION 
    1.3 MARKET SEGMENTATION 
           1.3.1 INCLUSIONS & EXCLUSIONS
    1.4 REGIONS COVERED 
    1.5 PERIODIZATION CONSIDERED 
    1.6 UNITS CONSIDERED 
           1.6.1 VALUE/CURRENCY UNIT
           1.6.2 VOLUME UNIT
    1.7 STAKEHOLDERS 
    1.8 SUMMARY OF CHANGES 
           1.8.1 RECESSION IMPACT
 
2 RESEARCH METHODOLOGY (Page No. - 42)
    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
                    2.1.2.3 Breakdown of primary interviews
    2.2 MARKET SIZE ESTIMATION 
           2.2.1 BOTTOM-UP APPROACH
           2.2.2 TOP-DOWN APPROACH
    2.3 DATA TRIANGULATION 
    2.4 RESEARCH ASSUMPTIONS 
    2.5 RESEARCH LIMITATIONS 
    2.6 RECESSION IMPACT ANALYSIS 
           2.6.1 MACRO INDICATORS OF RECESSION
 
3 EXECUTIVE SUMMARY (Page No. - 55)
 
4 PREMIUM INSIGHTS (Page No. - 59)
    4.1 ATTRACTIVE OPPORTUNITIES FOR SPECIALTY FOOD INGREDIENTS MARKET PLAYERS 
    4.2 SPECIALTY FOOD INGREDIENTS MARKET: MAJOR REGIONAL SUBMARKETS FOR DISTRIBUTORS 
    4.3 SPECIALTY FOOD INGREDIENTS MARKET, BY TYPE 
    4.4 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE 
    4.5 SUGAR SUBSTITUTES MARKET, BY TYPE 
 
5 MARKET OVERVIEW (Page No. - 63)
    5.1 INTRODUCTION 
    5.2 MARKET DYNAMICS 
           5.2.1 DRIVERS
                    5.2.1.1 Growth in demand for fortified food owing to rising health awareness
                               5.2.1.1.1 Demand for functional food ingredients due to increase in instances and economic burden of chronic diseases
                               5.2.1.1.2 Consumer awareness of micronutrient deficiencies
                               5.2.1.1.3 Malnutrition across regions
                               5.2.1.1.4 Partnerships between key players to address nutritional deficiencies
                    5.2.1.2 Shift in consumer preferences for food & beverages
                               5.2.1.2.1 Shift toward plant-based ingredients and proteins
                               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
                    5.2.1.5 Rise in demand for convenience, ready-to-eat, and packaged foods
           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 ingredients owing to multifunctional attributes
                               5.2.3.1.2 Increase in consumption of processed food
                               5.2.3.1.3 Rapidly growing beverage and functional drinks sales
                    5.2.3.2 Product-based and technological innovations in ingredient industry
                               5.2.3.2.1 Use of encapsulation technology
                    5.2.3.3 Emerging economies present high-growth opportunities due to rise in food processing investments
           5.2.4 CHALLENGES
                    5.2.4.1 Lack of consistency in regulations about various ingredients
                    5.2.4.2 Increase in competition due to presence of low-cost ingredients
                    5.2.4.3 Growth in pressure on global resources and need to tap new raw materials
 
6 INDUSTRY TRENDS (Page No. - 80)
    6.1 INTRODUCTION 
    6.2 TRENDS/DISRUPTIONS IMPACTING CUSTOMERS’ BUSINESS 
    6.3 VALUE CHAIN ANALYSIS 
           6.3.1 RESEARCH & DEVELOPMENT
           6.3.2 SOURCING OF RAW MATERIALS
           6.3.3 PRODUCTION & PROCESSING
           6.3.4 DISTRIBUTION, MARKETING, AND SALES
    6.4 TECHNOLOGY ANALYSIS 
           6.4.1 PROTECTION OF SPECIALTY FOOD INGREDIENTS USING ENCAPSULATION
    6.5 MARKET MAPPING 
           6.5.1 SUPPLY SIDE
    6.6 TRADE ANALYSIS 
    6.7 PATENT ANALYSIS 
    6.8 PORTER’S FIVE FORCES ANALYSIS 
           6.8.1 INTENSITY OF COMPETITIVE RIVALRY
           6.8.2 BARGAINING POWER OF SUPPLIERS
           6.8.3 BARGAINING POWER OF BUYERS
           6.8.4 THREAT FROM NEW ENTRANTS
           6.8.5 THREAT FROM SUBSTITUTES
    6.9 CASE STUDY ANALYSIS 
           6.9.1 MIND RIGHT’S PLANT-BASED BARS WAS FORMULAED TO FOCUS ON MENTAL HEALTH ISSUES
    6.1 PRICING ANALYSIS 
           6.10.1 SPECIALTY FOOD INGREDIENTS MARKET, BY TYPE
    6.11 REGULATORY FRAMEWORK 
           6.11.1 REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
    6.12 NORTH AMERICA: REGULATIONS 
           6.12.1 REGULATIONS FOR ENZYMES
           6.12.2 REGULATIONS FOR SUGAR SUBSTITUTES
                    6.12.2.1 US
                    6.12.2.2 Canada
           6.12.3 REGULATIONS FOR MEAT SUBSTITUTES
                    6.12.3.1 US
                               6.12.3.1.1 Wheat protein
                               6.12.3.1.2 Soy protein
                    6.12.3.2 Canada
                               6.12.3.2.1 Soy protein
           6.12.4 REGULATIONS FOR FOOD COLORS
           6.12.5 REGULATIONS FOR FLAVORS
    6.13 EUROPE: REGULATIONS 
           6.13.1 REGULATIONS FOR ENZYMES
                    6.13.1.1 EU legislation relevant to food enzymes
           6.13.2 REGULATIONS FOR FOOD ADDITIVES
                    6.13.2.1 Hydrocolloids
                    6.13.2.2 Carotenoids
                    6.13.2.3 UK
           6.13.3 REGULATIONS FOR MEAT SUBSTITUTES
                    6.13.3.1 Wheat protein
                    6.13.3.2 Soy protein
           6.13.4 REGULATIONS FOR FOOD FLAVORS
    6.14 ASIA AND AUSTRALIA & NEW ZEALAND: REGULATIONS 
           6.14.1 REGULATIONS FOR ENZYMES
           6.14.2 REGULATIONS FOR FOOD ADDITIVES
           6.14.3 REGULATIONS FOR SUGAR SUBSTITUTES
                    6.14.3.1 Hong Kong
           6.14.4 REGULATIONS FOR MEAT SUBSTITUTES
                    6.14.4.1 India
                               6.14.4.1.1 Wheat protein usage level recommendation of Food Safety and Standards Authority of India (FSSAI)
    6.15 CODEX ALIMENTARIUS 
           6.15.1 REGULATIONS FOR FOOD ADDITIVES
           6.15.2 REGULATIONS FOR SUGAR SUBSTITUTES
           6.15.3 REGULATIONS FOR DIETARY FIBERS
                    6.15.3.1 Prosky method
                    6.15.3.2 McCleary method
                    6.15.3.3 Rapid integrated total dietary fiber
    6.16 KEY STAKEHOLDERS AND BUYING CRITERIA 
           6.16.1 KEY STAKEHOLDERS IN BUYING PROCESS
           6.16.2 BUYING CRITERIA
    6.17 KEY CONFERENCES & EVENTS 
 
7 RECESSION IMPACT ANALYSIS, BY REGION (Page No. - 119)
    7.1 NORTH AMERICA: RECESSION IMPACT ANALYSIS 
    7.2 EUROPE: RECESSION IMPACT ANALYSIS 
    7.3 ASIA PACIFIC: RECESSION IMPACT ANALYSIS 
    7.4 SOUTH AMERICA: RECESSION IMPACT ANALYSIS 
    7.5 ROW: RECESSION IMPACT 
 
8 ACIDULANTS MARKET (Page No. - 124)
    8.1 INTRODUCTION 
    8.2 ACIDULANTS MARKET, BY APPLICATION 
           8.2.1 INCREASE IN DEMAND FOR CARBONATED BEVERAGES & SOFT DRINKS
                    8.2.1.1 Beverages
                               8.2.1.1.1 Citric acid: Widely used food additive owing to acidifying and flavor-enhancing qualities
                    8.2.1.2 Food
                               8.2.1.2.1 Increase in demand for convenience foods
                               8.2.1.2.2 Sauces, dressings, and condiments
                                             8.2.1.2.2.1 High demand for acidulants in Asian cuisines
                               8.2.1.2.3 Processed foods
                                             8.2.1.2.3.1 Increase in investments in food ingredients
                               8.2.1.2.4 Meat, poultry, and seafood
                                             8.2.1.2.4.1 Need to inhibit microbial growth on meat
                               8.2.1.2.5 Bakery & confectionery
                                             8.2.1.2.5.1 Demand for extended shelf life of bakery products
                               8.2.1.2.6 Other food applications
    8.3 ACIDULANTS MARKET, BY REGION 
           8.3.1 INCREASE IN END-USER APPLICATIONS ACROSS REGIONS DUE TO MULTIFUNCTIONAL ATTRIBUTES OF ACIDULANTS
                    8.3.1.1 North America
                    8.3.1.2 Europe
                    8.3.1.3 Asia Pacific
                    8.3.1.4 South America
                    8.3.1.5 RoW
 
