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  3. > Savory Ingredients Market: By Type (Monosodium Glutamate, Hydrolyzed Vegetable Protein, Hydrolyzed Animal Protein, Yeast Extracts and Ribonucleotides) Application (Soups & Sauces, Dehydrated Noodles, Ready To Eat Meals, Pet Food)-Forecast(2015-2020)

Savory ingredients are used for providing the food with ‘pleasant savory taste’. These ingredients are known for enhancing the flavor of the food by giving it an outstanding taste and aroma. MCG, HVP, HAP and yeast extracts are major types of savory ingredients. Yeast extract, a natural savory ingredient is the fastest growing category in the savory ingredient market. It gives a natural savory flavor and is mostly used in the production of instant food, meat products, nutritional food and seasonings. They can also be used for minimizing the salt content in food preparation.

This report studies the growth of the “Global Savory Ingredients Market” for the period 2015 to 2020. The Global Savory Ingredients Market is assessed to grow at a CAGR of 5.6% through 2020.

The Report Segments the Market By Type, By Application and By Geography. Savory Ingredients Market (By Types) Includes:
Monosodium Glutamate
Hydrolyzed Vegetable Protein
Hydrolyzed Animal Protein
Yeast Extracts and
Ribonucleotides
The report also discusses the recent trends, opportunities, drivers, challenges, constraints and major developments prevailing in the market. The partnerships, collaborations, M&A’s and Joint Ventures are also studied in detail.

Key Operative Players in the Market:
Ajinomoto (Japan)
Givaudan (Switzerland)
Angel Yeast (China)
Royal DSM (The Netherlands) and Kerry Group (Ireland)

Table Of Contents

Savory Ingredients Market: By Type (Monosodium Glutamate, Hydrolyzed Vegetable Protein, Hydrolyzed Animal Protein, Yeast Extracts and Ribonucleotides) Application (Soups and Sauces, Dehydrated Noodles, Ready To Eat Meals, Pet Food)-Forecast(2015-2020)
1. Global Savory Ingredients : Market Overview
2. Executive Summary
3. Global Savory Ingredients: 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. Global Savory Ingredients: Market Forces
4.1. Market Drivers
4.2. Market Constraints
4.3. Market Challenges
4.4. Market Opportunities
4.5. Industry Attractiveness
4.5.1. Power of Suppliers
4.5.2. Power of Buyers
4.5.3. Threat of New Entrants
4.5.4. Threat of Substitution
4.5.5. Degree of Competition
5. Global Savory Ingredients: 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. Global Savory Ingredients: By Type
6.1. Monosodium Glutamate
6.2. Hydrolyzed Vegetable Protein
6.3. Hydrolyzed Animal Protein
6.4. Yeast Extracts
6.5. Ribonucleotides
6.6. Others
7. Global Savory Ingredients: By Application
7.1. Soups and sauces
7.2. Dehydrated Noodles
7.3. Ready-to-eat meals
7.4. Seasonings
7.5. Pet Food
7.6. Others
8. Global Savory Ingredients: By Geography
8.1. North America
8.1.1. U.S.
8.1.2. Canada
8.1.3. Mexico
8.2. Europe
8.2.1. U.K.
8.2.2. Germany
8.2.3. France
8.2.4. Spain
8.2.5. Others
8.3. APAC
8.3.1. India
8.3.2. China
8.3.3. Australia
8.3.4. Japan
8.3.5. Others
8.4. ROW
8.4.1. Latin America
8.4.2. Middle East
8.4.3. Africa
9. Market Entropy
9.1. New Product Launches
9.2. Market Developments
9.3. Mergers and Acquisitions/Partnership Agreements and JV's
10. Company Profiles
10.1. Ajinomoto (Japan)
10.2. Givaudan (Switzerland)
10.3. Angel Yeast (China)
10.4. Royal DSM (The Netherlands)
10.5. Sensient (Wisconsin)
10.6. Vedan International (Vietnam)
10.7. Kerry Group (Ireland)
10.8. Tate and Lyle (U.K.)
10.9. Lesaffre Group (France)
10.10. Diana Group (France)
10.11. Synergy (U.S.)
10.12. Amoretti (California)
10.13. DMH Ingredient (U.S.)
10.14. Fermenich (Switzerland)
10.15. WILD Flavors (U.S.)
*More than 40 Companies are profiled in this Research Report, Complete List available on Request*
"*Financials would be provided on a best efforts basis for private companies"
11. Appendix
11.1. Abbreviations
11.2. Sources
11.3. Research Methodology
11.4. Bibliography
11.5. Disclaimer

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