TABLE OF CONTENTS
1 INTRODUCTION 72
1.1 OBJECTIVES OF THE STUDY 72
1.2 MARKET DEFINITION 72
1.3 OVERVIEW OF THE EUROPE FOOD FLAVORS MARKET 72
1.4 LIMITATIONS 74
1.5 MARKETS COVERED 75
2 MARKET SEGMENTATION 85
2.1 MARKETS COVERED 85
2.2 GEOGRAPHICAL SCOPE 86
2.3 YEARS CONSIDERED FOR THE STUDY 87
2.4 CURRENCY AND PRICING 87
2.5 DBMR TRIPOD DATA VALIDATION MODEL 88
2.6 MULTIVARIATE MODELLING 91
2.7 PRODUCT LIFELINE CURVE 92
2.8 PRIMARY INTERVIEWS WITH KEY OPINION LEADERS 93
2.9 DBMR MARKET POSITION GRID 94
2.10 VENDOR SHARE ANALYSIS 96
2.11 MARKET END COVERAGE GRID 97
2.12 SECONDARY SOURCES 98
2.13 ASSUMPTIONS 98
3 EXECUTIVE SUMMARY 99
4 PREMIUM INSIGHT 102
4.1 VALUE CHAIN ANALYSIS 103
4.2 SUPPLY CHAIN ANALYSIS 104
4.2.1 MAJOR FUNCTIONARIES INVOLVED IN THE SUPPLY CHAIN OF SPICES. 104
4.2.1.1 PRODUCER: 104
4.2.1.2 COMMISSION AGENT: 104
4.2.1.3 TRADER/EXPORTER: 104
4.2.1.4 WHOLESALER: 104
4.2.1.5 PROCESSOR: 104
4.2.1.6 RETAILER: 105
4.2.1.7 FINAL USERS: 105
4.3 IMPORT-EXPORT ANALYSIS 105
4.3.1 IMPORT (AUGUST 2022) 105
4.3.1.1 VIETNAM (FEBRUARY 2023) 105
4.3.1.2 INDIA (FEBRUARY 2023) 105
4.3.1.3 PHILIPPINES (FEBRUARY 2023) 106
4.3.2 EXPORT (TILL AUGUST 2022) 106
4.3.2.1 THAILAND (FEBRUARY 2023) 106
4.3.2.2 INDONESIA (FEBRUARY 2023) 106
4.3.2.3 SINGAPORE (FEBRUARY 2023) 107
4.4 PORTERS FIVE FORCES 107
4.4.1 BARGAINING POWER OF BUYERS/CONSUMERS 107
4.4.2 BARGAINING POWER OF SUPPLIERS 107
4.4.3 THREAT OF NEW ENTRANTS 107
4.4.4 THREAT OF SUBSTITUTES 108
4.4.5 RIVALRY AMONG EXISTING COMPETITORS 108
4.5 RAW MATERIAL SOURCING ANALYSIS 109
4.5.1 FLAVOR INDUSTRY 109
4.5.1.1 NATURAL FLAVORING MATERIALS 109
4.6 OVERVIEW OF TECHNOLOGICAL INNOVATIONS 110
4.7 INDUSTRY TRENDS AND FUTURE PERSPECTIVE 110
4.8 GROWTH STRATEGIES ADOPTED BY KEY MARKET PLAYERS 111
4.9 FACTORS INFLUENCING PURCHASING DECISION OF END-USER 112
4.9.1 NEW FLAVOURS 112
4.9.2 ONLINE PLATFORMS 112
4.9.3 QUALITY INGREDIENTS 113
4.10 LIST OF COMPANIES PRODUCING NATURAL EXTRACT 114
4.11 IMPACT OF ECONOMIC SLOWDOWN ON MARKET 117
4.12 OVERVIEW 117
4.12.1 IMPACT ON PRICE 117
4.12.2 IMPACT ON SUPPLY CHAIN 117
4.12.3 IMPACT ON SHIPMENT 118
4.12.4 IMPACT ON COMPANYS STRATEGIC DECISIONS 118
4.13 LIST OF KEY CUSTOMERS BY GEOGRAPHY 119
4.13.1 NORTH AMERICA 119
4.13.2 EUROPE 121
4.13.3 ASIA- PACIFIC 123
4.13.4 MIDDLE EAST AND AFRICA 125
4.13.5 SOUTH AFRICA 127
5 NATURAL INGREDIENTS USED AS FOOD FLAVORS CAN ALSO BE USED IN FEED FLAVORS 128
5.1 OVERVIEW 128
5.2 PRICING INDEX 130
5.3 OVERVIEW 130
