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Plant-based Food Ingredients Market by Type (Emulsifiers, Texturants, Binding Agents & Stabilizers, Cultures & Probiotic Ingredients, Preservatives, Enzymes, Fibers, Sweeteners, and Others), Application (Bakery, Confectionery, Beverages, Snack Products, R

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from $3,840 508 Pages Allied Market Research January, 2022 ALMR17046213
Best Price Guarantee
Price from $3,840
Length 508 Pages
Publisher Allied Market Research
Published Date January, 2022
SKU ALMR17046213

Plant-based Food Ingredients Market by Type (Emulsifiers, Texturants, Binding Agents & Stabilizers, Cultures & Probiotic Ingredients, Preservatives, Enzymes, Fibers, Sweeteners, and Others), Application (Bakery, Confectionery, Beverages, Snack Products, Ready Meals, Nutrition & Supplements, and Others) : Global Opportunity Analysis and Industry Forecast, 2021–2030

The Plant-based food ingredients market size was valued at $2,895.6 million in 2020, and is estimated to reach $12,341.4 million by 2030, registering a CAGR of 15.3% from 2021 to 2030.

Plant-based food ingredients are strictly extracted from plant sources including fruits, vegetables, plant roots and other parts of the plant. Food ingredients are food additives, which are added into food to achieve a desired effect. Rise in cases of intolerance for animal-based food products, growing vegan population, increasing vegan population, and significant venture investments in Plant-based product manufacturers are some of the key factors that drive growth of the Plant-based food ingredients market. Vegan food products, dairy and meat alternative products manufacturing companies are focused on research & development and launching products with clean label and Plant-based food labels, which further contributes toward growth of the market during the forecast period.

Food industries are promoting their food product by labeling vegan, owing to growing veganism and rise in trend of flexitarian diet. Growth in the food industry and dynamic changes in consumption pattern is generating the demand for Plant-based food products, which, in turn, spur growth of the Plant-based ingredients market during the forecast period.Growth in urbanization and awareness regarding harmful effects of chemical added artificial ingredients based food productscreates massive demand for Plant-based ready-to-eat and functional drink products, packaged food products, and frozen food products, as it indirectly adds to the growth of the global Plant-based food ingredients market.

The outbreak of COVID-19 has largely and positively impacted the Plant-based food ingredients market. This is attributed to dynamic shift food preference from conventional food to the organic and Plant-based food products for overall health and immunity.

However, lack of awareness regarding health benefits of the Plant-based food consumption and considerably low supply of Plant-based food ingredients and high cost of Plant-based food products majorly impacts growth of the global Plant-based the food ingredients market during the forecast period.

The market is segmented on the basis of type, application, and region. On the basis of type, the market is categorized into emulsifiers, texturants, binding agents & stabilizers, cultures & probiotic ingredients, preservatives, enzymes, fibers, sweeteners, and others. On the basis of application, the market is segmented into, bakery, confectionery, beverages, snack products, ready meals, nutrition & supplements, and others. Region wise, it is analyzed across North America (the U.S., Canada, and Mexico), Europe (Germany, UK, France, Italy, Spain, and Rest of Europe), Asia-Pacific (China, Japan, South Korea, Australia, and Rest of Asia-Pacific), and LAMEA (Brazil, South Africa, Saudi Arabia, and Rest of LAMEA).

The major players operating in the market are Archer-Daniels-Midland Company, Cargill Incorporated, DuPont de Nemours, Inc., Ingredion Incorporated, International Flavors & Fragrances, Inc., Kemin Industries, Kerry Group, Novozymes, Palsgaard A/S, and Tate & Lyle.

KEY BENEFITS FOR STAKEHOLDERS

The study provides an in-depth analysis of the global plant based food ingredients market with current trends and future estimations to elucidate the imminent investment pockets in the market.
The report provides information regarding drivers, restraints, and opportunities with impact analysis.
A quantitative analysis from 2020 to 2030 is provided to showcase the financial competency of the market.
Porter’s five forces model of the industry illustrates competitiveness of the market by analyzing various parameters such as threat of new entrants, threat of substitutes, bargaining power of the buyers, and bargaining power of the suppliers operating in the market.
Value chain analysis in the report provides a clear understanding of the roles of stakeholders involved in the value chain.
Competitive intelligence highlights business practices followed by leading market players across various regions.

