TABLE OF CONTENTS
1 INTRODUCTION 25
1.1 OBJECTIVES OF THE STUDY 25
1.2 MARKET DEFINITION 25
1.3 OVERVIEW OF GLOBAL CHROMATOGRAPHY FOOD TESTING MARKET 25
1.4 CURRENCY AND PRICING 27
1.5 LIMITATIONS 27
1.6 MARKETS COVERED 27
2 MARKET SEGMENTATION 37
2.1 MARKETS COVERED 37
2.2 GEOGRAPHICAL SCOPE 38
2.3 YEARS CONSIDERED FOR THE STUDY 39
2.4 DBMR TRIPOD DATA VALIDATION MODEL 40
2.5 PRIMARY INTERVIEWS WITH KEY OPINION LEADERS 43
2.6 DBMR MARKET POSITION GRID 44
2.7 VENDOR SHARE ANALYSIS 46
2.8 MULTIVARIATE MODELING 47
2.9 LIQUID CHROMATOGRAPHY TIMELINE CURVE 47
2.10 MARKET APPLICATION COVERAGE GRID 48
2.11 SECONDARY SOURCES 49
2.12 ASSUMPTIONS 49
3 EXECUTIVE SUMMARY 50
4 PREMIUM INSIGHTS 53
4.1 GROWTH STRATEGIES ADOPTED BY KEY MARKET PLAYERS 56
4.2 GROWING FOOD ADULTERATION CASES 56
4.3 INDUSTRY TRENDS & FUTURE PERSPECTIVE 57
4.4 SUPPLY CHAIN ANALYSIS 59
4.5 COMPARATIVE ANALYSIS OF DIFFERENT TYPES OF CHROMATOGRAPHY FOOD TESTING TECHNOLOGIES 60
4.6 OVERVIEW OF TECHNOLOGICAL ADVANCEMENT IN THE FIELD 61
4.7 TECHNOLOGICAL TRENDS IN CHROMATOGRAPHY FOOD TESTING 61
4.8 EMERGING TREND ANALYSIS 62
4.8.1 ETHYLENE OXIDE AND 2-CHLOROETHANOL ANALYSIS 62
4.8.2 NEW TECHNOLOGIES WITH HIGH ACCURACY AND PRECISION 62
5 GLOBAL CHROMATOGRAPHY FOOD TESTING MARKET, REGULATORY FRAMEWORK AND GUIDELINES 64
5.1 FOOD AND BEVERAGES SAFETY AND QUALITY REGULATIONS 64
5.2 FOOD SAFETY & STANDARDS PACKAGING & LABELLING REGULATIONS 2011 65
5.3 ANALYSIS OF LAWSUITS RELATED TO CHROMATOGRAPHY FOOD TESTING 65
5.4 FOODBORNE ILLNESS OUTBREAKS AND RELEVANT ACTIONS TAKEN BY GOVERNMENT BODIES 66
5.5 RECENTLY FORMED LAWS FOR CHROMATOGRAPHY FOOD TESTING BY GOVERNMENT BODIES CHANGES IN GLOBAL FOOD SAFETY REGULATIONS 67
5.6 CHANGES IN GLOBAL FOOD SAFETY REGULATIONS 68
5.7 FOOD PRODUCTS RECALLS 68
5.8 FOOD PRODUCTS WITHDRAWALS 69
6 REGIONAL SUMMARY 71
6.1 SUMMARY WRITE-UP (NORTH AMERICA) 71
6.1.1 OVERVIEW 71
6.2 SUMMARY WRITE-UP (EUROPE) 71
6.2.1 OVERVIEW 71
6.3 SUMMARY WRITE-UP (ASIA-PACIFIC) 72
6.3.1 OVERVIEW 72
6.4 SUMMARY WRITE-UP (SOUTH AMERICA) 72
6.4.1 OVERVIEW 72
6.5 SUMMARY WRITE-UP (MIDDLE EAST AND AFRICA) 73
6.5.1 OVERVIEW 73
7 MARKET OVERVIEW 74
