TABLE OF CONTENTS
1 INTRODUCTION 93
1.1 OBJECTIVES OF THE STUDY 93
1.2 MARKET DEFINITION 93
1.3 OVERVIEW OF THE ASIA PACIFIC FOOD FLAVORS MARKET 93
1.4 LIMITATIONS 95
1.5 MARKETS COVERED 96
2 MARKET SEGMENTATION 106
2.1 MARKETS COVERED 106
2.2 GEOGRAPHICAL SCOPE 107
2.3 YEARS CONSIDERED FOR THE STUDY 108
2.4 CURRENCY AND PRICING 108
2.5 DBMR TRIPOD DATA VALIDATION MODEL 109
2.6 MULTIVARIATE MODELLING 112
2.7 PRODUCT LIFELINE CURVE 113
2.8 PRIMARY INTERVIEWS WITH KEY OPINION LEADERS 114
2.9 DBMR MARKET POSITION GRID 115
2.10 VENDOR SHARE ANALYSIS 117
2.11 MARKET END COVERAGE GRID 118
2.12 SECONDARY SOURCES 119
2.13 ASSUMPTIONS 119
3 EXECUTIVE SUMMARY 120
4 PREMIUM INSIGHT 123
4.1 VALUE CHAIN ANALYSIS 124
4.2 SUPPLY CHAIN ANALYSIS 125
4.2.1 MAJOR FUNCTIONARIES INVOLVED IN THE SUPPLY CHAIN OF SPICES. 125
4.2.1.1 PRODUCER: 125
4.2.1.2 COMMISSION AGENT: 125
4.2.1.3 TRADER/EXPORTER: 125
4.2.1.4 WHOLESALER: 125
4.2.1.5 PROCESSOR: 125
4.2.1.6 RETAILER: 126
4.2.1.7 FINAL USERS: 126
4.3 IMPORT-EXPORT ANALYSIS 126
4.3.1 IMPORT (AUGUST 2022) 126
4.3.1.1 VIETNAM (FEBRUARY 2023) 126
4.3.1.2 INDIA (FEBRUARY 2023) 126
4.3.1.3 PHILIPPINES (FEBRUARY 2023) 127
4.3.2 EXPORT (TILL AUGUST 2022) 127
4.3.2.1 THAILAND (FEBRUARY 2023) 127
4.3.2.2 INDONESIA (FEBRUARY 2023) 127
4.3.2.3 SINGAPORE (FEBRUARY 2023) 128
4.4 PORTERS FIVE FORCES 128
4.4.1 BARGAINING POWER OF BUYERS/CONSUMERS 128
4.4.2 BARGAINING POWER OF SUPPLIERS 128
4.4.3 THREAT OF NEW ENTRANTS 128
4.4.4 THREAT OF SUBSTITUTES 129
4.4.5 RIVALRY AMONG EXISTING COMPETITORS 129
4.5 RAW MATERIAL SOURCING ANALYSIS 130
4.5.1 FLAVOR INDUSTRY 130
4.5.1.1 NATURAL FLAVORING MATERIALS 130
4.6 OVERVIEW OF TECHNOLOGICAL INNOVATIONS 131
4.7 INDUSTRY TRENDS AND FUTURE PERSPECTIVE 131
4.8 GROWTH STRATEGIES ADOPTED BY KEY MARKET PLAYERS 132
4.9 FACTORS INFLUENCING PURCHASING DECISION OF END-USER 133
4.9.1 NEW FLAVOURS 133
4.9.2 ONLINE PLATFORMS 133
4.9.3 QUALITY INGREDIENTS 134
4.10 LIST OF COMPANIES PRODUCING NATURAL EXTRACT 135
4.11 IMPACT OF ECONOMIC SLOWDOWN ON MARKET 138
4.12 OVERVIEW 138
4.12.1 IMPACT ON PRICE 138
4.12.2 IMPACT ON SUPPLY CHAIN 138
4.12.3 IMPACT ON SHIPMENT 139
4.12.4 IMPACT ON COMPANYS STRATEGIC DECISIONS 139
4.13 LIST OF KEY CUSTOMERS BY GEOGRAPHY 140
4.13.1 NORTH AMERICA 140
4.13.2 EUROPE 142
4.13.3 ASIA- PACIFIC 144
4.13.4 MIDDLE EAST AND AFRICA 146
4.13.5 SOUTH AFRICA 148
5 NATURAL INGREDIENTS USED AS FOOD FLAVORS CAN ALSO BE USED IN FEED FLAVORS 149