KEY MARKET SEGMENTS


By Type

Emulsifiers
Texturants
Binding agents & stabilizers
Cultures & probiotic ingredients
Preservatives
Enzymes
Fibers
Sweeteners
Others

By Application

Bakery
Confectionery
Beverages
Snack products
Ready meals
Nutrition & supplements
Others

By Region

North America
U.S.
Canada
Mexico
Europe
Germany
UK
France
Italy
Spain
Rest of Europe
Asia-Pacific
China
Japan
South Korea
Australia
Rest of Asia-Pacific
LAMEA
Brazil
South Africa
Saudi Arabia
Rest of LAMEA


List of Company Profiles

Archer-Daniels-Midland Company
Cargill Incorporated
DuPont de Nemours, Inc.
Ingredion Incorporated
International Flavors & Fragrances, Inc.
Kemin Industries
Kerry Group
Novozymes
Palsgaard A/S,
Tate & Lyle.

CHAPTER 1:INTRODUCTION
1.1.Report description
1.2.Key benefits for stakeholders
1.3.Key market segments
1.4.Key players in value chain
1.5.Research methodology
1.5.1.Secondary research
1.5.2.Primary research
1.5.3.Analyst tools and models
CHAPTER 2:EXECUTIVE SUMMARY
2.1.Key findings of the study
2.2.CXO perspective
CHAPTER 3:MARKET OVERVIEW
3.1.Market definition and scope
3.2.Key findings
3.2.1.Top investment pockets
3.3.Value chain analysis
3.4.Porter’s five forces analysis
3.5.Market dynamics
3.5.1.Drivers
3.5.1.1.Rise in per capita income and the middle class
3.5.1.2.Consumer awareness about healthy diet
3.5.1.3.Changes in lifestyle and food habits
3.5.1.4.Consumer preference for healthier bakery products
3.5.1.5.Increase in demand for convenience foods
3.5.2.Restraint
3.5.2.1.High price of clean label plant based food products
3.5.2.2.Availability of healthier substitutes
3.5.3.Opportunities
3.5.3.1.Introduction of plant based food and beverage products in the untapped market
3.5.3.2.Focus on improving quality, shelf life, and lessen production costs
3.5.3.3.Increase in trend of plant based frozen bakery products
3.5.3.4.Rise in consumer demand for allergen-free foods
3.5.3.5.Risingpurchasing power
3.5.3.6.Rise in vegan population
3.6.Top player positioning (2020)
3.7.Market share analysis (2020)
3.7.1.By type
3.7.2.By application
3.7.3.By region
3.8.Parent market analysis
3.9.Impact of COVID-19 on the plant-based food ingredients market
CHAPTER 4:PLANT-BASED FOOD INGREDIENTS MARKET, BY TYPE
4.1.Overview
4.1.1.Market size and forecast
4.2.Emulsifiers
4.2.1.Key market trends, growth factors, and opportunities
4.2.2.Market size and forecast
4.2.3.Market size and forecast, by application
4.3.Texturants
4.3.1.Key market trends, growth factors, and opportunities
4.3.2.Market size and forecast
4.3.3.Market size and forecast, by application
4.4.Binding agents & stabilizers
4.4.1.Key market trends, growth factors, and opportunities
4.4.2.Market size and forecast
4.4.3.Market size and forecast, by application
4.5.Cultures & probiotic ingredients
4.5.1.Key market trends, growth factors, and opportunities
4.5.2.Market size and forecast
4.5.3.Market size and forecast, by application
4.6.Preservatives
4.6.1.Key market trends, growth factors, and opportunities
4.6.2.Market size and forecast
4.6.3.Market size and forecast, by application
4.7.Enzymes
4.7.1.Key market trends, growth factors, and opportunities
4.7.2.Market size and forecast
4.7.3.Market size and forecast, by application
4.8.Fibers
4.8.1.Key market trends, growth factors, and opportunities
4.8.2.Market size and forecast
4.8.3.Market size and forecast, by application
4.9.Sweeteners
4.9.1.Key market trends, growth factors, and opportunities
4.9.2.Market size and forecast
4.9.3.Market size and forecast, by application
4.10.Others
4.10.1.Key market trends, growth factors, and opportunities
4.10.2.Market size and forecast
4.10.3.Market size and forecast, by application
CHAPTER 5:PLANT-BASED FOOD INGREDIENTS MARKET, BY APPLICATION
5.1.Overview
5.1.1.Market size and forecast
5.2.Bakery
5.2.1.Key market trends, growth factors, and opportunities
5.2.2.Market size and forecast
5.3.Confectionery
5.3.1.Key market trends, growth factors, and opportunities
5.3.2.Market size and forecast
5.4.Beverages
5.4.1.Key market trends, growth factors, and opportunities
5.4.2.Market size and forecast
5.5.Snack products
5.5.1.Key market trends, growth factors, and opportunities
5.5.2.Market size and forecast
