Sodium Reduction Ingredients Market Size, Share, Growth, Trends and Analysis Upto 2021

The Sodium Reduction Ingredients Market Research Report provides Industry analysis and evaluation of the current & prospective Market Size, Share, Trend and Growth during the study period (2014–2021).

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This report examines the global sodium reduction ingredients market and provides information regarding the revenue (USD Million) and volume (Kilo Tons) for the period 2014 to 2021. It further elaborates the market drivers which contribute to the growth. It then describes the restraints that are faced by the market. The market is classified into various segments with deep analysis of each segment for the study period.

Sodium reduction ingredients are items that control the subsistence of sodium during excessive intake. In addition these ingredients contain mineral salts, amino acids, and yeast extracts. Rising health concerns associated with excessive intake of sodium leads to hypertension and cardiovascular diseases. Growing trends of consuming processed and packaged food are been focused for sodium reduction ingredients.

A glimpse of the major drivers and restraints affecting this market is mentioned below :

A. Drivers :
– Increased health awareness
– Government regulations

B. Restraints :
– Lack of awareness on the quantity of sodium to be consumed
– High ingredient costs

Report includes a detailed analysis on value chain in order to provide a holistic view of the sodium reduction ingredients market. Value chain analysis comprises detailed evaluation of the roles of various players involved in the sodium reduction ingredients industry, from raw material suppliers to end-users.

C. Major player assessed in the report are :
– Angel Yeast Co. Ltd.
– Cargill, Inc.
– E. I. Du Pont De Nemours and Company
– Givaudan SA
– Innophos Holdings Inc.
– Jungbunzlauer AG
– Kerry Group PLC
– More

Geographically, this market has been segmented into regions such as North America, Europe, Asia Pacific and Rest of the World. The study details country-level aspects based on each segment and gives estimates in terms of market size.

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D. SEGMENTATIONS IN THE REPORT :

1. Sodium Reduction Ingredients By Type :
– Amino Acids
– Mineral Salts
– Yeast Extracts
– Others (Vegetable Protein, Trehalose Etc.)

2. Sodium Reduction Ingredients By Application :
– Bakery And Confectionery
– Dairy And Frozen Foods
– Meat Products
– Sauces, Seasonings & Snacks
– Others (Cereals Etc.)

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