I think you're looking for too specific of information. As to how Nestle does it, they have dedicated researchers that do the work you're doing now, and if it's a novel ingredient look to trade organizations or industry peers to assess hazards.
As for your examples, if you can't find the specific ingredient, you need to do your hazard analysis using a surrogate ingredient or your general industry knowledge of the category. For example, without doing any research on these ingredients at all, here's how I would start looking at these:
• Dried Citrus Pulp: Dried products, upstream hazards from source fruit, is this a raw product with high expected micro or pasteurized, is final moisture content critical to stability or to my use, is this a "juice" that needs patulin controls?
• Rosemary extract: Is this extract in alcohol or oil so that I can handle it as if it were alcohol/oil? Does the rosemary itself impart a particular risk when it's raw, is this highly refined?
• Duck meat (I found poultry and birds, however I believe HACCP plans should be very specific when it comes to hazard analysis): I disagree. Same hazards as other poultry, see FDA guidance for "game meats" for any others.
• Kelp: Dry, wet? This is essentially a leafy green and you can treat it as a dried one or a fresh one
• Salmon oil: so this is an oil. Is it highly refined so that you can treat it as oil only, or if it isn't what hazards could the salmon contribute (heavy metals etc.)
• Pumpkin: same as any other gourd. Has to follow the produce rule and associated hazards.
Pumpkins and cucumbers are the same, duck meat and game poultry are the same. Your hazard analysis needs to list your specific ingredient but there's no reason that a cornish game hen should have drastically different hazards than chicken.