Global Markets for Flavors and Fragrances

  • May 2012
  • -
  • BCC Research
  • -
  • 153 pages

REPORT SCOPE

INTRODUCTION

OBJECTIVES AND GOALS OF STUDY

This report is an updated edition of an earlier (2006) BCC Research report. Its objective is to provide the reader with a comprehensive analysis of the market environment, competitive structure and end-use markets of the flavor and fragrance industry, based on more recent available data. Technological developments, future trends and emerging opportunities within the industry are thoroughly examined. The information provided in this report will be of great value to those involved in strategic planning, marketing, sales and technological development.

Specific goals of this study are to

Assess recent technology developments.
Identify demand drivers.
Make available the most current and reliable information on the consumption of flavors and fragrances in different end-use sectors.
Project the future demand through 2017, including application regional segments.
Quantify current and projected demand for key flavor and fragrance ingredients such as essential oils and aroma chemicals.
Analyze developments in the structure of the flavor and fragrance industry.

REASONS FOR DOING THE STUDY

Markets for constituents of flavors and fragrance are undergoing significant changes. Some of the factors influencing the markets are as follows:

Newer flavors and fragrances.
Newer methods of manufacturing ingredients, including biotechnological routes.
Changing tastes and styles due to growth in markets for ethnic flavors.
Advances in science and development of new materials.
Trend toward the use of more natural products.
Demand from increasing middle and affluent classes in developing countries such as China and India.
Increasing supplies from developing countries that will influence the raw material prices for the flavor and fragrance industry.

Given these conditions, there is a need for a current, comprehensive report on the flavor and fragrance market covering the areas of technology, demand trends, project opportunities and investment levels.

The report examines the commercial applications currently practiced worldwide in conjunction with their respective markets and growth opportunities. An evaluation of the viability of the market penetration for the newer grades of materials, as well as their applications and salability, is also included in this study.

This study gives a clear, quantitative picture of the supply and demand scenario while evaluating technological and investment opportunities in the field.

SCOPE OF STUDY

This study covers global markets for materials used in the flavor and fragrance industry. It analyzes the market by both the end-use markets and the major types of materials used within the industry, covering both synthetic and natural ingredients.

The study also discusses the emerging trends of these industries and technological developments, including some of the patents in the field. It also looks into the regulatory roles governing the industry and some of the testing typically used by manufacturers to comply with the regulations for producing safe products. It provides market shares of major companies and provides the profiles and contact information of industry leaders in the field.

TARGET AUDIENCE

This study will be of great interest to those interested in the commercial aspects of the flavor and fragrance industry or for businesses and investors interested in assessing the scope of the field. The readers are likely to hold positions in strategic planning, new business development, marketing, product management, sales or analysts/investment advisors. Research scientists interested in pursuing the industrial applications of enzymes will also find this study of value.

METHODOLOGY

This study is based on exhaustive primary and secondary research in addition to the information in our in-house database. The primary research includes consultation with industry experts in the field, including contacts with companies actively involved in this field and with trade associations. Secondary research includes extensive review of the literature, including trade journals, seminar proceedings, patent literature, company literature, published reports and government publications.

ANALYSTS’ CREDENTIALS

The study on which this updated report is based was carried out by a team of chemical engineering consultants led by senior consultant, N.S. Venkataraman, a chemical engineer with more than 30 years of experience in various positions relating to chemical, pharmaceutical and related industries. Other team members included D. Panneerselvam, T.K. Parija, P. Govindanayagi and K. Geetha. All the members of the team are practicing chemical engineers or chemists with extensive experience as business consultants in chemical and related industries.

The analyst responsible for updating the report is Andrew McWilliams, a partner in the Boston–based international technology and marketing consulting firm, 43rd Parallel LLC. McWilliams is the author or co-author of numerous other BCC studies, including such recent studies as AVM016F Sol-Gel Processing of Ceramics and Glass; AVM078A New Electronic Materials and Device Technologies: Global Markets; AVM015F High-Performance Ceramic Coatings: Markets and Technologies; HLC014E Global Markets for Telemedicine Technologies; and CHM020D Catalysts for Environmental and Energy Applications.

