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

ngredients.
•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 '/>"/>

Source: PRWeb
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