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食品用レシチンの世界市場 - 2025年～2032年

Global Food Grade Lecithin Market - 2025 - 2032

出版日
ページ情報
英文 176 Pages
納期
即日から翌営業日
カスタマイズ可能
適宜更新あり
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価格表記: USDを日本円(税抜)に換算
本日の銀行送金レート: 1USD=146.99円
食品用レシチンの世界市場 - 2025年～2032年
出版日: 2025年01月13日
発行: DataM Intelligence
ページ情報: 英文 176 Pages
納期: 即日から翌営業日
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  • 概要
  • 目次
概要

食品用レシチンの世界市場は2024年に213億2,000万米ドルに達し、2032年には306億米ドルに達すると予測され、予測期間2025年～2032年のCAGRは4.62%で成長します。

食品用レシチン市場は、その多機能特性と食品業界全体の用途拡大に牽引されて力強い成長を遂げています。主な用途には、チョコレート、ベーカリー製品、ワッフル、アイスクリームなどがあり、レシチンは食感を改善し、保存期間を延ばし、製品の安定性を高める。例えば、菓子類分野では、レシチンはチョコレート製造時の粘度を下げ、滑らかさを確保しながらコストを削減します。

2021年2月、AAKはヒマワリ油と大豆油を原料とする植物由来のレシチン乳化システム「Akolec」を発売しました。同社によると、このシステムは、焼成食品、菓子類、植物性乳製品、植物性代替肉類を含む様々な食品や飲料の栄養、機能性、加工を改善するために設計されています。

ダイナミクス

食感と安定性を目的としたベーカリー・菓子類におけるレシチンの用途拡大の増加

ベーカリーや菓子類におけるレシチンの用途の増加が、食品用レシチン市場を大きく牽引しています。レシチンは大豆やヒマワリの種などから得られる天然の乳化剤で、様々な食品の食感、安定性、保存性を高める。ベーカリー用途では、レシチンは一般的にパンの配合に0.2％、レイヤーケーキに小麦粉重量を基準として0.5～1.5％添加され、保湿性を向上させ、材料の均一な混合を保証します。

菓子類では、レシチンはチョコレートやココアベースの製品に望ましい一貫性と品質を実現するために不可欠です。粘度を下げ、加工や成形を容易にし、最終製品の滑らかな口当たりに貢献します。

この分野での注目すべき開発は、2022年9月に原料大手のケリーがアカシアから作られた乳化剤Puremulを発売したことによる。Puremulは、飲食品用途でヒマワリレシチンやモノ・ジグリセリドに取って代わるよう設計されています。その汎用性により、植物由来の飲料、焼き菓子、冷菓製品に適しています。ケリー社によると、Puremulはヒマワリレシチンに関連する既存のサプライチェーンの課題と価格の不安定性に対処し、より安定した持続可能な代替品を提供します。

この成長は、食品業界におけるナチュラルでクリーンラベルの原料に対する需要の高まりに大きく起因しています。消費者は、認識可能で加工が最小限に抑えられた成分を含む製品を求めるようになっており、メーカーがレシチンのような天然乳化剤を配合に取り入れるよう促しています。

ビーガンおよび植物性食品産業の成長

世界的には、植物由来の牛乳は傑出したカテゴリーであり、2023年には牛乳総売上高の15%を占める。植物由来の肉、チーズ、ヨーグルト、スナックなどの他のカテゴリーも、味と食感の進歩によって従来の製品との競合が可能になったことが原動力となって、力強い成長を示しています。例えば、植物由来の代替肉はファストフード・チェーンやレストランでの採用が増加しており、日常的な消費パターンにおける存在感をさらに高めています。

消費者の人口統計は、植物ベースの食品に対する需要を裏付けており、ミレニアル世代とZ世代が世界の牽引役となっています。米国の成人の約10%がビーガンまたはベジタリアンであり、世界全体では7,900万人以上がビーガンを信奉しており、これは世界人口の1%強に相当します。この人口動向は、持続可能性の目標や倫理的配慮と食生活の選択を一致させる若い世代によって支えられています。植物性食品の普及は、気候変動、水の保全、畜産業の環境フットプリントに対する懸念の高まりによってさらに後押しされています。

世界各国の政府は、食糧安全保障、気候変動、公衆衛生といった差し迫った世界的課題に対処するための植物性食品の可能性を認識しています。この分野の成長を支援するため、植物由来製品の栄養価や官能的品質を向上させるための研究開発への資金提供など、政策やイニシアティブが導入されています。こうした努力は、民間の技術革新によって補完され、さまざまな食の嗜好やニーズに対応する新製品が次々と生み出されています。