5.1 OVERVIEW 149
5.2 PRICING INDEX 151
5.3 OVERVIEW 151
5.4 PRICE AT B2B 151
5.5 PRICE AT FOB 151
5.6 PRODUCTION CAPACITY OF KEY MANUFACTURERS 153
5.7 OVERVIEW 153
6 REGULATORY FRAMEWORK AND GUIDELINES 154
6.1 EUROPE 154
6.2 U.S. 157
6.3 INDIA 158
6.4 JAPAN 160
6.5 IN CHINA 161
6.6 IN MALAYSIA 162
7 MARKET OVERVIEW 163
7.1 DRIVERS 165
7.1.1 INCREASING DEMAND FOR DIFFERENT FLAVORS IN FOOD AND BEVERAGE, BAKERY AND OTHER SEVERAL INDUSTRIES DUE TO THEIR HEALTH BENEFITS 165
7.1.2 CONSUMER INCLINATION TOWARD FLORAL AND NATURAL FLAVOURS 166
7.1.3 EXPANSION OF FOOD & BEVERAGE, BAKERY, AMONG OTHER INDUSTRIES 166
7.1.4 INCREASING DEMAND FOR FLAVOR-BASED VEGAN OR PLANT-BASED NUTRITIONAL FOOD AND BEVERAGES 166
7.2 RESTRAINTS 167
7.2.1 INCREASING REGULATION ON FLAVORED FORTIFIED FOOD 167
7.2.2 HIGHER PRICES OF FLAVORED NUTRITIONAL PRODUCTS 168
7.3 OPPORTUNITIES 169
7.3.1 INCREASE IN THE NUMBER OF LAUNCHES OF NEW FLAVOURS IN NUTRITIONAL FOOD AND BEVERAGES 169
7.3.2 ADOPTION OF CANNABIS AS A NATURAL INGREDIENT FOR FLAVOR DEVELOPMENT 169
7.4 CHALLENGES 170
7.4.1 SIDE EFFECTS CAUSED BY SYNTHETIC FLAVORS 170
8 ASIA PACIFIC FOOD FLAVORS MARKET, BY PRODUCT TYPE 171
8.1 OVERVIEW 172
8.2 NATURAL EXTRACT 175
8.3 FLAVOR INGREDIENT 176
9 ASIA PACIFIC FOOD FLAVORS MARKET, BY TYPE 177
9.1 OVERVIEW 178
9.2 FRUIT FLAVORS 181
9.2.1 TYPE 182
9.2.1.1 BERRIES 182
9.2.1.1.1 STRAWBERRY 183
9.2.1.1.2 BLUEBERRY 183
9.2.1.1.3 RASPBERRY STRAWBERRY 183
9.2.1.1.4 BLACKCURRANT 183
9.2.1.1.5 RED RASPBERRY 184
9.2.1.1.6 BLACK RASPBERRY 184
9.2.1.1.7 GRAPES 184
9.2.1.1.8 CRANBERRY 184
9.2.1.1.9 GOOSEBERRY 184
9.2.1.1.10 ACAI BERRY 184
9.2.1.1.11 GOJI BERRY 184
9.2.1.1.12 MARIONBERRY 184
9.2.1.1.13 MULBERRY 184
9.2.1.1.14 ARONIA BERRY 184
9.2.1.1.15 CITRUS BERRY 185
9.2.1.2 APPLE 185
9.2.1.3 BANANA 185
9.2.1.4 MANGO 185
9.2.1.5 PLUM 185
9.2.1.6 NECTARINES 185
9.2.1.7 PAPAYA 185
9.2.1.8 CANTALOUPE 185
9.2.1.9 HONEYDEW 185
9.2.1.10 APRICOT 185
9.2.1.11 PASSIONFRUIT 185
9.2.2 PRODUCT TYPE 185
9.2.2.1 NATURAL EXTRACT 186
9.2.2.2 FLAVOR INGREDIENT 186
9.2.3 SPICE FLAVORS 186
9.2.3.1 GINGER 188
9.2.3.2 PEPPER 188
9.2.3.3 CINNAMON 188
9.2.3.4 MUSTARD 188
9.2.3.5 TURMERIC 188
9.2.3.6 CARDAMOM 188
9.2.3.7 CUMIN 189
9.2.3.8 CORIANDER 189
9.2.3.9 CLOVES 189
9.2.3.10 NUTMEG 189
9.2.3.11 FENNEL 189
9.2.3.12 FENUGREEK 189
9.2.3.13 SAFFRON 189
9.2.3.14 OTHERS 189
9.2.4 PRODUCT TYPE 189
9.2.4.1 NATURAL EXTRACT 190
9.2.4.2 FLAVOR INGREDIENT 190
