1. Introduction 1.1 Research methodology 1.2 Market Definition 1.3 Report Description 2. Key Findings 3. Market Overview & Dynamics 3.1 Introduction 3.2 Drivers 3.2.1 Preference for Low-fat Food 3.2.2 Demand for Packaged and Convenience Food 3.2.3 Major Applications in Bakery and Ice Creams 3.2.4 Changing Demographics 3.3 Constraints 3.3.1 Entry of Less Priced Products and Private Labels 3.3.2 Increasing Usage of Enzymes and Other Alternatives 3.3.3 Stringent Regulations on Food Additives 3.4 Opportunities 3.4.1 Functional Food and Bakery Categories Growth 3.4.2 New Food Product Development 3.5 Porters Five Forces Analysis 3.5.1 Bargaining Power of Suppliers 3.5.2 Bargaining Power of Buyers 3.5.3 Degree of Competition 3.5.4 Threat of Substitution 3.5.5 Threat of New Entrants 4. Market Segmentation 4.1 By Type 4.1.1 Mono, Diglycerides & Derivatives 4.1.2 Lecithin 4.1.3 Sorbitan Esters 4.1.4 Others 4.2 By Application 4.2.1 Bakery 4.2.2 Confectionery 4.2.3 Dairy and Frozen Products 4.2.4 Meat, Poultry, and Sea Food Products 4.2.5 Oils & Fats 4.2.6 Beverages 4.2.7 Others 5. Competitive Landscape Overview 5.1 Market Share Analysis 5.2 Strategies by Leading Players 5.3 New Product Developments & Other Innovations 6. Company Profiles 6.1 AAK 6.2 Archer Daniels Midland 6.3 BASF 6.4 Cargill, Inc. 6.5 DuPont™ Danisco® 6.6 Ingredion, Inc. 6.7 Kerry Group 6.8 Lonza Group 6.9 Palsgaard 6.10 Puratos 6.11 Royal DSM 6.12 Stepan Company 7. Appendix 7.1 Disclaimer

AAK, Archer Daniels Midland, BASF, Cargill, Inc., DuPont™ Danisco®, Ingredion, Inc., Kerry Group, Lonza Group, Palsgaard, Puratos, Royal DSM, Stepan Company