The Asia Pacific sodium reduction ingredient market size is estimated to register a significant CAGR during the forecast period, 2021–2028. The growth of the market is attributed to the increasing preference for sodium reduction ingredients in functional meals & nutraceuticals food products.
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Sodium is commonly used as a necessary nutrient for the proper functioning of the human body. Various sodium-reducing substances are added to foods in order to lower excess salt levels in the body. According to the World Health Organization (WHO), excess salt in foods can cause serious health problems. Sodium reduction refers to lowering the salt level of food. Sodium reduction additives are used to lower the salt content of food items by either replacing the salt or partially decreasing the surplus salt.
Mineral salts, amino acids, and yeast extracts are some of the sodium decreasing substances. Trehalose, vegetable protein hydrolyzed, and nucleotides are also known as sodium reduction ingredients. Meat, dairy, bakery, confectionery, sauces, snacks, and spices use sodium-lowering additives. Thus, sodium reduction compounds are an important element of the food additives business, as they are responsible for either entirely replacing sodium or lowering the salt level in food items.
Market Trends, Drivers, Restraints, and Opportunities
- Increasing demand for health nutrition food products is anticipated to boost the market growth during the forecast period.
- Rising consumer awareness about harmful effects of excess sodium intake is driving the sodium reduction ingredients market expansion.
- Growing demand for processed food products is expected to propel the market growth.
- Limited consumers compromise toward the taste of the food can hamper the market growth in the coming years.
- Increasing R&D investments to develop better ingredients is projected to create significant opportunities for the market players.
Asia Pacific Sodium Reduction Ingredient Market Segment Insights
Mineral salts segment to constitute a large market share
Based on product types, the market is divided into amino acids & glutamates, mineral salts, yeast extracts, and others. The mineral salts segment is expected to account for a major market share during the forecast period. Wide availability and the potential to replace regular salt in terms of functionality and flavor are the key factors driving the segment growth.
Bakery & confectionery segment to expand at a substantial CAGR
In terms of applications, the market is segmented into bakery & confectionery, condiments, seasonings & sauces, dairy & frozen foods, meat & meat products, snacks, and others. The bakery & confectionery segment is projected to register a healthy CAGR during the forecast period. Manufacturers are engaging in extensive R&D investments in order to create new products with unique flavours and nutritious components is driving the growth of the market segment. Increasing awareness about adverse effects of excessive salt consumption and high demand for low salt food products in the bakery is further anticipated to drive the market segment.
China to dominate the market
On the basis of geography, the market is classified as China, Japan, India, Australia, and Rest of Asia Pacific. China is anticipated to dominate the market during the forecast period. The country’s market growth is attributed to increasing consumption of bakery & confectionery products. Rising population, rapid development of the retail market, and stable economic growth in China are projected to drive the market expansion.
Competitive Landscape
Key players competing in the Asia Pacific sodium reduction ingredient market include Givaudan SA, Tate & Lyle Plc, Kerry Group Plc, and Corbion.
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