According to the report Sodium Reduction Ingredients Market published by Market Data Forecast, the global market is projected to reach USD 1249.43 million by 2021, at a CAGR of 11.5% from 2016 to 2021.

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Sodium reduction is a process of reducing level of salt in edible products. Sodium reduction ingredients are functional substitutes for salt which reduce or remove salt content from food.  Consumption of reduced sodium products helps reducing incidences of various health issues like hyper tension and cardio vascular diseases. Sodium reduction ingredients are gaining prominence in food flavors and preparations such as seasonings and sauces.

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The market for Sodium Reduction Ingredients is mainly driven due to growth in the demand for processed food, increasing consumer awareness and rising government promotion of intake of low sodium products. But, the market growth can be constrained due to lack of single standard approach to reduce sodium and high cost of ingredients as compared to salt.

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Global market for Sodium Reduction Ingredients is segmented based on Type and Application into further sub-segments as follows:

1)By Type

• Amino Acids
• Mineral Salts
• Yeast Extracts
• Others
• Hydrolyzed vegetable protein
• Trehalose
• Nucleotides

2)By Application

• Dairy
• Bakery & Confectionary
• Meat Products
• Sauces, Seasonings & Snacks
• Others

3)Geographically, the market for Sodium Reduction Ingredients market is segmented as below:

• North America
• Europe
• Asia-Pacific
• Latin America
• Middle-East and Africa

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Cargill, Incorporated, Kerry Group Plc, Royal DSM N.V., Angel Yeast Co. Ltd., E.I. du Pont de Nemours & Co. , Cambrian Solutions Inc., Associated British Foods plc, Givaudan SA, and Company, Innophos Holdings, Inc, Jungbunzlauer Suisse A.G., Sensient Technologies Corporation and Tate & Lyle PLC are the major players of Global Sodium Reduction Ingredients market.

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