9 COLORS MARKET (Page No. - 140)
    9.1 INTRODUCTION 
    9.2 COLORS MARKET, BY ORIGIN 
           9.2.1 RISE IN DEMAND FOR CLEAN-LABEL NATURAL INGREDIENTS
           9.2.2 NATURAL
                    9.2.2.1 Increase in demand for natural safe-to-use food colors
           9.2.3 SYNTHETIC
                    9.2.3.1 Demand for visually appealing colors in food products
           9.2.4 NATURE-IDENTICAL
                    9.2.4.1 Low costs of nature-identical colors
    9.3 COLORS MARKET, BY APPLICATION 
           9.3.1 GROWTH IN DEMAND FOR JUICES & FUNCTIONAL BEVERAGES
           9.3.2 BEVERAGES
                    9.3.2.1 Availability of new, refreshing, and healthier juices and beverages
           9.3.3 FOOD
                    9.3.3.1 Growth in preference for healthy natural ingredients
                    9.3.3.2 Processed food
                               9.3.3.2.1 Increase in demand for clean-label ingredients in processed food products
                    9.3.3.3 Bakery & confectionery
                               9.3.3.3.1 Nature-identical food colors such as carmine and lycopene used in cakes and bread
                    9.3.3.4 Meat, poultry, and seafood
                               9.3.3.4.1 Natural food coloring such as curing to provide stable red muscle pigment
                    9.3.3.5 Oils & fats
                               9.3.3.5.1 Colors in cooking oil enhance visual appeal of product
                    9.3.3.6 Dairy products
                               9.3.3.6.1 Natural food colors work well in sugar-free applications
                    9.3.3.7 Other food applications
    9.4 COLORS MARKET, BY REGION 
           9.4.1 RISE IN PROCESSED FOOD CONSUMPTION ACROSS REGIONS
           9.4.2 NORTH AMERICA
           9.4.3 EUROPE
           9.4.4 ASIA PACIFIC
           9.4.5 SOUTH AMERICA
           9.4.6 ROW
 
10 FOOD FLAVORS MARKET (Page No. - 161)
     10.1 INTRODUCTION 
     10.2 FOOD FLAVORS MARKET, BY ORIGIN 
             10.2.1 INCREASE IN POPULARITY OF ORGANIC FOODS TO DRIVE NATURAL FLAVORS MARKET
             10.2.2 NATURAL
                       10.2.2.1 Fruit & nut flavors, chocolate flavors, and vanilla—popular natural flavors
             10.2.3 SYNTHETIC
                       10.2.3.1 Increase in demand for synthetic food flavors due to their cost-effectiveness and affordability.
             10.2.4 NATURE-IDENTICAL
                       10.2.4.1 Demand for nature-identical food flavors fueled by evolving consumer preferences
     10.3 FOOD FLAVORS MARKET, BY FORM 
             10.3.1 SEVERAL CLASSES OF ORGANIC COMPOUNDS USED AS AROMAS
             10.3.2 LIQUID & GEL
                       10.3.2.1 Increase in production of alcoholic and non-alcoholic beverages
             10.3.3 DRY
                       10.3.3.1 Surge in popularity of baked and confectionery foods using dry flavors
     10.4 FOOD FLAVORS MARKET, BY TYPE 
             10.4.1 GROWTH IN DEMAND FOR SPICES, HERBS, OR CONDIMENTS
             10.4.2 CHOCOLATE & BROWN
                       10.4.2.1 Dark chocolate
                       10.4.2.2 Milk chocolate
                       10.4.2.3 White chocolate
                       10.4.2.4 Caramel
             10.4.3 VANILLA
                       10.4.3.1 Bourbon-Madagascar vanilla
                       10.4.3.2 Mexican vanilla
                       10.4.3.3 Tahitian vanilla
             10.4.4 FRUITS
                       10.4.4.1 Citrus
                       10.4.4.2 Tree fruits
                       10.4.4.3 Tropical & exotic fruits
                       10.4.4.4 Berries
                       10.4.4.5 Other fruits
             10.4.5 DAIRY
                       10.4.5.1 Milk
                       10.4.5.2 Butter
                       10.4.5.3 Cream
                       10.4.5.4 Yogurt
                       10.4.5.5 Cheese
                       10.4.5.6 Other dairy flavors
             10.4.6 SPICES & SAVORY
                       10.4.6.1 Essential oils & oleoresins
                       10.4.6.2 Vegetable flavors
                       10.4.6.3 Meat flavors
                       10.4.6.4 Other spices & savory
             10.4.7 MINT
             10.4.8 OTHER FLAVORS
     10.5 FOOD FLAVORS MARKET, BY APPLICATION 
             10.5.1 INTRODUCTION OF VARIETY AND STABILITY OF FLAVOR ADDITIVES
             10.5.2 FOOD
                       10.5.2.1 Increase in awareness among consumers about health benefits
                       10.5.2.2 Confectionery products
                                   10.5.2.2.1 Shift toward healthier snacking
                       10.5.2.3 Bakery products
                                   10.5.2.3.1 Increase in market potential for fusion flavors
                       10.5.2.4 Dairy products
                                   10.5.2.4.1 Popularity of plant-based food culture to urge dairy industries to introduce experimental flavors
                       10.5.2.5 Meat & products
                                   10.5.2.5.1 Proliferation in flavor and aroma of meat & seafood
                       10.5.2.6 Other food applications
             10.5.3 BEVERAGES
                       10.5.3.1 High demand for variety in bottled water
     10.6 FOOD FLAVORS MARKET, BY REGION 
             10.6.1 INCREASE IN R&D ACTIVITIES FOR DIFFERENT FUNCTIONAL FOODS IN DEVELOPED REGIONS
             10.6.2 NORTH AMERICA
             10.6.3 EUROPE
             10.6.4 ASIA PACIFIC
             10.6.5 SOUTH AMERICA
             10.6.6 ROW
 
11 ENZYMES MARKET (Page No. - 192)
     11.1 INTRODUCTION 
     11.2 ENZYMES MARKET, BY APPLICATION 
             11.2.1 INDUSTRIAL USAGE OF ENZYMES FOR FOOD & BEVERAGE APPLICATIONS
             11.2.2 FOOD
                       11.2.2.1 Growth of dairy and bakery products segments due to extensive range of enzymes and broader applications
                                   11.2.2.1.1 Bakery & confectionery products
                                   11.2.2.1.2 Dairy products
                                   11.2.2.1.3 Meat processing products
                                   11.2.2.1.4 Nutraceuticals
                                   11.2.2.1.5 Other food applications
             11.2.3 BEVERAGES
                       11.2.3.1 Use of pectin in beverages to help improve yield and quality
     11.3 ENZYMES MARKET, BY REGION 
             11.3.1 ENZYMES AID IN INCREASING SHELF LIFE OF FOOD PRODUCTS, MITIGATING FOOD WASTAGE ACROSS REGIONS
                       11.3.1.1 North America
                       11.3.1.2 Europe
                       11.3.1.3 Asia Pacific
                       11.3.1.4 South America
                       11.3.1.5 RoW
 
12 EMULSIFIERS MARKET (Page No. - 208)
     12.1 INTRODUCTION 
     12.2 EMULSIFIERS MARKET, BY TYPE 
             12.2.1 DIVERSE FUNCTIONALITIES OF EMULSIFIERS FIND APPLICATIONS IN FOOD AND OTHER SEGMENTS
                       12.2.1.1 Mono- & di-glycerides and their derivatives
                                   12.2.1.1.1 Wide range of functionalities to boost applications
                       12.2.1.2 Lecithin (oiled & de-oiled)
                                   12.2.1.2.1 Increase in demand for vegan products to drive growth for plant-sourced lecithin
                       12.2.1.3 Sorbitan esters
                                   12.2.1.3.1 Aeration property of sorbitan esters to widen their scope of application
                       12.2.1.4 Stearoyl lactylates
                                   12.2.1.4.1 Dough strengthening and foaming properties to widen usage of stearoyl lactylates
                       12.2.1.5 Polyglycerol esters
                                   12.2.1.5.1 Cost-efficiency is associated with usage of polyglycerol esters
                       12.2.1.6 Other types
     12.3 EMULSIFIERS MARKET, BY APPLICATION 
             12.3.1 EMULSIFIERS PROVIDE RICH TEXTURE AND SMOOTH FINISH TO FOOD PRODUCTS
             12.3.2 BAKERY PRODUCTS
                       12.3.2.1 Popularity of yeast-raised bakery products
             12.3.3 CONFECTIONERY PRODUCTS
                       12.3.3.1 Emulsifiers to aid in processing and storage
             12.3.4 CONVENIENCE FOOD
                       12.3.4.1 Increase in demand for healthier convenience foods
             12.3.5 DAIRY & FROZEN DESSERTS
                       12.3.5.1 Variety of products using emulsifiers
             12.3.6 MEAT PRODUCTS
                       12.3.6.1 Cost-efficiency due to addition of emulsifiers
                       12.3.6.2 Hot processed meat emulsion
                       12.3.6.3 Cold processed meat emulsion
             12.3.7 OTHER APPLICATIONS
     12.4 EMULSIFIERS MARKET, BY REGION 
             12.4.1 INCREASE IN POPULARITY OF CLEAN-LABEL, INERT, AND BACTERIA-RESISTANT FOOD
                       12.4.1.1 North America
                       12.4.1.2 Europe
                       12.4.1.3 Asia Pacific
                       12.4.1.4 South America
                       12.4.1.5 RoW
 
