【レポートの概要（一部）】
1 Introduction (Page No. – 20)
1.1 Objectives of the Study
1.2 Market Definition
1.3 Market Scope
1.3.1 Periodization Considered
1.4 Currency
1.5 Stakeholders
1.6 Limitations
2 Research Methodology (Page No. – 27)
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 Key Industry Insights
2.1.2.2.1 Breakdown of Primaries
2.2 Factor Analysis
2.2.1 Introduction
2.2.2 Demand-Side Analysis
2.2.2.1 Rising Population
2.2.2.1.1 Increase in Middle-Income Population, 2009–2030
2.2.2.2 Developing Economy, GDP (PPP), 2014
2.2.2.3 Increasing Meat Consumption
2.2.2.4 Nutrition Assistance Programs
2.2.2.5 Growth in the Global Beverage and Dairy Industries
2.2.2.6 Rising Demand for Bakery Products
2.2.3 Supply-Side Analysis
2.2.3.1 Research & Development Initiatives
2.2.3.2 List of Regulatory Bodies and Organizations in Different Countries
2.2.3.3 Technologies
2.2.3.3.1 Trends in Modern Food Processing
2.2.3.4 Sugar & Sweeteners Demand
2.3 Market Size Estimation
2.4 Market Breakdown & Data Triangulation
2.5 Research Assumptions
2.5.1 Assumptions
3 Executive Summary (Page No. – 46)
4 Premium Insights (Page No. – 50)
4.1 Extensive Market Opportunities in Specialty Food Ingredients Market
4.2 Enzymes Market, By Region Asia-Pacific to Be the Fastest-Growing Enzymes Market, 2015–2020
4.3 Specialty Starch Market, By Function & Application
4.4 Flavors Market: Developed vs Developing Countries
4.5 Preservatives Market, By Type
4.6 Emulsifiers Market, By Type
4.7 Functional Food, By Application
4.8 Functional Food, By Type
5 Market Overview (Page No. – 63)
5.1 Introduction
5.1.1 Market Determined By Consumer Trends
5.1.2 North America Captures the Largest Market Share for Specialty Food Ingredients
5.2 Market Segmentation
5.2.1 Functional Food Ingredients
5.2.2 Sugar Substitutes
5.2.3 Flavors
5.2.4 Specialty Starches
5.2.5 Acidulants
5.2.6 Emulsifiers
5.2.7 Preservatives
5.2.8 Colors
5.2.9 Enzymes
5.2.10 F&B Starter Cultures
5.3 Market Dynamics
5.3.1 Drivers
5.3.1.1 R&D and Technological Innovations
5.3.1.1.1 Food Encapsulation
5.3.1.2 Increasing Demand for Convenience Foods
5.3.1.3 Nutrition & Taste Convergence
5.3.1.4 Growing End User Applications
5.3.2 Restraints
5.3.2.1 Raw Material Availability, Infrastructure, and Technological Barriers
5.3.2.2 Susceptible to Seasonal Changes and Supply Chain
5.3.2.2.1 Poor Supply Chain
5.3.3 Opportunities
5.3.3.1 Tapping the Markets in Emerging Economies
5.3.4 Challenges
5.3.4.1 Food Safety Concerns & Regulations
5.3.4.2 Consumers’ Perception for E Numbers
6 Industry Trends (Page No. – 74)
6.1 Introduction
6.2 Market Trends & Insights
6.2.1 Growing Sales Across Segments of the Industry
6.2.2 Significant Investment in Expansions and Innovation & Technology
6.2.2.1 Encapsulation Techniques
6.2.3 Sensory Ingredients vs Functional Ingredients
6.2.4 Rise in Demand for Multi-Functional Flavors
6.2.5 Reducing Food Supply Chain Losses and Improving Efficiency
6.2.5.1 Value Addition of By-Product
6.3 Supply Chain Analysis
6.4 Porter’s Five Forces Analysis
6.4.1 Intensity of Competitive Rivalry
6.4.2 Bargaining Power of Suppliers
6.4.3 Bargaining Power of Buyers
6.4.4 Threat of New Entrants
6.4.5 Threat of Substitutes
7 Acidulants Market (Page No. – 83)
7.1 Introduction
7.1.1 Emergence of Value-Added Products
7.1.2 Controversies Related to Ill Effects of the Intake of Acidulants on Health
7.2 Acidulants Market, By Application
7.2.1 Beverages
7.2.1.1 Addition of Acidulants Enhances Flavor Notes
7.2.2 Sauces, Dressings & Condiments
7.2.3 Processed Foods
