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全球食品级卵磷脂市场 - 2025 - 2032

Global Food Grade Lecithin Market - 2025 - 2032
出版日期: | 出版商: DataM Intelligence | 英文 176 Pages | 商品交期: 最快1-2个工作天内

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简介目录

2024年，全球食品级卵磷脂市场规模达213.2亿美元，预估至2032年将达306亿美元，2025-2032年预测期间复合年增长率为4.62%。

食品级卵磷脂市场在其多功能特性和食品行业广泛应用的推动下正在强劲增长。主要应用包括巧克力、烘焙食品、华夫饼和冰淇淋，卵磷脂可改善质地、延长保质期并增强产品稳定性。例如，在糖果业，卵磷脂可以降低巧克力生产过程中的黏度，从而在确保光滑度的同时降低成本。

2021 年 2 月，AAK 推出了 Akolec，这是一系列源自葵花籽油和大豆油的植物性卵磷脂乳化剂系统。该公司表示，这些系统旨在帮助改善各种食品和饮料的营养、功能和加工，包括烘焙食品、糖果、植物性乳製品和植物性肉类替代品。

动力学

增加卵磷脂在麵包和糖果的应用，以提高质地和稳定性

卵磷脂在烘焙和糖果产品中的应用不断增加，大大推动了食品级卵磷脂市场的发展。卵磷脂是一种源自大豆和葵花籽等来源的天然乳化剂，可增强各种食品的质地、稳定性和保质期。在烘焙应用中，根据麵粉重量，麵包配方中通常添加 0.2% 的卵磷脂，夹层蛋糕中添加 0.5-1.5% 的卵磷脂，以提高保湿性并确保成分均匀混合。

在糖果产业，卵磷脂对于实现巧克力和可可製品等产品所需的一致性和品质至关重要。它降低了黏度，有利于更容易的加工和成型，并有助于最终产品的口感更顺滑。

2022 年 9 月，该领域取得了显着进展，当时原料巨头凯爱瑞 (Kerry) 推出了 Puremul，这是一种由阿拉伯树胶製成的乳化剂。 Puremul 旨在取代食品和饮料应用中的向日葵卵磷脂以及甘油单酯和甘油二酯。其多功能性使其适用于植物性饮料、烘焙食品和冷冻甜点产品。 Kerry 表示，Puremul 解决了与向日葵卵磷脂相关的现有供应链挑战和价格不稳定问题，提供了更稳定和可持续的替代品。

这一增长很大程度上归因于食品业对天然和清洁标籤成分的需求不断增长。消费者越来越多地寻求含有可识别且经过最低限度加工的成分的产品，促使製造商将卵磷脂等天然乳化剂纳入其配方中。

纯素和植物性食品产业的成长

在全球范围内，植物奶是一个突出的类别，到 2023 年将占牛奶总起司的 15%。出强劲成长这使得它们与传统产品具有竞争力。例如，快餐连锁店和餐厅越来越多地采用植物性肉类替代品，进一步巩固了它们在日常消费模式中的地位。

消费者人口统计突显了对植物性食品的需求，其中千禧世代和 Z 世代在全球处于领先地位。大约 10% 的美国成年人认为自己是素食主义者或素食主义者，而在全球范围内，有超过 7,900 万人坚持素食主义，仅占世界人口的 1% 多一点。这种人口趋势得到了年轻一代的支持，他们将饮食选择与永续发展目标和道德考量相结合。人们对气候变迁、节水和畜牧业环境足迹的日益关注进一步推动了植物性食品的普及。

世界各国政府正在认识到植物性食品在应对粮食安全、气候变迁和公共卫生等紧迫的全球挑战方面的潜力。正在推出政策和倡议来支持该行业的发展，包括为研究和开发提供资金，以提高植物性产品的营养和感官品质。这些努力得到私部门创新的补充，推动新产品源源不绝地推出，以满足各种饮食偏好和需求。

大豆和向日葵等原料价格波动

由于主要原料（尤其是大豆和向日葵）价格波动，食品级卵磷脂市场正面临限制。卵磷脂是食品工业中重要的乳化剂，主要来自这些作物。这些原料的价格波动直接影响卵磷脂的生产成本，为製造商维持一致的定价和供应带来挑战。

近年来，大豆价格波动较大。根据美国农业部的资料，2019 年至 2021 年间，价格范围为每蒲式耳 8.48 美元至 14.28 美元。这种波动可归因于天气条件、全球需求变化和影响贸易的地缘政治紧张局势等因素。这些价格波动使卵磷脂生产商的成本预测变得复杂，可能导致最终用户的产品价格上涨。

目录

第 1 章：方法与范围

第 2 章：定义与概述

第 3 章：执行摘要

第 4 章：动力学

  • 影响因素
    • 司机
      • 增加卵磷脂在麵包和糖果的应用，以提高质地和稳定性
      • 纯素和植物性食品产业的成长
    • 限制
      • 大豆和向日葵等原料价格波动
    • 机会
    • 影响分析

第 5 章：产业分析

  • 波特五力分析
  • 供应链分析
  • 定价分析
  • 监管分析
  • DMI 意见

第 6 章：按来源

  • 大豆卵磷脂
  • 向日葵卵磷脂
  • 油菜籽卵磷脂
  • 蛋卵磷脂
  • 其他的

第 7 章：按形式

  • 液体
  • 粉末
  • 其他的

第 8 章：依功能分类

  • 乳化剂
  • 稳定器
  • 脱模剂
  • 纹理增强剂
  • 保存期限改善剂
  • 其他的

第 9 章：按年级

  • 标准
  • 有机的
  • 非基因改造
  • 其他的

第 10 章：按申请

  • 糖果点心
    • 牛奶巧克力
    • 黑巧克力
    • 巧克力涂层和馅料
    • 甜食
    • 糖果
    • 其他的
  • 烘焙产品
    • 麵包
    • 蛋糕和糕点
    • 饼干和饼干
    • 华夫饼
    • 羊角麵包和甜甜圈
    • 其他的
  • 乳製品
    • 冰淇淋
    • 优格和冷冻甜点
    • 起司酱
    • 奶油馅料
    • 其他的
  • 方便食品
  • 特色及功能食品
  • 其他的

第 11 章：按地区

  • 北美洲
    • 我们
    • 加拿大
    • 墨西哥
  • 欧洲
    • 德国
    • 英国
    • 法国
    • 义大利
    • 西班牙
    • 欧洲其他地区
  • 南美洲
    • 巴西
    • 阿根廷
    • 南美洲其他地区
  • 亚太
    • 中国
    • 印度
    • 日本
    • 澳洲
    • 亚太其他地区
  • 中东和非洲

第 12 章：竞争格局

  • 竞争场景
  • 市场定位/份额分析
  • 併购分析

第 13 章：公司简介

  • Archer Daniels Midland Company
    • 公司概况
    • 产品组合和描述
    • 财务概览
    • 主要进展
  • 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：附录

简介目录
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