1. Introduction 1.1 Research Phases 1.2 Study Deliverables 1.3 Scope of the Market 2. Market Insights 2.1 Market Overview 2.2 Market Trends 2.3 Industry Attractiveness – Porter’s Five Forces Analysis 2.3.1 Bargaining Power of Suppliers 2.3.2 Bargaining Power of Buyers 2.3.3 Threat of New Entrants 2.3.4 Threat of Substitute Products and Services 2.3.5 Degree of Competition 3. Market Dynamics 3.1 Drivers 3.2 Constraints 3.3 Opportunities 4. Market Segmentation 4.1 By Ingredients 4.1.1 Preservative 4.1.2 Functional Food Ingredient 4.1.3 Speciality Starch 4.1.4 Sweetener 4.1.5 Flavour 4.1.6 Acidulants 4.1.7 Emulsifier 4.1.8 Colour 4.1.9 Enzyme 4.1.10 Culture 4.1.11 Protein 4.1.12 Specialty Oil 4.1.13 Texturants 4.1.14 Yeast 4.2 By Application 4.2.1 Beverages 4.2.2 Sauces, Dressings, and Condiments 4.2.3 Bakery 4.2.4 Dairy 4.2.5 Confectionery 4.2.6 Dried Processed Food 4.2.7 Frozen/Chilled Processed Food 4.2.8 Sweet and Savory Snacks 4.2.9 Others 5. Regional Market Analysis 5.1 Europe 5.1.1 Italy 5.1.2 United Kingdom 5.1.3 France 5.1.4 Germany 5.1.5 Rest of Europe 6. Competitive Landscape 6.1 Most Active Companies 6.2 Most adopted Strategies 6.3 Market Share Analysis 7. Company Profiles 7.1 Archer Daniel Midland 7.2 Royal DSM N.V. 7.3 Kerry Groups 7.4 Cargill Inc. 7.5 E. I. DuPont de Nemours and Company 7.6 Givaudan Flavors 7.7 Sensient Technologies 7.8 CHR. Hansen 7.9 Ingredion Incorporated 7.10 Tate & Lyle PLC 8. Appendix 8.1 Disclaimer

Archer Daniel Midland -Royal DSM N.V. -Kerry Groups -Cargill Inc. -E. I. DuPont de Nemours and Company -Givaudan Flavors -Sensient Technologies -CHR. Hansen -Ingredion Incorporated -Tate & Lyle PLC