TABLE OF CONTENTS
1 INTRODUCTION 158
1.1 OBJECTIVES OF THE STUDY 158
1.2 MARKET DEFINITION 158
1.3 OVERVIEW OF THE NORTH AMERICA FOOD FLAVORS MARKET 158
1.4 LIMITATIONS 160
1.5 MARKETS COVERED 161
2 MARKET SEGMENTATION 171
2.1 MARKETS COVERED 171
2.2 GEOGRAPHICAL SCOPE 172
2.3 YEARS CONSIDERED FOR THE STUDY 173
2.4 CURRENCY AND PRICING 173
2.5 DBMR TRIPOD DATA VALIDATION MODEL 174
2.6 MULTIVARIATE MODELLING 177
2.7 PRODUCT LIFELINE CURVE 178
2.8 PRIMARY INTERVIEWS WITH KEY OPINION LEADERS 179
2.9 DBMR MARKET POSITION GRID 180
2.10 VENDOR SHARE ANALYSIS 182
2.11 MARKET END COVERAGE GRID 183
2.12 SECONDARY SOURCES 184
2.13 ASSUMPTIONS 184
3 EXECUTIVE SUMMARY 185
4 PREMIUM INSIGHT 188
4.1 VALUE CHAIN ANALYSIS 189
4.2 SUPPLY CHAIN ANALYSIS 190
4.2.1 MAJOR FUNCTIONARIES INVOLVED IN THE SUPPLY CHAIN OF SPICES. 190
4.2.1.1 PRODUCER: 190
4.2.1.2 COMMISSION AGENT: 190
4.2.1.3 TRADER/EXPORTER: 190
4.2.1.4 WHOLESALER: 190
4.2.1.5 PROCESSOR: 190
4.2.1.6 RETAILER: 191
4.2.1.7 FINAL USERS: 191
4.3 IMPORT-EXPORT ANALYSIS 191
4.3.1 IMPORT (AUGUST 2022) 191
4.3.1.1 VIETNAM (FEBRUARY 2023) 191
4.3.1.2 INDIA (FEBRUARY 2023) 191
4.3.1.3 PHILIPPINES (FEBRUARY 2023) 192
4.3.2 EXPORT (TILL AUGUST 2022) 192
4.3.2.1 THAILAND (FEBRUARY 2023) 192
4.3.2.2 INDONESIA (FEBRUARY 2023) 192
4.3.2.3 SINGAPORE (FEBRUARY 2023) 193
4.4 PORTERS FIVE FORCES 193
4.4.1 BARGAINING POWER OF BUYERS/CONSUMERS 193
4.4.2 BARGAINING POWER OF SUPPLIERS 193
4.4.3 THREAT OF NEW ENTRANTS 193
4.4.4 THREAT OF SUBSTITUTES 194
4.4.5 RIVALRY AMONG EXISTING COMPETITORS 194
4.5 RAW MATERIAL SOURCING ANALYSIS 195
4.5.1 FLAVOR INDUSTRY 195
4.5.1.1 NATURAL FLAVORING MATERIALS 195
4.6 OVERVIEW OF TECHNOLOGICAL INNOVATIONS 196
4.7 INDUSTRY TRENDS AND FUTURE PERSPECTIVE 196
4.8 GROWTH STRATEGIES ADOPTED BY KEY MARKET PLAYERS 197
4.9 FACTORS INFLUENCING PURCHASING DECISION OF END-USER 198
4.9.1 NEW FLAVOURS 198
4.9.2 ONLINE PLATFORMS 198
4.9.3 QUALITY INGREDIENTS 199
4.10 LIST OF COMPANIES PRODUCING NATURAL EXTRACT 200
4.11 IMPACT OF ECONOMIC SLOWDOWN ON MARKET 203
4.12 OVERVIEW 203
4.12.1 IMPACT ON PRICE 203
4.12.2 IMPACT ON SUPPLY CHAIN 203
4.12.3 IMPACT ON SHIPMENT 204
4.12.4 IMPACT ON COMPANYS STRATEGIC DECISIONS 204
4.13 LIST OF KEY CUSTOMERS BY GEOGRAPHY 205
4.13.1 NORTH AMERICA 205
4.13.2 EUROPE 207
4.13.3 ASIA- PACIFIC 209
4.13.4 MIDDLE EAST AND AFRICA 211
4.13.5 SOUTH AFRICA 213
5 NATURAL INGREDIENTS USED AS FOOD FLAVORS CAN ALSO BE USED IN FEED FLAVORS 214
5.1 OVERVIEW 214
5.2 PRICING INDEX 216