Table Of Contents

TABLE OF CONTENTS

CHAPTER ONE: INTRODUCTION 1
OBJECTIVES AND GOALS OF STUDY 1
REASONS FOR DOING THE STUDY 1
SCOPE OF STUDY 2
TARGET AUDIENCE 2
METHODOLOGY 2
ANALYSTS’ CREDENTIALS 3
RELATED BCC PUBLICATIONS 3
BCC ON-LINE SERVICES 4
DISCLAIMER 4
CHAPTER TWO: SUMMARY 5
SUMMARY TABLE GLOBAL MARKET FORECAST FOR FLAVORS
AND FRAGRANCES, THROUGH 2017 ($ MILLIONS) 5
SUMMARY FIGURE GLOBAL MARKET FORECAST FOR KEY
INGREDIENTS USED IN FLAVORS AND FRAGRANCES, 2011-2017
($ BILLIONS) 6
CHAPTER THREE: OVERVIEW 7
TYPES OF INGREDIENTS 7
SYNTHETIC INGREDIENTS 7
SYNTHETIC AROMA CHEMICALS 8
Benzenoids 8
TABLE 1 SYNTHETIC BENZENOIDS USED IN FLAVORS AND
FRAGRANCES 8
TABLE 1 (CONTINUED) 9
TABLE 1 (CONTINUED) 10
Terpenes and Terpenoids 10
TABLE 2 SYNTHETIC TERPENES OR TERPENOIDS USED IN
FLAVORS AND FRAGRANCES 11
Musk Chemicals 11
Miscellaneous Aroma Chemicals 12
TABLE 3 MISCELLANEOUS SYNTHETIC AROMA CHEMICALS USED
IN FLAVORS AND FRAGRANCES 12
TABLE 3 (CONTINUED) 13
NATURAL INGREDIENTS 13
ESSENTIAL OILS 14
TABLE 4 PLANTS AS SOURCES OF ESSENTIAL OILS 14
Commercially Important Essential Oils 15
TABLE 5 ESSENTIAL OILS USED IN FLAVORS AND FRAGRANCES 15
TABLE 5 (CONTINUED) 16
TABLE 5 (CONTINUED) 17
TABLE 5 (CONTINUED) 18
TABLE 5 (CONTINUED) 19
AROMA CHEMICALS 20
Natural Benzenoids 20
TABLE 6 NATURAL BENZENOIDS USED IN FLAVORS AND
FRAGRANCES 20
Natural Terpenes and Terpenoids 21
TABLE 7 TERPENES OR TERPENOIDS USED IN FLAVORS AND
FRAGRANCES 21
Musk Chemicals 22
Miscellaneous Natural Aroma Chemicals 22
TABLE 8 MISCELLANEOUS AROMA CHEMICALS USED IN
FLAVORS AND FRAGRANCES 23
HISTORICAL OVERVIEW 23
17TH CENTURY 24
18TH CENTURY 24
19TH CENTURY 24
20TH AND 21ST CENTURIES 24
TABLE 9 TIME LINE OF THE DEVELOPMENT OF FLAVORS AND
FRAGRANCES 25
TABLE 9 (CONTINUED) 26
CHAPTER FOUR: TECHNOLOGY OVERVIEW 27
CONVENTIONAL TECHNOLOGIES 27
SEPARATION TECHNOLOGIES 27
Primary Separation Technologies 28
Distillation 28
Solvent Extraction 29
Secondary Separation Technologies 30
Fractional Distillation 31
Liquid-Liquid Extraction 31
EXTRACTION (COLD PRESSING) 32
Supercritical Fluid Extraction (SFE) 32
Supercritical Carbon Dioxide 32
Supercritical … (Continued) 33
ENFLEURAGE 34
THERMAL TREATMENT 34
ENZYMATIC ROUTES 35
CHEMICAL METHODS 36
FLAVOR ENCAPSULATION 37
Flavor Encapsulation (Continued) 38
CHAPTER FIVE: FLAVOR AND FRAGRANCE INDUSTRY BY END-USE
MARKETS 39
TABLE 10 GLOBAL MARKET FORECAST FOR FLAVOR AND
FRAGRANCE END-USE MARKETS, THROUGH 2017 ($ MILLIONS) 39
FIGURE 1 GLOBAL FLAVOR AND FRAGRANCE MARKET, 2011 (%) 40