7.1 DRIVERS 76
7.1.1 RISE IN NUMBER OF FOODBORNE ILLNESSES 76
7.1.2 AN INCREASE IN THE AMOUNT OF FOOD RECALLS AND FOOD ADULTERATIONS 77
7.1.3 INCREASING ADOPTION OF CHROMATOGRAPHY TESTING TECHNIQUES 77
7.2 RESTRAINTS 78
7.2.1 HIGH COST ASSOCIATED WITH CHROMATOGRAPHY TESTING 78
7.2.2 PRESENCE OF ALTERNATIVE FOOD TESTING TECHNOLOGIES 79
7.3 OPPORTUNITIES 80
7.3.1 TECHNOLOGICAL ADVANCEMENTS IN THE TESTING INDUSTRY 80
7.3.2 GROWING APPLICATIONS OF CHROMATOGRAPHY IN VARIOUS FIELDS 81
7.3.3 INCREASING NUMBER OF FOOD SAFETY TESTING SERVICE PROVIDERS 81
7.3.4 RIGIDITY IN FOOD REGULATION AND STANDARDS 82
7.3.5 INCREASING ACQUISITIONS AND PARTNERSHIPS AMONG MARKET PLAYERS 82
7.4 CHALLENGES 83
7.4.1 LACK OF HARMONIZATION IN FOOD SAFETY STANDARDS 83
7.4.2 LACK OF INFRASTRUCTURE AND SKILLED PROFESSIONALS 84
8 GLOBAL CHROMATOGRAPHY FOOD TESTING MARKET, BY CHROMATOGRAPHY TESTING TYPE 85
8.1 OVERVIEW 86
8.2 LIQUID CHROMATOGRAPHY 87
8.3 GAS CHROMATOGRAPHY 88
8.4 COLUMN CHROMATOGRAPHY 88
8.5 PAPER CHROMATOGRAPHY 89
8.6 THIN LAYER CHROMATOGRAPHY 89
9 GLOBAL CHROMATOGRAPHY FOOD TESTING MARKET, BY TYPE OF TESTS 90
9.1 OVERVIEW 91
9.2 FOOD SAFETY TESTING 92
9.2.1 ALLERGEN TESTING 93
9.2.1.1 MILK 94
9.2.1.2 EGG 94
9.2.1.3 SEAFOOD 94
9.2.1.4 PEANUT & SOY 94
9.2.1.5 GLUTEN 94
9.2.1.6 TREE NUTS 94
9.2.1.7 OTHERS 94
9.2.2 PATHOGENS TESTING 95
9.2.2.1 SALMONELLA SPP 95
9.2.2.2 E. COLI 95
9.2.2.3 LISTERIA SPP 95
9.2.2.4 LISTERIA 95
9.2.2.5 CAMPYLOBACTER 95
9.2.2.6 VIBRIO SPP 96
9.2.2.7 OTHERS 96
9.2.3 HEAVY METALS TESTING 96
9.2.3.1 LEAD 96
9.2.3.2 ARSENIC 96
9.2.3.3 CADMIUM 96
9.2.3.4 MERCURY 96
9.2.3.5 OTHERS 97
9.2.4 NUTRITIONAL LABELLING 97
9.2.5 GMO TESTING 97
9.2.5.1 STACKED 97
9.2.5.2 HERBICIDE TOLERANCE 97
9.2.5.3 INSECT RESISTANCE 97
9.2.6 ORGANIC CONTAMINANTS TESTING 97
9.2.7 MYCOTOXINS TESTING 98
9.2.7.1 AFLATOXINS 98
9.2.7.2 OCHRATOXINS 98
9.2.7.3 PATULIN 98
9.2.7.4 FUMONISINS 98
9.2.7.5 TRICHOTHECENES 98
9.2.7.6 DEOXYNIVALENOL 99
9.2.7.7 ZEARALENONE 99
9.2.8 PESTICIDES TESTING 99
9.2.8.1 INSECTICIDES 99
9.2.8.2 HERBICIDES 99
9.2.8.3 FUNGICIDES 99
9.2.8.4 OTHERS 99
9.3 FOOD AUTHENTICITY TESTING 100
9.3.1 ADULTERATION TESTS 101