5.6.Ready meals
5.6.1.Key market trends, growth factors, and opportunities
5.6.2.Market size and forecast
5.7.Nutrition & supplements
5.7.1.Key market trends, growth factors, and opportunities
5.7.2.Market size and forecast
5.8.Others
5.8.1.Key market trends, growth factors, and opportunities
5.8.2.Market size and forecast
CHAPTER 6:PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION
6.1.Overview
6.1.1.Market size and forecast, by region
6.2.North America
6.2.1.Key market trends, growth factors, and opportunities
6.2.2.Market size and forecast, by type
6.2.3.Market size and forecast, by application
6.2.4.North America Market size and forecast for type, by application
6.2.4.1.Emulsifiers by application
6.2.4.2.Texturants by application
6.2.4.3.Binding agents & stabilizers, by application
6.2.4.4.Cultures & probiotic ingredients, by application
6.2.4.5.Preservatives, by application
6.2.4.6.Enzymes, by application
6.2.4.7.Fibers, by application
6.2.4.8.Sweeteners, by application
6.2.4.9.Others, by application
6.2.5.Market size and forecast, by country
6.2.5.1.U.S.
6.2.5.1.1.Market size and forecast, by type
6.2.5.1.2.Market size and forecast, by application
6.2.5.1.3.U.S. Market size and forecast for type, by application
6.2.5.1.3.1.Emulsifiers by application
6.2.5.1.3.2.Texturants by application
6.2.5.1.3.3.Binding agents & stabilizers, by application
6.2.5.1.3.4.Cultures & probiotic ingredients, by application
6.2.5.1.3.5.Preservatives, by application
6.2.5.1.3.6.Enzymes, by application
6.2.5.1.3.7.Fibers, by application
6.2.5.1.3.8.Sweeteners, by application
6.2.5.1.3.9.Others, by application
6.2.5.2.Canada
6.2.5.2.1.Market size and forecast, by type
6.2.5.2.2.Market size and forecast, by application
6.2.5.2.3.Canada Market size and forecast for type, by application
6.2.5.2.3.1.Emulsifiers by application
6.2.5.2.3.2.Texturants by application
6.2.5.2.3.3.Binding agents & stabilizers, by application
6.2.5.2.3.4.Cultures & probiotic ingredients, by application
6.2.5.2.3.5.Preservatives, by application
6.2.5.2.3.6.Enzymes, by application
6.2.5.2.3.7.Fibers, by application
6.2.5.2.3.8.Sweeteners, by application
6.2.5.2.3.9.Others, by application
6.2.5.3.Mexico
6.2.5.3.1.Market size and forecast, by type
6.2.5.3.2.Market size and forecast, by application
6.2.5.3.3.Mexico Market size and forecast for type, by application
6.2.5.3.3.1.Emulsifiers by application
6.2.5.3.3.2.Texturants by application
6.2.5.3.3.3.Binding agents & stabilizers, by application
6.2.5.3.3.4.Cultures & probiotic ingredients, by application
6.2.5.3.3.5.Preservatives, by application
6.2.5.3.3.6.Enzymes, by application
6.2.5.3.3.7.Fibers, by application
6.2.5.3.3.8.Sweeteners, by application
6.2.5.3.3.9.Others, by application
6.3.Europe
6.3.1.Key market trends, growth factors, and opportunities
6.3.2.Market size and forecast, by type
6.3.3.Market size and forecast, by application
6.3.4.Europe Market size and forecast for type, by application
6.3.4.1.Emulsifiers by application
6.3.4.2.Texturants by application
6.3.4.3.Binding agents & stabilizers, by application
6.3.4.4.Cultures & probiotic ingredients, by application
6.3.4.5.Preservatives, by application
6.3.4.6.Enzymes, by application
6.3.4.7.Fibers, by application
6.3.4.8.Sweeteners, by application
6.3.4.9.Others, by application
6.3.5.Market size and forecast, by country
6.3.5.1.Germany
6.3.5.1.1.Market size and forecast, by type
6.3.5.1.2.Market size and forecast, by application
6.3.5.1.3.Germany Market size and forecast for type, by application
6.3.5.1.3.1.Emulsifiers by application
6.3.5.1.3.2.Texturants by application
6.3.5.1.3.3.Binding agents & stabilizers, by application
6.3.5.1.3.4.Cultures & probiotic ingredients, by application
6.3.5.1.3.5.Preservatives, by application
6.3.5.1.3.6.Enzymes, by application
6.3.5.1.3.7.Fibers, by application
6.3.5.1.3.8.Sweeteners, by application
6.3.5.1.3.9.Others, by application
6.3.5.2.UK
6.3.5.2.1.Market size and forecast, by type
6.3.5.2.2.Market size and forecast, by application
6.3.5.2.3.UK Market size and forecast for type, by application
6.3.5.2.3.1.Emulsifiers by application
6.3.5.2.3.2.Texturants by application
6.3.5.2.3.3.Binding agents & stabilizers, by application