9.2.5 HERBAL FLAVORS 190
9.2.5.1 MINT 191
9.2.5.2 PEPPERMINT 191
9.2.5.3 SPEARMINT 191
9.2.5.4 WINTERGREEN 192
9.2.5.5 MENTHOL 192
9.2.5.6 BASIL 192
9.2.5.7 OREGANO 192
9.2.5.8 THYM 192
9.2.5.9 SAGE 192
9.2.5.10 ROSE ROSEMARY 192
9.2.5.11 LAVENDER 192
9.2.5.12 CHAMOMILE 192
9.2.5.13 GREEN TEA 192
9.2.5.14 HIBISCUS JASMINE 192
9.2.5.15 BERGAMOT 192
9.2.5.16 ORANGE BLOSSOM 193
9.2.5.17 VERBENA 193
9.2.5.18 SARSAPARILLA 193
9.2.5.19 SASSAFRAS 193
9.2.5.20 ALOE VERA 193
9.2.5.21 BLACK TEA 193
9.2.5.22 EUCALYPTUS 193
9.2.5.23 OTHERS 193
9.2.6 PRODUCT TYPE 193
9.2.6.1 NATURAL EXTRACT 194
9.2.6.2 FLAVOR INGREDIENT 194
9.2.7 CITRUS FLAVORS 194
9.2.7.1 ORANGE 195
9.2.7.2 LEMON 195
9.2.7.3 LIME MANDARIN ORANGE 195
9.2.7.4 TANGERINE 195
9.2.7.5 GRAPEFRUIT 195
9.2.7.6 BLOOD ORANGE 195
9.2.7.7 KEY LIMEKUMQUAT 195
9.2.7.8 OTHERS 196
9.2.8 PRODUCT TYPE 196
9.2.8.1 NATURAL EXTRACT 196
9.2.8.2 FLAVOR INGREDIENT 196
9.2.9 DAIRY FLAVORS 196
9.2.9.1 CREAM 197
9.2.9.2 BUTTER FLAVOR 197
9.2.9.2.1 MEDIUM BUTTERY FLAVOR NOTES 199
9.2.9.2.2 MEDIUM STRONG BUTTERY FLAVOR NOTES 199
9.2.9.2.3 STRONG BUTTERY FLAVOR NOTES 199
9.2.9.2.4 OTHERS 199
9.2.9.3 WHIPPED CREAM 199
9.2.9.4 BAVARIAN CREAM 199
9.2.9.5 CREAM CHEESE ICE CREAM 199
9.2.9.6 NUTELLA TYPE SWEET CREAM 199
9.2.9.7 YOGURT TYPE 199
9.2.9.8 WHITE CHOCOLATE 199
9.2.9.9 IRISH CREAM 199
9.2.9.10 MOCHA 200
9.2.9.11 OTHERS 200
9.2.10 PRODUCT TYPE 200
9.2.10.1 NATURAL EXTRACT 200
9.2.10.2 FLAVOR INGREDIENT 200
9.2.11 NUTTY FLAVORS 200
9.2.11.1 ALMOND 201
9.2.11.2 CASHEW 201
9.2.11.3 HAZELNUT MACADAMIA NUT 201
9.2.11.4 PEANUT 201
9.2.11.5 PISTACHIO 201
9.2.11.6 WALNUT 201
9.2.11.7 PECAN PINE NUT 201
9.2.11.8 OTHERS 202
9.2.12 PRODUCT TYPE 202
9.2.12.1 NATURAL EXTRACT 202
9.2.12.2 FLAVOR INGREDIENT 202
9.2.13 VEGETABLE FLAVORS 203
9.2.13.1 GARLIC 204
9.2.13.2 TOMATO 204
9.2.13.3 MUSHROOM 204
9.2.13.4 ONION 204
9.2.13.5 CUCUMBER 204
9.2.13.6 WATERMELON 204
9.2.13.7 CHERRY TOMATO 204
9.2.13.8 TOMATO BASIL 205
9.2.13.9 OTHERS 205
9.2.14 PRODUCT TYPE 205
9.2.14.1 NATURAL EXTRACT 205
9.2.14.2 FLAVOR INGREDIENT 205
9.3 COFFEE FLAVORS 205
9.3.1 PRODUCT TYPE 206
9.3.1.1 NATURAL EXTRACT 206
9.3.1.2 FLAVOR INGREDIENT 206
9.4 CHOCOLATE FLAVORS 206
9.4.1 PRODUCT TYPE 207
9.4.1.1 NATURAL EXTRACT 207
9.4.1.2 FLAVOR INGREDIENT 207
9.5 DATE DERIVATIVES 208
9.5.1 PRODUCT TYPE 208
9.5.1.1 NATURAL EXTRACT 209
9.5.1.2 FLAVOR INGREDIENT 209

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