Africa Sodium Reduction Ingredient Market - Growth, Trends and Forecasts (2020 - 2025)

Africa Sodium Reduction Ingredients Market is segmented by Product Type (Amino Acids and Glutamates, Mineral Salts (Potassium Chloride, Magnesium Sulphate, Potassium Lactate, and Calcium Chloride), Yeast Extracts, and Others), By Application (Bakery and Confectionery, Condiments, Seasonings and Sauces, Dairy and Frozen Foods, Meat and Meat Products, Snacks, Others) and by Geography.

Market Snapshot

Study Period:

2016-2025

Base Year:

2019

CAGR:

5.32 %

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Market Overview

Africa Sodium Reduction Ingredients Market is projected to grow at a CAGR of 5.32% during the forecast period (2020 - 2025).

  • Excessive intake of sodium leads to a number of adverse health effects, hypertension being the foremost among them. Alleviating these conditions, to some extent, has been possible through the use of SRI, such as mineral salts, amino acids, and yeast extracts. Versatility in the applications has provided the requisite impetus to these health-promoting products.
  • Some of the major factors driving the demand for SRI include a greater emphasis on health and nutrition, growing knowledge about the detrimental effects of excessive salt intake, improvement in taste, and an increased demand for processed foods.

Scope of the report

The Africa sodium reduction ingredients market is segmented by product type and application. Based on product type, the market is segmented into amino acids and glutamates, mineral salts, yeast extracts, and other product types. Mineral salts are further sub-segmented into potassium chloride, magnesium sulphate, potassium lactate, and calcium chloride. Based on the application, the market is segmented into bakery and confectionery, condiments, seasonings, and sauces, dairy and frozen foods, meat and meat products, snacks, other applications. The study also involves the analysis of regions such as South Africa, Nigeria, Kenya, and the rest of Africa.

By Product Type
Amino Acids and Glutamates
Mineral Salts
Yeast Extracts
Other Product Types
By Application
Bakery and Confectionery
Condiments, Seasonings and Sauces
Dairy and Frozen Foods
Meat and Meat Products
Snacks
Others
By Geography
South Africa
Nigeria
Algeria
Rest of Africa

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Key Market Trends

Increased Utilization of Mineral Salts as Sodium Reduction Ingredients

Mineral salts, such as potassium chloride, magnesium sulphate, calcium chloride, potassium lactate, and so on, are widely used as SRIs, owing to their widespread availability and potential to replace normal salt in terms of functionalities and taste. Potassium chloride (KCL) is the most preferred SRI amongst mineral salts due to its similar taste profile as that of salt (NaCl). Additionally, KCL is used in combination with calcium and magnesium-based salts, as they impart bitter taste when they are used individually. Snacks, bakery, and meat are the major applications for mineral salts. The reduction of sodium through mineral salts approach is cost-effective as well as a feasible solution. H

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Bakery and Confectionery is the Fastest Growing Segment

The bakery and confectionery segment witnessed a growing trend over the past few years, mostly in relation to high nutrient value and affordability, and as items of huge consumption. A rapid increase in the population, rising foreign influence, and fluctuating eating habits of the people have significantly contributed to the growth trajectory of the bakery industry. With regard to bakery products, consumers are demanding newer options, and the industry has been experiencing fortification of bakery products, inclusive of SRI, in order to satiate the burgeoning appetite of health-conscious consumers.

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Competitive Landscape

The sodium reduction market in Africa is consolidated, and the key players in the industry hold a significant share of the market. The major players operating in the segment are Kerry Group, Tate & Lyle, Cargill, and Givaudan, among others. The major players are focusing on strategies, such as expansions and mergers and acquisitions with domestic food processing companies, to facilitate SRI penetration across food products.

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Table Of Contents

  1. 1. INTRODUCTION

    1. 1.1 Study Assumptions & Market Definition

    2. 1.2 Scope of the Study

  2. 2. RESEARCH METHODOLOGY

  3. 3. EXECUTIVE SUMMARY

  4. 4. MARKET DYNAMICS

    1. 4.1 Market Drivers

    2. 4.2 Market Restraints

    3. 4.3 Porter's Five Forces Analysis

      1. 4.3.1 Threat of New Entrants

      2. 4.3.2 Bargaining Power of Buyers/Consumers

      3. 4.3.3 Bargaining Power of Suppliers

      4. 4.3.4 Threat of Substitute Products

      5. 4.3.5 Intensity of Competitive Rivalry

  5. 5. MARKET SEGMENTATION

    1. 5.1 By Product Type

      1. 5.1.1 Amino Acids and Glutamates

      2. 5.1.2 Mineral Salts

      3. 5.1.3 Yeast Extracts

      4. 5.1.4 Other Product Types

    2. 5.2 By Application

      1. 5.2.1 Bakery and Confectionery

      2. 5.2.2 Condiments, Seasonings and Sauces

      3. 5.2.3 Dairy and Frozen Foods

      4. 5.2.4 Meat and Meat Products

      5. 5.2.5 Snacks

      6. 5.2.6 Others

    3. 5.3 By Geography

      1. 5.3.1 South Africa

      2. 5.3.2 Nigeria

      3. 5.3.3 Algeria

      4. 5.3.4 Rest of Africa

  6. 6. COMPETITIVE LANDSCAPE

    1. 6.1 Most Adopted Strategies

    2. 6.2 Market Share Analysis

    3. 6.3 Company Profiles

      1. 6.3.1 Kerry Group

      2. 6.3.2 Koninklijke DSM N.V.

      3. 6.3.3 Tate & Lyle PLC

      4. 6.3.4 Cargill, Incorporated

      5. 6.3.5 AngelYeast Co., Ltd

      6. 6.3.6 Givaudan

  7. *List Not Exhaustive
  8. 7. MARKET OPPORTUNITIES AND FUTURE TRENDS

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