REGIONAL MARKETS FOR FLAVOR AND FRAGRANCE
MATERIALS 41
TABLE 11 GLOBAL MARKET FORECAST FOR FLAVORS AND
FRAGRANCES BY REGION, THROUGH 2017 ($ MILLIONS) 41
FIGURE 2 GLOBAL FLAVOR AND FRAGRANCE MARKET BY
REGION, 2011 (%) 42
FRAGRANCE MARKETS 43
TABLE 12 GLOBAL MARKET FORECAST FOR FRAGRANCES BY
END-USE MARKET, THROUGH 2017 ($ MILLIONS) 43
FIGURE 3 GLOBAL FRAGRANCE END-USE MARKETS, 2011 (%) 44
COSMETICS AND TOILETRIES 44
TABLE 13 GLOBAL MARKET FORECAST FOR FRAGRANCES IN
COSMETICS AND TOILETRIES BY PRODUCT, THROUGH 2017 ($
MILLIONS) 45
FIGURE 4 GLOBAL MARKET FOR FRAGRANCE USE IN COSMETICS
AND TOILETRIES BY PRODUCTS, 2011 (%) 45
FIGURE 4 (CONTINUED) 46
Cosmetics and Toiletries End-Product Markets 46
TABLE 14 GLOBAL END-USE MARKET VOLUMES FOR COSMETICS
AND TOILETRIES BY REGION, 2011 ($ BILLIONS) 47
FIGURE 5 GLOBAL COSMETICS AND TOILETRIES END-USE
MARKETS, BY REGION, 2011 (%) 47
SOAP INDUSTRY 48
DETERGENT INDUSTRY 49
HOUSEHOLD AND OTHER PRODUCTS 50
Fine Fragrance and Air Fresheners 50
END-USE MARKETS FOR FLAVORINGS 51
TABLE 15 GLOBAL MARKET FORECAST FOR FLAVORINGS BY
END-USE MARKET, THROUGH 2017 ($ IN MILLIONS) 51
FIGURE 6 GLOBAL FLAVOR END-USE MARKET, 2011 (%) 52
BEVERAGE INDUSTRY 52
TABLE 16 GLOBAL END-USE MARKET FORECAST FOR FLAVORS
IN BEVERAGES BY PRODUCT, THROUGH 2017 ($ MILLIONS) 53
FIGURE 7 GLOBAL END-USE MARKET FOR FLAVORS IN
BEVERAGES BY PRODUCT, 2011 (%) 53
Beverage Industry 54
TABLE 17 GLOBAL MARKET VOLUMES FOR BEVERAGE TYPES,
2011 ($ BILLIONS) 54
FIGURE 8 GLOBAL MARKET FOR BEVERAGE TYPES, 2011 (%) 55
U S 55
Western Europe 56
Asia-Pacific 56
SAVORY FOODS 56
OTHER MARKETS FOR FLAVORS 57
TABLE 18 GLOBAL MARKET FORECAST FOR FLAVORINGS IN
OTHER END-USE MARKETS, THROUGH 2017 ($ MILLIONS) 57
FIGURE 9 GLOBAL MARKET FOR FLAVORS IN OTHER END-USE
MARKETS, 2011 (%) 58
Dairy Industry 58
Butter and Cheese as Flavors 59
Status of Dairy Industry 59
Confectionery Industry 60
Status of Confectionery Industry 60
TABLE 19 GLOBAL MARKET VOLUMES FOR CONFECTIONERY
INDUSTRY, BY REGION, 2011 ($ BILLIONS) 61
FIGURE 10 GLOBAL MARKET SHARES OF THE CONFECTIONERY
INDUSTRY, BY REGION, 2011 (%) 61
North America 61
Europe 62
Asia-Pacific 62
Baking Industry 62
Status of the Baking Industry 63
TABLE 20 GLOBAL MARKET VOLUMES FOR THE BAKED GOODS
INDUSTRY, BY REGION, 2011 ($ BILLIONS) 63
FIGURE 11 GLOBAL MARKET SHARES OF THE BAKED GOODS
INDUSTRY, BY REGION, 2011 (%) 64
U S 64
Europe 64
Oral Care and Tobacco 64
Oral Care and Tobacco (Continued) 65
CHAPTER SIX: MARKET BY INGREDIENT PRODUCTS 66
