1. Market Research
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  3. > Food Manufacturing Market Trends
  4. > Food Preservatives Market Analysis: By Type (Natural Food Preservative and Synthesized Food Preservative), By Function (Anti-Microbial, Anti-Oxidant, Anti-Enzymatic and Chelating Agents), By Application (Oils and Fats, Bakery and Confectionaries, Dairy an

Food Preservatives are commonly used to extend the shelf life of perishable food products and decrease food spoilage thereby maintaining the nutritional quality of the products. The anti-microbial preservatives inhibit microbial growth whereas the anti-oxidant preservatives reduce the oxidation rate of lipid and vitamin content present in food products. The anti-enzymatic preservatives control the enzymatic processes and prevent the harmful effects of chemical enzymes. For instance, anti- enzymatic preservatives prevent the fruits from getting ripened before harvesting. Chelating agents bind with trace metal ions and increase the efficiency of anti-oxidant preservatives.

This report segments the global food preservative market by type, by application, by function and by geography. Stringent norms regarding chemical content in synthesized food preservatives have created a strong demand for natural preservatives especially in the European and U.S. market. The food preservatives market is estimated to grow at a CAGR of 2.9%

The growing consumption of canned and processed foods in the developed and emerging markets has created a strong demand for food preservatives. The emerging Asian and Latin American markets exhibit greater growth than their counterparts.

Food preservatives are commonly used for:
Oils and fats
Confectioneries
Beverages
Seafood
Meat
Poultry products
Snacks
Dairy
Frozen products and others.

The report contains the most detailed and in-depth segmentation and analysis of the global food preservative market for the period 2014 - 2020.

The prominent players in this report include:
Kerry Group (Ireland)
Brenntag AG (Germany)
Cargill Inc (U.S.)
DuPont (U.S.) and others.

Table Of Contents

Food Preservatives Market Analysis: By Type (Natural Food Preservative and Synthesized Food Preservative), By Function (Anti-Microbial, Anti-Oxidant, Anti-Enzymatic and Chelating Agents), By Application (Oils and Fats, Bakery and Confectionaries, Dairy an
1. Food Preservative Market Overview

2. Executive Summary

3. Food Preservative Market Landscape

3.1. Market share Analysis

3.2. Comparative Analysis

3.2.1. Product Benchmarking

3.2.2. End-User Profiling

3.2.3. Patent Analysis

3.2.4. Top 5 Financial Analysis

4. Food Preservative - Market Forces

4.1. Market Drivers

4.2. Market Constraints

4.3. Market Challenges

4.4. Attractiveness of the Food Preservative Industry

4.4.1. Power of Suppliers

4.4.2. Power of Customers

4.4.3. Threat of New entrants

4.4.4. Threat of Substitution

4.4.5. Degree of Competition

5. Food Preservative Market - Strategic Analysis

5.1. Value Chain Analysis

5.2. Pricing Analysis

5.3. Opportunity Analysis

5.4. Product Life Cycle Analysis

5.5. Suppliers and Distributors

6. Food Preservative Market - By Type

6.1. Introduction

6.2. Natural Food Preservative

6.2.1. Antimicrobial Food Preservative

6.2.2. Antioxidant Food Preservative

6.2.3. Other Natural Functional Preservatives

6.3. Synthetic Food Preservative

6.3.1. Antimicrobial Food Preservative

6.3.1.1. Sorbates

6.3.1.1.1. Sorbic Acid

6.3.1.1.2. Potassium Sorbate

6.3.1.2. Benzoates

6.3.1.2.1. Benzoic Acid

6.3.1.2.2. Sodium Benzoate

6.3.1.3. Propionates

6.3.1.3.1. Propionic Acid

6.3.1.3.2. Sodium Propionate

6.3.1.3.3. Calcium Propionate

6.3.1.4. Nitrites and Nitrates

6.3.1.5. Others

6.3.2. Antioxidant Food Preservative

6.3.2.1. Ascorbic Acid/Salts

6.3.2.2. Butylated Hydroxy Toluene

6.3.2.3. Butylated Hydroxyanisole

6.3.2.4. Propyl Gallate

6.3.2.5. Tertiary Butylhydroquinone

6.3.2.6. Methylchloroisothiazolinone

6.3.2.7. Others

6.4. Sulphites and Sulphates

6.5. Others

7. Food Preservative Market - By Function

7.1. Introduction

7.2. Anti-Microbial Food Preservative

7.3. Anti-Oxidant Food Preservative

7.4. Anti-Enzymatic Food Preservative

7.5. Chelating Agents

7.6. Others

8. Food Preservative Market - By Application

8.1. Introduction

8.2. Oils and Fats

8.3. Bakery and Confectionery

8.4. Dairy and Frozen Products

8.5. Snacks

8.6. Meat, Poultry and Seafood Products

8.7. Beverages

8.8. Others

9. Food Preservative Market - By Geography

9.1. Introduction

9.2. North America

9.2.1. U.S.

9.2.2. Canada

9.2.3. Mexico

9.3. Europe

9.3.1. U.K.

9.3.2. Germany

9.3.3. France

9.3.4. Italy

9.3.5. Spain

9.3.6. Others

9.4. APAC

9.4.1. China

9.4.2. Japan

9.4.3. Australia

9.4.4. India

9.4.5. Others

9.5. RoW

9.5.1. Latin America

9.5.2. Middle East and Africa

10. Market Entropy

10.1. New Product Launches

10.2. MandAs, Collaborations, Partnerships and JVs

11. Company Profiles

11.1. Albemarle Corporation (U.S.)

11.2. AkzoNobel (Netherlands)

11.3. Archer Daniels Midland Company (U.S.)

11.4. BASF SE (Germany)

11.5. Brenntag Inc. (Germany)

11.6. Cargill Inc. (U.S.)

11.7. Celanese Corporation (U.S.)

11.8. Chr. Hansen A/S (Denmark)

11.9. Corbion N.V. (Netherlands)

11.10. E. I. du Pont de Nemours and Company (U.S.)

11.11. JEY'S F.I. INC. (Korea)

11.12. Jungbunzlauer AG (Austria)

11.13. Kerry Group (Ireland)

11.14. Purac Biochem B.V. (Netherlands)

11.15. Royal DSM N.V. (Netherlands)

"*Financials would be provided on a best efforts basis for private companies"

12. Appendix

12.1. Abbreviations

12.2. Sources

12.3. Research Methodology

12.4. Bibliography

12.5. Compilation of Expert Insights

12.6. Disclaimer

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