5.4 PRICE AT B2B 130
5.5 PRICE AT FOB 130
5.6 PRODUCTION CAPACITY OF KEY MANUFACTURERS 132
5.7 OVERVIEW 132
6 REGULATORY FRAMEWORK AND GUIDELINES 133
6.1 EUROPE 133
7 MARKET OVERVIEW 137
7.1 DRIVERS 139
7.1.1 INCREASING DEMAND FOR DIFFERENT FLAVORS IN FOOD AND BEVERAGE, BAKERY AND OTHER SEVERAL INDUSTRIES DUE TO THEIR HEALTH BENEFITS 139
7.1.2 CONSUMER INCLINATION TOWARD FLORAL AND NATURAL FLAVOURS 140
7.1.3 EXPANSION OF FOOD & BEVERAGE, BAKERY, AMONG OTHER INDUSTRIES 140
7.1.4 INCREASING DEMAND FOR FLAVOR-BASED VEGAN OR PLANT-BASED NUTRITIONAL FOOD AND BEVERAGES 140
7.2 RESTRAINTS 141
7.2.1 INCREASING REGULATION ON FLAVORED FORTIFIED FOOD 141
7.2.2 HIGHER PRICES OF FLAVORED NUTRITIONAL PRODUCTS 142
7.3 OPPORTUNITIES 143
7.3.1 INCREASE IN THE NUMBER OF LAUNCHES OF NEW FLAVOURS IN NUTRITIONAL FOOD AND BEVERAGES 143
7.3.2 ADOPTION OF CANNABIS AS A NATURAL INGREDIENT FOR FLAVOR DEVELOPMENT 143
7.4 CHALLENGES 144
7.4.1 SIDE EFFECTS CAUSED BY SYNTHETIC FLAVORS 144
8 EUROPE FOOD FLAVORS MARKET, BY PRODUCT TYPE 145
8.1 OVERVIEW 146
8.2 NATURAL EXTRACT 149
8.3 FLAVOR INGREDIENT 150
9 EUROPE FOOD FLAVORS MARKET, BY TYPE 151
9.1 OVERVIEW 152
9.2 FRUIT FLAVORS 155
9.2.1 TYPE 156
9.2.1.1 BERRIES 156
9.2.1.1.1 STRAWBERRY 157
9.2.1.1.2 BLUEBERRY 157
9.2.1.1.3 RASPBERRY STRAWBERRY 157
9.2.1.1.4 BLACKCURRANT 157
9.2.1.1.5 RED RASPBERRY 158
9.2.1.1.6 BLACK RASPBERRY 158
9.2.1.1.7 GRAPES 158
9.2.1.1.8 CRANBERRY 158
9.2.1.1.9 GOOSEBERRY 158
9.2.1.1.10 ACAI BERRY 158
9.2.1.1.11 GOJI BERRY 158
9.2.1.1.12 MARIONBERRY 158
9.2.1.1.13 MULBERRY 158
9.2.1.1.14 ARONIA BERRY 158
9.2.1.1.15 CITRUS BERRY 159
9.2.1.2 APPLE 159
9.2.1.3 BANANA 159
9.2.1.4 MANGO 159
9.2.1.5 PLUM 159
9.2.1.6 NECTARINES 159
9.2.1.7 PAPAYA 159
9.2.1.8 CANTALOUPE 159
9.2.1.9 HONEYDEW 159
9.2.1.10 APRICOT 159
9.2.1.11 PASSIONFRUIT 159
9.2.2 PRODUCT TYPE 159
9.2.2.1 NATURAL EXTRACT 160
9.2.2.2 FLAVOR INGREDIENT 160
9.2.3 SPICE FLAVORS 160
9.2.3.1 GINGER 162
9.2.3.2 PEPPER 162
9.2.3.3 CINNAMON 162
9.2.3.4 MUSTARD 162
9.2.3.5 TURMERIC 162
9.2.3.6 CARDAMOM 162
9.2.3.7 CUMIN 163
9.2.3.8 CORIANDER 163
9.2.3.9 CLOVES 163
9.2.3.10 NUTMEG 163
9.2.3.11 FENNEL 163
9.2.3.12 FENUGREEK 163
9.2.3.13 SAFFRON 163
9.2.3.14 OTHERS 163
9.2.4 PRODUCT TYPE 163
9.2.4.1 NATURAL EXTRACT 164
9.2.4.2 FLAVOR INGREDIENT 164
9.2.5 HERBAL FLAVORS 164
9.2.5.1 MINT 165
9.2.5.2 PEPPERMINT 165
9.2.5.3 SPEARMINT 165
9.2.5.4 WINTERGREEN 166
9.2.5.5 MENTHOL 166
9.2.5.6 BASIL 166
9.2.5.7 OREGANO 166
9.2.5.8 THYM 166
