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Analysis of the European Sensory and Textural Food Ingredients Market
Date:9/30/2013

London (PRWEB) September 30, 2013

The European sensory and textural food ingredients market research service analyzes the market dynamics of food ingredients, including sensory and textural food ingredients. The sensory food ingredients segment is divided into colors and flavors, both natural and synthetic. The textural food ingredients segment includes emulsifiers, modified starches, and gelling agents. Market drivers and restraints are given for both market segments. Competitive landscapes and market shares by end application are outlined at the sub-segment level. The base year is 2012, and the end of forecast year is 2017.

Market Overview

The natural ingredients covered in this research service are considered high-growth segments that are supported by an underlying demand for natural alternatives to synthetic ingredients.
•Market Size: Sensory food ingredients contributed X% to total market revenue in 2012, while textural ingredients contributed the remaining X%. The total sensory and textural food ingredients market totalled $X billion in 2012.
•Key Drivers: Mega Trends such as the turn to natural products; the Health, Wellness, and Well-being Mega Trend; and sustainability trends drive the market.
•Key Restraints: Key market restraints include fluctuations in the availability of raw material, pricing pressures, and premium pricing for natural ingredients.
•Competitive Scenario: The market, dominated by only a few participants, is highly concentrated. The top X participants hold more than X% of market share.
•The total sensory and textural food ingredients market in Europe is estimated to have been $Xbillion in 2012, and its revenue is expected to grow at compound annual growth rate (CAGR) of X%.
•In terms of consumption, Europe represents the second-largest market, behind only North America, in the world.
•Though customers prefer natural to synthetic ingredients, the consumption of synthetic ingredients is higher than the consumption of naturally derived ingredients.
•Increasing interest in convenience foods and snacks drives the overall market.
•Natural colors and flavors are expected to witness the highest growth rates among all sensory and textural food ingredients.
•The sensory and textural ingredients market in Europe is highly concentrated, and vertically integrated participants possess significant market share.
•The prices of synthetic ingredients are expected to remain relatively stable, while the prices of natural ingredients, such as lycopene and lutein, are expected to increase at a (CAGR) of X%.
•In terms of revenue, sensory ingredients, such as colors and flavors, make up a larger market than textural ingredients.
•In Europe, the sensory food ingredients market for 2012 is estimated to have been $X billion, while the textural food ingredients market was $X billion.

Product Scope

This study focuses on exploring the quantitative and qualitative dynamics of the European sensory and textural food ingredients market, identifying potential growth opportunity areas.

1.Product Categories—Natural and Synthetic Sensory and Textural Food Ingredients
2.Sensory Food Ingredients
•Colors
•Flavors
Textural Food Ingredients
•Emulsifiers
•Modified starches
•Gelling agents
3.End Application—Food and Beverage

Regional Scope

•The regions covered in this study include Germany; France; the United Kingdom; Spain; Belgium, the Netherlands, and Luxembourg (Benelux); Scandinavian countries—Denmark, Norway, and Sweden—in Western Europe, and Russia in Eastern Europe.
•There is a clear distinction between the consumption of natural and synthetic ingredients in Western and Eastern Europe.
•Western Europe consumes more natural ingredients, while Eastern Europe still confirms more synthetic ingredients.
•Western Europe contributes more revenue to the total market because of high demand for natural ingredients.
•The United Kingdom, Germany, and Switzerland lead in terms of sensory and textural food ingredients consumption.

Definitions

•This research service will focus on the sensory and textural food ingredients market in Europe.
•The segments covered in this market include both natural and synthetic sensory and textural food ingredients.
•The service is further sub-segmented into sensory food ingredients—colors and flavors—and textural food ingredients—emulsifiers and modified starches.
•The market size is estimated according to the consumption of sensory and textural food ingredients in Europe.
•The service does not focus on the animal feed market.
•The base year for the study is 2012, and the market is forecasted up to 2017.
•Units are defined in terms of kilograms.
•All prices are represented in U.S. dollars.
•For calculating the market size, prices are taken as weighted average prices for sensory and textural food ingredients.

Key Questions This Study Will Answer

•What is the market size for sensory and textural food ingredients in Europe?
•Who are the major participants in the market, and what is the competitive landscape?
•What is the difference between natural and synthetic ingredients?
•What are the potential reasons for price increases in the industry?
•What are the different applications for sensory and textural food ingredients?
•What are the major drivers and restraints in the market?

Table of Contents

Executive Summary 3
Sensory Food Ingredients Segment 16
•Colors Sub-segment 22
•Flavors Sub-segment 28
Textural Food Ingredients Segment 34
•Emulsifiers Sub-segment 40
•Modified Starches Sub-segment 45
•Gelling Agents Sub-segment 50
Appendix 56
The Frost & Sullivan Story 58

Read the full report:

Analysis of the European Sensory and Textural Food Ingredients Market

http://www.reportbuyer.com/food_drink/flavours_ingredients/analysis_european_sensory_textural_food_ingredients_market.html#utm_source=prnewswire&utm_medium=pr&utm_campaign=Food_Ingredient

For more information:
Sarah Smith
Research Advisor at Reportbuyer.com
Email: query@reportbuyer.com
Tel: +44 208 816 85 48
Website: http://www.reportbuyer.com

Read the full story at http://www.prweb.com/releases/2013/9/prweb11177476.htm.


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