7.2.4 Bakery & Confectionery
7.2.4.1 Acidity Regulators Blend to Cope With Sourness Effect in Confections
7.2.5 Others
7.3 Acidulants Market, By Region
7.3.1 North America
7.3.2 Europe
7.3.3 Asia-Pacific
7.3.4 RoW
8 Colors Market (Page No. – 93)
8.1 Introduction
8.1.1 Versatility of Raw Materials for Food Colors
8.2 Natural Colors Market, By Type
8.2.1 Caramel
8.2.2 Carotenoids
8.2.3 Anthocyanins
8.2.4 Others
8.2.5 Colors Market, By Application
8.2.6 Beverages
8.2.6.1 Alcoholic Beverages is the Growing Segment for Natural Colors
8.2.7 Bakery
8.2.8 Confectionery
8.2.9 Dairy & Frozen
8.2.9.1 Stability and Replication Act as Critical Factors for Hue Characteristics
8.2.10 Meat Products
8.2.11 Others
8.2.11.1 Growing Market for Ready-To-Eat Food Products Results in High Demand for Colorants
8.3 Colors Market, By Region
8.3.1 North America
8.3.1.1 R&D Activities to Strengthen the Demand for Natural & Synthetic Colors
8.3.2 Europe
8.3.2.1 Natural Food Color Trend
8.3.3 Asia-Pacific
8.3.4 RoW
9 Flavors Market (Page No. – 109)
9.1 Introduction
9.2 Flavor Market, By Type
9.2.1 Natural Extracts
9.2.2 Aroma Chemicals
9.2.3 Essential Oils
9.2.4 Micro-Organisms and Fermentation as A Source of Flavors
9.3 Flavors Market, By Application
9.3.1 Beverages
9.3.2 Savory & Snacks
9.3.3 Bakery
9.3.3.1 Exotic Flavorings Will Push the Growth of Bakery Industry
9.3.4 Confectionery
9.3.5 Dairy & Frozen
9.3.6 Others
9.4 Flavors Market, By Region
9.4.1 North America
9.4.2 Europe
9.4.3 Asia-Pacific
9.4.4 RoW
10 Enzymes Market (Page No. – 122)
10.1 Introduction
10.1.1 High Reaction Specificity
10.1.2 Brewing Industry: Role of Enzymes
10.2 Enzymes Market, By Region
10.2.1 North America
10.2.2 Europe
10.2.3 Asia-Pacific
10.2.4 RoW
10.2.4.1 Middle East-Africa – A Promising Investment Opportunity
11 Emulsifiers Market (Page No. – 130)
11.1 Introduction
11.2 Emulsifiers Market, By Type
11.2.1 Lecithin
11.2.2 Mono-, Di-Glycerides & Its Derivatives
11.2.3 Sorbitan Esters
11.2.4 Stearoyl Lactylates
11.2.5 Polyglycerol Esters
11.2.6 Others
11.2.6.1 Polyglycerol Polyricinoleate (PGPR)
11.2.6.2 Propylene Glycol Esters (PGE)
11.3 Emulsifiers Market, By Application
11.3.1 Bakery Products
11.3.2 Confectioneries
11.3.3 Convenience Foods
11.3.4 Dairy Products
11.3.5 Meat Products
11.3.6 Others
11.4 Emulsifiers Market, By Region
11.4.1 North America
11.4.2 Europe
11.4.3 Asia-Pacific
11.4.4 RoW
12 F&B Starter Cultures Market (Page No. – 151)
12.1 Introduction
12.1.1 Growing Consumption of Alcoholic Beverages Drives the Market for Starter Cultures
12.2 F&B Starter Cultures Market, By Application
12.2.1 Alcoholic Beverages
12.2.2 Non-Alcoholic Beverages
12.3 F&B Starter Cultures Market, By Region
12.3.1 North America
12.3.2 Europe
12.3.3 Asia-Pacific
12.3.4 Rest of the World (RoW)
12.4 Regulations for Microorganisms
12.4.1 World Trade Organization
12.4.2 European Food Safety Authority & Qualified Presumption of Safety
12.4.3 Documented Safe Use of Starter Culture in Food Industry
13 Food Preservatives Market (Page No. – 161)
13.1 Introduction
13.2 Food Preservatives Market, By Type
13.2.1 Natural Preservatives
13.2.1.1 Sugar
13.2.1.2 Salt
13.2.1.3 Alcohol
13.2.1.4 Vinegar
13.2.1.5 Honey
13.2.1.6 Edible Oil
13.2.1.7 Rosemary Extracts (E392)
13.2.1.8 Nicin (E234)
13.2.1.9 Natamycin (E235)
13.2.1.10 Onion
13.2.2 Synthetic Preservatives
13.2.2.1 Sorbates
13.2.2.1.1 Sorbic Acid (E200)
13.2.2.1.2 Potassium Sorbate (E202)
13.2.2.2 Benzoates
13.2.2.2.1 Benzoic Acid (E210)
13.2.2.2.2 Sodium Benzoate (E211)
13.2.2.3 Propionates
13.2.2.3.1 Propionic Acid (E280)
