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</tr> <tr> <td align="left" valign="middle" height="20"><p>[Keywords]: Food Emulsifiers</p></td> </tr> <tr><td height="20" colspan="2"><p>[Date]: July 2007</p></td></tr> <tr><td height="20" colspan="2"><p>[Delivery]: EMAIL electronic version</p></td></tr> <tr> <td align="left" valign="middle" height="20"><p>[Price]:<font color="#FF0000">EMAIL electronic version: $ 6,000 USD</font></p></td> </tr> <tr> <td align="left" valign="middle" height="20"><p><font color="#FF0000">[Telephone Order]:<strong>0592-5337135/5337136</strong> &nbsp;&nbsp;<a href="/order.asp?pageno=407" target="_blank" class="M"><img src="/images/dg.gif" width="15" height="15" border="0" /> <strong><u>Online Order</u></strong></a></font></p></td> </tr> <tr> <td height="20" align="center" valign="middle"><p><font color="#FF0000">[Report Contents]</font></a></p></td> </tr> <tr> <td align="left" valign="middle"><p><br /> <font color="#000000"><P><STRONG>C h a p t e r 1</STRONG><BR>Executive Summary<BR>Introduction 1-1<BR>Market Overview 1-1<BR>Natural 1-2<BR>Synthetic 1-2<BR>Summary of Major Findings 1-2<BR>Market Growth and Opportunities 1-2<BR>Synthetic Food Emulsifiers Market 1-4<BR>Natural Food Emulsifiers Market 1-5<BR>Trends by Application 1-5<BR>Bakery Products 1-5<BR>Confectioneries 1-6<BR>Margarines and Fats 1-6<BR>Dairy Products 1-6<BR>Processed Foods 1-6<BR>Competitive Analysis 1-7<BR>Conclusion 1-8</P> <P><STRONG>C h a p t e r 2</STRONG><BR>Introduction to the European Food Emulsifiers Market<BR>Market Overview and Definition 2-1<BR>Introduction 2-1<BR>Hydrophilic Lipophilic Balance (HLB) 2-1<BR>Ionic Charge 2-2<BR>Crystal Stability 2-2<BR>Types of Emulsifiers 2-2<BR>Monoglycerides 2-2<BR>Other Emulsifiers 2-3<BR>Product Types and Applications 2-4<BR>Technology Trends 2-5<BR>New Product Innovations in Emulsifier Market 2-5<BR>Industry Legislation 2-7<BR>Regulation and Amendments 2-7<BR>Legislation 2-7<BR>Food Additives Labelling 2-8<BR>E-numbers and Acceptable Daily Intake 2-8<BR>Approved for General Use 2-9<BR>Approved for Specified Foods 2-9<BR>Company Profiles 2-10<BR>Cognis Deutschland GmbH &amp; Co. KG 2-10<BR>Company Overview 2-10<BR>Company History and Current Activities 2-10<BR>Product Range 2-10<BR>Activity in the Emulsifier Market 2-11<BR>Financial Results 2-11<BR>Danisco A/S 2-11<BR>Company Overview 2-12<BR>Company History and Current Activities 2-12<BR>Product Range 2-12<BR>Activity in the Emulsifiers Market 2-12<BR>Financial Data 2-12<BR>Cargill Incorporated 2-13<BR>Company Overview 2-13<BR>Company History and Current Activities 2-13<BR>Product Range 2-13<BR>Activity in Emulsifiers Market 2-14<BR>Financial Data 2-14<BR>Kerry Group plc 2-14<BR>Company Overview 2-14<BR>Company History and Current Activities 2-15<BR>Product Range 2-15<BR>Activity in the Emulsifiers Market 2-15<BR>Financial Data 2-15<BR>Palsgaard A/S 2-16<BR>Company Overview 2-16<BR>Company History and Current Activities 2-16<BR>Product Range 2-16<BR>Market Dynamics 2-17<BR>Industry Structure 2-17<BR>Manufacturers 2-17<BR>Distributors 2-17<BR>End Users 2-17<BR>Mergers and Acquisitions 2-18<BR>Cargill, Incorporated Acquired Degussa Food Ingredients (DFI) Division 2-18<BR>Tate &amp; Lyle PLC Acquired Continental Custom Ingredients (CCI) 2-18<BR>Kerry Group Acquired Quest Food Ingredients 2-18<BR>Danisco A/S Acquired Rhodia's Food Ingredients Business 2-19<BR>Industry Challenges and Recommendations 2-19<BR>Industry Challenges 2-19<BR>Demand for Non-GM Raw Materials 