1 INTRODUCTION 1.1 Study Deliverables 1.2 Study Assumptions 1.3 Scope of the Study 2 RESEARCH METHODOLOGY 3 EXECUTIVE SUMMARY 3.1 Market Overview 4 MARKET DYNAMICS 4.1 Market Drivers 4.2 Market Restraints 4.3 Porter's Five Forces Analysis 4.3.1 Threat of New Entrants 4.3.2 Bargaining Power of Buyers/Consumers 4.3.3 Bargaining Power of Suppliers 4.3.4 Threat of Substitute Products 4.3.5 Intensity of Competitive Rivalry 5 MARKET SEGMENTATION 5.1 Type 5.1.1 Emulsifiers 5.1.2 Anti-Caking Agents 5.1.3 Enzymes 5.1.4 Hydrocolloids 5.1.4.1 Starch 5.1.4.2 Gelatin Gum 5.1.4.3 Xanthan Gum 5.1.4.4 Others 5.1.5 Acidulants 5.1.5.1 Citric Acid 5.1.5.2 Phosphoric Acid 5.1.5.3 Lactic Acid 5.1.5.4 Others 5.1.6 Preservatives 5.1.6.1 Natural Food Preservatives 5.1.6.2 Synthetic Food Preservatives 5.1.7 Sweeteners 5.1.7.1 Bulk Sweeteners 5.1.7.2 Sugar Substitutes 5.1.8 Food Flavors 5.1.8.1 Natural Flavors 5.1.8.2 Nature Identical Flavors 5.1.8.3 Synthetic Flavors 5.1.9 Food Flavor Enhancers 5.1.10 Food Colorants 5.1.10.1 Natural 5.1.10.2 Synthetic 5.2 Applications 5.2.1 Beverages 5.2.2 Bakery 5.2.3 Meat and Meat Products 5.2.4 Dairy Products 5.2.5 Others 5.3 Geography 5.3.1 Asia Pacific 5.3.1.1 China 5.3.1.2 Japan 5.3.1.3 India 5.3.1.4 Australia 5.3.1.5 Rest of Asia-Pacific 6 COMPETITIVE LANDSCAPE 6.1 Market Share Analysis 6.2 Most Active Companies 6.3 Strategies Adopted by Leading Players 6.4 Company Profiles 6.4.1 Cargill, Incorporated 6.4.2 Kerry Inc. 6.4.3 Corbion NV 6.4.4 Tate & Lyle 6.4.5 Archer Daniels Midland Company 6.4.6 Dupont- Danisco 6.4.7 Novozymes 6.4.8 Koninklijke DSM N.V. 7 MARKET OPPORTUNITIES AND FUTURE TRENDS