Sodium is an essential mineral; whose excess cause’s hypertension, cardiovascular diseases, strokes, coronary diseases etc. Sodium is present in table salt, baking soda, preservatives, and sweetener etc. An increasing use of sodium reduction ingredients such as amino acids, mineral salts, yeast extracts, hydrolysed vegetable oil, trehalos etc. in food products is driving the global sodium reduction ingredients market uphill. Government initiatives, consumer awareness and regulatory body’s pursuance is causing a major shift in the presence of sodium in the food products. Food manufacturing and processing industry is responding and innovating with low-content sodium products.
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The Global Sodium Reduction Ingredients Market is anticipated to show a CAGR of 11.9% from 2016 to 2021 as per the report added by DecisionDatabases.com. The report titled “Global Sodium Reduction Ingredients Market Research Report – Industry Analysis, Size, Share, Growth, Trends and Forecast 2014 – 2021” gives a comprehensive detail on the industry, market share, size, growth, drivers and restraints. The report studies the competitive landscape with leading company’s exhaustive assessment. The market is anticipated to reach USD 1.38 billion (in terms of revenue) by 2021.
The report segments the global sodium reduction ingredients market on the basis of types as Amino acids, mineral salts, yeast extracts and others including vegetable protein, trehalose etc. Low price and convenient availability makes mineral salts the most preferred choice among the other alternatives. The report foresees promising growth prospects of vegetable protein, trehalose and the likes, under the forecast period. On the basis of application the sodium reduction ingredients market is segmented as bakery and confectionary, dairy and frozen foods, meat products, sauces, seasonings and snacks and others which includes cereals etc.
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Geographically the sodium reduction ingredient market is studied for North America, Europe, Asia-Pacific and Rest of the world. North America is a health conscious market as compared to other markets largely due to its millennial population and maturity level. The knowledge of health issues arising due to high sodium intake is compelling the consumers, producers and governments to consume more of sodium reduction ingredients, thus augmenting its market. Asia-Pacific region is anticipated to show a high growth in the consumption of sodium reduction ingredient due to the increasing cases of ailments caused by consuming a high sodium diet.
The key players in the global sodium reduction ingredients market are Angel Yeast Co. Ltd., Cargill, Inc., E. I. Du Pont De Nemours and Company, Givaudan SA, Innophos Holdings Inc., Jungbunzlauer AG, Kerry Group PLC, Royal DSM N.V., Sensient Technologies Corporation and Tate & Lyle Plc. among others. The companies are trying to win more customer share by innovating and researching products with reduced sodium while maintaining the taste and flavour.
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Segmentations in report:
Sodium Reducing Ingredients By Type:
- Amino Acids
- Mineral Salts
- Yeast Extracts
- Others (Vegetable Protein, Trehalose Etc.)
Sodium Reducing Ingredients By Application:
- Bakery And Confectionery
- Dairy And Frozen Foods
- Meat Products
- Sauces, Seasonings & Snacks
- Others (Cereals Etc.)
Sodium Reducing Ingredients By Geography:
- North America
- Asia Pacific
- Rest of the World (RoW)
- Angel Yeast Co. Ltd.
- Cargill, Inc.
- E. I. Du Pont De Nemours and Company
- Givaudan SA
- Innophos Holdings Inc.
- Jungbunzlauer AG
- Kerry Group PLC
- Royal DSM N.V.
- Sensient Technologies Corporation
- Tate & Lyle PLC
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