2-19<BR>Threat from Asian Manufacturers 2-20<BR>Higher Price of Value Added Emulsifiers 2-20<BR>Strategic Recommendations 2-20<BR>Strategies to Counter Competition from Asian Companies 2-20<BR>Other Strategies 2-21<BR>Glossary 2-23<BR>List of Abbreviations 2-23</P> <P><STRONG>C h a p t e r 3</STRONG><BR>Strategic Analysis of Total European Food Emulsifiers Market<BR>Total European Food Emulsifiers Market Overview 3-1<BR>Introduction 3-1<BR>Natural Emulsifiers 3-1<BR>Synthetic Emulsifiers 3-2<BR>Scope of Research 3-2<BR>Research Scope 3-3<BR>Market Drivers 3-3<BR>Increased Awareness of Negative Effects of Trans Fats and its Active Substitution 3-3<BR>Increasing Consumer Awareness and Low Calorie Trend 3-4<BR>Growth Opportunities in Eastern Europe 3-5<BR>Increase in Research and Development 3-5<BR>Growth in Key End-user Segments 3-5<BR>Market Restraints 3-6<BR>Threat of Substitution 3-6<BR>Increasing Energy Cost 3-7<BR>Forecasts and Trends 3-7<BR>Market Engineering Measurement Analysis 3-7<BR>Unit Shipment and Revenue Forecasts 3-8<BR>Pricing Analysis and Trends 3-10<BR>Trends by Geography 3-12<BR>United Kingdom and the Republic of Ireland 3-13<BR>Germany 3-14<BR>Italy 3-14<BR>France 3-14<BR>Iberia 3-14<BR>Scandinavia 3-14<BR>Benelux 3-14<BR>Application Analysis 3-15<BR>Baked Foods 3-16<BR>Confectioneries (including Chocolates) 3-16<BR>Margarines and Fats 3-17<BR>Dairy Products 3-17<BR>Processed Foods 3-17<BR>Other Applications 3-18<BR>Competitive Analysis 3-18<BR>Competitive Structure 3-18<BR>Competitors 3-18<BR>Distribution Structure 3-19<BR>Key End-user Groups 3-19<BR>Competitive Factors 3-20</P> <P><STRONG>C h a p t e r 4</STRONG><BR>Strategic Analysis of Synthetic Food Emulsifiers Market<BR>Forecast of the Total Synthetic Food Emulsifiers Market 4-1<BR>Market Overview 4-1<BR>Market Drivers 4-1<BR>Trend towards Low-fat Foods among Consumers 4-2<BR>Increased R&amp;D Resulting in Emulsifiers With Improved Functionality 4-2<BR>Growth in the End-user Market 4-3<BR>Non-GM Status of Synthetic Emulsifiers 4-3<BR>Market Restraints 4-3<BR>Demand for Food without E-numbers 4-4<BR>Substitution of Emulsifiers by Enzymes and Proteins 4-4<BR>Consolidation of the Food Industry 4-4<BR>Market Engineering Measurement Analysis 4-5<BR>Unit Shipment and Revenue Forecasts 4-5<BR>Pricing Analysis and Trends 4-7<BR>Product and Application Analysis 4-9<BR>Baked Foods 4-10<BR>Confectioneries 4-10<BR>Margarines and Fats 4-11<BR>Dairy Products 4-11<BR>Processed Foods 4-11<BR>Other Applications 4-12<BR>Trends by Geography 4-12<BR>United Kingdom 4-13<BR>Germany 4-13<BR>France 4-14<BR>Italy 4-14<BR>Scandinavia 4-14<BR>Benelux 4-14<BR>Iberia 4-14<BR>Competitive Structure 4-15<BR>Competitors 4-15<BR>Distribution Structure 4-15<BR>Key End-user Groups 4-16<BR>Competitive Factors 4-16<BR>Porter's Five Forces Analysis 4-16<BR>Market Share Analysis 4-18<BR>Forecast of the Undistilled Monoglycerides Market 4-19<BR>Market Engineering Measurement Analysis 4-19<BR>Unit Shipment and Revenue Forecasts 4-20<BR>Pricing Analysis and Trends 4-21<BR>Forecast of the Distilled Monoglycerides Market 4-23<BR>Market Engineering Measurement Analysis 4-23<BR>Unit Shipment and Revenue Forecasts 4-24<BR>Pricing Analysis and Trends 4-25<BR>Forecast of the DATEM Market 4-27<BR>Market Engineering Measurement Analysis 4-27<BR>Unit Shipment and Revenue Forecasts 4-27<BR>Pricing Analysis and Trends 4-29<BR>Forecast of the Polyglycerol Polyricioleate (PGPR) Market 4-30<BR>Market Engineering Measurement Analysis 4-30<BR>Unit