ベーキング成分の世界市場：乳化剤、膨脹剤、酵素、ベーキングパウダー、ベーキングミックス、油脂、ショートニング、着色料、香料...市場調査レポートについてご紹介

1 Introduction (Page No. – 15)
1.1 Objectives of the Study
1.2 Market Definition
1.3 Market Scope
1.3.1 Years Considered
1.4 Currency Considered
1.5 Unit Considered for the Study
1.6 Limitations
1.7 Stakeholders

2 Research Methodology (Page No. – 18)
2.1 Research Data
2.1.1 Secondary Data
2.1.2 Primary Data
2.1.2.1 Breakdown of Primary Interviews
2.2 Factor Analysis
2.2.1 Introduction
2.2.2 Demand-Side Analysis
2.2.2.1 Developing Economies
2.2.2.2 Growing Middle-Income Population, 2009–2030
2.2.2.3 Bread Consumption Patterns in Leading Countries
2.2.2.4 Increasing Global PER Capita Income
2.2.3 Supply-Side Analysis
2.2.3.1 Availability of Raw Material
2.3 Market Size Estimation
2.3.1 Bottom-Up Approach
2.3.2 Top-Down Approach
2.4 Market Breakdown & Data Triangulation
2.5 Market Share Estimation
2.5.1 Key Data Taken From Secondary Sources
2.5.2 Key Data From Primary Sources
2.5.3 Key Industry Insights
2.6 Research Assumptions & Limitations
2.6.1 Assumptions
2.6.2 Limitations

3 Executive Summary (Page No. – 30)

4 Premium Insights (Page No. – 34)
4.1 Attractive Opportunities in Baking Ingredients Market
4.2 Baking Powder & Mixes: Leading Segment for Baking Ingredients, By Type
4.3 Asia-Pacific: Fastest-Growing Baking Ingredients Market
4.4 Baking Ingredients Market Growth, By Country, 2015–2020
4.5 Baking Ingredients Market: Developed vs Developing Nations, 2015–2020 (USD Million)
4.6 Life Cycle Analysis, By Region

5 Market Overview (Page No. – 38)
5.1 Introduction
5.2 History & Evolution
5.3 Market Segmentation
5.3.1 Baking Ingredients Market, By Type
5.3.1.1 Emulsifiers
5.3.1.2 Enzymes
5.3.1.3 Baking Powder & Mixes
5.3.1.4 Colors & Flavors
5.3.1.5 Oils, Fats & Shortening
5.3.1.6 Leavening Agents
5.3.1.7 Starch
5.3.1.8 Other Types
5.3.2 Baking Ingredients Market, By Application
5.4 Market Dynamics
5.4.1 Drivers
5.4.1.1 Changing Consumer Lifestyles
5.4.1.2 Increasing Demand for Natural Ingredients Due to Increasing Consumer Awareness
5.4.2 Restraints
5.4.2.1 Adherence to International Quality Standards and Regulations for Baking Ingredient Products
5.4.2.2 Ambiguity Over Consumption of Trans Fatty Acids and Health Issues Related to It
5.4.3 Opportunities
5.4.3.1 Emerging Applications of Baking Ingredients
5.4.3.2 Alternatives for Emulsifiers to Reduce Production Costs
5.4.3.3 Increasing Consumption of Baked Foods in Developed and Developing Countries
5.4.4 Challenges
5.4.4.1 Growing Substitution of the Baked Goods With the Cereals and Cornflakes Categories
5.4.4.2 Demand for Clean Label Products From Consumers

6 Industry Trends (Page No. – 48)
6.1 Introduction
6.2 Value Chain Analysis
6.3 Supply Chain Analysis
6.3.1 Prominent Companies
6.3.2 Small & Medium Enterprises
6.3.3 End Users (Manufacturers/Restaurants/Fast Food Chains/Retail Customers/Governments/Researchers)
6.4 Industry Trends
6.5 Porter’s Five Forces Analysis
6.5.1 Threat of New Entrants
6.5.2 Threat of Substitutes
6.5.3 Bargaining Power of Suppliers
6.5.4 Bargaining Power of Buyers
6.5.5 Intensity of Competitive Rivalry
6.6 Pest Analysis
6.6.1 Political/Legal Factors
6.6.1.1 Government Regulations
6.6.2 Economic Factors
6.6.2.1 Economic Losses Due to Spoilage of Bakery Products
6.6.3 Social Factors
6.6.3.1 Urbanization, Convenience, and Food Consumption Trends
6.6.4 Technological Factors
6.6.4.1 Demand for Innovative Products and Adoption of New Technologies
6.7 International Regulations on Baked Foods

7 Baking Ingredients Market, By Type (Page No. – 57)
7.1 Introduction
7.2 Emulsifiers
7.3 Enzymes
7.4 Leavening Agents
7.5 Baking Powder & Mixes
7.6 Oils, Fats & Shortenings
7.7 Colors & Flavors
7.8 Starch
7.9 Others

8 Baking Ingredients, By Application (Page No. – 73)
8.1 Introduction
8.2 Bread
8.3 Cookies & Biscuits
8.4 Rolls & Pies
8.5 Cakes & Pastries
8.6 Others

9 Baking Ingredients Market, By Region (Page No. – 79)
9.1 Introduction
9.2 North America
9.2.1 U.S.
9.2.2 Canada
9.2.3 Mexico
9.3 Europe
9.3.1 U.K.
9.3.2 France
9.3.3 Germany
9.3.4 Italy
9.3.5 Spain
9.3.6 Russia
9.3.7 Rest of Europe
9.4 Asia Pacific
9.4.1 China
9.4.2 Japan
9.4.3 Australia
9.4.4 India
9.4.5 Korea
9.4.6 Vietnam
9.4.7 Rest of Asia Pacific
9.5 Rest of World (RoW)
9.5.1 Brazil
9.5.2 Argentina
9.5.3 Chile
9.5.4 Africa
9.5.5 Middle East

10 Competitive Landscape (Page No. – 110)
10.1 Overview
10.2 Market Share Analysis
10.3 Competitive Trends for Baking Ingredients Market
10.3.1 Acquisitions & Mergers
10.3.2 New Product Developments
10.3.3 Agreements& Joint Ventures
10.3.4 Expansions & Investments

11 Company Profiles (Page No. – 116)
11.1 Introduction
(Overview, Financials, Products & Services, Strategy, and Developments)*
11.2 Cargill, Incorporated
11.3 Associated British Foods PLC (ABF)
11.4 Royal Dsm N.V.
11.5 Kerry Group PLC
11.6 Taura Natural Ingredients Limited
11.7 Aarhuskarlshamn (AAK)
11.8 Dawn Food Products, Incorporated
11.9 Muntons PLC
11.10 Corbion N.V. (Former, CSM N.V.)
11.11 British Bakels Limited

*Details on Overview, Financials, Product & Services, Strategy, and Developments Might Not Be Captured in Case of Unlisted Companies.

12 Appendix (Page No. – 146)
12.1 Insights of Industry Experts
12.2 Discussion Guide
12.3 Company Developments
12.3.1 Acquisitions & Mergers
12.3.2 New Product Launches/Developments
12.3.3 Agreements& Joint Ventures
12.3.4 Expansions & Investments
12.4 Introducing RT: Real-Time Intelligence
12.5 Available Customizations
12.6 Related Reports