TABLE 21 GLOBAL MARKET FORECAST FOR MAJOR
INGREDIENTS USED IN FLAVORINGS AND FRAGRANCES,
THROUGH 2017 ($ MILLIONS) 66
FIGURE 12 MARKET SHARES OF INGREDIENTS USED IN
FLAVORINGS AND FRAGRANCES, 2011 (%) 67
TABLE 22 GLOBAL MARKET FORECAST FOR ESSENTIAL OILS AND
AROMATICS USED IN FLAVORINGS AND FRAGRANCES BY
REGION, THROUGH 2017 ($ MILLIONS) 68
ESSENTIAL OILS 69
TABLE 23 GLOBAL MARKET FORECAST FOR ESSENTIAL OILS
USED IN FLAVORINGS AND FRAGRANCES, THROUGH 2017 ($
MILLIONS) 69
DEMAND DRIVERS 70
Davana Oil 70
Patchouli Oil 71
Lemongrass Oil 72
Jasmine Oil 73
REGIONAL SHARES OF ESSENTIAL OILS 73
TABLE 24 GLOBAL MARKET FORECAST FOR ESSENTIAL OILS
USED IN FLAVORS AND FRAGRANCES BY REGION, THROUGH
2017 ($ MILLIONS) 73
FIGURE 13 GLOBAL MARKET SHARES OF ESSENTIAL OILS, BY
REGION, 2011 (%) 74
AROMA CHEMICALS 75
TABLE 25 GLOBAL MARKET FORECAST FOR AROMA CHEMICALS
USED IN FLAVORINGS AND FRAGRANCES BY PRODUCT,
THROUGH 2017 ($ MILLIONS) 76
FIGURE 14 GLOBAL MARKET FOR AROMA CHEMICALS USED IN
FLAVORS AND FRAGRANCES, 2011 (%) 77
FIGURE 14 (CONTINUED) 78
TABLE 26 GLOBAL MARKET FORECAST FOR AROMA CHEMICALS
USED IN FLAVORINGS AND FRAGRANCES, BY REGION,
THROUGH 2017 ($ MILLIONS) 78
BENZENOIDS 79
TABLE 27 GLOBAL MARKET FORECAST FOR BENZENOID USED IN
FLAVORINGS AND FRAGRANCES, BY PRODUCT, THROUGH 2017
($ MILLIONS) 79
FIGURE 15 GLOBAL MARKET FOR BENZENOIDS USED IN
FLAVORS AND FRAGRANCES, 2011 TO 2017 ($ MILLIONS) 80
TABLE 28 GLOBAL MARKET FORECAST FOR BENZENOID USE IN
FRAGRANCES AND FLAVORS BY REGION, THROUGH 2017 ($
MILLIONS) 81
TERPENES 82
TABLE 29 GLOBAL MARKET FORECAST FOR TERPENE USE IN
FLAVORS AND FRAGRANCES BY PRODUCT, THROUGH 2017 ($
MILLIONS) 83
FIGURE 16 GLOBAL MARKET VOLUMES FOR TERPENE USE IN
FLAVORS AND FRAGRANCES, 2011 TO 2017 ($ MILLIONS) 84
TABLE 30 GLOBAL MARKET FORECAST FOR TERPENE USE IN
FLAVORS AND FRAGRANCES BY REGION, THROUGH 2017 ($
MILLIONS) 85
MUSK CHEMICALS 85
TABLE 31 GLOBAL MARKET FORECAST FOR MUSK CHEMICAL
USE IN FLAVORINGS AND FRAGRANCES BY PRODUCT,
THROUGH 2017 ($ MILLIONS) 86
FIGURE 17 GLOBAL SYNTHETIC MUSK MARKET, 2011 (%) 86
TABLE 32 GLOBAL MARKET FORECAST FOR MUSK CHEMICALS,
BY REGION, THROUGH 2017 ($ MILLIONS) 87
MISCELLANEOUS AROMA CHEMICALS 87
TABLE 33 GLOBAL MARKET VOLUMES FOR MISCELLANEOUS
AROMA CHEMICALS USED IN FLAVORINGS AND FRAGRANCES
BY MAJOR PRODUCT TYPE, THROUGH 2017 ($ MILLIONS) 88
TABLE 34 GLOBAL MARKET FORECAST FOR AROMA CHEMICALS
(MISCELLANEOUS) BY REGION, THROUGH 2017 ($ MILLIONS) 89
CHAPTER SEVEN: ENVIRONMENTAL REGULATIONS 90
REGULATORY REQUIREMENTS FOR FLAVORS 90
