Sodium Reduction Market By Ingredients, Applications & Geography - Global Trends & Forecasts To 2018

Wed Jul 31, 2013 3:02am EDT

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ROCKVILLE, Md., July 31, 2013 (GLOBE NEWSWIRE) -- via PRWEB - Sodium Reduction Market By Ingredients (Amino Acids, Mineral Salts, Yeast Extracts), Applications (Dairy & Frozen Foods, Bakery & Confectionary, Meat Products, Sauces, Seasonings & Snacks) & Geography - Global Trends & Forecasts To 2018

Sodium reduction ingredients reduce the salt content in the food products either by replacing or by reducing its level. They form an integral part of the global food additives industry. The large structure of the food industry has a very positive commercial impact on the sodium reduction ingredients. Mineral salts conquer a major share of almost 60% in the sodium reduction ingredients market followed by yeast extracts. Due to the rising awareness about the ill effects of excessive sodium intake, this market is heading towards growth. Also, government interventions and multi-sector efforts by various organizations and manufacturers towards raising public awareness about the ill effects of a high sodium diet have accelerated the sodium reduction ingredients market.

This research report provides a comprehensive analysis of the global sodium reduction ingredients market, which is witnessing steady growth on account of diverse applications in the bakery & confectionaries, dairy & frozen food, and meat products industry. Sodium reduction ingredients such as mineral salts, amino acids, yeast extracts, etc. have been identified as the key ingredients used in the process. Mineral salts include various salts such as potassium chloride, magnesium sulphate, potassium lactate, and calcium chloride. Some of the other types have also been included such as hydrolyzed vegetable protein, nucleotides, trehalose, etc. These ingredients are usually used in combination or offered as blends to be used in food products. Some of them are also used as masking agents to avoid bitter or metallic after taste effects. The advent of many such versatile functions has escalated their usage in application-specific products and new upscale end-use products. The sodium reduction ingredients market was examined in terms of value on a regional and country-wise level. The changing trends in the consumption of sodium reduction ingredients reflect the increased product penetration and purchasing power of the global population in the emerging economies.

North America is the largest market for sodium reduction ingredients and followed by Europe and Asia-Pacific. North America market is expected to grow at CAGR of 10.8% from 2013 to 2018. Europe represents the fastest growing market followed by Asia-Pacific.

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Sodium Reduction Market By Ingredients (Amino Acids, Mineral Salts, Yeast Extracts), Applications (Dairy & Frozen Foods, Bakery & Confectionary, Meat Products, Sauces, Seasonings & Snacks) & Geography - Global Trends & Forecasts To 2018

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Sodium Reduction Market By Ingredients (Amino Acids, Mineral Salts, Yeast Extracts), Applications (Dairy & Frozen Foods, Bakery & Confectionary, Meat Products, Sauces, Seasonings & Snacks) & Geography - Global Trends & Forecasts To 2018:

Scope of the report

This report focuses on global sodium reduction ingredients market. This research categorizes the global sodium reduction ingredients market based on geography, types, and applications:

Based on geography:

North America
Europe
Asia-Pacific
ROW

Based on types:

Amino acids
Mineral blends
Yeast extracts
Others (Hydrolyzed Vegetable Protein, Trehalose, Nucleotides)

Based on applications:

Bakery and confectionary
Dairy and frozen foods
Meat products
Sauces, seasonings and snacks
Others

This article was originally distributed on PRWeb. For the original version including any supplementary images or video, visit http://www.prweb.com/releases/MarketResearchcom/FoodandBeverageReport/prweb10974238.htm

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