13 F&B STARTER CULTURES MARKET (Page No. - 227)
     13.1 INTRODUCTION 
     13.2 F&B STARTER CULTURES MARKET, BY APPLICATION 
             13.2.1 RISE IN POPULARITY OF PROBIOTICS
             13.2.2 DAIRY & DAIRY PRODUCTS
                       13.2.2.1 Cheese to be largest application of starter cultures
                       13.2.2.2 Cheese
                       13.2.2.3 Yogurt
                       13.2.2.4 Butter & creams
                       13.2.2.5 Other dairy products
             13.2.3 MEAT & SEAFOOD
                       13.2.3.1 Starter cultures help in effective preservation of fermented meat
             13.2.4 OTHER APPLICATIONS
     13.3 F&B STARTER CULTURES MARKET, BY REGION 
             13.3.1 DAIRY INDUSTRY TO DRIVE GLOBAL F&B STARTER CULTURES MARKET
             13.3.2 NORTH AMERICA
             13.3.3 EUROPE
             13.3.4 ASIA PACIFIC
             13.3.5 SOUTH AMERICA
             13.3.6 ROW
 
14 PRESERVATIVES MARKET (Page No. - 243)
     14.1 INTRODUCTION 
     14.2 PRESERVATIVES MARKET, BY TYPE 
             14.2.1 NATURAL PRESERVATIVES TO BECOME POPULAR WITH AWARENESS REGARDING ORGANIC SOURCES
             14.2.2 NATURAL PRESERVATIVES
                       14.2.2.1 High consumer awareness and preference for natural food ingredients
             14.2.3 SYNTHETIC PRESERVATIVES
                       14.2.3.1 Cost-effectiveness and easy availability
                       14.2.3.2 Sorbates
                       14.2.3.3 Benzoates
                       14.2.3.4 Propionates
                       14.2.3.5 Other synthetic preservatives
     14.3 PRESERVATIVES MARKET, BY APPLICATION 
             14.3.1 BUSY LIFESTYLES FUEL DEMAND FOR PRESERVATIVE-INDUCED FOOD & BEVERAGES
             14.3.2 FOOD
                       14.3.2.1 Use of preservatives in food products to enhance shelf life and food safety
                       14.3.2.2 Oils & fats
                                   14.3.2.2.1 High demand for natural antioxidants in vegetable oil preservation
                       14.3.2.3 Bakery products
                                   14.3.2.3.1 Increase in adoption of calcium & sodium propionates in baking goods
                       14.3.2.4 Dairy & frozen products
                                   14.3.2.4.1 Rise in consumption of dairy products
                       14.3.2.5 Snacks
                                   14.3.2.5.1 Greater preference for convenient and ultra-processed food products
                       14.3.2.6 Meat, poultry, and seafood
                                   14.3.2.6.1 Rise in consumption of meat and seafood worldwide
                       14.3.2.7 Confectionery products
                                   14.3.2.7.1 Higher demand for preserving food aesthetics
                       14.3.2.8 Other food applications
             14.3.3 BEVERAGES
                       14.3.3.1 Rise in preference for naturally flavored health drinks to increase adoption of benzoates and sorbates
     14.4 PRESERVATIVES MARKET, BY REGION 
             14.4.1 INCREASE IN CONSUMPTION OF CANNED FOODS
             14.4.2 NORTH AMERICA
             14.4.3 EUROPE
             14.4.4 ASIA PACIFIC
             14.4.5 SOUTH AMERICA
             14.4.6 ROW
 
15 FUNCTIONAL FOOD INGREDIENTS MARKET (Page No. - 269)
     15.1 INTRODUCTION 
     15.2 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE 
             15.2.1 RISE IN CHRONIC DISEASES
             15.2.2 PROBIOTICS
                       15.2.2.1 High consumer demand for scientifically proven health food and supplements, particularly in developed economies
             15.2.3 PROTEINS & AMINO ACIDS
                       15.2.3.1 Rise in awareness about health benefits of amino acids
             15.2.4 PHYTOCHEMICAL & PLANT EXTRACTS
                       15.2.4.1 Side effects of chemical ingredients in nutraceuticals
             15.2.5 PREBIOTICS
                       15.2.5.1 Benefits in weight management and infant health improvement
             15.2.6 FIBERS & SPECIALTY CARBOHYDRATES
                       15.2.6.1 Need to promote health and reduce risk of chronic diseases
             15.2.7 OMEGA-3 FATTY ACIDS
                       15.2.7.1 Need to reduce consequences of several chronic mental and physical diseases
             15.2.8 CAROTENOIDS
                       15.2.8.1 Potential of lutein and zeaxanthin in reducing risk of eye diseases
             15.2.9 VITAMINS
                       15.2.9.1 Awareness, wide acceptance, and easy availability of different types of vitamins
               15.2.10 MINERALS
            15.2.10.1 Several health benefits of macro and microminerals
            15.2.10.2 Macrominerals
            15.2.10.3 Microminerals
     15.3 FUNCTIONAL FOOD INGREDIENTS MARKET, BY APPLICATION 
             15.3.1 DEMAND FOR VERSATILE HEALTH BENEFITS AND ADDED SENSORY BENEFITS
             15.3.2 FOOD
                       15.3.2.1 Cost-effective food products with high nutritional benefits
                       15.3.2.2 Baby food
                                   15.3.2.2.1 New product development with various value-added products
                       15.3.2.3 Dairy products
                                   15.3.2.3.1 Rise in demand for new and improved functional dairy products
                       15.3.2.4 Bakery products
                                   15.3.2.4.1 High consumption of bakery products to increase functional food ingredient use
                       15.3.2.5 Confectionery products
                                   15.3.2.5.1 Increase in confectionery products offered with nutritional value
                       15.3.2.6 Snacks
                                   15.3.2.6.1 Changing lifestyles of consumers
                       15.3.2.7 Meat & meat products
                                   15.3.2.7.1 Enhancement of nutritional value by imparting functional food ingredients into meat products
                       15.3.2.8 Elderly nutrition & breakfast cereals
                                   15.3.2.8.1 Rise in purchasing power of consumers
             15.3.3 BEVERAGES
                       15.3.3.1 Rise in demand for health beverages
     15.4 FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION 
             15.4.1 INCREASE IN POPULARITY OF CLEAN-LABEL AND FORTIFIED FOOD
             15.4.2 NORTH AMERICA
             15.4.3 EUROPE
             15.4.4 ASIA PACIFIC
             15.4.5 SOUTH AMERICA
             15.4.6 ROW
 
16 SPECIALTY STARCH MARKET (Page No. - 293)
     16.1 INTRODUCTION 
     16.2 SPECIALTY STARCH MARKET, BY TYPE 
             16.2.1 VERSATILE NATURE OF STARCH TO ENABLE MODIFICATION OF VARIOUS CHEMICAL FORMS
             16.2.2 ETHERIFIED STARCH
                       16.2.2.1 Preference for soft and creamy texture of dairy products
             16.2.3 ESTERIFIED STARCH
                       16.2.3.1 Increase in demand for frozen foods
             16.2.4 RESISTANT STARCH
                       16.2.4.1 Nutritional benefits of resistant starch in humans
             16.2.5 PREGELATINIZED
                       16.2.5.1 Pregelatinized starches to retain functional properties and viscosity of food & beverage products
     16.3 SPECIALTY STARCH MARKET, BY APPLICATION 
             16.3.1 INCREASE IN DEMAND FOR PLANT-BASED ALTERNATIVES FOR EMULSIFIERS AND STABILIZERS
             16.3.2 FOOD
                       16.3.2.1 Versatility and applications of specialty starches in food products
                       16.3.2.2 Bakery & confectionery products
                                   16.3.2.2.1 Demand for specialty starches to improve texture and quality of confectionery products
                       16.3.2.3 Processed foods
                                   16.3.2.3.1 Preference for modified starch’s freeze-thaw ability in processed foods
                       16.3.2.4 Meat, poultry, and seafood
                                   16.3.2.4.1 Increase in use to enhance shelf life of meat products
                       16.3.2.5 Other food applications
             16.3.3 BEVERAGES
                       16.3.3.1 Variegated functional properties of specialty starches
     16.4 SPECIALTY STARCH MARKET, BY REGION 
             16.4.1 RISE IN DEMAND FOR CLEAN-LABEL PRESERVATIVES AND STABILIZERS
             16.4.2 NORTH AMERICA
             16.4.3 EUROPE
             16.4.4 ASIA PACIFIC
             16.4.5 SOUTH AMERICA
             16.4.6 ROW
 
17 SUGAR SUBSTITUTES MARKET (Page No. - 311)
     17.1 INTRODUCTION 
     17.2 SUGAR SUBSTITUTES MARKET, BY TYPE 
             17.2.1 HIGH-INTENSITY SWEETENERS (HIS) USED IN MOST COMPLEX PRODUCTS TO PRODUCE NATURAL FLAVORS
                       17.2.1.1 High-fructose syrup
                                   17.2.1.1.1 Increase in demand for candies and soft drinks
                       17.2.1.2 High-intensity sweeteners
                                   17.2.1.2.1 Rise in adoption of zero-calorie and sugar-free food & beverages
                       17.2.1.3 Low-intensity sweeteners
                                   17.2.1.3.1 Increase in instances of metabolic diseases
     17.3 SUGAR SUBSTITUTES MARKET, BY APPLICATION 
             17.3.1 SHIFT TOWARD CONSUMPTION OF NO-SUGAR AND LOW-CALORIE FOODS
                       17.3.1.1 Food
                                   17.3.1.1.1 Extensive use of sugar substitutes in food
                       17.3.1.2 Beverages
                                   17.3.1.2.1 Growth in demand for low-calorie beverages
                       17.3.1.3 Health & wellness
                                   17.3.1.3.1 Demand for natural sweeteners to make pharmaceutical products healthier
     17.4 SUGAR SUBSTITUTES MARKET, BY REGION 
             17.4.1 RISE IN DEMAND FOR PRODUCTS WITH LOW CALORIES
                       17.4.1.1 North America
                       17.4.1.2 Europe
                       17.4.1.3 Asia Pacific
                       17.4.1.4 South America
                       17.4.1.5 RoW
 
