機能性非肉系成分の世界市場：バインダー、エキステンダー、フィラー、着色剤、着香料、塩、保存料...市場調査レポートについてご紹介

1 Introduction (Page No. – 20)
1.1 Objectives of the Study
1.2 Market Definition
1.3 Study Scope
1.3.1 Markets Covered
1.3.2 Years Considered for the Study
1.4 Currency
1.5 Stakeholders
1.6 Limitations

2 Research Methodology (Page No. – 23)
2.1 Research Data
2.1.1 Secondary Data
2.1.1.1 Key Data From Secondary Sources
2.1.2 Primary Data
2.1.2.1 Key Data From Primary Sources
2.1.2.2 Breakdown of Primaries
2.2 Factor Analysis
2.2.1 Introduction
2.2.2 Demand-Side Analysis
2.2.2.1 Growing Meat Industry
2.2.2.2 Developing Economies With Higher GDP (PPP) to Influence the Functional Foods Market
2.2.2.3 Growing Middle-Class Population, 2009–2030
2.2.3 Supply-Side Analysis
2.2.3.1 Functional Ingredients
2.3 Market Size Estimation
2.4 Market Breakdown & Data Triangulation
2.5 Market Share Estimation
2.6 Research Assumptions

3 Executive Summary (Page No. – 35)

4 Premium Insights (Page No. – 40)
4.1 Attractive Opportunities in Functional Non-Meat Ingredients Market
4.2 Pork to Be Most Widely Consumed Meat With Functional Non-Meat Ingredients (2014-2020)
4.3 China to Dominate the Functional Non-Meat Ingredients Market
4.4 Functional Non-Meat Ingredients Market: Country-Level Market Leaders
4.5 Food & Beverage Segment Was the Largest for Functional Non-Meat Ingredients in 2014
4.6 Functional Non-Meat Ingredients Market: Life Cycle Analysis, By Region

5 Market Overview (Page No. – 46)
5.1 Introduction
5.2 Functional Non-Meat Ingredients Market Segmentation
5.2.1 Functional Non-Meat Ingredients Market, By Ingredient
5.2.1.1 Binders
5.2.1.2 Extenders
5.2.1.3 Fillers
5.2.1.4 Flavoring Agents
5.2.1.5 Coloring Agents
5.2.1.6 Preservatives
5.2.1.7 Salt
5.2.1.8 Texturing Agents
5.2.2 Functional Non-Meat Ingredients Market, By Meat Type
5.2.2.1 Beef
5.2.2.2 Pork
5.2.2.3 Poultry
5.2.2.4 Mutton
5.2.2.5 Other Meat
5.2.3 Functional Non-Meat Ingredients Market, By Product Type
5.2.3.1 Fresh Processed Meat
5.2.3.2 Raw-Cooked Meat
5.2.3.3 Pre-Cooked Meat
5.2.3.4 Raw Fermented Sausages
5.2.3.5 Cured Meat
5.2.3.6 Dried Meat
5.2.3.7 Others
5.3 Market Dynamics
5.3.1 Drivers
5.3.1.1 Increasing Consumer Awareness Increases Demand for Processed Meat Products
5.3.1.2 Rise in Consumption of Convenience Foods Fuels Growth of the Processed Meat and Functional Non-Meat Ingredients Markets
5.3.1.3 Meat Processing Plants Prefer Usage of Functional Non-Meat Ingredients During Processing
5.3.2 Restraints
5.3.2.1 Adherence to International Quality Standards and Regulations for Functional Non-Meat Ingredients Used in Meat Processing
5.3.2.2 Outbreaks of Livestock Diseases Adversely Affect Processed Meat Supply Chain
5.3.3 Opportunities
5.3.3.1 Exploring Technological Advancements to Develop New Product Lines
5.3.4 Challenges
5.3.4.1 Product Labeling
5.3.4.2 Increasing Demand for Meat Substitutes