UNITED STATES 91
WESTERN EUROPE 92
JAPAN 93
REGULATORY REQUIREMENTS FOR FRAGRANCES 93
ENVIRONMENTAL IMPACT 94
UNITED STATES 95
CANADA 96
EUROPE 96
JAPAN 97
CHAPTER EIGHT: INDUSTRY TRENDS 98
ECONOMIC TRENDS AND MARKET CONDITIONS 98
ECONOMIC TRENDS 98
MARKET CONDITIONS 99
Consumer Expectations 99
Demographics 99
Regional Patterns of Demand 99
APPLICATION DEVELOPMENT 100
RAW MATERIAL SOURCING 100
COMPARISON OF NATURAL VERSUS SYNTHETICS 100
FLAVOR AND FRAGRANCE COMPANIES’ RANGE OF PRODUCTS 101
NATURAL FLAVORS 101
ETHICAL FLAVORINGS 102
HEALTH AND WELLNESS 102
BUSINESS CHARACTERISTICS 102
BUSINESS STRATEGIES 103
MERGERS AND ACQUISITIONS 103
MERGERS AND ACQUISITIONS (CONTINUED) 104
CRITICAL AREAS OF FOCUS 105
OPTIMIZATION OF PRODUCT FORMULATION 105
USE OF SOFTWARE TECHNIQUES 105
PRODUCT SHELF LIFE 106
INFORMATION NETWORK 106
CHAPTER NINE: PATENT ANALYSIS AND PATENT AND
TECHNOLOGY DESCRIPTIONS 107
INTRODUCTION 107
PATENT ACTIVITY FOR FLAVORS AND FRAGRANCES 107
FLAVOR 107
General Trends 107
FIGURE 18 TREND- IN NUMBER OF U S PATENTS ISSUED
ANNUALLY FOR FLAVORS, 1976-2010 108
FRAGRANCE 108
General Trends 108
FIGURE 19 GENERAL TRENDS OF U S PATENTS ISSUED FOR
FRAGRANCES, 1976-2010 109
TRENDS BY ASSIGNEE 109
TABLE 35 PATENT ANALYSIS FOR SELECTED ORGANIZATIONS,
1976-MARCH 2012 110
FIGURE 20 PATENT ANALYSIS FOR SELECTED ORGANIZATIONS,
1976-MARCH 2012 (%) 110
PATENT AND TECHNOLOGY CLASSIFICATION 111
BLENDS/FORMULATIONS 111
Game-Type Flavoring Agent 111
Abstract 111
Description of the Invention 112
Flavor Blend for Masking Unpleasant Taste of Zinc
Compounds 112
Abstract 112
Description of the Invention 113
DELIVERY SYSTEMS 114
Chewable Pouch for Flavored Product Delivery 114
Abstract 114
Description of the Invention 114
Flavor Delivery System 115
Abstract 115
Description of the Invention 115
Encapsulation of Active Ingredients 116
Abstract 116
Description of the Invention 116
Description of …(Continued) 117
Flavor Encapsulation Technology 118
Developer: IFF 118
APPLICATION DEVELOPMENT 119
Aldehyde as a Perfuming or Flavoring Ingredient 119
Abstract 120
Description of Invention 120
Use of 4-Ethyloctanal in Perfume and Flavor
Compositions 121
Abstract 121
Description of the Invention 121
PROCESS TECHNOLOGY/OPTIMIZATION/DEVELOPMENT 122
Isoprenoid Synthesis 122
Abstract 122
Description of Invention 122
Catalytic System for Aldol Reactions 123
Abstract 123
Epoxydecenal Isomers 124
Abstract 124
Description of Invention 124
Citrus Flavor Having High Stability, Method of
Preparation Thereof and Food and Drink Product