18 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL (Page No. - 328)
     18.1 INTRODUCTION 
     18.2 DISTRIBUTORS 
             18.2.1 GROWTH IN GDP TO DRIVE DEMAND FOR DISTRIBUTION
     18.3 MANUFACTURERS 
             18.3.1 INCREASE IN RESEARCH & DEVELOPMENT ACTIVITIES
 
19 COMPETITIVE LANDSCAPE (Page No. - 335)
     19.1 OVERVIEW 
     19.2 MARKET SHARE ANALYSIS 
     19.3 SEGMENTAL REVENUE ANALYSIS OF KEY PLAYERS 
     19.4 KEY PLAYERS’ ANNUAL REVENUE VS GROWTH 
     19.5 KEY PLAYERS’ EBITDA 
     19.6 KEY PLAYER STRATEGIES 
     19.7 GLOBAL SNAPSHOT OF KEY MARKET PARTICIPANTS 
     19.8 COMPANY EVALUATION QUADRANT (KEY PLAYERS) 
             19.8.1 STARS
             19.8.2 EMERGING LEADERS
             19.8.3 PERVASIVE PLAYERS
             19.8.4 PARTICIPANTS
     19.9 COMPANY EVALUATION QUADRANT (STARTUPS/SMES) 
             19.9.1 PROGRESSIVE COMPANIES
             19.9.2 STARTING BLOCKS
             19.9.3 RESPONSIVE COMPANIES
             19.9.4 DYNAMIC COMPANIES
             19.9.5 COMPETITIVE BENCHMARKING OF KEY STARTUPS/SMES
     19.1 COMPETITIVE SCENARIO 
               19.10.1 PRODUCT LAUNCHES
               19.10.2 DEALS
               19.10.3 OTHERS
 
20 COMPANY PROFILES (Page No. - 367)
     20.1 KEY PLAYERS 
             20.1.1 ADM
                       20.1.1.1 Business overview
                       20.1.1.2 Products/Services/Solutions offered
                       20.1.1.3 Recent developments
                       20.1.1.4 MnM view
                                   20.1.1.4.1 Right to win
                                   20.1.1.4.2 Strategic choices
                                   20.1.1.4.3 Weaknesses and competitive threats
             20.1.2 DSM
                       20.1.2.1 Business overview
                       20.1.2.2 Products/Services/Solutions offered
                       20.1.2.3 Recent developments
                       20.1.2.4 MnM view
                                   20.1.2.4.1 Right to win
                                   20.1.2.4.2 Strategic choices
                                   20.1.2.4.3 Weaknesses and competitive threats
             20.1.3 INTERNATIONAL FLAVORS & FRAGRANCES INC.
                       20.1.3.1 Business overview
                       20.1.3.2 Products/Services/Solutions offered
                       20.1.3.3 Recent developments
                       20.1.3.4 MnM view
                                   20.1.3.4.1 Right to win
                                   20.1.3.4.2 Strategic choices
                                   20.1.3.4.3 Weaknesses and competitive threats
             20.1.4 KERRY GROUP PLC
                       20.1.4.1 Business overview
                       20.1.4.2 Products/Services/Solutions offered
                       20.1.4.3 Recent developments
                       20.1.4.4 MnM view
                                   20.1.4.4.1 Right to win
                                   20.1.4.4.2 Strategic choices
                                   20.1.4.4.3 Weaknesses and competitive threats
             20.1.5 GIVAUDAN
                       20.1.5.1 Business overview
                       20.1.5.2 Products/Services/Solutions offered
                       20.1.5.3 Recent developments
                       20.1.5.4 MnM view
             20.1.6 CARGILL, INCORPORATED
                       20.1.6.1 Business overview
                       20.1.6.2 Products/Services/Solutions offered
                       20.1.6.3 Recent developments
                       20.1.6.4 MnM view
                                   20.1.6.4.1 Right to win
                                   20.1.6.4.2 Strategic choices
                                   20.1.6.4.3 Weaknesses and competitive threats
             20.1.7 SENSIENT TECHNOLOGIES CORPORATION
                       20.1.7.1 Business overview
                       20.1.7.2 Products/Services/Solutions offered
                       20.1.7.3 Recent developments
                       20.1.7.4 MnM view
             20.1.8 INGREDION
                       20.1.8.1 Business overview
                       20.1.8.2 Products/Services/Solutions offered
                       20.1.8.3 Recent developments
                       20.1.8.4 MnM view
                                   20.1.8.4.1 Right to win
                                   20.1.8.4.2 Strategic choices
                                   20.1.8.4.3 Weaknesses and competitive threats
             20.1.9 CHR. HANSEN HOLDING A/S
                       20.1.9.1 Business overview
                       20.1.9.2 Products/Services/Solutions offered
                       20.1.9.3 Recent developments
                       20.1.9.4 MnM view
               20.1.10 TATE & LYLE
            20.1.10.1 Business overview
            20.1.10.2 Products/Services/Solutions offered
            20.1.10.3 Recent developments
            20.1.10.4 MnM view
               20.1.11 AMANO ENZYME INC.
            20.1.11.1 Business overview
            20.1.11.2 Products/Services/Solutions offered
            20.1.11.3 Recent developments
            20.1.11.4 MnM view
               20.1.12 BIOCATALYSTS
            20.1.12.1 Business overview
            20.1.12.2 Products/Services/Solutions offered
            20.1.12.3 Recent developments
            20.1.12.4 MnM view
               20.1.13 ENZYME SUPPLIES
            20.1.13.1 Business overview
            20.1.13.2 Products/Services/Solutions offered
            20.1.13.3 Recent developments
            20.1.13.4 MnM view
               20.1.14 ROQUETTE FRÈRES
            20.1.14.1 Business overview
            20.1.14.2 Products/Services/Solutions offered
            20.1.14.3 Recent developments
            20.1.14.4 MnM view
               20.1.15 ACE INGREDIENTS CO., LTD.
            20.1.15.1 Business overview
            20.1.15.2 Products/Services/Solutions offered
            20.1.15.3 Recent developments
            20.1.15.4 MnM view
     20.2 STARTUPS/SMES 
             20.2.1 AXIOM FOOD, INC.
             20.2.2 AMCO PROTEINS
             20.2.3 FDL LTD
             20.2.4 CRESPEL & DEITERS GROUP
             20.2.5 AMINOLA
 
21 ADJACENT & RELATED MARKETS (Page No. - 449)
     21.1 INTRODUCTION 
     21.2 LIMITATIONS 
     21.3 FOOD COLORS MARKET 
             21.3.1 MARKET DEFINITION
             21.3.2 MARKET OVERVIEW
     21.4 FOOD EMULSIFIERS MARKET 
             21.4.1 MARKET DEFINITION
             21.4.2 MARKET OVERVIEW
     21.5 FOOD PRESERVATIVES MARKET 
             21.5.1 MARKET DEFINITION
             21.5.2 MARKET OVERVIEW
     21.6 SUGAR SUBSTITUTES MARKET 
             21.6.1 MARKET DEFINITION
             21.6.2 MARKET OVERVIEW
     21.7 ENZYMES MARKET 
             21.7.1 MARKET DEFINITION
             21.7.2 MARKET OVERVIEW
     21.8 STARTER CULTURES MARKET 
             21.8.1 MARKET DEFINITION
             21.8.2 MARKET OVERVIEW
     21.9 FUNCTIONAL FOOD INGREDIENTS MARKET 
             21.9.1 MARKET DEFINITION
             21.9.2 MARKET OVERVIEW
 
22 APPENDIX (Page No. - 463)
     22.1 DISCUSSION GUIDE 
     22.2 CUSTOMIZATION OPTIONS 
     22.3 RELATED REPORTS 
     22.4 AUTHOR DETAILS 
 
 
LIST OF TABLES (327 Tables) 
 
