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Sodium Reduction Market by Ingredients to reach $1 Billion by 2018 at a 11.0% CAGR - New Report by MarketsandMarkets
Date:8/1/2013

ganizations 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 coming years.

Alteration of food consumption habits of a particular population is a difficult task. The dietary habit of population relies on the social, economic, and cultural environment. Most of the sodium chloride intake is through the processed foods consumed on daily basis. More than two third of the sodium is consumed 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 customer. Ingredients such as amino acids, yeast extracts, potassium chloride, seaweed extracts, hydrolyzed vegetable proteins, nucleotides, etc. are mainly used as sodium substitutes. Sodium reduction ingredients are used individually or with mixed blends in the targeted product.

In this report, the sodium reduction ingredients market is divided into four regions - North America, Europe, APAC, and ROW. The North American region constitutes the largest market with U.S. commanding the leading share in this industry. Europe is expected to witness fastest growth in the market. Asia-Pacific is expected to be the second fastest growing market.

Growing demand for processed foods coupled with increasing awareness about health conscious products is significantly propelling growth in food industry, which in-turn is driving the market growth of these ingredients. In terms of the type segmentation, mineral salts dominate the market followed by yeast extracts. Globally, bakery and con
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