This report discusses the sodium reduction ingredients market across the globe, segmented into the main regional markets.

Dallas, TX -- (SBWire) -- 03/12/2015 --The report "Sodium Reduction Ingredients Market by Types (Amino Acids, Mineral Salts, and Yeast Extracts), Applications (Dairy, Bakery & Confectionery, Meat Products, and Sauces, Seasonings & Snacks) & Geography - Global Trends & Forecasts to 2019"defines and segments the sodium reduction ingredients market with the analysis and projection of the size of the global market in terms of value. It also identifies the driving and restraining factors of the market with analyses of trends, opportunities, burning issues, winning imperatives, and challenges. The market is segmented and the value is projected, based on the main regions such as North America, Europe, Asia-Pacific (APAC), and Rest of the World (ROW).

Browse 83 market data tables and 20 figures spread through 182 pages and in-depth TOC on "Sodium Reduction Ingredients Market - Global Trends & Forecasts to 2019"
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The sodium reduction ingredients market is projected to grow at CAGR of 11.0% over the review period. In 2014, North America led the sodium reduction ingredients market in value, followed by Europe and Asia-Pacific.

Sodium is indigenously used as an essential nutrient, mandatory for the smooth functioning of the body. Despite sodium being important for normal operations of the body, it is also responsible for creating hypertension or cardiovascular diseases. Therefore, it is recommended that the sodium content in most food products that are consumed on a daily basis be reduced. High-sodium food represents severe health issues as reported by many organizations such as World Health Organization (WHO). An average sodium intake of 1,500 mg – 2,300 mg per day is tolerable to lead a healthy life for an adult. However, according to recent data available, Canadians and Americans consume 3,400 mg per day, which would lead to chronic diseases in most of the adult population in the coming years.

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Alteration of food consumption habits of a particular population is a difficult task. The dietary habit of a specific population relies on the social, economic, and cultural environment. Most of the sodium chloride intake is through the processed foods that are consumed on a daily basis. More than two-third of the sodium content consumed is through the same. Conceptualization of the sodium-contained product to sodium-reduced or -replaced product is a crucial task. Food manufacturers have to carefully reduce or replace the salt in a particular food item without affecting taste, appearance, and texture of the final product, which has an impact on the buying behavior of the consumer. Ingredients such as amino acids, yeast extracts, potassium chloride, seaweed extracts, hydrolyzed vegetable proteins, and nucleotides are mainly used as sodium substitutes. Sodium reduction ingredients are used either individually or with mixed blends in the targeted product.

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