Sodium reduction ingredients are gaining increasing demand from food processors. In most of the countries, the sodium intake exceeds the nutritional recommendations. Excessive consumption of sodium is associated with increased risk of chronic diseases. This has led to an inclination towards low sodium foods among the rising population. For low sodium foods, salt alternatives such as mineral salts, amino acids, yeast extracts, hydrolyzed vegetable protein, and others are used in the food. They act as flavor enhancer with the perception of a salty taste with low sodium content.
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The Global Sodium Reduction Ingredients Market is segmented into ingredients and application.
Based on the ingredients, the global sodium reduction ingredients market is segmented into mineral salts, amino acids, yeast extracts, hydrolyzed vegetable protein, and others.
Based on the application, the global sodium reduction ingredients market is segmented into bakery and confectionery, dairy and frozen foods, sauces and seasonings, snacks, meat products and others.
The major players in the sodium reduction ingredients market
Tate & Lyle PLC (U.K)
Kerry Group PLC (Ireland)
Cargill Incorporated (U.S.)
DuPont Nutrition & Health (Denmark)
Jungbunzlauer AG (Switzerland)
Royal DSM N.V. (The Netherlands)
Givaudan SA (Switzerland)
The global sodium reduction ingredients market is segmented into North America, Europe, Asia Pacific, and rest of the world (RoW). North America is dominating the market followed by Europe. In North America owing to the busy work schedule, most of the population prefer wraps, rolls, and pocket sandwiches, which is driving the growth of the sodium reduction ingredients in this region.
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Market Research Future published a half cooked research report on the global sodium reduction ingredients market, which is estimated to grow at a CAGR of 10.5% during the forecast period, 2017-2023.
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