TABLE OF CONTENTS
1 INTRODUCTION 24
1.1 OBJECTIVES OF THE STUDY 24
1.2 MARKET DEFINITION 24
1.3 OVERVIEW OF MIDDLE EAST & AFRICA CHROMATOGRAPHY FOOD TESTING MARKET 24
1.4 CURRENCY AND PRICING 26
1.5 LIMITATIONS 26
1.6 MARKETS COVERED 26
2 MARKET SEGMENTATION 36
2.1 MARKETS COVERED 36
2.2 GEOGRAPHICAL SCOPE 37
2.3 YEARS CONSIDERED FOR THE STUDY 38
2.4 DBMR TRIPOD DATA VALIDATION MODEL 39
2.5 PRIMARY INTERVIEWS WITH KEY OPINION LEADERS 42
2.6 DBMR MARKET POSITION GRID 43
2.7 VENDOR SHARE ANALYSIS 45
2.8 MULTIVARIATE MODELING 46
2.9 LIQUID CHROMATOGRAPHY TIMELINE CURVE 46
2.10 MARKET APPLICATION COVERAGE GRID 47
2.11 SECONDARY SOURCES 48
2.12 ASSUMPTIONS 48
3 EXECUTIVE SUMMARY 49
4 PREMIUM INSIGHTS 52
4.1 GROWTH STRATEGIES ADOPTED BY KEY MARKET PLAYERS 53
4.2 GROWING FOOD ADULTERATION CASES 53
4.3 INDUSTRY TRENDS & FUTURE PERSPECTIVE 54
4.4 SUPPLY CHAIN ANALYSIS 56
4.5 COMPARATIVE ANALYSIS OF DIFFERENT TYPES OF CHROMATOGRAPHY FOOD TESTING TECHNOLOGIES 57
4.6 OVERVIEW OF TECHNOLOGICAL ADVANCEMENT IN THE FIELD 58
4.7 TECHNOLOGICAL TRENDS IN CHROMATOGRAPHY FOOD TESTING 58
4.8 EMERGING TREND ANALYSIS 59
4.8.1 ETHYLENE OXIDE AND 2-CHLOROETHANOL ANALYSIS 59
4.8.2 NEW TECHNOLOGIES WITH HIGH ACCURACY AND PRECISION 59
5 MIDDLE EAST & AFRICA CHROMATOGRAPHY FOOD TESTING MARKET, REGULATORY FRAMEWORK AND GUIDELINES 61
5.1 FOOD AND BEVERAGES SAFETY AND QUALITY REGULATIONS 61
5.2 FOOD SAFETY & STANDARDS PACKAGING & LABELLING REGULATIONS 2011 62
5.3 ANALYSIS OF LAWSUITS RELATED TO CHROMATOGRAPHY FOOD TESTING 62
5.4 FOODBORNE ILLNESS OUTBREAKS AND RELEVANT ACTIONS TAKEN BY GOVERNMENT BODIES 63
5.5 RECENTLY FORMED LAWS FOR CHROMATOGRAPHY FOOD TESTING BY GOVERNMENT BODIES CHANGES IN MIDDLE EAST & AFRICA FOOD SAFETY REGULATIONS 64
5.6 CHANGES IN MIDDLE EAST & AFRICA FOOD SAFETY REGULATIONS 65
5.7 FOOD PRODUCTS RECALLS 65
5.8 FOOD PRODUCTS WITHDRAWALS 66
6 REGIONAL SUMMARY 68
6.1 SUMMARY WRITE-UP (NORTH AMERICA) 68
6.1.1 OVERVIEW 68
6.2 SUMMARY WRITE-UP (EUROPE) 68
6.2.1 OVERVIEW 68
6.3 SUMMARY WRITE-UP (ASIA-PACIFIC) 69
6.3.1 OVERVIEW 69
6.4 SUMMARY WRITE-UP (SOUTH AMERICA) 69
6.4.1 OVERVIEW 69
6.5 SUMMARY WRITE-UP (MIDDLE EAST AND AFRICA) 70