TABLE 1 INCLUSIONS AND EXCLUSIONS
TABLE 2 US DOLLAR EXCHANGE RATES CONSIDERED, 2020–2022
TABLE 3 SPECIALTY FOOD INGREDIENTS MARKET SNAPSHOT, 2023 VS. 2028
TABLE 4 RECENT NEW PRODUCT LAUNCHES, BY KEY PLAYERS, 2020
TABLE 5 SPECIALTY FOOD INGREDIENTS MARKET: ECOSYSTEM
TABLE 6 TOP 10 EXPORTERS AND IMPORTERS OF ENZYMES, 2022 (USD THOUSAND)
TABLE 7 TOP 10 EXPORTERS AND IMPORTERS OF ENZYMES, 2022 (TON)
TABLE 8 TOP 10 EXPORTERS AND IMPORTERS OF VITAMINS AND PROVITAMINS, 2022 (USD THOUSAND)
TABLE 9 TOP 10 EXPORTERS AND IMPORTERS OF VITAMINS AND PROVITAMINS, 2022 (TON)
TABLE 10 TOP 10 EXPORTERS AND IMPORTERS OF DEXTRINS AND MODIFIED STARCHES, 2022 (USD THOUSAND)
TABLE 11 TOP 10 EXPORTERS AND IMPORTERS OF DEXTRINS AND MODIFIED STARCHES, 2022 (TON)
TABLE 12 KEY PATENTS ABOUT SPECIALTY FOOD INGREDIENTS MARKET, 2021–2023
TABLE 13 SPECIALTY FOOD INGREDIENTS MARKET: PORTER’S FIVE FORCES ANALYSIS
TABLE 14 SPECIALTY FOOD INGREDIENTS MARKET: AVERAGE SELLING PRICE, BY TYPE, 2018-2023 (USD/KG)
TABLE 15 SPECIALTY FOOD INGREDIENTS MARKET: AVERAGE SELLING PRICE, BY REGION, 2018-2023 (USD/KG)
TABLE 16 NORTH AMERICA: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 17 EUROPE: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 18 ASIA PACIFIC: LIST OF REGULATORY BODIES, GOVERNMENT AGENCIES, AND OTHER ORGANIZATIONS
TABLE 19 ENZYME PREPARATION APPROVED-FOOD ADDITIVES LISTED IN 21 CFR 173
TABLE 20 ENZYME PREPARATION SPECIFIED IN FOOD STANDARDS
TABLE 21 ENZYME PREPARATIONS AFFIRMED AS GRAS LISTED IN 21 CFR 184
TABLE 22 COMMON COLOR ADDITIVES EXEMPTED FROM CERTIFICATION
TABLE 23 EUROPE: LIST OF PERMITTED ENZYMES
TABLE 24 LIST OF HYDROCOLLOIDS USED IN FOOD INDUSTRY
TABLE 25 LIST OF NON-NUTRITIVE SWEETENERS: MAXIMUM USAGE LEVEL
TABLE 26 INFLUENCE OF STAKEHOLDERS ON BUYING PROCESS FOR FUNCTIONAL FOOD INGREDIENT TYPES
TABLE 27 KEY CRITERIA FOR SELECTING SUPPLIERS/VENDORS OF FUNCTIONAL FOOD INGREDIENTS
TABLE 28 SPECIALTY FOOD INGREDIENTS MARKET: DETAILED LIST OF CONFERENCES & EVENTS, 2023–2024
TABLE 29 APPLICATIONS OF ACIDULANTS
TABLE 30 ACIDULANTS MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 31 ACIDULANTS MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 32 ACIDULANTS MARKET, BY FOOD APPLICATION, 2018–2022 (USD MILLION)
TABLE 33 ACIDULANTS MARKET, BY FOOD APPLICATION, 2023–2028 (USD MILLION)
TABLE 34 ACIDULANTS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 35 ACIDULANTS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 36 ACIDULANTS MARKET, BY REGION, 2018–2022 (KT)
TABLE 37 ACIDULANTS MARKET, BY REGION, 2023–2028 (KT)
TABLE 38 NORTH AMERICA: ACIDULANTS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 39 NORTH AMERICA: ACIDULANTS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 40 EUROPE: ACIDULANTS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 41 EUROPE: ACIDULANTS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 42 ASIA PACIFIC: ACIDULANTS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 43 ASIA PACIFIC: ACIDULANTS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 44 SOUTH AMERICA: ACIDULANTS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 45 SOUTH AMERICA: ACIDULANTS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 46 ROW: ACIDULANTS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 47 ROW: ACIDULANTS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 48 COLORS MARKET, BY ORIGIN, 2018–2022 (USD MILLION)
TABLE 49 COLORS MARKET, BY ORIGIN, 2023–2028 (USD MILLION)
TABLE 50 COLORS MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 51 COLORS MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 52 COLORS MARKET, BY FOOD APPLICATION, 2018–2022 (USD MILLION)
TABLE 53 COLORS MARKET, BY FOOD APPLICATION, 2023–2028 (USD MILLION)
TABLE 54 COLORS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 55 COLORS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 56 COLORS MARKET, BY REGION, 2018–2022 (KT)
TABLE 57 COLORS MARKET, BY REGION, 2023–2028 (KT)
TABLE 58 NORTH AMERICA: COLORS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 59 NORTH AMERICA: COLORS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 60 EUROPE: COLORS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 61 EUROPE: COLORS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 62 ASIA PACIFIC: COLORS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 63 ASIA PACIFIC: COLORS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 64 SOUTH AMERICA: COLORS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 65 SOUTH AMERICA: COLORS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 66 ROW: COLORS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 67 ROW: COLORS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 68 FOOD FLAVORS MARKET, BY ORIGIN, 2018–2022 (USD MILLION)
TABLE 69 FOOD FLAVORS MARKET, BY ORIGIN, 2023–2028 (USD MILLION)
TABLE 70 FOOD FLAVORS MARKET, BY FORM, 2018–2022 (USD MILLION)
TABLE 71 FOOD FLAVORS MARKET, BY FORM, 2023–2028 (USD MILLION)
TABLE 72 FOOD FLAVORS MARKET, BY TYPE, 2018–2022 (USD MILLION)
TABLE 73 FOOD FLAVORS MARKET, BY TYPE, 2023–2028 (USD MILLION)
TABLE 74 FOOD FLAVORS MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 75 FOOD FLAVORS MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 76 FOOD FLAVORS MARKET, BY FOOD APPLICATION, 2018–2022 (USD MILLION)
TABLE 77 FOOD FLAVORS MARKET, BY FOOD APPLICATION, 2023–2028 (USD MILLION)
TABLE 78 FOOD FLAVORS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 79 FOOD FLAVORS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 80 FOOD FLAVORS MARKET, BY REGION, 2018–2022 (KT)
TABLE 81 FOOD FLAVORS MARKET, BY REGION, 2023–2028 (KT)
TABLE 82 NORTH AMERICA: FOOD FLAVORS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 83 NORTH AMERICA: FOOD FLAVORS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 84 EUROPE: FOOD FLAVORS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 85 EUROPE: FOOD FLAVORS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 86 ASIA PACIFIC: FOOD FLAVORS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 87 ASIA PACIFIC: FOOD FLAVORS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 88 SOUTH AMERICA: FOOD FLAVORS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 89 SOUTH AMERICA: FOOD FLAVORS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 90 ROW: FOOD FLAVORS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 91 ROW: FOOD FLAVORS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 92 ENZYMES & THEIR APPLICATIONS
TABLE 93 ENZYMES MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 94 ENZYMES MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 95 ENZYMES MARKET, BY FOOD APPLICATION, 2018–2022 (USD MILLION)
TABLE 96 ENZYMES MARKET, BY FOOD APPLICATION, 2023–2028 (USD MILLION)
TABLE 97 ENZYMES USED IN BEVERAGE APPLICATIONS
TABLE 98 ENZYMES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 99 ENZYMES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 100 ENZYMES MARKET, BY REGION, 2018–2022 (KT)
TABLE 101 ENZYMES MARKET, BY REGION, 2023–2028 (KT)
TABLE 102 NORTH AMERICA: ENZYMES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 103 NORTH AMERICA: ENZYMES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 104 EUROPE: ENZYMES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 105 EUROPE: ENZYMES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 106 ASIA PACIFIC: ENZYMES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 107 ASIA PACIFIC: ENZYMES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 108 SOUTH AMERICA: ENZYMES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 109 SOUTH AMERICA: ENZYMES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 110 ROW: ENZYMES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 111 ROW: ENZYMES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 112 EMULSIFIERS MARKET, BY TYPE, 2018–2022 (USD MILLION)
TABLE 113 EMULSIFIERS MARKET, BY TYPE, 2023–2028 (USD MILLION)
TABLE 114 EMULSIFIERS MARKET, BY FOOD & BEVERAGE APPLICATION, 2018–2022 (USD MILLION)
TABLE 115 EMULSIFIERS MARKET, BY FOOD & BEVERAGE APPLICATION, 2023–2028 (USD MILLION)
TABLE 116 EMULSIFIERS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 117 EMULSIFIERS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 118 EMULSIFIERS MARKET, BY REGION, 2018–2022 (KT)
TABLE 119 EMULSIFIERS MARKET, BY REGION, 2023–2028 (KT)
TABLE 120 NORTH AMERICA: EMULSIFIERS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 121 NORTH AMERICA: EMULSIFIERS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 122 EUROPE: EMULSIFIERS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 123 EUROPE: EMULSIFIERS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 124 ASIA PACIFIC: EMULSIFIERS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 125 ASIA PACIFIC: EMULSIFIERS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 126 SOUTH AMERICA: EMULSIFIERS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 127 SOUTH AMERICA: EMULSIFIERS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 128 ROW: EMULSIFIERS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 129 ROW: EMULSIFIERS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 130 F&B STARTER CULTURES MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 131 F&B STARTER CULTURES MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 132 F&B STARTER CULTURES MARKET, BY DAIRY & DAIRY PRODUCTS, 2018–2022 (USD MILLION)
TABLE 133 F&B STARTER CULTURES MARKET, BY DAIRY & DAIRY PRODUCTS, 2023–2028 (USD MILLION)
TABLE 134 F&B STARTER CULTURES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 135 F&B STARTER CULTURES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 136 F&B STARTER CULTURES MARKET, BY REGION, 2018–2022 (KT)
TABLE 137 F&B STARTER CULTURES MARKET, BY REGION, 2023–2028 (KT)
TABLE 138 NORTH AMERICA: F&B STARTER CULTURES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 139 NORTH AMERICA: F&B STARTER CULTURES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 140 EUROPE: F&B STARTER CULTURES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 141 EUROPE: F&B STARTER CULTURES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 142 ASIA PACIFIC: F&B STARTER CULTURES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 143 ASIA PACIFIC: F&B STARTER CULTURES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 144 SOUTH AMERICA: F&B STARTER CULTURES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 145 SOUTH AMERICA: F&B STARTER CULTURES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 146 ROW: F&B STARTER CULTURES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 147 ROW: F&B STARTER CULTURES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 148 PRESERVATIVES MARKET: FUNCTIONS AND PERMISSIBLE LIMITS IN FOOD PRODUCTS
TABLE 149 PRESERVATIVES MARKET, BY TYPE, 2018–2022 (USD MILLION)
TABLE 150 PRESERVATIVES MARKET, BY TYPE, 2023–2028 (USD MILLION)
TABLE 151 SYNTHETIC FOOD PRESERVATIVE APPLICATIONS AND ASSOCIATED HEALTH RISKS
TABLE 152 PRESERVATIVES MARKET, BY SYNTHETIC TYPE, 2018–2022 (USD MILLION)
TABLE 153 PRESERVATIVES MARKET, BY SYNTHETIC TYPE, 2023–2028 (USD MILLION)
TABLE 154 PRESERVATIVES MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 155 PRESERVATIVES MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 156 PRESERVATIVES MARKET, BY FOOD APPLICATION, 2018–2022 (USD MILLION)
TABLE 157 PRESERVATIVES MARKET, BY FOOD APPLICATION, 2023–2028 (USD MILLION)