6.3.5.2.3.4.Cultures & probiotic ingredients, by application
6.3.5.2.3.5.Preservatives, by application
6.3.5.2.3.6.Enzymes, by application
6.3.5.2.3.7.Fibers, by application
6.3.5.2.3.8.Sweeteners, by application
6.3.5.2.3.9.Others, by application
6.3.5.3.France
6.3.5.3.1.Market size and forecast, by type
6.3.5.3.2.Market size and forecast, by application
6.3.5.3.3.France Market size and forecast for type, by application
6.3.5.3.3.1.Emulsifiers by application
6.3.5.3.3.2.Texturants by application
6.3.5.3.3.3.Binding agents & stabilizers, by application
6.3.5.3.3.4.Cultures & probiotic ingredients, by application
6.3.5.3.3.5.Preservatives, by application
6.3.5.3.3.6.Enzymes, by application
6.3.5.3.3.7.Fibers, by application
6.3.5.3.3.8.Sweeteners, by application
6.3.5.3.3.9.Others, by application
6.3.5.4.Italy
6.3.5.4.1.Market size and forecast, by type
6.3.5.4.2.Market size and forecast, by application
6.3.5.4.3.Italy Market size and forecast for type, by application
6.3.5.4.3.1.Emulsifiers by application
6.3.5.4.3.2.Texturants by application
6.3.5.4.3.3.Binding agents & stabilizers, by application
6.3.5.4.3.4.Cultures & probiotic ingredients, by application
6.3.5.4.3.5.Preservatives, by application
6.3.5.4.3.6.Enzymes, by application
6.3.5.4.3.7.Fibers, by application
6.3.5.4.3.8.Sweeteners, by application
6.3.5.4.3.9.Others, by application
6.3.5.5.Spain
6.3.5.5.1.Market size and forecast, by type
6.3.5.5.2.Market size and forecast, by application
6.3.5.5.3.Spain Market size and forecast for type, by application
6.3.5.5.3.1.Emulsifiers by application
6.3.5.5.3.2.Texturants by application
6.3.5.5.3.3.Binding agents & stabilizers, by application
6.3.5.5.3.4.Cultures & probiotic ingredients, by application
6.3.5.5.3.5.Preservatives, by application
6.3.5.5.3.6.Enzymes, by application
6.3.5.5.3.7.Fibers, by application
6.3.5.5.3.8.Sweeteners, by application
6.3.5.5.3.9.Others, by application
6.3.5.6.Rest of Europe
6.3.5.6.1.Market size and forecast, by type
6.3.5.6.2.Market size and forecast, by application
6.3.5.6.3.Rest of Europe Market size and forecast for type, by application
6.3.5.6.3.1.Emulsifiers by application
6.3.5.6.3.2.Texturants by application
6.3.5.6.3.3.Binding agents & stabilizers, by application
6.3.5.6.3.4.Cultures & probiotic ingredients, by application
6.3.5.6.3.5.Preservatives, by application
6.3.5.6.3.6.Enzymes, by application
6.3.5.6.3.7.Fibers, by application
6.3.5.6.3.8.Sweeteners, by application
6.3.5.6.3.9.Others, by application
6.4.Asia-Pacific
6.4.1.Key market trends, growth factors, and opportunities
6.4.2.Market size and forecast, by type
6.4.3.Market size and forecast, by application
6.4.4.Asia-Pacific Market size and forecast for type, by application
6.4.4.1.Emulsifiers by application
6.4.4.2.Texturants by application
6.4.4.3.Binding agents & stabilizers, by application
6.4.4.4.Cultures & probiotic ingredients, by application
6.4.4.5.Preservatives, by application
6.4.4.6.Enzymes, by application
6.4.4.7.Fibers, by application
6.4.4.8.Sweeteners, by application
6.4.4.9.Others, by application
6.4.5.Market size and forecast, by country
6.4.5.1.China
6.4.5.1.1.Market size and forecast, by type
6.4.5.1.2.Market size and forecast, by application
6.4.5.1.3.China Market size and forecast for type, by application
6.4.5.1.3.1.Emulsifiers by application
6.4.5.1.3.2.Texturants by application
6.4.5.1.3.3.Binding agents & stabilizers, by application
6.4.5.1.3.4.Cultures & probiotic ingredients, by application
6.4.5.1.3.5.Preservatives, by application
6.4.5.1.3.6.Enzymes, by application
6.4.5.1.3.7.Fibers, by application
6.4.5.1.3.8.Sweeteners, by application
6.4.5.1.3.9.Others, by application
6.4.5.2.Japan
6.4.5.2.1.Market size and forecast, by type
6.4.5.2.2.Market size and forecast, by application
6.4.5.2.3.Japan Market size and forecast for type, by application
6.4.5.2.3.1.Emulsifiers by application
6.4.5.2.3.2.Texturants by application
6.4.5.2.3.3.Binding agents & stabilizers, by application
6.4.5.2.3.4.Cultures & probiotic ingredients, by application
6.4.5.2.3.5.Preservatives, by application
6.4.5.2.3.6.Enzymes, by application
6.4.5.2.3.7.Fibers, by application
6.4.5.2.3.8.Sweeteners, by application
6.4.5.2.3.9.Others, by application
6.4.5.3.South Korea
