1. Introduction 1.1 Research methodology 1.2 Market Definition 1.3 Report Description 2. Key Findings 3. Market Overview & Dynamics 3.1 Introduction 3.2 Drivers 3.2.1 Growth in emerging economies 3.3 Restraints 3.3.1 Consumers demand for natural Additives 3.4 Opportunities 3.4.1 Increasing demand of the ready to eat, ready to drink and processed food 3.5 Porter’s Five Forces Analysis 3.5.1 Bargaining power of Suppliers 3.5.2 Bargaining power of Buyers 3.5.3 Degree of Competition 3.5.4 Threat of Substitution 3.5.5 Threat of new entrants 4. Market Segmentation 4.1 by Type 4.1.1 Natural Flavor 4.1.2 Synthetic Flavor 4.1.3 Nature Identical Flavorings 4.2 by Application 4.2.1 Dairy 4.2.2 Bakery 4.2.3 Confectionery 4.2.4 Meat & fish products 4.2.5 Snacks & savory 4.2.6 Beverages 4.2.7 Others 5. Competitive Landscape Overview 5.1 Market Share Analysis 5.2 Strategies by leading players 5.3 New Product Developments &Other Innovations 6. Company Profiles 6.1 Givaudan 6.2 Firmenich 6.3 Ariake U.S.A INC. 6.4 Cargill Inc 6.5 Kerry Group 6.6 Corbion Purac 6.7 Archer Daniels Midland (ADM) 6.8 FMC Corporation 6.9 Symrise AG 6.10 BASF 6.11 International Fragrance and Flavors, Inc.(IFF) 6.12 Sensient 6.13 Dupont- Danisco 6.14 D.D. Williamson & Co Inc. 7. Appendix

Givaudan, Firmenich, IFF, Stymies Ag.,Quest, Takasago, Sensient, Danisco, Mane, Ariake U.S.A.,Inc., Cargill Inc, Kerry Group, Corbion Purac, BASF