5.3 OVERVIEW 216
5.4 PRICE AT B2B 216
5.5 PRICE AT FOB 216
5.6 PRODUCTION CAPACITY OF KEY MANUFACTURERS 218
5.7 OVERVIEW 218
6 REGULATORY FRAMEWORK AND GUIDELINES 219
7 MARKET OVERVIEW 220
7.1 DRIVERS 222
7.1.1 INCREASING DEMAND FOR DIFFERENT FLAVORS IN FOOD AND BEVERAGE, BAKERY AND OTHER SEVERAL INDUSTRIES DUE TO THEIR HEALTH BENEFITS 222
7.1.2 CONSUMER INCLINATION TOWARD FLORAL AND NATURAL FLAVOURS 223
7.1.3 EXPANSION OF FOOD & BEVERAGE, BAKERY, AMONG OTHER INDUSTRIES 223
7.1.4 INCREASING DEMAND FOR FLAVOR-BASED VEGAN OR PLANT-BASED NUTRITIONAL FOOD AND BEVERAGES 223
7.2 RESTRAINTS 224
7.2.1 INCREASING REGULATION ON FLAVORED FORTIFIED FOOD 224
7.2.2 HIGHER PRICES OF FLAVORED NUTRITIONAL PRODUCTS 225
7.3 OPPORTUNITIES 226
7.3.1 INCREASE IN THE NUMBER OF LAUNCHES OF NEW FLAVOURS IN NUTRITIONAL FOOD AND BEVERAGES 226
7.3.2 ADOPTION OF CANNABIS AS A NATURAL INGREDIENT FOR FLAVOR DEVELOPMENT 226
7.4 CHALLENGES 227
7.4.1 SIDE EFFECTS CAUSED BY SYNTHETIC FLAVORS 227
8 NORTH AMERICA FOOD FLAVORS MARKET, BY PRODUCT TYPE 228
8.1 OVERVIEW 229
8.2 NATURAL EXTRACT 232
8.3 FLAVOR INGREDIENT 233
9 NORTH AMERICA FOOD FLAVORS MARKET, BY TYPE 234
9.1 OVERVIEW 235
9.2 FRUIT FLAVORS 238
9.2.1 TYPE 239
9.2.1.1 BERRIES 239
9.2.1.1.1 STRAWBERRY 240
9.2.1.1.2 BLUEBERRY 240
9.2.1.1.3 RASPBERRY STRAWBERRY 240
9.2.1.1.4 BLACKCURRANT 240
9.2.1.1.5 RED RASPBERRY 241
9.2.1.1.6 BLACK RASPBERRY 241
9.2.1.1.7 GRAPES 241
9.2.1.1.8 CRANBERRY 241
9.2.1.1.9 GOOSEBERRY 241
9.2.1.1.10 ACAI BERRY 241
9.2.1.1.11 GOJI BERRY 241
9.2.1.1.12 MARIONBERRY 241
9.2.1.1.13 MULBERRY 241
9.2.1.1.14 ARONIA BERRY 241
9.2.1.1.15 CITRUS BERRY 242
9.2.1.2 APPLE 242
9.2.1.3 BANANA 242
9.2.1.4 MANGO 242
9.2.1.5 PLUM 242
9.2.1.6 NECTARINES 242
9.2.1.7 PAPAYA 242
9.2.1.8 CANTALOUPE 242
9.2.1.9 HONEYDEW 242
9.2.1.10 APRICOT 242
9.2.1.11 PASSIONFRUIT 242
9.2.2 PRODUCT TYPE 242
9.2.2.1 NATURAL EXTRACT 243
9.2.2.2 FLAVOR INGREDIENT 243
9.2.3 SPICE FLAVORS 243
9.2.3.1 GINGER 245
9.2.3.2 PEPPER 245
9.2.3.3 CINNAMON 245
9.2.3.4 MUSTARD 245
9.2.3.5 TURMERIC 245
9.2.3.6 CARDAMOM 245
9.2.3.7 CUMIN 246
9.2.3.8 CORIANDER 246
9.2.3.9 CLOVES 246
9.2.3.10 NUTMEG 246
9.2.3.11 FENNEL 246
9.2.3.12 FENUGREEK 246
9.2.3.13 SAFFRON 246
9.2.3.14 OTHERS 246
9.2.4 PRODUCT TYPE 246
9.2.4.1 NATURAL EXTRACT 247
9.2.4.2 FLAVOR INGREDIENT 247
9.2.5 HERBAL FLAVORS 247
9.2.5.1 MINT 248
9.2.5.2 PEPPERMINT 248
9.2.5.3 SPEARMINT 248
9.2.5.4 WINTERGREEN 249
9.2.5.5 MENTHOL 249
9.2.5.6 BASIL 249
9.2.5.7 OREGANO 249
9.2.5.8 THYM 249
9.2.5.9 SAGE 249
