Sodium Reduction Ingredient Market Report: Company Analysis, History and Future Overview, Global Sales Trends by 2025

1. Sodium Reduction Ingredient Market Sodium Reduction Ingredient Market Report: Company Analysis, History and Future Overview, Global Sales Trends by 2025 www.qyrconsulting.com

2. The global sodium reduction ingredient market is projected to grow at a healthy CAGR as it rides on increasing consumer demand for salt-reduced food products. As per the findings of a research study published in the journal Appetite in August 2019, people show willingness to buy salt-reduced food products even when they do not intend to ensure reduction in their dietary salt intake. Led by Trine Mørk from Denmark’s Aarhus University, the study also showed that people were more likely to choose utilitarian food products, including tomato sauce, in a salt-reduced variant compared to hedonic food products. Top Driver: Need to Avoid Chronic Health Issues Associated with High Salt Intake Increased risk of serious health problems such as hypertension and high blood pressure due to high sodium content in some types of food is foreseen to augment the demand for sodium reduction ingredient. Government efforts to reduce salt intake and salt content in food products are expected to create opportunities in the global sodium reduction ingredient market. The FDA recommends voluntary long-term (10-year) and short-term (2-year) targets for sodium reduction in commercially prepared and processed food. Growing awareness among people about harmful effects of high salt intake is anticipated to bode well for the global market.

3. Top Strategy: Building New Plants in Developing Countries to Use their Untapped Potential • The global sodium reduction ingredient market marks the presence of popular players such as Cambrian Solutions Inc., Kerry Group PLC, Associated British Foods PLC, Givaudan SA, E. I. Du Pont De Nemours and Company, Innophos Holdings, Inc., Jungbunzlauer Suisse A.G., Sensient Technologies Corporation, Tate & Lyle PLC, Cargill Incorporated, DSM N.V., and Angel Yeast Co. Ltd. • Get PDF template of this report: https://www.qyrconsulting.com/request-sample/7351 • By Type • ●   Amino Acids • ●   Mineral Blends • ●   Yeast Extracts • By Application • ●   Snacks • ●   Bakery Products • ●   Cheese and Butter • ●   Processed Meat • ●   Sauces, Dips, and Dressings

4. By Region North America could be among top regions for the global sodium reduction ingredient market due to high demand for salt substitutes. Adoption of ingredients that help replace salt has been stronger in developed countries compared to developing ones. The alarming rise in processed meat consumption, which is linked to cardiovascular disease and cancer risks, is anticipated to increase the need for salt reduction ingredient in the US. According to a study published in the Journal of the Academy of Nutrition and Dietetics in July 2019, processed meat consumption in the US grew from 182 grams per week to 187 grams per week during the period 1999-2016. Report TOC, Figures and Tables: https://www.qyrconsulting.com/reports/sodium-reduction-ingredient-market

5. RESEARCH METHODOLOGY SUPPLY SIDE • DATABASE MACROECONOMIC • INSIGHT • In-depth interview Data Mining & Handling Build Connection Data Verification • Interviews of: • Manufacturers, Distributor, Opinion Leaders, Industry Experts, Front-line Staff, Directors, CEO, Marketing Executives, Technology, Innovation Directors and • Executives from Related Industries and Organizations • Through interviews, research analysts collect & sort data and establishes research models. • Secondary Sources: • Annual Reports, Presentations, Press Releases, Journals, Paid Databases • All possible demand side factors that influence the markets: Effect of inflation, economic downturns, and changed regulations & policy or other factors • Market Size is validated through Primary Sources and Secondary Sources Establishing point to point products and capital flows within the chain

6. RESEARCH APPROACH Date Source: Our Secondary Data Sources 70% of the data has collected from the first-hand information Secondary sources occupies approximately of the overall sources 30%

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