大豆やひまわりなどの原材料価格の変動

食品用レシチン市場は、主要原料、特に大豆とひまわりの価格変動による制約に見舞われています。食品産業に不可欠な乳化剤であるレシチンは、主にこれらの作物から得られます。これらの原料の価格変動はレシチンの生産コストに直接影響し、メーカーにとって安定した価格と供給を維持する上での課題となっています。

大豆価格は近年大きな変動を示しています。米国農務省のデータによると、2019年から2021年にかけての価格は、1ブッシェル当たり8.48米ドルから14.28米ドルでした。このような変動は、天候、世界の需要シフト、貿易に影響する地政学的緊張などの要因に起因します。このような価格変動はレシチン生産者のコスト予測を複雑にし、最終消費者の製品価格上昇につながる可能性があります。

目次

第1章 調査手法と調査範囲

第2章 定義と概要

第3章 エグゼクティブサマリー

第4章 市場力学

  • 影響要因
    • 促進要因
      • 食感と安定性のためにパンや菓子類へのレシチンの適用が増加
      • ビーガンおよび植物由来食品産業の成長
    • 抑制要因
      • 大豆やヒマワリなどの原材料価格の変動
    • 機会
    • 影響分析

第5章 産業分析

  • ポーターのファイブフォース分析
  • サプライチェーン分析
  • 価格分析
  • 規制分析
  • DMIの見解

第6章 供給源別

  • 大豆レシチン
  • ひまわりレシチン
  • 菜種レシチン
  • 卵レシチン
  • その他

第7章 形態別

  • 液体
  • 粉末
  • その他

第8章 機能別

  • 乳化剤
  • 安定剤
  • 離型剤
  • テクスチャエンハンサー
  • 保存期間延長剤
  • その他

第9章 グレード別

  • 標準
  • オーガニック
  • 非遺伝子組み換え
  • その他

第10章 用途別

  • 菓子類
    • ミルクチョコレート
    • ダークチョコレート
    • チョコレートコーティングとフィリング
    • お菓子
    • キャンディー
    • その他
  • ベーカリー製品
    • パン
    • ケーキ＆ペストリー
    • ビスケットとクッキー
    • ワッフル
    • クロワッサン＆ドーナツ
    • その他
  • 乳製品
    • アイスクリーム
    • ヨーグルトと冷凍デザート
    • チーズスプレッド
    • クリームベースのフィリング
    • その他
  • コンビニ食品
  • 特殊食品・機能性食品
  • その他

第11章 地域別

  • 北米
    • 米国
    • カナダ
    • メキシコ
  • 欧州
    • ドイツ
    • 英国
    • フランス
    • イタリア
    • スペイン
    • その他欧州地域
  • 南米
    • ブラジル
    • アルゼンチン
    • その他南米
  • アジア太平洋地域
    • 中国
    • インド
    • 日本
    • オーストラリア
    • その他アジア太平洋地域
  • 中東・アフリカ

第12章 競合情勢

  • 競合シナリオ
  • 市況・シェア分析
  • M&A分析

第13章 企業プロファイル

  • Archer Daniels Midland Company
    • 会社概要
    • 製品ポートフォリオと概要
    • 財務概要
    • 主な発展
  • Cargill, Incorporated
  • DUPONT DE NEMOURS, INC.
  • Bunge Ltd.
  • Fismer Lecithin
  • Lecico GmbH
  • Lipoid GmbH
  • American Lecithin Company
  • Stern-Wywiol Gruppe GmbH & Co. KG
  • VAV Life Sciences Pvt. Ltd.

第14章 付録

目次
Product Code: FB9022

Global Food Grade Lecithin Market reached US$ 21.32 billion in 2024 and is expected to reach US$ 30.60 billion by 2032, growing with a CAGR of 4.62% during the forecast period 2025-2032.

The food-grade lecithin market is witnessing robust growth driven by its multifunctional properties and expanding applications across the food industry. Key applications include chocolates, bakery goods, waffles and ice creams, where lecithin improves texture, extends shelf life and enhances product stability. For instance, in the confectionery sector, lecithin reduces viscosity during chocolate production, cutting costs while ensuring smoothness.

In February 2021, AAK launched Akolec, a line of plant-based lecithin emulsifier systems sourced from sunflower oil and soybean oil. The systems are designed to help improve nutrition, functionality and processing of a variety of foods and beverages, including baked foods, confectionery items and plant-based dairy and plant-based meat alternatives, according to the company.

