Sodium Reduction Ingredients Market worth $1,120.1 Million by 2019
DALLAS, July 11, 2014 /PRNewswire/ –
The report “Sodium Reduction Ingredients Market by Types (Amino Acids, Mineral Salts,
and Yeast Extracts), Applications (Dairy, Bakery & Confectionary, Meat Products, and
Sauces, Seasonings & Snacks) & Geography – Global Trends & Forecasts to 2019″ by
MarketsandMarkets, defines and segments the Sodium Reduction Ingredients Market with the
analysis and projection of the size of the global market in terms of value. It also
identifies the driving and restraining factors of the market with analyses of trends,
opportunities, burning issues, winning imperatives, and challenges. The market is
segmented and the value is projected, based on the main regions such as North America,
Europe, Asia-Pacific (APAC), and Rest of the World (ROW).
Browse 89 market data tables with 19 figures spread through 170 pages and in-depth TOC
on “Sodium Reduction Ingredients Market – Global Trends & Forecasts to 2019″.
Early buyers will receive 10% customization on this report.
The Sodium Reduction Ingredients Market is projected to grow at CAGR of 11.0% over the
review period. In 2014, North America led the Sodium Reduction Ingredients Market in
value, followed by Europe and Asia-Pacific.
Sodium is indigenously used as an essential nutrient, mandatory for the smooth
functioning of the body. Despite sodium being important for normal operations of the body,
it is also responsible for creating hypertension or cardiovascular diseases. Therefore, it
is recommended that the sodium content in most food products that are consumed on a daily
basis be reduced. High-sodium food represents severe health issues as reported by many
organizations such as World Health Organization (WHO). An average sodium intake of 1,500
mg – 2,300 mg per day is tolerable to lead a healthy life for an adult. However, according
to recent data available, Canadians and Americans consume 3,400 mg per day, which would
lead to chronic diseases in most of the adult population in the coming years.
Alteration of food consumption habits of a particular population is a difficult task.
The dietary habit of a specific population relies on the social, economic, and cultural
environment. Most of the sodium chloride intake is through the processed foods that are
consumed on a daily basis. More than two-third of the sodium content consumed is through
the same. Conceptualization of the sodium-contained product to sodium-reduced or replaced
product is a crucial task. Food manufacturers have to carefully reduce or replace the salt
in a particular food item without affecting taste, appearance, and texture of the final
product, which has an impact on the buying behavior of the consumer. Ingredients such as
amino acids, yeast extracts, potassium chloride, seaweed extracts, hydrolyzed vegetable
proteins, and nucleotides are mainly used as sodium substitutes. Sodium reduction
ingredients are used either individually or with mixed blends in the targeted product.
In this report, the Sodium Reduction Ingredients Market is geographically divided into
four regions – North America, Europe, APAC, and ROW. The North American region constitutes
the largest market with U.S. accounting for the leading share in this industry. Europe is
projected to witness the fastest-growth in the market. Growing demand for processed foods,
coupled with increasing awareness about healthy products is significantly propelling the
growth in the food industry, which in-turn is driving the market growth of these
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