TABLE 158 PRESERVATIVES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 159 PRESERVATIVES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 160 PRESERVATIVES MARKET, BY REGION, 2018–2022 (KT)
TABLE 161 PRESERVATIVES MARKET, BY REGION, 2023–2028 (KT)
TABLE 162 NORTH AMERICA: PRESERVATIVES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 163 NORTH AMERICA: PRESERVATIVES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 164 EUROPE: PRESERVATIVES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 165 EUROPE: PRESERVATIVES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 166 ASIA PACIFIC: PRESERVATIVES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 167 ASIA PACIFIC: PRESERVATIVES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 168 SOUTH AMERICA: PRESERVATIVES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 169 SOUTH AMERICA: PRESERVATIVES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 170 ROW: PRESERVATIVES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 171 ROW: PRESERVATIVES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 172 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE, 2018–2022 (USD MILLION)
TABLE 173 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE, 2023–2028 (USD MILLION)
TABLE 174 PROBIOTIC COMPONENTS AND THEIR BENEFITS
TABLE 175 PREBIOTIC COMPONENTS AND THEIR BENEFITS
TABLE 176 FUNCTIONAL FOOD INGREDIENTS MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 177 FUNCTIONAL FOOD INGREDIENTS MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 178 FUNCTIONAL FOOD INGREDIENTS MARKET, BY FOOD APPLICATION, 2018–2022 (USD MILLION)
TABLE 179 FUNCTIONAL FOOD INGREDIENTS MARKET, BY FOOD APPLICATION, 2023–2028 (USD MILLION)
TABLE 180 FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 181 FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 182 FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION, 2018–2022 (KT)
TABLE 183 FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION, 2023–2028 (KT)
TABLE 184 NORTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 185 NORTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 186 EUROPE: FUNCTIONAL FOOD INGREDIENTS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 187 EUROPE: FUNCTIONAL FOOD INGREDIENTS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 188 ASIA PACIFIC: FUNCTIONAL FOOD INGREDIENTS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 189 ASIA PACIFIC: FUNCTIONAL FOOD INGREDIENTS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 190 SOUTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 191 SOUTH AMERICA: FUNCTIONAL FOOD INGREDIENTS MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 192 ROW: FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 193 ROW: FUNCTIONAL FOOD INGREDIENTS MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 194 ETHERIFIED STARCH IN FOOD APPLICATIONS
TABLE 195 FUNCTIONS, BENEFITS, AND APPLICATIONS OF MODIFIED RESISTANT STARCH IN FOOD & BEVERAGE INDUSTRY
TABLE 196 FUNCTIONS OF PREGELATINIZED SPECIALTY STARCH IN FOOD & BEVERAGE APPLICATIONS
TABLE 197 SPECIALTY STARCHES MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 198 SPECIALTY STARCHES MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 199 SPECIALTY STARCHES MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 200 SPECIALTY STARCHES MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 201 SPECIALTY STARCHES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 202 SPECIALTY STARCHES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 203 SPECIALTY STARCHES MARKET, BY REGION, 2018–2022 (KT)
TABLE 204 SPECIALTY STARCHES MARKET, BY REGION, 2023–2028 (KT)
TABLE 205 NORTH AMERICA: SPECIALTY STARCHES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 206 NORTH AMERICA: SPECIALTY STARCHES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 207 EUROPE: SPECIALTY STARCHES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 208 EUROPE: SPECIALTY STARCHES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 209 ASIA PACIFIC: SPECIALTY STARCHES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 210 ASIA PACIFIC: SPECIALTY STARCHES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 211 SOUTH AMERICA: SPECIALTY STARCHES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 212 SOUTH AMERICA: SPECIALTY STARCHES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 213 ROW: SPECIALTY STARCHES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 214 ROW: SPECIALTY STARCHES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 215 SUGAR SUBSTITUTES MARKET, BY TYPE, 2018–2022 (USD MILLION)
TABLE 216 SUGAR SUBSTITUTES MARKET, BY TYPE, 2023–2028 (USD MILLION)
TABLE 217 SUGAR SUBSTITUTES MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 218 SUGAR SUBSTITUTES MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 219 SUGAR SUBSTITUTES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 220 SUGAR SUBSTITUTES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 221 SUGAR SUBSTITUTES MARKET, BY REGION, 2018–2022 (KT)
TABLE 222 SUGAR SUBSTITUTES MARKET, BY REGION, 2023–2028 (KT)
TABLE 223 NORTH AMERICA: SUGAR SUBSTITUTES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 224 NORTH AMERICA: SUGAR SUBSTITUTES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 225 EUROPE: SUGAR SUBSTITUTES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 226 EUROPE: SUGAR SUBSTITUTES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 227 ASIA PACIFIC: SUGAR SUBSTITUTES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 228 ASIA PACIFIC: SUGAR SUBSTITUTES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 229 SOUTH AMERICA: SUGAR SUBSTITUTES MARKET, BY COUNTRY, 2018–2022 (USD MILLION)
TABLE 230 SOUTH AMERICA: SUGAR SUBSTITUTES MARKET, BY COUNTRY, 2023–2028 (USD MILLION)
TABLE 231 ROW: SUGAR SUBSTITUTES MARKET, BY REGION, 2018–2022 (USD MILLION)
TABLE 232 ROW: SUGAR SUBSTITUTES MARKET, BY REGION, 2023–2028 (USD MILLION)
TABLE 233 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL, 2018–2022 (USD MILLION)
TABLE 234 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL, 2023–2028 (USD MILLION)
TABLE 235 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY REGION, 2018–2022 (USD MILLION)
TABLE 236 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY REGION, 2023–2028 (USD MILLION)
TABLE 237 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2018–2022 (USD MILLION)
TABLE 238 SPECIALTY FOOD INGREDIENTS MARKET FOR DISTRIBUTORS, BY TYPE, 2023–2028 (USD MILLION)
TABLE 239 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY REGION, 2018–2022 (USD MILLION)
TABLE 240 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY REGION, 2023–2028 (USD MILLION)
TABLE 241 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2018–2022 (USD MILLION)
TABLE 242 SPECIALTY FOOD INGREDIENTS MARKET FOR MANUFACTURERS, BY TYPE, 2023–2028 (USD MILLION)
TABLE 243 DEGREE OF COMPETITION (CONSOLIDATED), 2022
TABLE 244 STRATEGIES ADOPTED BY KEY PLAYERS
TABLE 245 SPECIALTY FOOD INGREDIENTS MARKET: DETAILED LIST OF KEY STARTUPS/SMES
TABLE 246 SPECIALTY FOOD INGREDIENTS MARKET: PRODUCT LAUNCHES, MARCH 2019–APRIL 2023
TABLE 247 SPECIALTY FOOD INGREDIENTS MARKET: DEALS, JANUARY 2019–JULY 2023
TABLE 248 SPECIALTY FOOD INGREDIENTS MARKET: OTHERS, JUNE 2018–APRIL 2023
TABLE 249 ADM: BUSINESS OVERVIEW
TABLE 250 ADM: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 251 ADM: PRODUCT LAUNCHES
TABLE 252 ADM: DEALS
TABLE 253 ADM: OTHERS
TABLE 254 DSM: BUSINESS OVERVIEW
TABLE 255 DSM: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 256 DSM: PRODUCT LAUNCHES
TABLE 257 DSM: DEALS
TABLE 258 INTERNATIONAL FLAVORS & FRAGRANCES INC.: BUSINESS OVERVIEW
TABLE 259 INTERNATIONAL FLAVORS & FRAGRANCES INC.: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 260 INTERNATIONAL FLAVORS & FRAGRANCES INC.: PRODUCT LAUNCHES
TABLE 261 INTERNATIONAL FLAVORS & FRAGRANCES INC.: DEALS
TABLE 262 INTERNATIONAL FLAVORS & FRAGRANCES INC.: OTHERS
TABLE 263 KERRY GROUP PLC: BUSINESS OVERVIEW
TABLE 264 KERRY GROUP PLC: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 265 KERRY GROUP PLC: PRODUCT LAUNCHES
TABLE 266 KERRY GROUP PLC: DEALS
TABLE 267 KERRY GROUP PLC: OTHERS
TABLE 268 GIVAUDAN: BUSINESS OVERVIEW
TABLE 269 GIVAUDAN: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 270 GIVAUDAN: PRODUCT LAUNCHES
TABLE 271 GIVAUDAN: DEALS
TABLE 272 GIVAUDAN: OTHERS
TABLE 273 CARGILL, INCORPORATED: BUSINESS OVERVIEW
TABLE 274 CARGILL, INCORPORATED: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 275 CARGILL, INCORPORATED: PRODUCT LAUNCHES
TABLE 276 CARGILL, INCORPORATED: DEALS
TABLE 277 CARGILL, INCORPORATED: OTHERS
TABLE 278 SENSIENT TECHNOLOGIES CORPORATION: BUSINESS OVERVIEW
TABLE 279 SENSIENT TECHNOLOGIES CORPORATION: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 280 INGREDION: BUSINESS OVERVIEW
TABLE 281 INGREDION: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 282 INGREDION: PRODUCT LAUNCHES
TABLE 283 INGREDION: DEALS
TABLE 284 INGREDION: OTHERS
TABLE 285 CHR. HANSEN HOLDING A/S: BUSINESS OVERVIEW
TABLE 286 CHR. HANSEN HOLDING A/S: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 287 CHR. HANSEN HOLDING A/S: DEALS
TABLE 288 CHR. HANSEN HOLDING A/S: OTHERS
TABLE 289 TATE & LYLE: BUSINESS OVERVIEW
TABLE 290 TATE & LYLE: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 291 TATE & LYLE: PRODUCT LAUNCHES
TABLE 292 TATE & LYLE: DEALS
TABLE 293 AMANO ENZYME INC.: BUSINESS OVERVIEW
TABLE 294 AMANO ENZYME INC.: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 295 AMANO ENZYME INC.: PRODUCT LAUNCHES
TABLE 296 AMANO ENZYME INC.: OTHERS
TABLE 297 BIOCATALYSTS: BUSINESS OVERVIEW
TABLE 298 BIOCATALYSTS: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 299 BIOCATALYSTS: PRODUCT LAUNCHES
TABLE 300 BIOCATALYSTS: OTHERS
TABLE 301 ENZYME SUPPLIES: BUSINESS OVERVIEW
TABLE 302 ENZYME SUPPLIES: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 303 ROQUETTE FRÈRES: BUSINESS OVERVIEW
TABLE 304 ROQUETTE FRÈRES: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 305 ROQUETTE FRÈRES: DEALS
TABLE 306 ACE INGREDIENTS CO., LTD.: BUSINESS OVERVIEW
TABLE 307 ACE INGREDIENTS CO., LTD.: PRODUCTS/SERVICES/SOLUTIONS OFFERED
TABLE 308 FOOD COLORS MARKET, BY TYPE, 2019–2022 (USD MILLION)
TABLE 309 FOOD COLORS MARKET, BY TYPE, 2023–2028 (USD MILLION)
TABLE 310 FOOD COLORS MARKET, BY TYPE, 2019–2022 (KT)
TABLE 311 FOOD COLORS MARKET, BY TYPE, 2023–2028 (KT)
TABLE 312 FOOD EMULSIFIERS MARKET, BY APPLICATION, 2018–2022 (USD MILLION)
TABLE 313 FOOD EMULSIFIERS MARKET, BY APPLICATION, 2023–2028 (USD MILLION)
TABLE 314 FOOD PRESERVATIVES MARKET, BY TYPE, 2019–2022 (USD MILLION)
TABLE 315 FOOD PRESERVATIVES MARKET, BY TYPE, 2023–2028 (USD MILLION)
TABLE 316 FOOD PRESERVATIVES MARKET, BY TYPE, 2019–2022 (KT)
TABLE 317 FOOD PRESERVATIVES MARKET, BY TYPE, 2023–2028 (KT)
TABLE 318 SUGAR SUBSTITUTES MARKET, BY TYPE, 2019–2022 (USD MILLION)
TABLE 319 SUGAR SUBSTITUTES MARKET, BY TYPE, 2023–2028 (USD MILLION)
TABLE 320 SUGAR SUBSTITUTES MARKET, BY TYPE, 2019–2022 (KT)
TABLE 321 SUGAR SUBSTITUTES MARKET, BY TYPE, 2023–2028 (KT)
TABLE 322 ENZYMES MARKET, BY TYPE, 2018–2021 (USD MILLION)
TABLE 323 ENZYMES MARKET, BY TYPE, 2022–2027 (USD MILLION)
TABLE 324 STARTER CULTURES MARKET, BY MICROORGANISM, 2017–2021 (USD MILLION)
TABLE 325 STARTER CULTURES MARKET, BY MICROORGANISM, 2022–2027 (USD MILLION)
TABLE 326 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE, 2016–2020 (USD MILLION)
TABLE 327 FUNCTIONAL FOOD INGREDIENTS MARKET, BY TYPE, 2021–2026 (USD MILLION)
 