9.2.5.10 ROSE ROSEMARY 249
9.2.5.11 LAVENDER 249
9.2.5.12 CHAMOMILE 249
9.2.5.13 GREEN TEA 249
9.2.5.14 HIBISCUS JASMINE 249
9.2.5.15 BERGAMOT 249
9.2.5.16 ORANGE BLOSSOM 250
9.2.5.17 VERBENA 250
9.2.5.18 SARSAPARILLA 250
9.2.5.19 SASSAFRAS 250
9.2.5.20 ALOE VERA 250
9.2.5.21 BLACK TEA 250
9.2.5.22 EUCALYPTUS 250
9.2.5.23 OTHERS 250
9.2.6 PRODUCT TYPE 250
9.2.6.1 NATURAL EXTRACT 251
9.2.6.2 FLAVOR INGREDIENT 251
9.2.7 CITRUS FLAVORS 251
9.2.7.1 ORANGE 252
9.2.7.2 LEMON 252
9.2.7.3 LIME MANDARIN ORANGE 252
9.2.7.4 TANGERINE 252
9.2.7.5 GRAPEFRUIT 252
9.2.7.6 BLOOD ORANGE 252
9.2.7.7 KEY LIMEKUMQUAT 252
9.2.7.8 OTHERS 253
9.2.8 PRODUCT TYPE 253
9.2.8.1 NATURAL EXTRACT 253
9.2.8.2 FLAVOR INGREDIENT 253
9.2.9 DAIRY FLAVORS 253
9.2.9.1 CREAM 254
9.2.9.2 BUTTER FLAVOR 254
9.2.9.2.1 MEDIUM BUTTERY FLAVOR NOTES 256
9.2.9.2.2 MEDIUM STRONG BUTTERY FLAVOR NOTES 256
9.2.9.2.3 STRONG BUTTERY FLAVOR NOTES 256
9.2.9.2.4 OTHERS 256
9.2.9.3 WHIPPED CREAM 256
9.2.9.4 BAVARIAN CREAM 256
9.2.9.5 CREAM CHEESE ICE CREAM 256
9.2.9.6 NUTELLA TYPE SWEET CREAM 256
9.2.9.7 YOGURT TYPE 256
9.2.9.8 WHITE CHOCOLATE 256
9.2.9.9 IRISH CREAM 256
9.2.9.10 MOCHA 257
9.2.9.11 OTHERS 257
9.2.10 PRODUCT TYPE 257
9.2.10.1 NATURAL EXTRACT 257
9.2.10.2 FLAVOR INGREDIENT 257
9.2.11 NUTTY FLAVORS 257
9.2.11.1 ALMOND 258
9.2.11.2 CASHEW 258
9.2.11.3 HAZELNUT MACADAMIA NUT 258
9.2.11.4 PEANUT 258
9.2.11.5 PISTACHIO 258
9.2.11.6 WALNUT 258
9.2.11.7 PECAN PINE NUT 258
9.2.11.8 OTHERS 259
9.2.12 PRODUCT TYPE 259
9.2.12.1 NATURAL EXTRACT 259
9.2.12.2 FLAVOR INGREDIENT 259
9.2.13 VEGETABLE FLAVORS 260
9.2.13.1 GARLIC 261
9.2.13.2 TOMATO 261
9.2.13.3 MUSHROOM 261
9.2.13.4 ONION 261
9.2.13.5 CUCUMBER 261
9.2.13.6 WATERMELON 261
9.2.13.7 CHERRY TOMATO 261
9.2.13.8 TOMATO BASIL 262
9.2.13.9 OTHERS 262
9.2.14 PRODUCT TYPE 262
9.2.14.1 NATURAL EXTRACT 262
9.2.14.2 FLAVOR INGREDIENT 262
9.3 COFFEE FLAVORS 262
9.3.1 PRODUCT TYPE 263
9.3.1.1 NATURAL EXTRACT 263
9.3.1.2 FLAVOR INGREDIENT 263
9.4 CHOCOLATE FLAVORS 263
9.4.1 PRODUCT TYPE 264
9.4.1.1 NATURAL EXTRACT 264
9.4.1.2 FLAVOR INGREDIENT 264
9.5 DATE DERIVATIVES 265
9.5.1 PRODUCT TYPE 265
9.5.1.1 NATURAL EXTRACT 266
9.5.1.2 FLAVOR INGREDIENT 266
9.5.2 VEGETABLE OILS 266
9.5.2.1 CULINARY ARGON OIL 267
9.5.2.2 POMEGRANATE SEED OIL 267
9.5.2.3 NIGELLA SEEDS OIL 267
9.5.2.4 MELON SEEDS OIL 267
9.5.3 PRODUCT TYPE 267
9.5.3.1 NATURAL EXTRACT 267
9.5.3.2 FLAVOR INGREDIENT 268
9.5.4 CANOB DERIVATIVES 268

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