Dynamics

Increasing Application of Lecithin in Bakery and Confectionery for Texture and Stability

The increasing application of lecithin in bakery and confectionery products is significantly driving the food-grade lecithin market. Lecithin, a natural emulsifier derived from sources like soybeans and sunflower seeds, enhances texture, stability and shelf life in various food products. In bakery applications, lecithin is typically added to bread formulations at 0.2% and to layer cakes at 0.5-1.5% based on flour weight, improving moisture retention and ensuring even blending of ingredients.

In the confectionery sector, lecithin is essential for achieving the desired consistency and quality in products like chocolates and cocoa-based items. It reduces viscosity, facilitating easier processing and molding and contributes to a smoother mouthfeel in the final product.

A notable development in this space occurred in September 2022 when Kerry, an ingredient giant, launched Puremul, an emulsifier made from acacia. Puremul is designed to replace sunflower lecithin and mono- and diglycerides in food and beverage applications. Its versatility makes it suitable for plant-based beverages, baked goods and frozen dessert products. According to Kerry, Puremul addresses existing supply chain challenges and pricing instability associated with sunflower lecithin, offering a more stable and sustainable alternative.

This growth is largely attributed to the rising demand for natural and clean-label ingredients in the food industry. Consumers are increasingly seeking products with recognizable and minimally processed components, prompting manufacturers to incorporate natural emulsifiers like lecithin into their formulations.

Growth of the Vegan and Plant-Based Food Industry

Globally, plant-based milk is a standout category, accounting for 15% of total milk dollar sales in 2023. Other categories such as plant-based meat, cheese, yogurt and snacks have also shown strong growth, driven by advancements in taste and texture that make them competitive with traditional products. For instance, plant-based meat alternatives have witnessed increasing adoption in fast-food chains and restaurants, further cementing their presence in daily consumption patterns.

Consumer demographics underline the demand for plant-based foods, with millennials and Gen Z leading the charge globally. Approximately 10% of U.S. adults identify as vegan or vegetarian and globally, over 79 million people adhere to veganism, representing just over 1% of the world's population. This demographic trend is supported by a younger generation that aligns its dietary choices with sustainability goals and ethical considerations. The rise in plant-based food adoption is further bolstered by increasing concerns over climate change, water conservation and the environmental footprint of livestock farming.

Governments worldwide are recognizing the potential of plant-based foods to address pressing global challenges such as food security, climate change and public health. Policies and initiatives are being introduced to support the growth of this sector, including funding for research and development to improve the nutritional and sensory qualities of plant-based products. These efforts are complemented by private-sector innovation, driving a steady stream of new products that cater to a variety of dietary preferences and needs.

Fluctuating Prices of Raw Materials like Soybeans and Sunflowers

The food-grade lecithin market is experiencing constraints due to the fluctuating prices of key raw materials, notably soybeans and sunflowers. Lecithin, a vital emulsifier in the food industry, is predominantly derived from these crops. Price volatility in these raw materials directly impacts lecithin production costs, posing challenges for manufacturers in maintaining consistent pricing and supply.

Soybean prices have exhibited significant fluctuations in recent years. Between 2019 and 2021, prices ranged from US$ 8.48 to US$ 14.28 per bushel, according to USDA data. Such volatility can be attributed to factors including weather conditions, global demand shifts and geopolitical tensions affecting trade. These price swings complicate cost forecasting for lecithin producers, potentially leading to increased product prices for end-users.

Segment Analysis

The global food grade lecithin market is segmented based on source, form, grade, functionality, application and region.

Increasing the Demand for Food Grade Lecithin in Confectionery

The demand for food-grade lecithin in the global market, especially within the confectionery sector, has been rising due to its critical role in enhancing product texture, stability and quality. Lecithin, a natural emulsifier, plays a key role in stabilizing chocolate, candies and chewing gums, as it helps to prevent the separation of ingredients, ensures smooth consistency and extends shelf life.

The confectionery industry is one of the largest consumers of lecithin due to its ability to improve product quality. For example, in chocolate production, lecithin ensures smooth texture, enhances viscosity and prevents fat bloom (the white coating that forms on chocolate). According to a survey, over 35% of lecithin is consumed in chocolate production globally, with lecithin being used in nearly 90% of all chocolate products. In addition, lecithin's application in candies and chewing gums is vital to achieving a uniform texture and enhancing flavor release.