6.5.1 OVERVIEW 70
7 MARKET OVERVIEW 71
7.1 DRIVERS 73
7.1.1 RISE IN NUMBER OF FOODBORNE ILLNESSES 73
7.1.2 AN INCREASE IN THE AMOUNT OF FOOD RECALLS AND FOOD ADULTERATIONS 74
7.1.3 INCREASING ADOPTION OF CHROMATOGRAPHY TESTING TECHNIQUES 74
7.2 RESTRAINTS 75
7.2.1 HIGH COST ASSOCIATED WITH CHROMATOGRAPHY TESTING 75
7.2.2 PRESENCE OF ALTERNATIVE FOOD TESTING TECHNOLOGIES 76
7.3 OPPORTUNITIES 77
7.3.1 TECHNOLOGICAL ADVANCEMENTS IN THE TESTING INDUSTRY 77
7.3.2 GROWING APPLICATIONS OF CHROMATOGRAPHY IN VARIOUS FIELDS 78
7.3.3 INCREASING NUMBER OF FOOD SAFETY TESTING SERVICE PROVIDERS 78
7.3.4 RIGIDITY IN FOOD REGULATION AND STANDARDS 79
7.3.5 INCREASING ACQUISITIONS AND PARTNERSHIPS AMONG MARKET PLAYERS 79
7.4 CHALLENGES 80
7.4.1 LACK OF HARMONIZATION IN FOOD SAFETY STANDARDS 80
7.4.2 LACK OF INFRASTRUCTURE AND SKILLED PROFESSIONALS 81
8 MIDDLE EAST & AFRICA CHROMATOGRAPHY FOOD TESTING MARKET, BY CHROMATOGRAPHY TESTING TYPE 82
8.1 OVERVIEW 83
8.2 LIQUID CHROMATOGRAPHY 84
8.3 GAS CHROMATOGRAPHY 85
8.4 COLUMN CHROMATOGRAPHY 85
8.5 PAPER CHROMATOGRAPHY 86
8.6 THIN LAYER CHROMATOGRAPHY 86
9 MIDDLE EAST & AFRICA CHROMATOGRAPHY FOOD TESTING MARKET, BY TYPE OF TESTS 87
9.1 OVERVIEW 88
9.2 FOOD SAFETY TESTING 89
9.2.1 ALLERGEN TESTING 90
9.2.1.1 MILK 91
9.2.1.2 EGG 91
9.2.1.3 SEAFOOD 91
9.2.1.4 PEANUT & SOY 91
9.2.1.5 GLUTEN 91
9.2.1.6 TREE NUTS 91
9.2.1.7 OTHERS 91
9.2.2 PATHOGENS TESTING 92
9.2.2.1 SALMONELLA SPP 92
9.2.2.2 E. COLI 92
9.2.2.3 LISTERIA SPP 92
9.2.2.4 LISTERIA 92
9.2.2.5 CAMPYLOBACTER 92
9.2.2.6 VIBRIO SPP 93
9.2.2.7 OTHERS 93
9.2.3 HEAVY METALS TESTING 93
9.2.3.1 LEAD 93
9.2.3.2 ARSENIC 93
9.2.3.3 CADMIUM 93
9.2.3.4 MERCURY 93
9.2.3.5 OTHERS 94
9.2.4 NUTRITIONAL LABELLING 94
9.2.5 GMO TESTING 94
9.2.5.1 STACKED 94
9.2.5.2 HERBICIDE TOLERANCE 94
9.2.5.3 INSECT RESISTANCE 94
9.2.6 ORGANIC CONTAMINANTS TESTING 94
9.2.7 MYCOTOXINS TESTING 95
9.2.7.1 AFLATOXINS 95
9.2.7.2 OCHRATOXINS 95
9.2.7.3 PATULIN 95
9.2.7.4 FUMONISINS 95
9.2.7.5 TRICHOTHECENES 95
9.2.7.6 DEOXYNIVALENOL 96
9.2.7.7 ZEARALENONE 96
9.2.8 PESTICIDES TESTING 96
9.2.8.1 INSECTICIDES 96
9.2.8.2 HERBICIDES 96
9.2.8.3 FUNGICIDES 96
9.2.8.4 OTHERS 96
9.3 FOOD AUTHENTICITY TESTING 97