9.3.2 ORGANIC 101
9.3.3 ALLERGEN TESTING 101
9.3.4 MEAT SPECIATION 101
9.3.5 GMO TESTING 101
9.3.6 HALAL VERIFICATION 101
9.3.7 KOSHER VERIFICATION 101
9.3.8 PROTECTED GEOGRAPHICAL INDICATION (PGI) 101
9.3.9 PROTECTED DENOMINATION OF ORIGIN (PDO) 101
9.3.10 FALSE LABELLING 102
9.4 FOOD SHELF LIFE TESTING 102
9.4.1 ORGANOLEPTIC AND APPEARANCE 103
9.4.1.1 COLOR 103
9.4.1.2 TEXTURE 103
9.4.1.3 PACKAGING 103
9.4.1.4 AROMA 103
9.4.1.5 TASTE 103
9.4.1.6 SEPARATION 104
9.4.1.7 STRATIFICATION 104
9.4.2 RANCIDITY 104
9.4.2.1 PEROXIDE VALUE (PV) 104
9.4.2.2 P-ANISIDINE (P-AV) 104
9.4.2.3 FREE FATTY ACIDS (FFA) 104
9.4.3 INGREDIENT ACTIVITY 104
9.4.4 NUTRIENT STABILITY 105
9.4.5 CHEMICAL TESTS 105
9.4.6 ACIDITY LEVELS 105
9.4.7 BROWNING 105
9.4.7.1 ENZYMATIC BROWNING 105
9.4.7.2 CHEMICAL BROWNING 106
9.4.8 REAL-TIME SHELF TESTING 106
9.4.9 ACCELERATED SHELF-LIFE TESTING 106
9.4.10 ACCELERATED (40C/75%RH) 107
9.4.11 INTERMEDIATE (30C/65%RH) 107
9.4.12 AMBIENT (25C/60%RH) 107
9.4.13 TROPICAL (30C/75%RH) 107
9.4.14 REFRIGERATED (2C TO 8C) 107
9.4.15 FROZEN (-15C TO -20C) 107
9.4.16 OTHERS 107
9.5 OTHERS 107
10 GLOBAL CHROMATOGRAPHY FOOD TESTING MARKET , BY SITE 108
10.1 OVERVIEW 109
10.2 INHOUSE/INTERNAL LAB 110
10.3 COMMERCIAL SERVICE LABORATORY 110
11 GLOBAL CHROMATOGRAPHY FOOD TESTING MARKET, BY APPLICATION PRODUCT PHASE 111
11.1 OVERVIEW 112
11.2 TESTING FOR PRODUCT IN RUNNING PRODUCTION PHASE 113
11.3 TESTING FOR FINAL PRODUCT 114
11.4 TESTING FOR PRODUCT IN RESEARCH & DEVELOPMENT PHASE 114
12 GLOBAL CHROMATOGRAPHY FOOD TESTING MARKET, BY APPLICATION 115
12.1 OVERVIEW 116
12.2 FOOD 117
12.2.1 PROCESSED FOOD 118
12.2.1.1 PROCESSED FOOD, BY TYPE 119
12.2.1.1.1 CANNED FRUITS & VEGETABLES 119
12.2.1.1.2 JAMS, PRESERVES & MARMALADES 119
12.2.1.1.3 FRUIT & VEGETABLE PUREE 119
12.2.1.1.4 SAUCES, DRESSINGS & CONDIMENTS 119
12.2.1.1.5 READY MEALS 120
12.2.1.1.6 SOUPS 120
12.2.1.1.7 PICKLES 120
12.2.1.1.8 OTHERS 120
12.2.1.2 PROCESSED FOOD, BY CHROMATOGRAPHY TESTING TYPE 120
12.2.1.2.1 LIQUID CHROMATOGRAPHY 121
12.2.1.2.2 GAS CHROMATOGRAPHY 121
12.2.1.2.3 COLUMN CHROMATOGRAPHY 121
12.2.1.2.4 THIN LAYER CHROMATOGRAPHY 121