The growing consumer preference for clean-label and natural ingredients has further boosted the demand for lecithin. Consumers increasingly seek transparency in food products, driving manufacturers to opt for natural emulsifiers like lecithin over synthetic alternatives. This aligns with the trend of clean-label products, which is expected to fuel the demand for lecithin in the confectionery market in the coming years. Overall, the global food-grade lecithin market is set to continue expanding, especially in the confectionery industry, due to its ability to meet the evolving demands for high-quality and natural food products.

Geographical Penetration

Rising Consumer Demand for Clean-Label Ingredients Fuels Growth in North America

The food-grade lecithin market in US is experiencing substantial growth, driven by increasing consumer demand for natural and clean-label ingredients in food products. Lecithin, a natural emulsifier derived from soybeans, sunflower seeds and other plant-based sources, enhances texture, stability and shelf life in a wide range of food applications, including chocolates, baked goods, ice cream and plant-based products.

Additionally, US is dominating the North American confectionery market, with chocolate being a major contributor to this demand. In 2023, US consumers were observed to spend an average of US$ 144.90 per capita on chocolate and in 2022, 81% of US population preferred chocolate. The average American consumed around 9.5 pounds of chocolate in 2022, highlighting the significant demand for chocolate products, where lecithin plays a crucial role in improving texture and stability. The expanding processed food industry, where lecithin is used to enhance shelf life in a wide range of products, further contributes to the market's growth.

Lecithin's versatility in chocolates, bakery items and ice cream, all of which are witnessing rising demand, supports the continued expansion of the market. Regulatory bodies like the US Food and Drug Administration (FDA) recognize lecithin as a safe food additive, further boosting its adoption across food industries. However, the market does face challenges such as fluctuating raw material prices and supply chain disruptions, which could affect production costs. Despite these challenges, the market's positive growth trajectory reflects strong demand and a promising future for the market.

Competitive Landscape

The major global players in the market include Archer Daniels Midland Company, Cargill, Incorporated, DuPont de Nemours, Inc., Bunge Ltd., Fismer Lecithin, Lecico GmbH, Lipoid GmbH, American Lecithin Company, Stern-Wywiol Gruppe GmbH & Co. KG and VAV Life Sciences Pvt. Ltd.

Consumer Analysis

The global lecithin market is experiencing significant shifts in consumer preferences, driven by increasing health consciousness, demand for natural and clean-label products and a growing inclination towards plant-based and organic ingredients.

Health and Wellness Focus: One of the most significant drivers of change in consumer preferences is the growing health and wellness trend. Consumers are becoming increasingly aware of the impact their diet has on their overall well-being and many are opting for foods that offer nutritional benefits without artificial additives. Lecithin fits perfectly into this trend due to its natural origins and functional benefits. Lecithin, particularly when sourced from non-GMO or organic crops, is considered a healthier and safer alternative to synthetic emulsifiers used in many processed foods.

A report by the International Food Information Council (IFIC) in 2023 highlighted that 64% of consumers are more likely to purchase food products that contain recognizable, simple ingredients. This clean-label trend is reshaping the way food manufacturers approach ingredient sourcing, leading many to seek natural emulsifiers like lecithin to avoid the use of artificial ingredients or chemical additives.

Lecithin is recognized for its health benefits as a source of choline, an essential nutrient that supports brain health, liver function and cardiovascular health. The increasing awareness of these health benefits has also contributed to the growing demand for lecithin in both the food and pharmaceutical industries. As more consumers opt for products that contribute to cognitive function and overall health, lecithin's popularity is expected to continue to rise.

Early-Stage Innovations

The early-stage innovation in the food-grade lecithin market is driving significant advancements in food formulations, particularly through its role in oleogelation. Lecithin's unique amphiphilic structure makes it an increasingly valuable ingredient for modern food production, offering a range of functions such as emulsification, texture modification and structure formation.

Lecithin's Role in Oleogelation: Oleogelation is a crucial process in the development of healthier food products. Lecithin plays an essential role in converting liquid oils into semi-solid or solid gels, thus reducing the need for unhealthy saturated and trans fats while maintaining desirable sensory properties. Lecithin acts as a co-oleogelator, emulsifier and stabilizer, reducing surface tension between oil and other ingredients, which ensures a stable and uniform product.

Structural and Textural Modifications: Beyond its emulsifying properties, lecithin influences the physical structure of oleogels by forming a three-dimensional gel network. This ability to structure the oil phase is vital in creating reduced-fat food products such as spreads, baked goods and confectionery. Lecithin's impact on the thermal stability, shelf life and bioavailability of the final product further enhances its appeal in the food industry.