  
LIST OF FIGURES (69 Figures) 
 
FIGURE 1 SPECIALTY FOOD INGREDIENTS MARKET SEGMENTATION
FIGURE 2 SPECIALTY FOOD INGREDIENTS MARKET: RESEARCH DESIGN
FIGURE 3 BREAKDOWN OF PRIMARY INTERVIEWS: BY COMPANY TYPE, DESIGNATION, AND REGION
FIGURE 4 SPECIALTY FOOD INGREDIENTS MARKET: BOTTOM-UP APPROACH
FIGURE 5 SPECIALTY FOOD INGREDIENTS MARKET: TOP-DOWN APPROACH
FIGURE 6 DATA TRIANGULATION
FIGURE 7 INDICATORS OF RECESSION
FIGURE 8 GLOBAL INFLATION RATE, 2012–2022
FIGURE 9 GLOBAL GROSS DOMESTIC PRODUCT, 2012–2022 (USD TRILLION)
FIGURE 10 RECESSION INDICATORS AND THEIR IMPACT ON SPECIALTY FOOD INGREDIENTS MARKET
FIGURE 11 SPECIALTY FOOD INGREDIENTS MARKET: CURRENT FORECAST VS. RECESSION FORECAST
FIGURE 12 SPECIALTY FOOD INGREDIENTS MARKET, BY TYPE, 2023 VS. 2028 (USD MILLION)
FIGURE 13 SPECIALTY FOOD INGREDIENTS MARKET, BY DISTRIBUTION CHANNEL, 2023 VS. 2028 (USD MILLION)
FIGURE 14 SPECIALTY FOOD INGREDIENTS MARKET SHARE (VALUE), BY REGION, 2022
FIGURE 15 RISE IN DEMAND FOR CLEAN-LABEL PRODUCTS TO DRIVE GROWTH OF SPECIALTY FOOD INGREDIENTS MARKET
FIGURE 16 ASIA PACIFIC WAS PROMINENT MARKET GLOBALLY FOR SPECIALTY FOOD INGREDIENT DISTRIBUTORS IN 2022
FIGURE 17 FUNCTIONAL FOOD INGREDIENTS TO DOMINATE MARKET BY 2028
FIGURE 18 PROBIOTICS TO ACCOUNT FOR LARGEST FUNCTIONAL FOOD INGREDIENTS MARKET SHARE BY 2028
FIGURE 19 HIGH-INTENSITY SWEETENERS TO LEAD SUGAR SUBSTITUTES MARKET THROUGH 2028
FIGURE 20 SPECIALTY FOOD INGREDIENTS: MARKET DYNAMICS
FIGURE 21 AUSTRALIA: RETAIL SALES OF FUNCTIONAL AND FORTIFIED FOOD PRODUCTS, 2018–2022 (USD MILLION)
FIGURE 22 CHRONIC DISEASES WERE AMONG TOP 10 CAUSES OF DEATH WORLDWIDE ACROSS ALL AGES, 2019
FIGURE 23 PREVALENCE OF MALNUTRITION IN CHILDREN ACROSS ALL MAJOR ECONOMIES, 2022
FIGURE 24 US: CONSUMER CHECKS FOR LABEL AND NUTRITIONAL INFORMATION PANEL (NIP) OF FOOD PRODUCTS, 2019
FIGURE 25 US: PLANT-BASED FOODS AND SALES GROWTH, BY CATEGORY, 2022 (USD BILLION)
FIGURE 26 CONTRIBUTION OF FOODS IN DIETS, 2019
FIGURE 27 CHINA: SALES OF VARIOUS TYPES OF BEVERAGES, 2021
FIGURE 28 US: IMPORT OF BEVERAGE PRODUCTS, 2015–2022 (USD MILLION)
FIGURE 29 ANNUAL GDP GROWTH OF EMERGING ECONOMIES, 2012–2022
FIGURE 30 REVENUE SHIFT FOR SPECIALTY FOOD INGREDIENTS MARKET
FIGURE 31 SPECIALTY FOOD INGREDIENTS MARKET: VALUE CHAIN ANALYSIS
FIGURE 32 ECOSYSTEM MAP
FIGURE 33 SPECIALTY FOOD INGREDIENTS MARKET MAP
FIGURE 34 PRODUCT DEVELOPMENT AND MANUFACTURING PLAY VITAL ROLE IN SPECIALTY FOOD INGREDIENTS SUPPLY CHAIN
FIGURE 35 PATENTS GRANTED FOR SPECIALTY FOOD INGREDIENTS MARKET, 2013–2022
FIGURE 36 HIGH INTENSITY OF COMPETITIVE RIVALRY OWING TO STRONG FOCUS ON NEW PRODUCT INNOVATIONS BY KEY PLAYERS
FIGURE 37 INFLUENCE OF STAKEHOLDERS ON BUYING PROCESS FOR FUNCTIONAL FOOD INGREDIENT TYPES
FIGURE 38 KEY CRITERIA FOR SELECTING SUPPLIERS/VENDORS
FIGURE 39 NORTH AMERICA: SPECIALTY FOOD INGREDIENTS MARKET, RECESSION IMPACT ANALYSIS
FIGURE 40 EUROPE: SPECIALTY FOOD INGREDIENTS MARKET, RECESSION IMPACT ANALYSIS
FIGURE 41 ASIA PACIFIC: SPECIALTY FOOD INGREDIENTS MARKET SNAPSHOT
FIGURE 42 SOUTH AMERICA: SPECIALTY FOOD INGREDIENTS MARKET, RECESSION IMPACT ANALYSIS
FIGURE 43 ROW: SPECIALTY FOOD INGREDIENTS MARKET, RECESSION IMPACT ANALYSIS
FIGURE 44 CHINA AND GERMANY TO GROW AT HIGHEST RATES DURING FORECAST PERIOD IN ACIDULANTS MARKET
FIGURE 45 COLORS MARKET: REGIONAL AND COUNTRY-LEVEL GROWTH RATES, 2023–2028
FIGURE 46 BRAZIL TO GROW AT HIGHEST CAGR IN FOOD FLAVORS MARKET DURING FORECAST PERIOD
FIGURE 47 INDIA TO GROW AT HIGHEST RATE IN ENZYMES MARKET DURING FORECAST PERIOD
FIGURE 48 EMULSIFIERS MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2023–2028
FIGURE 49 F&B STARTER CULTURES MARKET: REGIONAL AND COUNTRY-LEVEL GROWTH RATES
FIGURE 50 PRESERVATIVES MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2023–2028
FIGURE 51 FUNCTIONAL FOOD INGREDIENTS MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2023–2028
FIGURE 52 SPECIALTY STARCH INGREDIENTS MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2023–2028
FIGURE 53 SUGAR SUBSTITUTES MARKET: REGIONAL & COUNTRY-LEVEL GROWTH RATES, 2023–2028
FIGURE 54 SEGMENTAL REVENUE ANALYSIS OF KEY MARKET PLAYERS, 2020–2022 (USD BILLION)
FIGURE 55 ANNUAL REVENUE, 2022 (USD BILLION) VS REVENUE GROWTH, 2020–2022
FIGURE 56 EBITDA, 2022 (USD BILLION)
FIGURE 57 SPECIALTY FOOD INGREDIENTS: GLOBAL SNAPSHOT OF KEY PARTICIPANTS, 2022
FIGURE 58 SPECIALTY FOOD INGREDIENTS MARKET: COMPANY EVALUATION QUADRANT, 2022 (KEY PLAYERS)
FIGURE 59 SPECIALTY FOOD INGREDIENTS MARKET: COMPANY EVALUATION QUADRANT, 2022 (STARTUPS/SMES)
FIGURE 60 ADM: COMPANY SNAPSHOT
FIGURE 61 DSM: COMPANY SNAPSHOT
FIGURE 62 INTERNATIONAL FLAVORS & FRAGRANCES INC.: COMPANY SNAPSHOT
FIGURE 63 KERRY GROUP PLC: COMPANY SNAPSHOT
FIGURE 64 GIVAUDAN: COMPANY SNAPSHOT
FIGURE 65 CARGILL, INCORPORATED: COMPANY SNAPSHOT
FIGURE 66 SENSIENT TECHNOLOGIES CORPORATION: COMPANY SNAPSHOT
FIGURE 67 INGREDION: COMPANY SNAPSHOT
FIGURE 68 CHR. HANSEN HOLDING A/S: COMPANY SNAPSHOT
FIGURE 69 TATE & LYLE: COMPANY SNAPSHOT