12.2.1.2.5 PAPER CHROMATOGRAPHY 121
12.2.2 DAIRY PRODUCTS 122
12.2.2.1 DAIRY PRODUCTS, BY TYPE 122
12.2.2.1.1 ICE CREAM 122
12.2.2.1.2 CHEESE 122
12.2.2.1.3 MILK DESSERT 122
12.2.2.1.3.1 MILK DESSERT, BY TYPE 123
12.2.2.1.3.2 PUDDING 123
12.2.2.1.3.3 CUSTARD 123
12.2.2.1.3.4 OTHERS 123
12.2.2.1.4 YOGURT 123
12.2.2.1.5 CHEESE BASED DESERTS 123
12.2.2.1.5.1 CHEESE BASED DESERTS, BY TYPE 124
12.2.2.1.5.2 CHEESE CAKE 124
12.2.2.1.5.3 CHEESE PUDDING 124
12.2.2.1.5.4 CHEESE CAKE 124
12.2.2.1.5.5 OTHERS 124
12.2.2.1.6 OTHERS 124
12.2.2.2 DAIRY PRODUCTS, BY CHROMATOGRAPHY TESTING TYPE 125
12.2.2.2.1 LIQUID CHROMATOGRAPHY 125
12.2.2.2.2 GAS CHROMATOGRAPHY 125
12.2.2.2.3 COLUMN CHROMATOGRAPHY 125
12.2.2.2.4 THIN LAYER CHROMATOGRAPHY 125
12.2.2.2.5 PAPER CHROMATOGRAPHY 125
12.2.3 MEAT & POULTRY PRODUCTS 126
12.2.3.1 MEAT & POULTRY PRODUCTS, BY TYPE 126
12.2.3.1.1 CHICKEN & EGGS 126
12.2.3.1.2 SEAFOOD 126
12.2.3.1.3 BEEF 126
12.2.3.1.4 LAMB & GOAT 126
12.2.3.1.5 PORK 127
12.2.3.1.6 OTHERS 127
12.2.3.2 MEAT & POULTRY PRODUCTS, BY CHROMATOGRAPHY TESTING TYPE 127
12.2.3.2.1 LIQUID CHROMATOGRAPHY 127
12.2.3.2.2 GAS CHROMATOGRAPHY 127
12.2.3.2.3 COLUMN CHROMATOGRAPHY 127
12.2.3.2.4 THIN LAYER CHROMATOGRAPHY 128
12.2.3.2.5 PAPER CHROMATOGRAPHY 128
12.2.4 VEGETABLES 128
12.2.4.1 VEGETABLES, BY TYPE 128
12.2.4.1.1 LEAFY GREENS 128
12.2.4.1.2 CRUCIFEROUS VEGETABLES 128
12.2.4.1.3 MARROW VEGETABLES 129
12.2.4.1.4 ROOT VEGETABLES 129
12.2.4.1.5 ONION 129
12.2.4.1.6 GARLIC 129
12.2.4.1.7 OTHERS 129
12.2.4.2 VEGETABLES, BY CHROMATOGRAPHY TESTING TYPE 129
12.2.4.2.1 LIQUID CHROMATOGRAPHY 130
12.2.4.2.2 GAS CHROMATOGRAPHY 130
12.2.4.2.3 COLUMN CHROMATOGRAPHY 130
12.2.4.2.4 THIN LAYER CHROMATOGRAPHY 130
12.2.4.2.5 PAPER CHROMATOGRAPHY 130
12.2.5 FRUITS 131
12.2.5.1 FRUITS, BY TYPE 131
12.2.5.1.1 APPLE & PEARS 131
12.2.5.1.2 CITRUS FRUITS 131
12.2.5.1.3 TROPICAL FRUITS 131
12.2.5.1.4 BERRIES 131
12.2.5.1.5 MELONS 132
12.2.5.1.6 OTHERS 132
12.2.5.2 FRUITS, BY CHROMATOGRAPHY TESTING TYPE 132
12.2.5.2.1 LIQUID CHROMATOGRAPHY 132
12.2.5.2.2 GAS CHROMATOGRAPHY 132
12.2.5.2.3 COLUMN CHROMATOGRAPHY 132

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