9.3.1 ADULTERATION TESTS 98
9.3.2 ORGANIC 98
9.3.3 ALLERGEN TESTING 98
9.3.4 MEAT SPECIATION 98
9.3.5 GMO TESTING 98
9.3.6 HALAL VERIFICATION 98
9.3.7 KOSHER VERIFICATION 98
9.3.8 PROTECTED GEOGRAPHICAL INDICATION (PGI) 98
9.3.9 PROTECTED DENOMINATION OF ORIGIN (PDO) 98
9.3.10 FALSE LABELLING 99
9.4 FOOD SHELF LIFE TESTING 99
9.4.1 ORGANOLEPTIC AND APPEARANCE 100
9.4.1.1 COLOR 100
9.4.1.2 TEXTURE 100
9.4.1.3 PACKAGING 100
9.4.1.4 AROMA 100
9.4.1.5 TASTE 100
9.4.1.6 SEPARATION 101
9.4.1.7 STRATIFICATION 101
9.4.2 RANCIDITY 101
9.4.2.1 PEROXIDE VALUE (PV) 101
9.4.2.2 P-ANISIDINE (P-AV) 101
9.4.2.3 FREE FATTY ACIDS (FFA) 101
9.4.3 INGREDIENT ACTIVITY 101
9.4.4 NUTRIENT STABILITY 102
9.4.5 CHEMICAL TESTS 102
9.4.6 ACIDITY LEVELS 102
9.4.7 BROWNING 102
9.4.7.1 ENZYMATIC BROWNING 102
9.4.7.2 CHEMICAL BROWNING 103
9.4.8 REAL-TIME SHELF TESTING 103
9.4.9 ACCELERATED SHELF-LIFE TESTING 103
9.4.10 ACCELERATED (40C/75%RH) 104
9.4.11 INTERMEDIATE (30C/65%RH) 104
9.4.12 AMBIENT (25C/60%RH) 104
9.4.13 TROPICAL (30C/75%RH) 104
9.4.14 REFRIGERATED (2C TO 8C) 104
9.4.15 FROZEN (-15C TO -20C) 104
9.4.16 OTHERS 104
9.5 OTHERS 104
10 MIDDLE EAST & AFRICA CHROMATOGRAPHY FOOD TESTING MARKET , BY SITE 105
10.1 OVERVIEW 106
10.2 INHOUSE/INTERNAL LAB 107
10.3 COMMERCIAL SERVICE LABORATORY 107
11 MIDDLE EAST & AFRICA CHROMATOGRAPHY FOOD TESTING MARKET, BY APPLICATION PRODUCT PHASE 108
11.1 OVERVIEW 109
11.2 TESTING FOR PRODUCT IN RUNNING PRODUCTION PHASE 110
11.3 TESTING FOR FINAL PRODUCT 111
11.4 TESTING FOR PRODUCT IN RESEARCH & DEVELOPMENT PHASE 111
12 MIDDLE EAST & AFRICA CHROMATOGRAPHY FOOD TESTING MARKET, BY APPLICATION 112
12.1 OVERVIEW 113
12.2 FOOD 114
12.2.1 PROCESSED FOOD 115
12.2.1.1 PROCESSED FOOD, BY TYPE 116
12.2.1.1.1 CANNED FRUITS & VEGETABLES 116
12.2.1.1.2 JAMS, PRESERVES & MARMALADES 116
12.2.1.1.3 FRUIT & VEGETABLE PUREE 116
12.2.1.1.4 SAUCES, DRESSINGS & CONDIMENTS 116
12.2.1.1.5 READY MEALS 117
12.2.1.1.6 SOUPS 117
12.2.1.1.7 PICKLES 117
12.2.1.1.8 OTHERS 117
12.2.1.2 PROCESSED FOOD, BY CHROMATOGRAPHY TESTING TYPE 117
12.2.1.2.1 LIQUID CHROMATOGRAPHY 118
12.2.1.2.2 GAS CHROMATOGRAPHY 118
12.2.1.2.3 COLUMN CHROMATOGRAPHY 118