13.2.2.3.2 Sodium Propionate (E281)
13.2.2.3.3 Calcium Propionate (E282)
13.2.3 Others
13.2.3.1 Nitrites
13.2.3.2 Sulfites
13.2.3.2.1 Sulfur Dioxide (E220)
13.2.3.2.2 Acetic Acid (E260)
13.2.3.2.3 Sodium Diacetate (E262)
13.2.3.2.4 Lactic Acid (E270)
13.3 Food Preservatives Market, By Application
13.3.1 Oil & Fat
13.3.2 Bakery
13.3.3 Dairy & Frozen Products
13.3.4 Snack Foods
13.3.5 Meat, Poultry & Seafood
13.3.6 Confectionery
13.3.7 Beverages
13.3.8 Others
13.4 Food Preservatives Market, By Region
13.4.1 North America
13.4.2 Europe
13.4.3 Asia-Pacific
13.4.4 RoW
13.5 Regulations for Food Preservatives
14 Functional Food Ingredients Market (Page No. – 186)
14.1 Introduction
14.2 Functional Food Ingredients Market, By Type
14.2.1 Proteins and Amino Acids
14.2.2 Vitamins
14.2.3 Minerals
14.2.4 Prebiotics
14.2.5 Probiotics
14.2.6 Hydrocolloids
14.2.7 Essential Oil
14.2.8 Omega-3& 6 Fatty Acids
14.2.9 Carotenoids
14.3 Functional Food Ingredients Market, By Application
14.3.1 Foods
14.3.1.1 Snacks
14.3.1.2 Bakery
14.3.1.3 Confectionery
14.3.1.4 Dairy Products
14.3.1.5 Breakfast Cereals
14.3.1.6 Others
14.3.2 Beverages
14.4 Functional Food Ingredients Market, By Region
14.4.1 North America
14.4.2 Europe
14.4.3 Asia-Pacific
14.4.4 RoW
14.5 Regulations for Functional Food Ingredients
14.5.1 Canada
14.5.2 U.S.
14.5.3 Eu
14.5.4 Japan
14.5.5 India
14.5.6 Australia & New Zealand
14.5.7 Brazil
15 Specialty Starch Market (Page No. – 203)
15.1 Introduction
15.2 Specialty Starch Market, By Type
15.2.1 Etherified Starch
15.2.2 Esterified Starch
15.2.3 Resistant Starch
15.2.4 Pre-Gelatinized
15.3 Specialty Starch Market, By Application
15.3.1 Confectionery
15.3.2 Beverages
15.3.3 Processed Foods
15.3.4 Others
15.4 Specialty Starch Market, By Region
15.4.1 North America
15.4.2 Europe
15.4.3 Asia-Pacific
15.4.4 RoW
16 Sugar Substitutes Market (Page No. – 216)
16.1 Introduction
16.1.1 Sugar Substitutes Market, By Type
16.1.2 High Fructose Syrup
16.1.3 High Intensity Sweeteners
16.1.4 Low Intensity Sweeteners
16.2 Sugar Substitutes Market, By Application
16.2.1 Beverages
16.2.2 Food
16.2.3 Health & Personal Care
16.3 Sugar Substitutes Market, By Region
16.3.1 North America
16.3.2 Europe
16.3.3 Asia-Pacific
16.3.4 RoW
17 Competitive Landscape (Page No. – 228)
17.1 Overview
17.2 Market Share Analysis
17.3 Competitive Situation & Trends
17.4 New Product Launches
17.5 Acquisitions
17.6 Expansions
18 Company Pofiles (Page No. – 237)
18.1 Introduction
18.2 Cargill Inc.
18.3 Archer Daniels Midland Co.
18.4 E.I. Du Pont De Nemours and Company
18.5 Royal DSM N.V.
18.6 Kerry Group PLC
18.7 Ingredion Incorporated
18.8 Givaudan
18.9 Tate & Lyle
18.10 Sensient Technologies Corporation
18.11 CHR. Hansen Holding A/S
19 Appendix (Page No. – 291)
19.1 Insights of Industry Experts
19.2 Discussion Guide
19.3 Introducing RT: Real-Time Market Intelligence
19.4 Available Customizations
19.5 Related Reports
【レポート販売概要】
■ タイトル：特殊食品成分の世界市場：機能性食品成分、甘味料、香料、特殊澱粉、酸味料、保存料、乳化剤、着色料、酵素、スターターカルチャー■ 英文：Specialty Food Ingredients Market by Ingredient (Functional Food Ingredients, Sugar Substitutes, Flavors, Specialty Starches, Acidulants, Preservatives, Emulsifiers, Colors, Enzymes and F&B Starter cultures), & by Application (Bakery & Confectionery, Beverages, Dairy & Frozen foods, Convenience foods, Meat Products & Functional Foods/Beverages/Dietary Supplements) - Global Trends & Forecast to 2020
■ 発行日：2016年1月12日
■ 調査会社：MarketsandMarkets
■ 商品コード：MAM-FB-2401
■ 調査対象地域：グローバル
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