6.4.5.3.1.Market size and forecast, by type
6.4.5.3.2.Market size and forecast, by application
6.4.5.3.3.South Korea Market size and forecast for type, by application
6.4.5.3.3.1.Emulsifiers by application
6.4.5.3.3.2.Texturants by application
6.4.5.3.3.3.Binding agents & stabilizers, by application
6.4.5.3.3.4.Cultures & probiotic ingredients, by application
6.4.5.3.3.5.Preservatives, by application
6.4.5.3.3.6.Enzymes, by application
6.4.5.3.3.7.Fibers, by application
6.4.5.3.3.8.Sweeteners, by application
6.4.5.3.3.9.Others, by application
6.4.5.4.Australia
6.4.5.4.1.Market size and forecast, by type
6.4.5.4.2.Market size and forecast, by application
6.4.5.4.3.Australia Market size and forecast for type, by application
6.4.5.4.3.1.Emulsifiers by application
6.4.5.4.3.2.Texturants by application
6.4.5.4.3.3.Binding agents & stabilizers, by application
6.4.5.4.3.4.Cultures & probiotic ingredients, by application
6.4.5.4.3.5.Preservatives, by application
6.4.5.4.3.6.Enzymes, by application
6.4.5.4.3.7.Fibers, by application
6.4.5.4.3.8.Sweeteners, by application
6.4.5.4.3.9.Others, by application
6.4.5.5.Rest of Asia-Pacific
6.4.5.5.1.Market size and forecast, by type
6.4.5.5.2.Market size and forecast, by application
6.4.5.5.3.Rest of Asia-Pacific Market size and forecast for type, by application
6.4.5.5.3.1.Emulsifiers by application
6.4.5.5.3.2.Texturants by application
6.4.5.5.3.3.Binding agents & stabilizers, by application
6.4.5.5.3.4.Cultures & probiotic ingredients, by application
6.4.5.5.3.5.Preservatives, by application
6.4.5.5.3.6.Enzymes, by application
6.4.5.5.3.7.Fibers, by application
6.4.5.5.3.8.Sweeteners, by application
6.4.5.5.3.9.Others, by application
6.5.LAMEA
6.5.1.Key market trends, growth factors, and opportunities
6.5.2.Market size and forecast, by type
6.5.3.Market size and forecast, by application
6.5.4.LAMEA Market size and forecast for type, by application
6.5.4.1.Emulsifiers by application
6.5.4.2.Texturants by application
6.5.4.3.Binding agents & stabilizers, by application
6.5.4.4.Cultures & probiotic ingredients, by application
6.5.4.5.Preservatives, by application
6.5.4.6.Enzymes, by application
6.5.4.7.Fibers, by application
6.5.4.8.Sweeteners, by application
6.5.4.9.Others, by application
6.5.5.Market size and forecast, by country
6.5.5.1.Brazil
6.5.5.1.1.Market size and forecast, by type
6.5.5.1.2.Market size and forecast, by application
6.5.5.1.3.BRAZIL Market size and forecast for type, by application
6.5.5.1.3.1.Emulsifiers by application
6.5.5.1.3.2.Texturants by application
6.5.5.1.3.3.Binding agents & stabilizers, by application
6.5.5.1.3.4.Cultures & probiotic ingredients, by application
6.5.5.1.3.5.Preservatives, by application
6.5.5.1.3.6.Enzymes, by application
6.5.5.1.3.7.Fibers, by application
6.5.5.1.3.8.Sweeteners, by application
6.5.5.1.3.9.Others, by application
6.5.5.2.South Africa
6.5.5.2.1.Market size and forecast, by type
6.5.5.2.2.Market size and forecast, by application
6.5.5.2.3.South Africa Market size and forecast for type, by application
6.5.5.2.3.1.Emulsifiers by application
6.5.5.2.3.2.Texturants by application
6.5.5.2.3.3.Binding agents & stabilizers, by application
6.5.5.2.3.4.Cultures & probiotic ingredients, by application
6.5.5.2.3.5.Preservatives, by application
6.5.5.2.3.6.Enzymes, by application
6.5.5.2.3.7.Fibers, by application
6.5.5.2.3.8.Sweeteners, by application
6.5.5.2.3.9.Others, by application
6.5.5.3.Saudi Arabia
6.5.5.3.1.Market size and forecast, by type
6.5.5.3.2.Market size and forecast, by application
6.5.5.3.3.Saudi Arabia Market size and forecast for type, by application
6.5.5.3.3.1.Emulsifiers by application
6.5.5.3.3.2.Texturants by application
6.5.5.3.3.3.Binding agents & stabilizers, by application
6.5.5.3.3.4.Cultures & probiotic ingredients, by application
6.5.5.3.3.5.Preservatives, by application
6.5.5.3.3.6.Enzymes, by application
6.5.5.3.3.7.Fibers, by application
6.5.5.3.3.8.Sweeteners, by application
6.5.5.3.3.9.Others, by application
6.5.5.4.Rest of LAMEA
6.5.5.4.1.Market size and forecast, by type
6.5.5.4.2.Market size and forecast, by application
6.5.5.4.3.Rest of LAMEA Market size and forecast for type, by application
6.5.5.4.3.1.Emulsifiers by application
