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“Caramel Market”
Global Caramel Market Information-by Ingredient (sugar (white, brown, cane or corn syrup), milk solids, and fat (butter, margarine or vegetable fat)), by Flavors (Vanilla, coffee, fruity, maple and buttery) by Application (confectionery, ice cream, syrup, pudding & desserts, beverage and others), and by Region – Forecast to 2022

Market Highlights

Globally, there has been increase in demand for caramel due to its versatility in applications. Its end use markets have widened up in confectionery to bakery foods and beverages due to its unique taste and appealing brown color. In-addition its preference has even extended from the traditional usage in food and beverage industries to newer applications in pharmaceutical and personal care products. Hence, Global Caramel Market is expected to grow at CAGR over 8.5% post the year 2022.

 

Key Findings:

  • Secondary data reveals that the caramel sales is projected to grow more than 9% annually post the year 2022
  • The top 5 exporters of caramel includes France, China, Netherlands, the U.S and Belgium
  • Inclusion of new flavors and rich calories are accelerating the growth of Caramel Market.

 

Key Players

  • Cargill, Inc.
  • Kerry Group
  • Sensient Technologies Corporation
  • Puratos Group
  • Sethness Caramel Color
  • DDW the Color House
  • Bakels Worldwide
  • Nigay
  • Metarom group

 

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Intended Audience

  • Caramel manufacturers
  • Confectionary product manufacturers
  • Beverage product manufacturers
  • Dairy product manufactures
  • Bakery product manufacturers
  • Retailers, wholesalers
  • E-commerce companies
  • Traders, Importers and exporters

 

The report provides the insights, on various levels of analyses such industry analysis, market share analysis leading market players and their profiles. This report also helps in studying the target segments by providing views on emerging & high-growth segments and market conclusion. Together the market data comprise and discuss with the basic assessments on the competitive scenarios & strategies, of the global caramel market, including the high-growth regions, countries and their political, economic and technological environments. Furthermore the project report also provides the views over the historical market values as well as, pricing and cost analysis of the same.

 

Reasons to buy

  • This report includes in-depth study analysis of Caramel market
  • It covers market segmentation by source, and nutrition per serving.
  • It helps in identifying region-wise major suppliers and understand consumption patterns
  • The report will provide useful and premium insights that will support in investments for Caramel and allied companies providing details on the fast growing segments and regions
  • In addition, it will provide key findings that will help the companies to improve profitability by using supply chain strategies, cost effectiveness of various products mentioned in the report
  • The data used in the report is primarily based on primary interviews with the major producing companies and industry experts and also supported by authentic industry data from secondary sources.

 

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Table of Content   

1 Executive Summary

2 Market Introductions

 2.1 Definition

 2.2 Scope of the study

 2.2.1 Research Objectives

 2.2.2 Assumptions

 2.2.3 Limitations

 2.3 Markets Structure

 2.4 Stakeholders

3 Research Methodologies

 3.1 Research process

 3.2 Secondary research

 3.3 Primary research

 3.4 Forecast model

 3.5 Market Size estimation

4 Market Dynamics

 4.1 Drivers

 4.2 Restraints

 4.3 Opportunities

 4.4 Challenges

5 Market Trends

 5.1 Trends in Supply/Production

 5.2 Trends in Demand/Consumption

 5.3 Emerging Markets (Supply & Demand)

 5.4 Trade (Import + Export) Analysis

 5.5 Innovations in Products/Process

 5.6 Macroeconomic indicators Analysis for top 5 Producing countries

6 Market Factor Analysis

 6.1 Introduction

 6.2 Value chain analysis

 6.3 Porter’s five forces

 6.4 Supply Chain Analysis

7. MARKET-By Ingredient

 7.1 Introduction

 7.2 Market size (sub segments)

 7.2.1 Sugar (white, brown, cane or corn syrup)

 7.2.2 Milk solids

 7.2.3 Fat (butter, margarine or vegetable fat)

Continue……..

 

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