Expanding Market Demand: As consumer demand for clean-label, healthier food alternatives increases, lecithin's role in food innovation continues to grow. The ingredient's diverse functionalities are being leveraged for the development of structured emulsions, reduced-fat products and other novel formulations. Lecithin is positioned as a key component in the food industry's move toward more sustainable, nutritious and innovative food solutions.

Key Developments

  • In August 2022, Louis Dreyfus Company Agricultural Industries LLC (LDC) announced the opening of its new soy liquid lecithin plant in Claypool, Indiana, US, positioning the site as the country's largest facility integrating soybean processing, biodiesel production and glycerin and lecithin refining operations, as well as a food-grade packaging line and canola oil distribution terminal.
  • In September 2022, Kerry launched Puremul, an emulsifier made from acacia that can replace sunflower lecithin and mono- and diglycerides in food and beverage products. The ingredient giant told Food Dive that applications for Puremul include plant-based beverages, baked goods and frozen dessert products.
  • In September 2021, AAK acquired BIC Ingredients, the lecithin division of BIC International Holding. This will help the company achieve its goal of being one of the top providers of specialty lecithin worldwide and greatly expand its presence in the European lecithin industry. Non-GM specialty lecithin and lecithin compounds are provided by BIC Ingredients. With its headquarters in the Netherlands, the company sources its raw materials from all around the world.

Why Purchase the Report?

  • To visualize the global food grade lecithin market segmentation based on source, form, functionality, grade, application and region, as well as understand key commercial assets and players.
  • Identify commercial opportunities by analyzing trends and co-development.
  • Excel data sheet with numerous data points of the food grade lecithin market with all segments.
  • PDF report consists of a comprehensive analysis after exhaustive qualitative interviews and an in-depth study.
  • Product mapping available as excel consisting of key products of all the major players.

The global food grade lecithin market report would provide approximately 78 tables, 81 figures and 204 pages.

Target Audience 2025

  • Manufacturers/ Buyers
  • Industry Investors/Investment Bankers
  • Research Professionals
  • Emerging Companies

Table of Contents

1. Methodology and Scope

  • 1.1. Research Methodology
  • 1.2. Research Objective and Scope of the Report

2. Definition and Overview

3. Executive Summary

  • 3.1. Snippet by Source
  • 3.2. Snippet by Form
  • 3.3. Snippet by Functionality
  • 3.4. Snippet by Grade
  • 3.5. Snippet by Application
  • 3.6. Snippet by Region

4. Dynamics

  • 4.1. Impacting Factors
    • 4.1.1. Drivers
      • 4.1.1.1. Increasing Application of Lecithin in Bakery and Confectionery for Texture and Stability
      • 4.1.1.2. Growth of the Vegan and Plant-Based Food Industry
    • 4.1.2. Restraints
      • 4.1.2.1. Fluctuating Prices of Raw Materials like Soybeans and Sunflowers
    • 4.1.3. Opportunity
    • 4.1.4. Impact Analysis

5. Industry Analysis

  • 5.1. Porter's Five Force Analysis
  • 5.2. Supply Chain Analysis
  • 5.3. Pricing Analysis
  • 5.4. Regulatory Analysis
  • 5.5. DMI Opinion

6. By Source

  • 6.1. Introduction
    • 6.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
    • 6.1.2. Market Attractiveness Index, By Source
  • 6.2. Soy Lecithin*
    • 6.2.1. Introduction
    • 6.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
  • 6.3. Sunflower Lecithin
  • 6.4. Rapeseed Lecithin
  • 6.5. Egg Lecithin
  • 6.6. Others

7. By Form

  • 7.1. Introduction
    • 7.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
    • 7.1.2. Market Attractiveness Index, By Form
  • 7.2. Liquid*
    • 7.2.1. Introduction
    • 7.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
  • 7.3. Powder
  • 7.4. Others

8. By Functionality

  • 8.1. Introduction
    • 8.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionality Market Attractiveness Index, By Functionality
  • 8.2. Emulsifier*
    • 8.2.1. Introduction
    • 8.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
  • 8.3. Stabilizer
  • 8.4. Releasing Agent
  • 8.5. Texture Enhancer
  • 8.6. Shelf-Life Improver
  • 8.7. Others