6.5.5.4.3.2.Texturants by application
6.5.5.4.3.3.Binding agents & stabilizers, by application
6.5.5.4.3.4.Cultures & probiotic ingredients, by application
6.5.5.4.3.5.Preservatives, by application
6.5.5.4.3.6.Enzymes, by application
6.5.5.4.3.7.Fibers, by application
6.5.5.4.3.8.Sweeteners, by application
6.5.5.4.3.9.Others, by application
CHAPTER 7:COMPETITION LANDSCAPE
7.1.Top winning strategies
7.2.Product mapping
7.3.Competitive dashboard
7.4.Competitive heat map
7.5.Key developments
7.5.1.Acquisition
7.5.2.Business Expansion
7.5.3.Partnership
7.5.4.Product Launch
CHAPTER 8:COMPANY PROFILES
8.1.ARCHER-DANIELS-MIDLAND COMPANY
8.1.1.Company overview
8.1.2.Key Executives
8.1.3.Company snapshot
8.1.4.Operating business segments
8.1.5.Product portfolio
8.1.6.R&D Expenditure
8.1.7.Business performance
8.2.CARGILL INCORPORATED
8.2.1.Company overview
8.2.2.Key Executives
8.2.3.Company snapshot
8.2.4.Product portfolio
8.2.5.Business performance
8.2.6.Key strategic moves and developments
8.3.DUPONT DE NEMOURS, INC.
8.3.1.Company overview
8.3.2.Key executives
8.3.3.Company snapshot
8.3.4.Operating business segments
8.3.5.Product portfolio
8.3.6.R&D expenditure
8.3.7.Business performance
8.3.8.Key strategic moves and developments
8.4.INGREDION INCORPORATED
8.4.1.Company overview
8.4.2.Key Executives
8.4.3.Company snapshot
8.4.4.Operating business segments
8.4.5.Product portfolio
8.4.6.Business performance
8.4.7.Key strategic moves and developments
8.5.INTERNATIONAL FLAVORS & FRAGRANCES, INC.
8.5.1.Company overview
8.5.2.Key Executives
8.5.3.Company snapshot
8.5.4.Operating business segments
8.5.5.Product portfolio
8.5.6.R&D Expenditure
8.5.7.Business performance
8.6.KEMIN INDUSTRIES
8.6.1.Company overview
8.6.2.Key Executives
8.6.3.Company snapshot
8.6.4.Product portfolio
8.7.KERRY GROUP
8.7.1.Company overview
8.7.2.Key executives
8.7.3.Company snapshot
8.7.4.Operating business segments
8.7.5.Product portfolio
8.7.6.R&D expenditure
8.7.7.Business performance
8.7.8.Key strategic moves and developments
8.8.NOVOZYMES
8.8.1.Company overview
8.8.2.Key Executives
8.8.3.Company snapshot
8.8.4.Product portfolio
8.8.5.R&D Expenditure
8.8.6.Business performance
8.8.7.Key strategic moves and developments
8.9.PALSGAARD A/S
8.9.1.Company overview
8.9.2.Key Executives
8.9.3.Company snapshot
8.9.4.Product portfolio
8.10.TATE & LYLE
8.10.1.Company overview
8.10.2.Key Executives
8.10.3.Company snapshot
8.10.4.Operating business segments
8.10.5.Product portfolio
8.10.6.R&D Expenditure
8.10.7.Business performance
8.10.8.Key strategic moves and developments
LIST OF TABLES
TABLE 01.PLANT-BASED FOOD INGREDIENTS MARKET, BY TYPE, 2020–2030 ($MILLION)
TABLE 02.EMULSIFIERS PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 03.TEXTURANTS PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 04.BINDING AGENTS & STABILIZERS PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 05.CULTURES & PROBIOTIC INGREDIENTS PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 06.PRESERVATIVES PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 07.ENZYMES PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 08.FIBERS PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 09.SWEETENERS PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 10.OTHERS PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 11.PLANT-BASED FOOD INGREDIENTS MARKET, BY APPLICATION, 2020–2030 ($MILLION)
TABLE 12.PLANT-BASED FOOD INGREDIENTS MARKET FOR BAKERY, BY REGION, 2020–2030 ($MILLION)
TABLE 13.PLANT-BASED FOOD INGREDIENTS MARKET FOR CONFECTIONERY, BY REGION, 2020–2030 ($MILLION)
TABLE 14.PLANT-BASED FOOD INGREDIENTS MARKET FOR BEVERAGES, BY REGION, 2020–2030 ($MILLION)
TABLE 15.PLANT-BASED FOOD INGREDIENTS MARKET FOR SNACK PRODUCTS, BY REGION, 2020–2030 ($MILLION)
TABLE 16.PLANT-BASED FOOD INGREDIENTS MARKET FOR READY MEALS, BY REGION, 2020–2030 ($MILLION)
TABLE 17.PLANT-BASED FOOD INGREDIENTS MARKET FOR NUTRITION & SUPPLEMENTS, BY REGION, 2020–2030 ($MILLION)
TABLE 18.PLANT-BASED FOOD INGREDIENTS MARKET FOR OTHERS, BY REGION, 2020–2030 ($MILLION)
TABLE 19.PLANT-BASED FOOD INGREDIENTS MARKET, BY REGION, 2020–2030 ($MILLION)
TABLE 20.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET, BY TYPE, 2020–2030 ($MILLION)