Containing Said Flavor 125
Abstract 125
Description of the Invention 125
Description … (Continued) 126
Bioprocess for the High-Yield Production of Food Flavor-
Acceptable Jasmonic Acid and Methyl Jasmonate,
Novel Jasmonic Acid Isomer Produced Thereby and
Uses Thereof 127
Abstract 127
Description of the Invention 127
Process for the Production of Delta Decalactone 128
Abstract 128
Description of the Invention 129
Method for Preparing Fragrance Products 130
Abstract 130
Description of the Invention 130
Summary of the Invention 131
Process for the Continuous Hydro-Distillation of Plants 132
Abstract 132
Description of the Invention 132
Process for Producing Washed Citrus Oil Flavors 133
Abstract 133
Description of the Invention 134
Separation of Aroma Chemical and Flavor Components 134
Industrial Application 134
Human Sensory Evaluation of Samples 135
Enhancing Color and Smell of Flowers 135
Developer: Hebrew University, Israel 135
Flavor Extraction Technologies 136
Spinning Cone Column 136
Developer: Flavourtech, Australia 136
Enzymes for Flavor Enhancement in the Food Industry 137
Developer: Diversa Corporation 137
CHAPTER 10: PROFILES OF INDUSTRY LEADERS 138
TABLE 36 MARKET SHARE OF INDUSTRY LEADERS IN THE
FLAVOR AND FRAGRANCE INDUSTRY, 2011 138
FIRMENICH 138
PRODUCT RANGE 139
Flavors 139
Perfumery 139
Aroma chemicals 139
FACILITIES 139
ACQUISITIONS 139
RESEARCH AND DEVELOPMENT 140
FINANCIAL INFORMATION 140
FLAVORS and FRAGRANCES GROUP (SENSIENT TECHNOLOGIES) 140
PRODUCT RANGE 141
FACILITIES 141
COLLABORATIONS AND ACQUISITIONS 141
FRUTAROM 141
HISTORY 142
PRODUCT RANGE 142
FACILITIES 142
COLLABORATIONS AND ACQUISITIONS 142
GIVAUDAN 143
FACILITIES 144
T HASEGAWA 144
TABLE 37 HISTORICAL DEVELOPMENT OF T HASEGAWA 144
RESEARCH AND DEVELOPMENT 145
INTERNATIONAL FLAVORS and FRAGRANCES (IFF) 145
HISTORY 145
TABLE 38 HISTORICAL DETAILS OF INTERNATIONAL FLAVORS
AND FRAGRANCES 145
TABLE 38 (CONTINUED) 146
PRODUCT RANGE 147
ACQUISITIONS AND ALLIANCE PARTNERS 147
RESEARCH AND DEVELOPMENT 147
MANE 148
PRODUCT RANGE 148
RESEARCH AND DEVELOPMENT 148
ROBERTET 148
TABLE 39 HISTORICAL DEVELOPMENT OF ROBERTET 149
SYMRISE (FORMERLY DRAGOCO) 149
TABLE 40 MILESTONES IN THE HISTORY OF SYMRISE 150
PRODUCT RANGE 150
RESEARCH AND DEVELOPMENT 150
TAKASAGO 150
TABLE 41 HISTORICAL DEVELOPMENTS OF TAKASAGO 151
PRODUCT RANGE 151
OTHER ORGANIZATIONS 152
ASSOCIATIONS 152
TABLE 42 MAJOR FLAVOR AND FRAGRANCE ASSOCIATIONS 152
TABLE 42 (CONTINUED) 153

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