CHAPTER 1 INTRODUCTION
1.1. Market Definition
1.2. Executive Summary
1.3. The Scope of the Study
CHAPTER 2 RESEARCH METHODOLOGY
2.1. Secondary Research
2.2. Primary Research
2.3. Analytic Tools and Model
2.4. Economic Indicator
2.4.1 Base Year, Base Currency, Forecasting Period
2.5. Expert Validation
2.6. Study Timeline
CHAPTER 3 MARKET ANALYSIS
3.1. Industry Value Chain Analysis
3.2. Porter's Five Force Analysis
3.2.1. Bargaining Power of Buyers
3.2.2. Bargaining Power of Suppliers
3.2.3. Threats of Substitutes
3.2.4. Threats of New Entrants
3.2.5. Degree of Competition
3.3. PESTLE Analysis
3.3.1. Political
3.3.2. Economical
3.3.3. Social
3.3.4. Technological
3.3.5. Legal
3.3.6. Environmental
3.4. SWOT Analysis
3.4.1. Strengths
3.4.2. Weakness
3.4.3. Opportunities
3.4.4. Threats
3.5. Y-O-Y Analysis
CHAPTER 4 MARKET DYNAMICS
4.1. Market Drivers
4.1.1. Escalating demand for sugar-free products
4.1.2. Growing industrialisation & a large number of confectionary applications
4.1.3. Increasing per capita spending power & increasing consumer awareness
4.1.4. Changing consumer lifestyles and health benefits of chocolates
4.2. Market Restraints & Challenges
4.2.1. Ambiguity over the consumption of trans-fatty acids and health issues
4.2.2. Growing substitution of confectionary foods
4.2.3. Harmful effects of synthetic colour and strict FDA regulations for private labels
4.3. Market Opportunities
4.3.1. Seasonal and festive related demand
4.3.2. Aggregate consumption of confectionary goods in developed countries
4.3.3. Product innovation to replicate changes in consumer behaviour
CHAPTER 5 GLOBAL CONFECTIONARY INGREDIENTS MARKET – BY
INGREDIENT TYPE
5.1. Citrates
5.2. Cocoa & Chocolate
5.3. Malt
5.4. Sweeteners
5.5. Oil & Shortenings
5.6. Dairy Ingredient
5.7. Starches & Derivatives
5.8. Others
CHAPTER 6 GLOBAL CONFECTIONARY INGREDIENTS MARKET – BY FORM
6.1. Liquid
6.2. Dry
CHAPTER 7 GLOBAL CONFECTIONARY INGREDIENTS MARKET – BY SOURCE
7.1. Natural
7.2. Artificial
CHAPTER 8 GLOBAL CONFECTIONARY INGREDIENTS MARKET – BY
APPLICATION
8.1. Gums
8.2. Coating
8.3. Hard Candies
8.4. Fillings
8.5. Caramels & Chewies
8.6. Aerated Confectionary
CHAPTER 9 GLOBAL CONFECTIONARY INGREDIENTS MARKET - BY
GEOGRAPHY
9.1. Introduction
9.2. North America
9.2.1. U.S.
9.2.2. Canada
9.2.3. Mexico
9.2.4. Costa Rica
9.3. South America
9.3.1. Brazil
9.3.2. Argentina
9.3.3. Chile
9.3.4. Columbia
9.3.5. Others
9.4. Europe
9.4.1. U.K.
9.4.2. Germany
9.4.3. France
9.4.4. Italy
9.4.5. Spain
9.4.6. Russia
9.4.7. Netherlands
9.4.8. Switzerland
9.4.9. Poland
9.4.10. Others
9.5. APAC
9.5.1. China
9.5.2. Japan
9.5.3. India
9.5.4. South Korea
9.5.5. Australia & New Zealand
9.5.6. Malaysia
9.5.7. Singapore
9.5.8. Others
9.6. Middle East & Africa
9.6.1. UAE
9.6.2. Saudi Arabia
9.6.3. Iran
9.6.4. Iraq
9.6.5. Qatar
9.6.6. South Africa
9.6.7. Algeria
9.6.8. Morocco
9.6.9. Nigeria
9.6.10. Egypt
9.6.11. Others
CHAPTER 10 GLOBAL CONFECTIONARY INGREDIENTS MARKET - COMPANY
PROFILES
10.1. Cargill Inc.
10.2. E.I. de Pont de Nemours and Company
10.3. Barry Callebaut
10.4. Archer Daniels Midland Company
10.5. Olam International
10.6. Ingredion Incorporated
10.7. Tate & Lyle PLC
10.8. Concord Foods Inc.
10.9. AarhusKarlshamn
10.10. AmTech Ingredients, Inc.
10.11. Roquette Freres S.A.
10.12. Kerry Group PLC
10.13. Woodland Foods, Inc
10.14. Prinova Group, LLC
10.15. Sensient Technologies Corporation
CHAPTER 11 GLOBAL CONFECTIONARY INGREDIENTS MARKET -
COMPETITIVE LANDSCAPE
11.1. Market Share Analysis
11.2. Strategies adopted by top companies
11.3. Mergers, Acquisitions, Collaborations & Agreements
CHAPTER 12 MARKET INSIGHTS
12.1. Industry Experts Insights
12.2. Analysts Opinions
12.3. Investment Opportunities
CHAPTER 13 APPENDIX
13.1. List of Tables
13.2. List of Figures
