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

s, 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 i
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Source: PRWeb
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