PUNE, India, November 18, 2015 /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) & by Region - Global Trends & Forecast to 2020", published by MarketsandMarkets, defines and segments the Sodium Reduction Ingredients Market with analyses and projections of the size of the market both in terms of value and volume. It also identifies the driving and restraining factors of the market with analysis of trends, opportunities, and challenges. The market is segmented and projected on the basis of regions into North America, Europe, Asia-Pacific, and the Rest of the World (RoW).
Browse 64 market data Tables and 49 Figures spread through 148 Pages and in-depth TOC on "Sodium Reduction Ingredients Market"
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The Sodium Reduction Ingredients Market, in terms of value, is projected to reach USD 1.24 billion by 2020 at a CAGR of 11.2% from 2015. In this report, the Sodium Reduction Ingredients Market is segmented by type, application, and region, and analyzed in terms of value (USD million) and volume (kilo tons). The market for sodium reduction ingredients has a significant impact on the development of the nutritional food sector. Sodium reduction ingredients are broadly categorized into mineral salts, amino acids, and yeast extracts on the basis of type. Key countries which accounted for a large share in each region have been studied individually. The market size for the remaining countries in the respective regions has been studied collectively as a single market at the end of each of the respective segments. In 2014, North America contributed to the largest market share for sodium reduction ingredients followed by Europe.
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Mineral salts: Largest market Segment
The mineral salts segment accounted for the largest market share in 2014 followed by the yeast extracts segment in the Sodium Reduction Ingredients Market. Mineral salts and yeast extracts have been gaining significant growth for serving as an important component in food products due to the health benefits derived from them, without compromising on the flavor and taste. Importance of ingredients such as amino acids and mineral salts, especially in the processing of meat products, has been rising due to the high levels of consumption of such products in developed nations.
Sodium Reduction Ingredients Market, by Application
The Sodium Reduction Ingredients Market consists of five application categories, namely, dairy & frozen foods, bakery & confectionery, meat products, and sauces, seasonings & snacks, and others, which include breakfast cereals, baby foods, and beverages. The demand for sodium reduction ingredients in the sauces, seasonings & snacks segment accounted for the largest share in 2014, while the bakery & confectionery segment is projected to be the fastest-growing from 2015 to 2020.
The rising population numbers affected by problems of hypertension and cardiovascular diseases have been important reasons for the requirement of sodium reduction ingredients such as amino acids, mineral salts, and yeast extracts in the manufacturing of food products. Though the usage of salt replacing ingredients have not yet gained much acceptance in the Asia-Pacific region, its application has been prevalently common in the North American and European regions.
Companies such as Cargill, Incorporated (U.S.), Kerry Group Plc (U.K.), Royal DSM N.V. (Netherlands), Angel Yeast Co. Ltd. (Japan), and E.I. du Pont de Nemours & Co. (U.S.) are some of the players with a strong portfolio in this market. These companies have also been developing customized offerings to suit the demands of manufacturers who require certain specific characteristics in flavor and texture. Leading brands have been involved in extending the market share in developing regions such as Asia-Pacific and the Middle East.
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