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Canada Sodium Reduction Ingredients Market is segmented by Product Type (Amino Acids & Glutamates, Mineral Salts, Yeast Extracts, and Others), by Application (Bakery & Confectionery, Condiments, Seasonings & Sauces, Dairy & Frozen Foods, Meat & Meat Products, Snacks, and Others).
The Canada Sodium Reduction Ingredient Market is expected to grow at a CAGR of 7.23% over the forecast period, 2020 to 2025.
The Canada sodium reduction ingredients market is segmented by Product type as Amino Acids & Glutamates, Mineral Salts, Yeast Extracts, and Others, by Application as Bakery & Confectionery, Condiments, Seasonings & Sauces, Dairy & Frozen Foods, Meat & Meat Products, Snacks, and Others.
|By Product Type|
|Amino Acids & Glutamates|
|Bakery & Confectionery|
|Condiments, Seasonings & Sauces|
|Dairy & Frozen Foods|
|Meat & Meat Products|
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The Canadian government has undertaken health initiatives that enable the reduction of sodium across food supplies. That being said, in 2016, Health Canada introduced updates to nutrition labeling regulations as part of the healthy eating strategies that are inclusive of standardizing serving sizes to help consumers compare the Nutrition Facts table of similar products.
On the other hand, Health Canada introduced reduction levels were set such as Phase III Targets and Maximum Levels and Interim targets, known as Phase I Targets and Phase II Targets, which were developed to encourage gradual reductions that would maintain consumer acceptance.
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The application of sodium reduction ingredients has witnessed a strong penetration across both processed food segment, followed by the bakery & confectionery, the growth
is in line with increasing consumer preferences towards healthy foods owing to the growing awareness of the harmful effects of consuming excessive salts on the body.
Over the years, Canadian's food purchases have shifted from staple foods, used to prepare meals at home, to ready-to-eat processed foods. In Canada, processed food is the main contributor to excess intake, accounting for 77% of dietary sodium consumption.
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The Canada Sodium reduction ingredients market share is significantly competitive and fragmented where some of its manufacturers are Cargill, Givaudan, Ajinomoto, Kerry Group among others. Various manufacturers are engaged in developing new products to satisfy the growing demand for salt reduction in the meat industry and achieve market expansion.
1.1 Study Assumptions & Market Definitions
1.2 Scope of the Study
2. RESEARCH METHODOLOGY
3. EXECUTIVE SUMMARY
4. MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter's Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry
5. MARKET SEGMENTATION
5.1 By Product Type
5.1.1 Amino Acids & Glutamates
5.1.2 Mineral Salts
5.1.3 Yeast Extracts
5.2 By Application
5.2.1 Bakery & Confectionery
5.2.2 Condiments, Seasonings & Sauces
5.2.3 Dairy & Frozen Foods
5.2.4 Meat & Meat Products
6. COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Position Analysis
6.4 Company Profiles
6.4.1 Advanced Food Systems Inc.
6.4.2 Carbery Group
6.4.3 Cargill Inc
6.4.4 Givaudan SA
6.4.5 Kerry Group
6.4.6 Tate & Lyle Plc
6.4.7 Sensient Technologies Corp
7. MARKET OPPORTUNITIES AND FUTURE TRENDS