(Food-Beverage-News.Com, January 10, 2018 ) `Cocoa & chocolate are used to provide taste, flavor, and texture to food, in addition to nutritional and functional benefits. Cocoa butter, cocoa liquor, and cocoa powder are some of the major ingredients used to manufacture chocolates. The favorable characteristics of cocoa butter (melting point and contraction) provide a melt-in-the mouth sensation and easy removal of chocolates from the molds. The chocolate also masks the unpleasant taste of tablets and encourages its usage for medicinal purposes.
The global Cocoa & Chocolate market will reach xxx Million USD in 2017 with CAGR xx% 2018-2023. The objective of report is to define, segment, and project the market on the basis of product type, application, and region, and to describe the content about the factors influencing market dynamics, policy, economic, technology and market entry etc.
Based on products type, the report describes major products type share of regional market. Products mentioned as follows: Cocoa Chocolate
Leading vendors in the market are included based on profile, business performance etc. Vendors mentioned as follows: Cargill Barry Callebaut Nestle SA Mars Hershey Blommer Chocolate Company FUJI OIL Puratos Cémoi Irca Foley's Candies LP Olam
Based on Application, the report describes major application share of regional market. Application mentioned as follows: Confectionery Food & Beverage Cosmetics Pharmaceuticals
Based on region, the report describes major regions market by products and application. Regions mentioned as follows: Asia-Pacific North America Europe South America Middle East & Africa
Fundamentals of Table of Content:
1 Market Overview 1.1 Objectives of Research 1.1.1 Definition 1.1.2 Specifications 1.2 Market Segment
2 Industry Chain 2.1 Industry Chain Structure 2.2 Upstream 2.3 Market 2.3.1 SWOT 2.3.2 Dynamics
