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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 ingredient
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