TABLE 21.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET, BY APPLICATION, 2020–2030 ($MILLION)
TABLE 22.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET FOR EMULSIFIERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 23.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET FOR TEXTURANTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 24.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET FOR BINDING AGENTS & STABILIZERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 25.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET FOR CULTURES & PROBIOTIC INGREDIENTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 26.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET FOR PRESERVATIVES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 27.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET FOR ENZYMES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 28.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET FOR FIBERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 29.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET FOR SWEETENERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 30.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET FOR OTHERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 31.NORTH AMERICA PLANT-BASED FOOD INGREDIENTS MARKET, BY COUNTRY, 2020–2030 ($MILLION)
TABLE 32.U.S. PLANT-BASED FOOD INGREDIENTS MARKET, BY TYPE, 2020–2030 ($MILLION)
TABLE 33.U.S. PLANT-BASED FOOD INGREDIENTS MARKET, BY APPLICATION, 2020–2030 ($MILLION)
TABLE 34.U.S. PLANT-BASED FOOD INGREDIENTS MARKET FOR EMULSIFIERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 35.U.S. PLANT-BASED FOOD INGREDIENTS MARKET FOR TEXTURANTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 36.U.S. PLANT-BASED FOOD INGREDIENTS MARKET FOR BINDING AGENTS & STABILIZERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 37.U.S. PLANT-BASED FOOD INGREDIENTS MARKET FOR CULTURES & PROBIOTIC INGREDIENTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 38.U.S. PLANT-BASED FOOD INGREDIENTS MARKET FOR PRESERVATIVES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 39.U.S. PLANT-BASED FOOD INGREDIENTS MARKET FOR ENZYMES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 40.U.S. PLANT-BASED FOOD INGREDIENTS MARKET FOR FIBERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 41.U.S. PLANT-BASED FOOD INGREDIENTS MARKET FOR SWEETENERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 42.U.S. PLANT-BASED FOOD INGREDIENTS MARKET FOR OTHERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 43.CANADA PLANT-BASED FOOD INGREDIENTS MARKET, BY TYPE, 2020–2030 ($MILLION)
TABLE 44.CANADA PLANT-BASED FOOD INGREDIENTS MARKET, BY APPLICATION, 2020–2030 ($MILLION)
TABLE 45.CANADA PLANT-BASED FOOD INGREDIENTS MARKET FOR EMULSIFIERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 46.CANADA PLANT-BASED FOOD INGREDIENTS MARKET FOR TEXTURANTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 47.CANADA PLANT-BASED FOOD INGREDIENTS MARKET FOR BINDING AGENTS & STABILIZERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 48.CANADA PLANT-BASED FOOD INGREDIENTS MARKET FOR CULTURES & PROBIOTIC INGREDIENTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 49.CANADA PLANT-BASED FOOD INGREDIENTS MARKET FOR PRESERVATIVES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 50.CANADA PLANT-BASED FOOD INGREDIENTS MARKET FOR ENZYMES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 51.CANADA PLANT-BASED FOOD INGREDIENTS MARKET FOR FIBERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 52.CANADA PLANT-BASED FOOD INGREDIENTS MARKET FOR SWEETENERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 53.CANADA PLANT-BASED FOOD INGREDIENTS MARKET FOR OTHERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 54.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET, BY TYPE, 2020–2030 ($MILLION)
TABLE 55.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET, BY APPLICATION, 2020–2030 ($MILLION)
