Chapter 1. FUNCTIONAL FOOD INGREDIENTS MARKET– Scope & Methodology

1.1. Market Segmentation

1.2. Assumptions

1.3. Research Methodology

1.4. Primary Sources

1.5. Secondary Sources

Chapter 2. FUNCTIONAL FOOD INGREDIENTS MARKET– Executive Summary

2.1. Market Size & Forecast – (2023 – 2030) ($M/$Bn)

2.2. Key Trends & Insights

2.3. COVID-121 Impact Analysis

      2.3.1. Impact during 2023 – 2030

      2.3.2. Impact on Supply – Demand

Chapter 3. FUNCTIONAL FOOD INGREDIENTS MARKET– Competition Scenario

3.1. Market Share Analysis

3.2. Product Benchmarking

3.3. Competitive Strategy & Development Scenario

3.4. Competitive Pricing Analysis

3.5. Supplier - Distributor Analysis

Chapter 4. FUNCTIONAL FOOD INGREDIENTS MARKET- Entry Scenario

4.1. Case Studies – Start-up/Thriving Companies

4.2. Regulatory Scenario - By Region

4.3 Customer Analysis

4.4. Porter's Five Force Model

       4.4.1. Bargaining Power of Suppliers

       4.4.2. Bargaining Powers of Customers

       4.4.3. Threat of New Entrants

       4.4.4. Rivalry among Existing Players

       4.4.5. Threat of Substitutes

Chapter 5. FUNCTIONAL FOOD INGREDIENTS MARKET- Landscape

5.1. Value Chain Analysis – Key Stakeholders Impact Analysis

5.2. Market Drivers

5.3. Market Restraints/Challenges

5.4. Market Opportunities

Chapter 6. FUNCTIONAL FOOD INGREDIENTS MARKET– By Type

6.1. Probiotics

6.2. Proteins & amino acids

6.3. Phytochemicals & plant extracts

6.4. Prebiotics

6.5. Fibers & specialty carbohydrates

6.6. Omega-3 fatty acids

6.7. Carotenoids

6.8. Vitamins

6.9. Minerals

Chapter 7. FUNCTIONAL FOOD INGREDIENTS MARKET– By Source

7.1. Natural

7.2. Animal

7.3. Microbial

7.4. Plant

7.5. Synthetic

Chapter 8. FUNCTIONAL FOOD INGREDIENTS MARKET– By Product

8.1. Maltodextrin

8.2. Probiotics

8.3. Polydextrose

8.4. Modified Starch

8.5. Pectin

8.6. Omega-3 (epa, dha, ala)

8.7. Omega-6

8.8. Conjugated Linoleic Acid

8.9. Rice Protein

8.10. Protein Hydrolysate

8.11. Mung Bean Protein

Chapter 9. FUNCTIONAL FOOD INGREDIENTS MARKET– By Health Benefits

9.1. Gut health

9.2. Cardiovascular health

9.3. Bone health

9.4. Immunity

9.5. Nutritive health

9.6. Weight management

9.7. Other health benefits

Chapter 10. FUNCTIONAL FOOD INGREDIENTS MARKET– By Application

10.1. Food

      10.1.1. Infant food

      10.1.2. Dairy products

      10.1.3. Bakery products

      10.1.4. Confectionery products

      10.1.5. Snacks

      10.1.6. Meat & other products

      10.1.7. Other food applications (breakfast cereal and flours)

10.2. Beverages

      10.2.1. Energy drinks

      10.2.2. Juices

      10.2.3. Health drinks

10.3. Personal Care

10.4. Pharmaceuticals

10.5. Animal Feed

10.6. Others

Chapter 11. FUNCTIONAL FOOD INGREDIENTS MARKET– By Region

11.1. North America

11.2. Europe

11.3. The Asia Pacific

11.4. Latin America

11.5. Middle-East and Africa

Chapter 12. FUNCTIONAL FOOD INGREDIENTS MARKET – Company Profiles – (Overview, Product Portfolio, Financials, Developments)

12.1. Company 1

12.2. Company 2

12.3. Company 3

12.4. Company 4

12.5. Company 5

12.6. Company 6

12.7. Company 7

12.8. Company 8

12.9. Company 9

12.10. Company 10