6 Industry Trends (Page No. – 57)
6.1 Introduction
6.2 Value Chain Analysis
6.3 Supply Chain
6.4 Industry Insights
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 Stringent International Standards for Meat Processing
6.6.2 Economic Factors
6.6.2.1 Meat Import/Export Policies
6.6.2.2 Producer Profitability
6.6.3 Social Factors
6.6.3.1 Consumer Acceptance of Processed Meat Products
6.6.4 Technological Factors
6.6.4.1 Difficulties in New Product Development
6.7 Strategic Benchmarking
6.7.1 Strategic Acquisitions, New Product Launches, Investments & Expansions: Key Strategies Adopted By Leading Companies in Global Functional Non-Meat Ingredients Market

7 Functional Non-Meat Ingredients Market, By Ingredient (Page No. – 68)
7.1 Introduction
7.2 Binders
7.3 Extenders & Fillers
7.4 Coloring Agents
7.5 Flavoring Agents
7.6 Salts & Preservatives
7.7 Others

8 Functional Non-Meat Ingredients Market, By Meat Type (Page No. – 80)
8.1 Introduction
8.2 Beef
8.3 Pork
8.4 Mutton
8.5 Poultry
8.6 Other Meat

9 Functional Non-Meat Ingredients Market, By Product (Page No. – 90)
9.1 Introduction
9.2 Fresh Processed
9.3 Raw-Cooked
9.4 Pre-Cooked
9.5 Raw-Fermented Sausages
9.6 Cured & Dried
9.7 Others

10 Functional Non-Meat Ingredients Market, By Region (Page No. – 99)
10.1 Introduction
10.2 North America
10.2.1 U.S.
10.2.2 Canada
10.2.3 Mexico
10.3 Europe
10.3.1 Germany
10.3.2 France
10.3.3 Italy
10.3.4 U.K.
10.3.5 Spain
10.3.6 The Netherlands
10.3.7 Russia
10.3.8 Poland
10.3.9 Romania
10.3.10 Sweden
10.3.11 Turkey
10.3.12 Rest of Europe
10.4 Asia-Pacific
10.4.1 China
10.4.2 Japan
10.4.3 India
10.4.4 Thailand
10.4.5 Vietnam
10.4.6 Rest of Asia-Pacific
10.5 Latin America
10.5.1 Brazil
10.5.2 Argentina
10.5.3 Rest of Latin America
10.6 Rest of the World (Row)
10.6.1 South Africa
10.6.2 Rest of Africa
10.7 Middle East
10.7.1 Egypt
10.7.2 Saudi Arabia
10.7.3 U.A.E
10.7.4 Rest of Middle East

11 Competitive Landscape (Page No. – 193)
11.1 Overview
11.2 Market Share Analysis of Functional Non-Meat Ingredients Market
11.3 Competitive Situations & Trends for Functional Non-Meat Ingredients Market
11.3.1 Acquisitions
11.3.2 Expansions & Investments
11.3.3 New Product Developments
11.3.4 Agreements

12 Company Profiles (Page No. – 199)
(Company at A Glance, Business Overview, Products Offered, Key Strategy, Recent Developments, SWOT Analysis & Mnm View)*
12.1 Introduction
12.2 E. I. Du Pont De Nemours and Company
12.3 Kerry Group PLC
12.4 Associated British Foods PLC
12.5 Wiberg GmbH
12.6 Proliant Meat Ingredients
12.7 Campus SRL
12.8 Wenda Ingredients
12.9 Advanced Food Systems, Inc.
12.10 Aliseia SRL
12.11 Redbrook Ingredient Services Limited

*Details on Company at A Glance, Recent Financials, Products Offered, Strategies & Insights, & Recent Developments Might Not Be Captured in Case of Unlisted Companies.

13 Appendix (Page No. – 224)
13.1 Discussion Guide
13.2 Introducing RT: Real-Time Market Intelligence
13.3 Available Customizations
13.4 Related Reports