TABLE 56.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET FOR EMULSIFIERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 57.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET FOR TEXTURANTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 58.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET FOR BINDING AGENTS & STABILIZERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 59.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET FOR CULTURES & PROBIOTIC INGREDIENTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 60.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET FOR PRESERVATIVES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 61.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET FOR ENZYMES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 62.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET FOR FIBERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 63.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET FOR SWEETENERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 64.MEXICO PLANT-BASED FOOD INGREDIENTS MARKET FOR OTHERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 65.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET, BY TYPE, 2020–2030 ($MILLION)
TABLE 66.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET, BY APPLICATION, 2020–2030 ($MILLION)
TABLE 67.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET FOR EMULSIFIERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 68.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET FOR TEXTURANTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 69.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET FOR BINDING AGENTS & STABILIZERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 70.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET FOR CULTURES & PROBIOTIC INGREDIENTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 71.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET FOR PRESERVATIVES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 72.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET FOR ENZYMES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 73.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET FOR FIBERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 74.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET FOR SWEETENERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 75.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET FOR OTHERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 76.EUROPE PLANT-BASED FOOD INGREDIENTS MARKET, BY COUNTRY, 2020–2030 ($MILLION)
TABLE 77.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET, BY TYPE, 2020–2030 ($MILLION)
TABLE 78.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET, BY APPLICATION, 2020–2030 ($MILLION)
TABLE 79.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET FOR EMULSIFIERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 80.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET FOR TEXTURANTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 81.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET FOR BINDING AGENTS & STABILIZERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 82.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET FOR CULTURES & PROBIOTIC INGREDIENTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 83.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET FOR PRESERVATIVES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 84.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET FOR ENZYMES, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 85.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET FOR FIBERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 86.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET FOR SWEETENERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 87.GERMANY PLANT-BASED FOOD INGREDIENTS MARKET FOR OTHERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 88.UK PLANT-BASED FOOD INGREDIENTS MARKET, BY TYPE, 2020–2030 ($MILLION)
TABLE 89.UK PLANT-BASED FOOD INGREDIENTS MARKET, BY APPLICATION, 2020–2030 ($MILLION)
TABLE 90.UK PLANT-BASED FOOD INGREDIENTS MARKET FOR EMULSIFIERS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 91.UK PLANT-BASED FOOD INGREDIENTS MARKET FOR TEXTURANTS, BY APPLICATION, 2020-2030 ($MILLION)
TABLE 92.

$5,769
$3,840
$6,450
$9,995

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