Shipment and Revenue Forecasts 4-31<BR>Pricing Analysis and Trends 4-33<BR>Forecast of the Sodium Stearoyl2 Lactylate (SSL) and Calcium Stearoyl2Lactylate (CSL) Market 4-34<BR>Market Engineering Measurement Analysis 4-34<BR>Unit Shipment and Revenue Forecasts 4-35<BR>Pricing Analysis and Trends 4-37<BR>Forecast of the Polyglycerol Esters of Fatty AcidsPGE and Propylene Glycol Esters of Fatty AcidsPGME<BR>Market 4-38<BR>Market Engineering Measurement Analysis 4-38<BR>Unit Shipment and Revenue Forecasts 4-39<BR>Pricing Analysis and Trends 4-41<BR>Forecast of the Sorbates<BR>MarketPolysorbates and Sorbate Esters Market 4-42<BR>Market Engineering Measurement Analysis 4-42<BR>Unit Shipment and Revenue Forecasts 4-43<BR>Pricing Analysis and Trends 4-45<BR>Forecast of the Other Synthetic Food Emulsifiers Market 4-46<BR>Market Engineering Measurement Analysis 4-46<BR>Unit Shipment and Revenue Forecasts 4-47<BR>Pricing Analysis and Trends 4-49</P> <P><STRONG>C h a p t e r 5</STRONG><BR>Strategic Analysis of Natural Food Emulsifiers Market<BR>Forecast of the Lecithin Market 5-1<BR>Market Overview 5-1<BR>Market Drivers 5-2<BR>Functional Properties of Lecithin 5-3<BR>Customer Preference for Natural Products 5-3<BR>Growth in the End-user Market 5-4<BR>Market Restraints 5-4<BR>Competition from Synthetics 5-4<BR>Premium Pricing of Non-GM Lecithin 5-5<BR>Substitution from Enzymes 5-5<BR>Market Engineering Measurement Analysis 5-5<BR>Unit Shipment and Revenue Forecasts 5-6<BR>Pricing Analysis and Trends 5-8<BR>Product and Application Analysis 5-10<BR>Confectioneries 5-11<BR>Bakery Products (Including Cakes) 5-11<BR>Margarines and Fats 5-12<BR>Dairy Products 5-12<BR>Processed Foods and Other Applications 5-12<BR>Trends by Geography 5-13<BR>United Kingdom and Republic of Ireland 5-14<BR>Germany 5-14<BR>Italy 5-14<BR>France 5-14<BR>Iberia 5-14<BR>Scandinavia 5-15<BR>Benelux 5-15<BR>Competitive Structure 5-15<BR>Competitors 5-15<BR>Distribution Structure 5-16<BR>Key End-user Groups 5-16<BR>Competitive Factors 5-16<BR>Porter's Five Forces Analysis 5-16<BR>Market Share Analysis 5-18</P> <P><STRONG>C h a p t e r 6</STRONG><BR>Database of Key Industry Participants<BR>Key Industry Participants 6-1<BR>Top Manufacturers 6-1</P> <P><STRONG>C h a p t e r 7</STRONG><BR>Decision Support Database<BR>DSD Tables 7-1<BR>Soybean Production Data 7-1<BR>Soybean Oil Production Data 7-4<BR>Cheese Production Data 7-6<BR>Butter Production Data 7-8</P></font><br /> </p></td> </tr> </table></td> </tr> </table></td> </tr> </table></td> <td width="1" align="left" valign="top"></td> <td width="250" align="right" valign="top"> <table width="250" height="73" border="0" cellpadding="0" cellspacing="0" class="kuang3"> <tr> <td width="250" height="71" align="left" valign="top" background="images/jian3.gif"> <form id="form1" name="form1" method="post" action="/search.asp"> <table width="240" border="0" align="right" cellpadding="0" cellspacing="0"> <tr> <td width="219" height="27"><table width="100%" border="0" cellspacing="0" cellpadding="0"> <tr> <td 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All Rights Reserved <br> <b> FUJIAN </b> TEL:+86-592-5337135 +86-592-5337136 FAX:+86-592-5337137 E-mail:ljy@chinabgao.com<br> <b> BEIJING </b> TEL:+86-10-59871805 +86-10-59871806 FAX:+86-10-59871807 E-mail:sales@chinabgao.com</p></td> </tr> </table> </body> </html>

European Food Emulsifiers Markets

No:yb08-407   China Report Hall   [Print]   [Recommend to friend]

[Report Title]: European Food Emulsifiers Markets