 

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

Secondary Research

This research study involved the extensive use of secondary sources—directories and databases such as Bloomberg Businessweek and Factiva—to identify and collect information useful for a technical, market-oriented, and commercial study of the specialty food ingredients market growth.

In the secondary research process, various sources such as annual reports, press releases & investor presentations of companies, white papers, food journals, certified publications, articles from recognized authors, gold & silver standard websites, directories, and databases, were referred to identify and collect information. This research study involved the extensive use of secondary sources—directories and databases such as Bloomberg Businessweek and Factiva—to identify and collect information useful for a technical, market-oriented, and commercial study of the market overview.

Secondary research was mainly used to obtain key information about the industry’s supply chain, the total pool of key players, and market classification and segmentation as per the industry trends to the bottom-most level, regional markets, and key developments from both market- and technology-oriented perspectives.

 

Primary Research

Extensive primary research was conducted after obtaining information regarding the specialty food ingredients market share scenario through secondary research. Several primary interviews were conducted with market experts from both the demand and supply sides across major countries of North America, Europe, Asia Pacific, South America, and the Rest of the World. Primary data was collected through questionnaires, emails, and telephonic interviews. The primary sources from the supply side included various industry experts, such as Chief X Officers (CXOs), Vice Presidents (VPs), Directors, from business development, marketing, research, and development teams, and related key executives from distributors, and key opinion leaders. Primary interviews were conducted to gather insights such as market statistics, data on revenue collected from the products and services, market breakdowns, market size estimations, market forecasting, and data triangulation. Primary research also helped in understanding the various trends related to types of specialty food ingredients, type, distribution channel, and region. Stakeholders from the demand side, such as food and beverage companies and health and personal care companies who are using specialty food ingredients were interviewed to understand the buyer’s perspective on the suppliers, products, and their current usage of specialty food ingredients and outlook of their business which will affect the overall market.

Specialty Food Ingredients Market Primary Participants

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

COMPANY NAME

DESIGNATION

ADM (US)

General Manager

DSM (Netherlands)

Sales Manager

International Flavors & Fragrances Inc. IFF (US)

Director

Kerry Group plc. (Ireland)

Individual Industry Expert

Givaudan (Switzerland)

Marketing Manager

Cargill, Incorporated (US)

Sales Executive

Sensient Technologies Corporation (US)

Sales Manager

Ingredion. (US)

Individual Industry Expert

Chr. Hansen Holding A/S (Denmark)

Manager

Tate & Lyle (UK)

Individual Industry Expert

Specialty Food Ingredients Market Size Estimation

Both the 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 determine the size of various subsegments in the market. The research methodology used to estimate the market size includes the following details:

  • The key players in the industry and the overall markets were identified through extensive secondary research.
  • The revenues of the major specialty food ingredient players were determined through primary and secondary research, which were used as the basis for market sizing and estimation.
  • All percentage shares, splits, and breakdowns were determined using secondary sources and verified through primary sources.
  • All macroeconomic and microeconomic factors affecting the growth of the market were considered while estimating the market size.
  • All possible parameters that affect the market covered in this research study were accounted for, viewed in extensive detail, verified through primary research, and analyzed to obtain final quantitative and qualitative data.

Global Specialty food ingredients Market: Bottom-Up Approach

Specialty Food Ingredients Market Bottom-Up Approach

To know about the assumptions considered for the study, Request for Free Sample Report

Global Specialty food ingredients Market: Top-Down Approach

Specialty Food Ingredients Market Top-Down Approach

Data Triangulation

After arriving at the overall size from the market size estimation process explained above, the total market was split into several segments and subsegments. The data triangulation and market breakdown procedures explained below were implemented, wherever applicable, to complete the overall market engineering process and arrive at the exact statistics for various market segments and subsegments. The data was triangulated by studying various factors and trends from the demand and supply sides. Along with this, the specialty food ingredients market size was validated using both the top-down and bottom-up approaches.

Market Definition

Specialty food ingredients refer to unique, high-quality, and often premium ingredients used in the food and beverage industry.  These ingredients are renowned for their distinctive qualities, capabilities, and value-added contributions to the finished product. The market definition of specialized food ingredients considers a number of factors, such as ingredient types, applications, and perceptions among consumers.

The specialty food ingredients market encompasses a wide range of ingredient types including acidulants, food colors, food flavors, enzymes, emulsifiers, etc.

Key Stakeholders

  • Government regulatory authorities and research bodies
  • Specialty food ingredients manufacturers
  • Raw material suppliers
  • Distributors & suppliers
  • Importers & exporters of specialty food ingredients
  • Traders of specialty food ingredients
  • End-use industries
  • Industry associations

Report Objectives

  • Determining and projecting the size of the specialty food ingredients market, with respect to type, distribution channel, and regions, over five years, ranging from 2023 to 2028
  • Identifying the attractive opportunities in the market by determining the largest and fastest-growing segments across regions
  • Providing detailed information about the key factors influencing the growth of the market (drivers, restraints, opportunities, and industry-specific challenges)
  • Analyzing the micro-markets with respect to individual growth trends, prospects, and their contribution to the total market
  • Impact of macro- and microeconomic factors on the market
  • Impact of recession on the global specialty food ingredients
  • Shifts in demand patterns across different subsegments and regions.
  • Identifying and profiling the key market players in the specialty food ingredients
  • Understanding the competitive landscape and identifying the major growth strategies adopted by players across the key regions.

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 company-specific scientific needs.

  • Further breakdown of the Rest of Europe into the Netherlands, Poland, Belgium, Sweden, and other EU & non-EU countries
  • Further breakdown of the Rest of Asia Pacific into Indonesia, Malaysia, Thailand, the Philippines, Singapore, and Vietnam.
  • Further breakdown of the Rest of the World into the Middle East countries and countries of  Africa.

Company Information

  • Detailed analyses and profiling of additional market players (up to five)
Custom Market Research Services

We will customize the research for you, in case the report listed above does not meet with your exact requirements. Our custom research will comprehensively cover the business information you require to help you arrive at strategic and profitable business decisions.

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Report Code
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Published ON
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