12.2.1.2.4 THIN LAYER CHROMATOGRAPHY 118
12.2.1.2.5 PAPER CHROMATOGRAPHY 118
12.2.2 DAIRY PRODUCTS 119
12.2.2.1 DAIRY PRODUCTS, BY TYPE 119
12.2.2.1.1 ICE CREAM 119
12.2.2.1.2 CHEESE 119
12.2.2.1.3 MILK DESSERT 119
12.2.2.1.3.1 MILK DESSERT, BY TYPE 120
12.2.2.1.3.2 Pudding 120
12.2.2.1.3.3 Custard 120
12.2.2.1.3.4 Others 120
12.2.2.1.4 YOGURT 120
12.2.2.1.5 CHEESE BASED DESERTS 120
12.2.2.1.5.1 CHEESE BASED DESERTS, BY TYPE 121
12.2.2.1.5.2 Cheese Cake 121
12.2.2.1.5.3 Cheese Pudding 121
12.2.2.1.5.4 Cheese Cake 121
12.2.2.1.5.5 Others 121
12.2.2.1.6 OTHERS 121
12.2.2.2 DAIRY PRODUCTS, BY CHROMATOGRAPHY TESTING TYPE 122
12.2.2.2.1 LIQUID CHROMATOGRAPHY 122
12.2.2.2.2 GAS CHROMATOGRAPHY 122
12.2.2.2.3 COLUMN CHROMATOGRAPHY 122
12.2.2.2.4 THIN LAYER CHROMATOGRAPHY 122
12.2.2.2.5 PAPER CHROMATOGRAPHY 122
12.2.3 MEAT & POULTRY PRODUCTS 123
12.2.3.1 MEAT & POULTRY PRODUCTS, BY TYPE 123
12.2.3.1.1 CHICKEN & EGGS 123
12.2.3.1.2 SEAFOOD 123
12.2.3.1.3 BEEF 123
12.2.3.1.4 LAMB & GOAT 123
12.2.3.1.5 PORK 124
12.2.3.1.6 OTHERS 124
12.2.3.2 MEAT & POULTRY PRODUCTS, BY CHROMATOGRAPHY TESTING TYPE 124
12.2.3.2.1 LIQUID CHROMATOGRAPHY 124
12.2.3.2.2 GAS CHROMATOGRAPHY 124
12.2.3.2.3 COLUMN CHROMATOGRAPHY 124
12.2.3.2.4 THIN LAYER CHROMATOGRAPHY 125
12.2.3.2.5 PAPER CHROMATOGRAPHY 125
12.2.4 VEGETABLES 125
12.2.4.1 Vegetables, BY TYPE 125
12.2.4.1.1 LEAFY GREENS 125
12.2.4.1.2 CRUCIFEROUS VEGETABLES 125
12.2.4.1.3 MARROW VEGETABLES 126
12.2.4.1.4 ROOT VEGETABLES 126
12.2.4.1.5 ONION 126
12.2.4.1.6 GARLIC 126
12.2.4.1.7 OTHERS 126
12.2.4.2 VEGETABLES, BY CHROMATOGRAPHY TESTING TYPE 126
12.2.4.2.1 LIQUID CHROMATOGRAPHY 127
12.2.4.2.2 GAS CHROMATOGRAPHY 127
12.2.4.2.3 COLUMN CHROMATOGRAPHY 127
12.2.4.2.4 THIN LAYER CHROMATOGRAPHY 127
12.2.4.2.5 PAPER CHROMATOGRAPHY 127
12.2.5 FRUITS 128
12.2.5.1 Fruits, BY TYPE 128
12.2.5.1.1 APPLE & PEARS 128
12.2.5.1.2 CITRUS FRUITS 128
12.2.5.1.3 TROPICAL FRUITS 128
12.2.5.1.4 BERRIES 128
12.2.5.1.5 MELONS 129
12.2.5.1.6 OTHERS 129
12.2.5.2 Fruits, BY CHROMATOGRAPHY TESTING TYPE 129
12.2.5.2.1 LIQUID CHROMATOGRAPHY 129
12.2.5.2.2 GAS CHROMATOGRAPHY 129

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