1 INTRODUCTION
1.1 Study Assumptions & Market Definition
1.2 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 Force 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 By Type
5.1.1 Preservatives
5.1.2 Sweetener
5.1.3 Sugar Substitutes
5.1.4 Emulsifier
5.1.5 Anti-Caking Agents
5.1.6 Enzymes
5.1.7 Hydrocolloids
5.1.8 Food Flavors and Enhancers
5.1.9 Food Colorants
5.1.10 Acidulants
5.2 By Application
5.2.1 Confectionery
5.2.2 Bakery Products
5.2.3 Dairy & Frozen Food
5.2.4 Beverages
5.2.5 Meat, Poultry, and Sea Food
5.2.6 Other Applications

6 COMPETITIVE LANDSCAPE
6.1 Most Adopted Strategies
6.2 Market Share Analysis
6.3 Company Profiles
6.3.1 Cargill, Incorporated
6.3.2 Kerry Inc.
6.3.3 Corbion NV
6.3.4 Tate & Lyle
6.3.5 Archer Daniels Midland Company
6.3.6 Dupont- Danisco
6.3.7 Novozymes
6.3.8 Koninklijke DSM N.V.

7 MARKET OPPORTUNITIES AND FUTURE TRENDS

Companies Mentioned
 - Cargill, Incorporated
- Kerry Inc.
- Corbion NV
- Tate & Lyle
- Archer Daniels Midland Company
- Dupont- Danisco
- Novozymes
- Koninklijke DSM N.V.