9. By Grade

  • 9.1. Introduction
    • 9.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Grade
    • 9.1.2. Market Attractiveness Index, By Grade
  • 9.2. Standard*
    • 9.2.1. Introduction
    • 9.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
  • 9.3. Organic
  • 9.4. Non-GMO
  • 9.5. Others

10. By Application

  • 10.1. Introduction
    • 10.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 10.1.2. Market Attractiveness Index, By Application
  • 10.2. Confectionery *
    • 10.2.1. Introduction
    • 10.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
    • 10.2.3. Milk Chocolate
    • 10.2.4. Dark Chocolate
    • 10.2.5. Chocolate Coatings & Fillings
    • 10.2.6. Sweetmeats
    • 10.2.7. Candies
    • 10.2.8. Others
  • 10.3. Bakery Products
    • 10.3.1. Bread
    • 10.3.2. Cakes & Pastries
    • 10.3.3. Biscuits & Cookies
    • 10.3.4. Waffles
    • 10.3.5. Croissants & Doughnuts
    • 10.3.6. Others
  • 10.4. Dairy Products
    • 10.4.1. Ice Cream
    • 10.4.2. Yogurt & Frozen Desserts
    • 10.4.3. Cheese Spreads
    • 10.4.4. Cream-Based Fillings
    • 10.4.5. Others
  • 10.5. Convenience Foods
  • 10.6. Specialty & Functional Foods
  • 10.7. Others

11. By Region

  • 11.1. Introduction
    • 11.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Region
    • 11.1.2. Market Attractiveness Index, By Region
  • 11.2. North America
    • 11.2.1. Introduction
    • 11.2.2. Key Region-Specific Dynamics
    • 11.2.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
    • 11.2.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
    • 11.2.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionality
    • 11.2.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Grade
    • 11.2.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 11.2.8. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 11.2.8.1. US
      • 11.2.8.2. Canada
      • 11.2.8.3. Mexico
  • 11.3. Europe
    • 11.3.1. Introduction
    • 11.3.2. Key Region-Specific Dynamics
    • 11.3.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
    • 11.3.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
    • 11.3.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionality
    • 11.3.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Grade
    • 11.3.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 11.3.8. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 11.3.8.1. Germany
      • 11.3.8.2. UK
      • 11.3.8.3. France
      • 11.3.8.4. Italy
      • 11.3.8.5. Spain
      • 11.3.8.6. Rest of Europe
  • 11.4. South America
    • 11.4.1. Introduction
    • 11.4.2. Key Region-Specific Dynamics
    • 11.4.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
    • 11.4.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
    • 11.4.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionality
    • 11.4.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Grade
    • 11.4.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 11.4.8. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 11.4.8.1. Brazil
      • 11.4.8.2. Argentina
      • 11.4.8.3. Rest of South America
  • 11.5. Asia-Pacific
    • 11.5.1. Introduction
    • 11.5.2. Key Region-Specific Dynamics
    • 11.5.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
    • 11.5.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
    • 11.5.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionality
    • 11.5.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Grade
    • 11.5.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
    • 11.5.8. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
      • 11.5.8.1. China
      • 11.5.8.2. India
      • 11.5.8.3. Japan
      • 11.5.8.4. Australia
      • 11.5.8.5. Rest of Asia-Pacific
  • 11.6. Middle East and Africa
    • 11.6.1. Introduction
    • 11.6.2. Key Region-Specific Dynamics
    • 11.6.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
    • 11.6.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
    • 11.6.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Functionality
    • 11.6.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Grade
    • 11.6.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application

12. Competitive Landscape

  • 12.1. Competitive Scenario
  • 12.2. Market Positioning/Share Analysis
  • 12.3. Mergers and Acquisitions Analysis

13. Company Profiles

  • 13.1. Archer Daniels Midland Company*
    • 13.1.1. Company Overview
    • 13.1.2. Product Portfolio and Description
    • 13.1.3. Financial Overview
    • 13.1.4. Key Developments
  • 13.2. Cargill, Incorporated
  • 13.3. DUPONT DE NEMOURS, INC.
  • 13.4. Bunge Ltd.
  • 13.5. Fismer Lecithin
  • 13.6. Lecico GmbH
  • 13.7. Lipoid GmbH
  • 13.8. American Lecithin Company
  • 13.9. Stern-Wywiol Gruppe GmbH & Co. KG
  • 13.10. VAV Life Sciences Pvt. Ltd.

LIST NOT EXHAUSTIVE

14. Appendix

  • 14.1. About Us and Services
  • 14.2. Contact Us