9.2.5.9 SAGE 166
9.2.5.10 ROSE ROSEMARY 166
9.2.5.11 LAVENDER 166
9.2.5.12 CHAMOMILE 166
9.2.5.13 GREEN TEA 166
9.2.5.14 HIBISCUS JASMINE 166
9.2.5.15 BERGAMOT 166
9.2.5.16 ORANGE BLOSSOM 167
9.2.5.17 VERBENA 167
9.2.5.18 SARSAPARILLA 167
9.2.5.19 SASSAFRAS 167
9.2.5.20 ALOE VERA 167
9.2.5.21 BLACK TEA 167
9.2.5.22 EUCALYPTUS 167
9.2.5.23 OTHERS 167
9.2.6 PRODUCT TYPE 167
9.2.6.1 NATURAL EXTRACT 168
9.2.6.2 FLAVOR INGREDIENT 168
9.2.7 CITRUS FLAVORS 168
9.2.7.1 ORANGE 169
9.2.7.2 LEMON 169
9.2.7.3 LIME MANDARIN ORANGE 169
9.2.7.4 TANGERINE 169
9.2.7.5 GRAPEFRUIT 169
9.2.7.6 BLOOD ORANGE 169
9.2.7.7 KEY LIMEKUMQUAT 169
9.2.7.8 OTHERS 170
9.2.8 PRODUCT TYPE 170
9.2.8.1 NATURAL EXTRACT 170
9.2.8.2 FLAVOR INGREDIENT 170
9.2.9 DAIRY FLAVORS 170
9.2.9.1 CREAM 171
9.2.9.2 BUTTER FLAVOR 171
9.2.9.2.1 MEDIUM BUTTERY FLAVOR NOTES 173
9.2.9.2.2 MEDIUM STRONG BUTTERY FLAVOR NOTES 173
9.2.9.2.3 STRONG BUTTERY FLAVOR NOTES 173
9.2.9.2.4 OTHERS 173
9.2.9.3 WHIPPED CREAM 173
9.2.9.4 BAVARIAN CREAM 173
9.2.9.5 CREAM CHEESE ICE CREAM 173
9.2.9.6 NUTELLA TYPE SWEET CREAM 173
9.2.9.7 YOGURT TYPE 173
9.2.9.8 WHITE CHOCOLATE 173
9.2.9.9 IRISH CREAM 173
9.2.9.10 MOCHA 174
9.2.9.11 OTHERS 174
9.2.10 PRODUCT TYPE 174
9.2.10.1 NATURAL EXTRACT 174
9.2.10.2 FLAVOR INGREDIENT 174
9.2.11 NUTTY FLAVORS 174
9.2.11.1 ALMOND 175
9.2.11.2 CASHEW 175
9.2.11.3 HAZELNUT MACADAMIA NUT 175
9.2.11.4 PEANUT 175
9.2.11.5 PISTACHIO 175
9.2.11.6 WALNUT 175
9.2.11.7 PECAN PINE NUT 175
9.2.11.8 OTHERS 176
9.2.12 PRODUCT TYPE 176
9.2.12.1 NATURAL EXTRACT 176
9.2.12.2 FLAVOR INGREDIENT 176
9.2.13 VEGETABLE FLAVORS 177
9.2.13.1 GARLIC 178
9.2.13.2 TOMATO 178
9.2.13.3 MUSHROOM 178
9.2.13.4 ONION 178
9.2.13.5 CUCUMBER 178
9.2.13.6 WATERMELON 178
9.2.13.7 CHERRY TOMATO 178
9.2.13.8 TOMATO BASIL 179
9.2.13.9 OTHERS 179
9.2.14 PRODUCT TYPE 179
9.2.14.1 NATURAL EXTRACT 179
9.2.14.2 FLAVOR INGREDIENT 179
9.3 COFFEE FLAVORS 179
9.3.1 PRODUCT TYPE 180
9.3.1.1 NATURAL EXTRACT 180
9.3.1.2 FLAVOR INGREDIENT 180
9.4 CHOCOLATE FLAVORS 180
9.4.1 PRODUCT TYPE 181
9.4.1.1 NATURAL EXTRACT 181
9.4.1.2 FLAVOR INGREDIENT 181
9.5 DATE DERIVATIVES 182
9.5.1 PRODUCT TYPE 182
9.5.1.1 NATURAL EXTRACT 183
9.5.1.2 FLAVOR INGREDIENT 183
9.5.2 VEGETABLE OILS 183
9.5.2.1 CULINARY ARGON OIL 184
9.5.2.2 POMEGRANATE SEED OIL 184
9.5.2.3 NIGELLA SEEDS OIL 184
9.5.2.4 MELON SEEDS OIL 184
9.5.3 PRODUCT TYPE 184
9.5.3.1 NATURAL EXTRACT 184
9.5.3.2 FLAVOR INGREDIENT 185

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